I have praised Chef Tom's cooking skills - but I think a lot of this channel's success comes down to his skills as a teacher/presenter. It helps that he oozes a genuine/authentic vibe.
I’ve probably watched about 80% of these videos over the years and can’t say I’ve ever seen Chef Tom so excited to finally take a bite of the finished product. I don’t have the equipment, skill, time, or patience to make this sandwich but if I could buy it somewhere I’d probably be there every other day
I see in the tagline... "Brisket and Cheesesteak". Now many people are addicted to alcohol, drugs, etc. You have hit the two main addictions in my life: Brisket and Cheesesteak.
I've made your pastrami twice now, and it is awesome. The most recent time I made sliders with them for a Super Bowl party. They were the first things to go.
Chef Tom, I love your videos. Can you make one about how you maintain and take care of your equipment. How to clean them properly. Pellet Smokers particularly
Hello Darrell, that' makes our day! It is awesome to develop recipes and share them with the community. It's the best when the recipes are cooked and shared with family and friends. Thanks for being part of our community!
Damn Tom, that is above and beyond. I have a choice brisket "aging" in its vac bag in my fridg (just like you taught me). I think it is a candidate for this meal. Furthermore, thanks a ton for the cheese recipe. I have been searching for a fix for clumpy-separated cheese sauce forever and never would have come up with the sodium citrate. I am just a backyard cook, so tips like these are game changers for me ........ those who appreciate my cooking benefit even more. 🙂 Thanks again!
Laspadas in Chester PA won best CS in Philadelphia for 3 of the 4 years I was in college 70-74. They used steak mulch from Gagliardi (sp) Brothers and American cheese (white). Order, Cheesesteak, fried onions, extre grease! Went back every time in town. Sorry after 60+ years gone. Sorry about misspelling your family name.
Holy crap Tom you're on fire lately!!!! Tandoori, Short rib burrito, Deep dish pizza???? I dunno what happened but I haven't been getting a heads up about your video drops so I'm a month-ish behind but it's one KILLER video after another! Great content, never stale, NEVER DISAPPOINTS!!!!
I have been wanting to own a food truck for a few years but have not been able to narrow down what I feel like would be a good product to offer. We'll this is it! I was trying to figure out how I could have cheese steak sandwiches and brisket in the same kitchen and by gosh I think this is it!
I love this guy's videos when they pop up I stop what I'm doing to watch them it would be so damn nice to redo some of these recipes but man who has money for 1 of those expensive grills smh maybe one day lord willing but until then I'll keep watching
Brisket clickbait :)! Never thought of it that way, bet you are dead right. Anyway, this is one heck of a sandwich, give it a try, you won't be disappointed. As always, thanks for watching!
Nice work yet again. I bet it would be good with Stilton in there too. I would like to see your BBQ twist on Turkish Pide with various fillings and done with the pizza attachment or similar. I bet you would have some fun coming up with different ideas for that.
Quick question: why not start with the coarser rub? The finer rub covers more surface area which prevents the bigger pieces of seasoning from adhering to the meat. Granted salt doesn’t count since it penetrates the cut. Ex. Putting down garlic powder, onion powder, etc, followed by freshly ground pepper. The pepper will just bounce off the layer on the meat. I might be completely off but that’s just the ways I do it. Salt first, then granules, followed by coarse powders, and finally fine powders.
I never knew cheesesteak could get better Also can we get more videos on the "trimmings" that aren't used? Various uses (aside from sausages) and whatnot
I would love to try this, however, brisket is $23.00 a pound right now. As a grad student, I don't know how I'm going to afford this, but on the flip side, as a Philadelphian... I feel that I no longer have a choice. I need to make/try this to see it's worthwhile. I will never financially recover from this, but it has to be done! For science! 😂Great video Chef!
I was leaning toward tacos for lunch today but NAY NAY.... NOW it's cheese stake! LOL I am heading to the locally owned cheese stake restaurant for a sandwich!!
Maybe it's just me but am I seeing Jimmy Johns bread there!? Lol I make steak sandwiches all the time and you can't beat the taste or cost of hitting up a JJ's first thing the day of for the day old left over bread they sell for 54 cents a 16in loaf!
This is to any new pellet smoker guy, cook lower than you normally would. Im dialing it down but, everything I cook usually gets done way faster than I expect.
I have praised Chef Tom's cooking skills - but I think a lot of this channel's success comes down to his skills as a teacher/presenter. It helps that he oozes a genuine/authentic vibe.
I slept with ur wife
His vibe is great for sure... but his balance of flavors, textures, acid, etc is 🔥🔥🔥
Agreed! He is my go to when looking for a recipe.
There are only a handful of chefs who I could literally go on a binge and watch for 5 hours straight. Chef Tom is one of those cats. He's amazing.
The satisfaction on your face taking that bite. 😂 Looks delicious.
You are spot on. Thanks for watching!
Excellent, I must try this … thank you
I’ve probably watched about 80% of these videos over the years and can’t say I’ve ever seen Chef Tom so excited to finally take a bite of the finished product. I don’t have the equipment, skill, time, or patience to make this sandwich but if I could buy it somewhere I’d probably be there every other day
Lol ya know he likes it if he does the lean back and head shake. I haven't finished the video yet, but we'll see!
I was thinking that exact same thing, that look on his face, after the 1st bite was priceless!!!
Man, I love this channel. I'd love to have a Yoder Smoker YS640s one day!
Thanks for the great compliment! There'll be a YS640s for you when the time is right. Thanks for being a part of our community.
I've never watched anyone make cheez wiz from scratch. BRAVO!
And with the GOOD STUFF! Good times. Thanks for watching!
OUTSTANDING MR. CHEF TOM !
Thanks so much!
I see in the tagline... "Brisket and Cheesesteak". Now many people are addicted to alcohol, drugs, etc. You have hit the two main addictions in my life: Brisket and Cheesesteak.
I've made your pastrami twice now, and it is awesome. The most recent time I made sliders with them for a Super Bowl party. They were the first things to go.
Oh brother. You just leveled up the whole game. Thanks for all this work you put in!
Dude, you are amazing. The stuff you come up with makes me feel like going out and doing it right now!
Chef Tom, I love your videos. Can you make one about how you maintain and take care of your equipment. How to clean them properly. Pellet Smokers particularly
I love the creekstone farms meats. Prime and choice are both amazing! Thank you for offering such detailed teachings
You are spot on, the Creekstone products are amazing. Glad you enjoyed this video, new videos release every Tuesday and Friday. Thanks for watching!
Chef Tom is simply the best…
Thank you Chef Tom. Made this March 10. Tuned out amazing, friends said best sandwich. Thank you for making us all look good.
Hello Darrell, that' makes our day! It is awesome to develop recipes and share them with the community. It's the best when the recipes are cooked and shared with family and friends. Thanks for being part of our community!
Love using that Jimmy Johns Bread for my cheesesteaks too
Damn Tom, that is above and beyond. I have a choice brisket "aging" in its vac bag in my fridg (just like you taught me). I think it is a candidate for this meal.
Furthermore, thanks a ton for the cheese recipe. I have been searching for a fix for clumpy-separated cheese sauce forever and never would have come up with the sodium citrate. I am just a backyard cook, so tips like these are game changers for me ........ those who appreciate my cooking benefit even more. 🙂 Thanks again!
Chef Tom, good to see you enjoy the fruits of your labor. I always leave the channel having learned something, and hungry lol.
Thanks Steve! This was definitely one of my favorites. And I appreciate the great compliment!
Brisket Cheesesteak is a ultimate sandwich 👌🏼😍😋.
There is no doubt about that! Thanks for watching!
That cheese pour though... dang dude you have my mouth watering. Excellent recipe that I must try at home, thank you.
Thanks so much! Please give it a try, your family and friends will love you. Thanks for watching!
great visuals guys, the quality and colors really show. good stuff
Thank you so much!
Laspadas in Chester PA won best CS in Philadelphia for 3 of the 4 years I was in college 70-74. They used steak mulch from Gagliardi (sp) Brothers and American cheese (white). Order, Cheesesteak, fried onions, extre grease! Went back every time in town. Sorry after 60+ years gone. Sorry about misspelling your family name.
Folks Brisquit + cheesesteak = Heaven
It's like the perfect combination! Give this one a try, your family and friends will love you. Thanks for watching!
Man, I'm so jealous right now. Great cook, brother. Thanks for the content.
Holy crap Tom you're on fire lately!!!! Tandoori, Short rib burrito, Deep dish pizza???? I dunno what happened but I haven't been getting a heads up about your video drops so I'm a month-ish behind but it's one KILLER video after another! Great content, never stale, NEVER DISAPPOINTS!!!!
Thanks James, that is one great compliment, our team really appreciates it. Stay tuned, lots of great videos on the way.
I have been wanting to own a food truck for a few years but have not been able to narrow down what I feel like would be a good product to offer. We'll this is it! I was trying to figure out how I could have cheese steak sandwiches and brisket in the same kitchen and by gosh I think this is it!
Thank you Chef Tom.
In Canada warming up for smoking weekend. A great start with Brisket. Thank you for great ideas and inspiration.
Might want to try subbing the water for evaporated milk. Gets closer to that cheese wiz texture.
holy moly !greetings from germany !
Haha....17:30....you can't fake that reaction to that sandwich, love it!!!!!
No you can't! Thanks for watching!
chef tom some kinda GOAT
Another great sandwich while watching a race 😋
I love this guy's videos when they pop up I stop what I'm doing to watch them it would be so damn nice to redo some of these recipes but man who has money for 1 of those expensive grills smh maybe one day lord willing but until then I'll keep watching
That just looks mouthwateringly gorgeous 👌
Southern-Philly fusion! Looks absolutely delicious!
Obie-cue’s Steakmaker is probably one of the best seasonings that no one mentions. That and W sauce on a steak is heaven.
We totally agree! Thanks for the comment and thanks for watching!
Speechless in Carolina.
The bread looks heavenly!.
Excellent job done
Hey Tom, ever try Compton cut spare ribs?? Longer than St. Louis but a half inch of the rib tips is cut off compared to beyond the cartilage.
Love it! Thanks for sharing this recipe. Sure beats Steak-umm ;)
I actually did something similar with Picanha (55C inner temp) and it came out amazing.
Great video mate! Looks soo good!!
Thanks so much, this one was really special. Thanks for watching!
Nice dude. I’ll definitely try the 165 pull. That looked amazing!
That's a great trick for sure, then slice it thin. Thanks for watching!
Great video! Love everything y’all put out, keep ‘em comin !
That looks so delicious!
Man this looks insane!
Could not agree more! We hope you cook and enjoy this one at home.
That one looked straight fire. Pretty easy too
This looks amazing, chef! I legit might still be salivating from this when I wake up tomorrow morning. 🤤🤤😂😂 Great job!
This channel is super rad. You should do some more vegetarian/vegan recipes. Grilled avo is amazing.
Request noted! Thanks for watching!
This is absolutely a fantastic idea. I can partially smoke a brisket. :)
It looks fabulous! I wish I had a bit even 1/4 sandwich. Yum- o
That just blew my brain. This is one I have to try.👍🔥
damn, that looks life changing.
You are spot on, soo good. Thanks for watchign!
Now this is what I’m talking about! This is my kind of eatins!
This looks beyond delicious!!! Brisket cheesesteak.....who knew? Pretty awesome Chef Tom, pretty awesome. And that cheese sauce....omg
Looks Delicious Thank you Chef Tom.
Great content Chef Tom.
Now that just HAD to be a tasty bite. Will be giving this a try for sure!
Great to hear! Let us know how it goes, and thanks for watching!
When I saw the title I thought, more brisket clickbait. But after watching I'm sure trying this, even the fake wiz. Awesome video bro.
Brisket clickbait :)! Never thought of it that way, bet you are dead right. Anyway, this is one heck of a sandwich, give it a try, you won't be disappointed. As always, thanks for watching!
Nice work yet again. I bet it would be good with Stilton in there too.
I would like to see your BBQ twist on Turkish Pide with various fillings and done with the pizza attachment or similar. I bet you would have some fun coming up with different ideas for that.
i got so tired of cheese steaks but damn this looks amazing
Great recipes! Got to try this one for sure.
Drooling
That is an appropriate response! Thanks for watching!
Great content chef!
Quick question: why not start with the coarser rub? The finer rub covers more surface area which prevents the bigger pieces of seasoning from adhering to the meat. Granted salt doesn’t count since it penetrates the cut. Ex. Putting down garlic powder, onion powder, etc, followed by freshly ground pepper. The pepper will just bounce off the layer on the meat.
I might be completely off but that’s just the ways I do it. Salt first, then granules, followed by coarse powders, and finally fine powders.
That was soooo hard watch while eating Mac n Cheese 🤤🤤🤤
That looked awesome, are we going to see some other recipes using that brisket?
Brisket sub, with pickles, cheese, onions,
Would love to see your take on an Upstate NY staple, the garbage plate!!
Request noted. Thanks for watching!
that looks soooo good
Brilliant!
Looks great chef! I Plan on making this soon.
That's great to hear, let us know how it turns out. Thanks for watching!
I never knew cheesesteak could get better
Also can we get more videos on the "trimmings" that aren't used? Various uses (aside from sausages) and whatnot
Killing me! Looks fantastic!
Fantastic! That sums this one up in one word. Thanks for watching!
i took that bite with you aweee salivating lets go
Looks so good I might make this.
😊
Great cook !
Damn that looked bomb
I’m trying that looks 😋
That brisket still sliced easier than the first one I ever smoked😂😂
That comment takes every one of us back for sure :). Thanks for watching!
So wrong and so right at the same time, bravo 👏
I initially read brisket cheesecake
Hmmm ... that would be met with some UGLY comments 😊. Thanks for the laugh!
One of the last cheesesteak videos they did I read it the same way 🤣
I’d try it if chef Tom made it!
that is my kind of cheesesteak, its charred, fatty, good texture, runny cheese sauce, beautiful onion caramelization. Yeah thats an A plus
I’m thinking about making the drive from KC to ATBBQ this weekend. I’ve never been. Did I see a restaurant or cafe in the store?
I would love to try this, however, brisket is $23.00 a pound right now. As a grad student, I don't know how I'm going to afford this, but on the flip side, as a Philadelphian... I feel that I no longer have a choice. I need to make/try this to see it's worthwhile.
I will never financially recover from this, but it has to be done! For science! 😂Great video Chef!
I am going to try this with a roast.
Let us know when to stop by for a taste :).
Got a brother hungry ash
Looks delicious Chef, 😋
Thank you so much! This one was special for sure. Thanks for watching!
I was leaning toward tacos for lunch today but NAY NAY.... NOW it's cheese stake! LOL
I am heading to the locally owned cheese stake restaurant for a sandwich!!
Totally understand! Hope you will make this at home sometime. Thanks for watching!
Some people might mourn the absence of onions, but I think you took the sandwich down to its essence. (I hate onions, anyway.) Great video.
Thanks Kevin! We got a thump or two over the absence of onions. Where folks are from determines the ingredients of a cheesesteak.
Maybe it's just me but am I seeing Jimmy Johns bread there!? Lol
I make steak sandwiches all the time and you can't beat the taste or cost of hitting up a JJ's first thing the day of for the day old left over bread they sell for 54 cents a 16in loaf!
This is to any new pellet smoker guy, cook lower than you normally would. Im dialing it down but, everything I cook usually gets done way faster than I expect.
Looks great. Would love to see you make some cabbage rolls : )
Oh wow. Oh, wow. Oh… wow.
Funny! This one had the very same effect on me. Thanks for watching!!
Brisket rocks.
amen
This one will preach for sure!
Would it be better to use milk instead of water with the sodium citrate? Essentially a bechamel without the flour?
This thumbnail made my mouf water like a water bed leaking water from Freddy Kruger slashes
We totally get that reaction, believe me, the taste test team devoured these sandwiches. Thanks for watching!
great video and recipe, Where do I find sodium citrate if not thru amazon, any idea where to look locally [ in Denver, co]
I bet a Monterey Jack cheez whiz would be great with Burritos, Tacos, etc.