Great video Tom. I will make this tomorrow for dinner. I would like to see your version of Brown sauce. Maybe do a Beef and Broccoli on the grill. Asian flavor with country style.
I live up the road a little in Manhattan. This had to of been filmed a few weeks ago when it was -10 outside, it’s in the 60s now. What a crazy Kansas “winter”.
Love your videos man. You're one of the reasons my backyard BBQ comes out fantastic every time. But for effs sake bro.... the heat doesn't come from the seeds... it's that "piff" as you call it. That membrane you cut out is where the majority of the heat is.... JS
Only 2 things I would have done different. (1) put my garlic in after my roux because I’m scared it’ll scorch. (2) heat my stock on the grill and add hot stock to my roux, not cold. Other than that, kickass dish CT
I really have a lot of respect for how Chef Tom and the team manage to always make such high-quality videos twice a week 👍👍👍
I can’t stop watching this channel. How have i missed this all these years.
Thanks for watching!
My mouth is watering!
Welp, makin this over the weekend - Thanks!
Wow, talk about a perfect Friday dinner for the family! Love it.
Nice,Bravo!
That looks great!
Love this recipe! Great video and great recipe
Thank you for this wonderful and tasty looking recipe 👍
This looks amazing Chef Tom! The shrimp looks incredible.
Spicy.... I like it!
love your recipes!! Chef Tom is the Boss!!
Holy cow i'm making this soon. Sorta like a pastalaya/etouffee mashup. Well done
This is my new favorite channel
Absolutely fire looking recipe. Can't wait to try it.
Totally doing this
I need to get my wife and one of my kids hypnotized to like more foods so I can make this.
Looks delicious!
Damn Chef Tom... that looks unreal!
You got mad skills
That will be done this weekend, OMG
Great video Tom. I will make this tomorrow for dinner. I would like to see your version of Brown sauce. Maybe do a Beef and Broccoli on the grill. Asian flavor with country style.
I live up the road a little in Manhattan. This had to of been filmed a few weeks ago when it was -10 outside, it’s in the 60s now. What a crazy Kansas “winter”.
Just told my wife dinner plans changed. Thanks again, Chef Tom!
Looks good! What brand of sausage is that?
How is clean up after using the charcoal on this grill?
I’d love to see a recipe for smoky seared scallops. I know they are delicate but I’d love to see a good seared recipe!
Chef Tom! 👍🏼😀🙏🏼
OMG 🤤😋
Please make a video on your maple walnut blondie recipe 🙏
Whens the grill deep cleaning video coming
Would this work with a different protein. I'm allergic to shellfish. It looks so good
Couldn't imagine how this wouldn't work for poultry, alligator or frogs
Probably pork as well
@@USAFTACP I figured chicken. Your going off my reservation with the other proteins
@@michealellenburg2701 it already has the sausage. I guess maybe tenderloin would work
@@crizz6397 Or...add more sausage.
Could I use coconut cream instead of milk?
Anything tastes good with loads of butter. The challenge today is to make it taste great using healthy ingredients.
Cool story, bro, but this is a BBQ channel so wrong crowd, bro.
Not a cool story, not the wrong crowd, not your bro ~ you know?
@@johng9562 Lol can you whine more, snowflake? Or better yet, just leave and go hang out on a bean sprout salad channel.
DON'T STOP I'M SO CLOSE
Cooks some Polish Bigos :). Traditionaly it was cooked in dutch oven near the fire for 24h+.
Activate Friday Grubtime!
Guess i know what’s for dinner tomorrow evening.
Tom still waiting for a saddle of lamb
Love your videos man. You're one of the reasons my backyard BBQ comes out fantastic every time. But for effs sake bro.... the heat doesn't come from the seeds... it's that "piff" as you call it. That membrane you cut out is where the majority of the heat is.... JS
Is there such a thing as smoked and/or grilled ravioli?
No
There's fried ravioli; I'm sure Tom and crew could fire up the old YS640 for that.
@@mike7568 I kinda want him to invent it.
@@johntoves9015 Smoked brisket ravioli, with cold smoked cheese would do it for me.
@@mike7568 Now that's the stuff. We can only hope Tom sees this. TOM! Over here!
That's pretty much a pastalaya.
Only 2 things I would have done different. (1) put my garlic in after my roux because I’m scared it’ll scorch. (2) heat my stock on the grill and add hot stock to my roux, not cold. Other than that, kickass dish CT
Bro, I bet when you go to the doctor to get blood work done I bet they find all types of seasoning in it.
Awesome, this look great!