I'm Mexican and I have to compliment 1) your corn tortilla puff and 2) your respect for the dish. It's true that barbacoa can be made different ways but you nailed the concept of a good barbacoa. Great job!
Bro, I'm at the bottom tip of Texas and you do Texas BBQ and Mexican food like you're from here!!! Hell, BETTER than almost anyone I know! I appreciate how you REALLY KNOW how this all goes down!
I enjoy how educated he is about the dishes’ history and origins, he really knows his stuff. Always a nice touch. Edit: I feel like he deliberately used corn tortillas this time, since a lot of people were noticing the flour ones in other videos.
I totally understand that sauce; I get beef marrow bones and cook them on the smoker while I prepare homemade enchilada sauce (chili California and chili Arbol based). Once that bone marrow goes in, there's an amazing boost in flavor that just cannot be described. I love this take you have on Barbacoa and I will replicate this dish for my family very soon. Good stuff
I made this recipe yesterday, my first from The Sauce, and it was holy shit delicious. I vamped the rub, used avocado oil in place of duck fat, braised on the stop top but finished the short ribs over lump charcoal on my Weber kettle. Love the show and this recipe is so easy yet devastatingly good. Thanks Tom.
they will be some of the best tasting tacos you will ever taste.Also many traditional recipes have bitter orange in the sauce to compliment the cumin but especially the inherent flavor of smoked chilies,you might wanna get a bottle of that too,just add to taste,a little goes a long way.BTW the Chili Peppers rule! :)
@allthingsbbq I'd like to see you try your hand at discada tacos. traditionally, it's prepared in a disk harrow you'd find on a large tiller, but any large cast iron or even a dutch oven works great. bacon, sausage, ham, chorizo, and beef flank in stages (i prefer in that order also), followed by onion, tomatoes, peppers, and garlic. it all comes together great and makes wonderful Sunday morning tacos.
You got a subscription of me bro! Been workin as a chef for 20 years. Your delivery, efficency, and terminology were all fantastic, haven't worked short rib in little nuggets like this before, so will be joining the next bbq. Cheers
I know what I'm trying next weekend. Also that pour from the cast iron to the blender letting us know that BBQ can be messy and that's fine! Also 13:10 the sizzling on the plate....wow nice.
Tom, I’ve recently come to this site, and I have the highest regard for your skill, your professionalism, your love of cooking, and above all-your regard for your viewers. You explain everything thoroughly, so that we can get started putting together some outstanding food. Thanks so much, Tom, for bringing us into your world.
I tried this recipe last night and it was delicious! The depth of flavor of the sauce was amazing! I used a bottom round but next time I will definitely use short ribs. I talked my wife into making fresh tortillas and topped the tacos with a little cotija.
Interesting recipe, thank you for sharing. Since you asked for viewer requests, maybe a handful of chicken, beef, pork cooked on the spit or rotisserie. Talk about tender and flavorful yields, we have had food many times cooked with that method and cannot stress enough how different a simple whole chicken turns out and to top that off, often we will stuff the chickens with citrus such as quartered seedless oranges. Thanks again.
Great recipe, Chef Tom! Definitely need to do this but I am thinking I would need to eat first or I would scarf up those ribs before I got to the tacos.
Great video. I am thinking of using the same A123 short ribs (5 ribs) but leaving it in one whole piece. I also plan to reverse the process by getting a couple of hours (160° internal) of substantial direct smoke on my drum smoker (using oak and mesquite) before placing the short ribs and other ingredients into a covered pan, and return to the drum until finished. I would think chipotle with adobo might add deeper flavour and considerably more heat. BTW, in some parts of Mexico huge cuts of lamb is the go to for barbacoa.
Man this is what I'm talking about. Get a two pack of those from Costco and take a slab and smoke that bish. Braise it then hit it with the fire after. Take all day but a few beers and a stogie pass the time just fine!
Growing up my grandfather would dig a hole and make a fire inside with mesquite and once it was ready he would wrap head of cow in banana leaf or foil and put it in hole and pit a piece of ply board to cover and cover it with dirt. Left it all night and in the morning he would remove dirt then ply board and pull out cow head. Ready to eat. Where I live true barbacoa is sold on Saturday and sundays. It’s tradition in Deep South Texas.
@@PacoMileHigh ? Its going in raw into the braise, there is no crust to ruin. I usually sear before braising just to add more flavor from the fond. Maybe it wouldnt be good to sear and then grill afterwards?
chef tom another amazing video ..by the way would you happen to know if yall have the cattleman 8 second ride in the 12 oz bottles verse the 5 pound bag
Chef Tom, this looks great and I’ll be trying this out this weekend. Quick question, will I lose anything by substituting the beef stock with either chicken or vegetable stock? Are there any other recommended substitutes that will achieve similar results?
I’m not one to argue with results, especially these ones... But I have never started a braise without first browning the meat to add some colour and depth of flavour. Mexican is a food style I was never trained in, but you make it look damn delicious. If you could shed some light on any particular reasons why you didn’t brown or sear the short ribs before starting the braise? Would it be safe to assume it is because of the grilling and charring at the end of the cook? Have never seen a braise started like this and finish that nice...
I asume the meat was not seared because he was grilling it after cooking it in the skillet, however the traditional way to prepare this dish doesn't require to brown or grill the meat, by cooking it with the steam it releases from its own juices being evaporated no broth or another liquid has to be added, it's usually cooked on low heat for up to 8 or more hours and the final result is super tender with a really intense flavour.
No reply from Good ol Chef Tom. I've noticed that he doesnt care to answer any questions but yet he says to leave a comment or question in the comment section. Unsubscribed
Wherever it was last time it was cooked on. :) We never move it to be honest... with the dual fans it just isn't going to make a drastic change these days (the grill has changed over the years from when the damper was an integral part of the process).
Nice! I've got to try this on my next work bbq lunch Have you ever thought about making and smoking your own baloney? Then grilling up some thick slices for sandwiches... yumm... Just an idea from East Coast of Canada!
My only suggestion to improve this otherwise perfect dish, would be that you washed your seasoning off the ribs with pouring the beef stock on them. Pour it down the side of the pan. Probably not a huge difference but I know we all aim for perfection.
I'm Mexican and I have to compliment 1) your corn tortilla puff and 2) your respect for the dish. It's true that barbacoa can be made different ways but you nailed the concept of a good barbacoa. Great job!
Bro, I'm at the bottom tip of Texas and you do Texas BBQ and Mexican food like you're from here!!! Hell, BETTER than almost anyone I know! I appreciate how you REALLY KNOW how this all goes down!
I used to live at the bottom of texas too I'm tex-mex and I approve of this video 🤤
I enjoy how educated he is about the dishes’ history and origins, he really knows his stuff. Always a nice touch.
Edit: I feel like he deliberately used corn tortillas this time, since a lot of people were noticing the flour ones in other videos.
I totally understand that sauce; I get beef marrow bones and cook them on the smoker while I prepare homemade enchilada sauce (chili California and chili Arbol based). Once that bone marrow goes in, there's an amazing boost in flavor that just cannot be described. I love this take you have on Barbacoa and I will replicate this dish for my family very soon. Good stuff
Making these AGAIN this weekend. I love tacos. Chef Tom is a BBQ Legend!
I love how Chef Tom is pleasantly surprised by his own cooking. 👍🏾
Thank you chef for this video. I actually suggested barbacoa a few months ago in a previous video. Im making this next weekend!!!
I made this recipe yesterday, my first from The Sauce, and it was holy shit delicious. I vamped the rub, used avocado oil in place of duck fat, braised on the stop top but finished the short ribs over lump charcoal on my Weber kettle. Love the show and this recipe is so easy yet devastatingly good. Thanks Tom.
What's a stop top lol
@@texasforever5776 fuck man, I wish I knew. that was 2 years ago! ohhhh wait. Stove Top!!
Chef Tom you are the MAN! 🔥🔥🔥🔥
I’m Mexican 🇲🇽 and I approve this video... 👍🏽
Haha first comment I see. I was looking for that before I finished watching. Gracias from 🇨🇦
@@PickledAndFermented you’re welcome amigo
You are becoming my favorite BBQ-Food video guy!!!!!!!
Best looking tacos I have ever seen. I will be making this ASAP. Awesome stuff Chef Tom!!
they will be some of the best tasting tacos you will ever taste.Also many traditional recipes have bitter orange in the sauce to compliment the cumin but especially the inherent flavor of smoked chilies,you might wanna get a bottle of that too,just add to taste,a little goes a long way.BTW the Chili Peppers rule! :)
This deserves more views...well done sir 👏👏
I enjoy how educated he is about the dishes’ history and origins, he really knows his stuff. Always a nice touch.
That looks amazing! If I can figure out where to get some beef ribs cut that way, or even longer...I'm totally doing this soon!
@allthingsbbq I'd like to see you try your hand at discada tacos. traditionally, it's prepared in a disk harrow you'd find on a large tiller, but any large cast iron or even a dutch oven works great. bacon, sausage, ham, chorizo, and beef flank in stages (i prefer in that order also), followed by onion, tomatoes, peppers, and garlic. it all comes together great and makes wonderful Sunday morning tacos.
You got a subscription of me bro! Been workin as a chef for 20 years. Your delivery, efficency, and terminology were all fantastic, haven't worked short rib in little nuggets like this before, so will be joining the next bbq. Cheers
Thank you, Chef! Appreciate the support. Cheers!
I know what I'm trying next weekend. Also that pour from the cast iron to the blender letting us know that BBQ can be messy and that's fine! Also 13:10 the sizzling on the plate....wow nice.
Love this ATBBQ keep em coming. Thanks Chef Tom
Chef! "I love Tacos" was the money shot! 😂 Superb recipe!
Tom, I’ve recently come to this site, and I have the highest regard for your skill, your professionalism, your love of cooking, and above all-your regard for your viewers. You explain everything thoroughly, so that we can get started putting together some outstanding food. Thanks so much, Tom, for bringing us into your world.
I tried this recipe last night and it was delicious! The depth of flavor of the sauce was amazing! I used a bottom round but next time I will definitely use short ribs. I talked my wife into making fresh tortillas and topped the tacos with a little cotija.
That sounds amazing!
i can listen chef tom the hole day, when he does his cooking magic :)
Chef Tom - YES I enjoy this video so much 👍👍👍
Can I say that my mouth was drooling? It sure was! 😍
Damn, this looks so fun to make. Can't wait to try this recipe out. Thanks, Chef Tom and crew!
Wow! Love the video!! Such an amazing 👨🍳 can't wait to try it
Got some beer short ribs in the freezer. Making this and those stuffed poblanos for dinner tomorrow night. Awesome recipes chef. Thanks!
Looks phenomenal!
Great recipe! Cant wait to try, I love tacos!
Looks appetizing!!! Can't wait to try!
holy canoly brother!! those look fantastic!! great cook!
Tacos are life!!!
Chef Tom, this was an amazing cook! Wow! Going to try it on my 640.
I love tacos too Chef Tom
Interesting recipe, thank you for sharing. Since you asked for viewer requests, maybe a handful of chicken, beef, pork cooked on the spit or rotisserie. Talk about tender and flavorful yields, we have had food many times cooked with that method and cannot stress enough how different a simple whole chicken turns out and to top that off, often we will stuff the chickens with citrus such as quartered seedless oranges. Thanks again.
I love tacos too Chef Tom!
i think this one's gonna be a hit. will be making this very soon.
Great work! Looks amazing!
Maan! Your barbacoa looks incredible!!!
Chef Tom you are frickin legit dude!
Great recipe, Chef Tom! Definitely need to do this but I am thinking I would need to eat first or I would scarf up those ribs before I got to the tacos.
If this doesnt make me hate my lunch even more. Keep em coming chef! Thanks for all the great recipes.
Just made this. Delicious, especially in a burrito
that looks delicious! great video as well.
Nice! That's a nice easy way to make barbacoa
Anyone else automatically hit the like button before the intro ends or is it just me?
hahaha I literally just did that
Literally was gonna be my comment.
Nice Way! Like it. Simple and delicious.
My man didn't even wait to take both gloves off before digging into those tacos. Looks amazing!
excellent, not in the traditional Mexican way but I should try it, thanks
You had me at short rib :o) One of my favourites to smoke but full rack of beef shorties
Great video. I am thinking of using the same A123 short ribs (5 ribs) but leaving it in one whole piece. I also plan to reverse the process by getting a couple of hours (160° internal) of substantial direct smoke on my drum smoker (using oak and mesquite) before placing the short ribs and other ingredients into a covered pan, and return to the drum until finished. I would think chipotle with adobo might add deeper flavour and considerably more heat. BTW, in some parts of Mexico huge cuts of lamb is the go to for barbacoa.
I'm planning to do the exact same thing today. I want some smoke on that meat.
Man this is what I'm talking about. Get a two pack of those from Costco and take a slab and smoke that bish. Braise it then hit it with the fire after. Take all day but a few beers and a stogie pass the time just fine!
love this channel
Growing up my grandfather would dig a hole and make a fire inside with mesquite and once it was ready he would wrap head of cow in banana leaf or foil and put it in hole and pit a piece of ply board to cover and cover it with dirt. Left it all night and in the morning he would remove dirt then ply board and pull out cow head. Ready to eat. Where I live true barbacoa is sold on Saturday and sundays. It’s tradition in Deep South Texas.
Down here in South Texas (Laredo), Barbacoa means cow tongue :) delicious in tacos w/ salsa verde
really thought lingua was what we called tongue here in Texas well atleast where I grew up
That looks so good. Amazing!
Hey Chef Tom, great video as usual! Is there a reason to not sear the ribs in the cast iron before the braise? Thanks!
Will ruin the crust you build by searing
@@PacoMileHigh ? Its going in raw into the braise, there is no crust to ruin. I usually sear before braising just to add more flavor from the fond. Maybe it wouldnt be good to sear and then grill afterwards?
I would like to know too!! Two years ago? Unsubscribed...
Chef Tom enjoys the process probably more than he enjoys the end result! I can relate.
I sure would like to try that , but I'm gonna have to wait on the seasoning to order it .
going to try this
chef tom another amazing video ..by the way would you happen to know if yall have the cattleman 8 second ride in the 12 oz bottles verse the 5 pound bag
Chef Tom, this looks great and I’ll be trying this out this weekend. Quick question, will I lose anything by substituting the beef stock with either chicken or vegetable stock? Are there any other recommended substitutes that will achieve similar results?
Wow no answer. This is exactly what I'm talking about with the Almighty Chef Tom .Never an answer...Unsubscribed
I love tacos too!
Cant wait to get there!😊
Excelente 👏👏👏Saludos desde Argentina! Increíble trabajo chef Tom!
The GOAT TOM!
All my life I have known that barbacoa is beef or goat tongue and/or cheek, but I really want to try this!
In Mexico they slice the dried pod, get rid of the seeds, then do a quick roast.
I ,presently, don't have access. To a smoker for many reasons, what do think about an oven for these recipes ?
.
looks awesome!
What do you do with the leftover sauce? It was quite a bit left. Ideas?
What’s the philosophy behind getting the short ribs up to that 200*F internal temp? Just to ensure the tenderness?
I am American, white as hell and i love this recipe,
i'm not even hungry and this looks absurdly good.
Nice this is the first recipe I might be able to do on my own. Any reason I can't use an oven for the braise? How do I adapt to use Chuck?
Why did you not answer this? I would like to know too. Unsubscribed...
I like your style dood!
This is whether u like it or not the anti soyboy cooking channel. I tried this specific recipe. Godammed excellent. Thanks
I’m not normally a fan of atbbq or chef tom tbh, however, I made these for dinner this evening and they are 🔥🔥🔥. Respect
I’m not one to argue with results, especially these ones...
But I have never started a braise without first browning the meat to add some colour and depth of flavour.
Mexican is a food style I was never trained in, but you make it look damn delicious.
If you could shed some light on any particular reasons why you didn’t brown or sear the short ribs before starting the braise?
Would it be safe to assume it is because of the grilling and charring at the end of the cook?
Have never seen a braise started like this and finish that nice...
I asume the meat was not seared because he was grilling it after cooking it in the skillet, however the traditional way to prepare this dish doesn't require to brown or grill the meat, by cooking it with the steam it releases from its own juices being evaporated no broth or another liquid has to be added, it's usually cooked on low heat for up to 8 or more hours and the final result is super tender with a really intense flavour.
No reply from Good ol Chef Tom. I've noticed that he doesnt care to answer any questions but yet he says to leave a comment or question in the comment section. Unsubscribed
Could I start this in the oven if i don't have a smoker?
Soon as he made the taco!
That looks amazing! Need to try out that sauce... I also have beard envy... lol
I am new to pellet cooking on 640 can you put in videos where you put your dampener when doing different cooks
Wherever it was last time it was cooked on. :) We never move it to be honest... with the dual fans it just isn't going to make a drastic change these days (the grill has changed over the years from when the damper was an integral part of the process).
Gotta any tips for grilled Hog Maws?
"I looove tacos." 😉
King Latifah from a taco man , thank you 🙏!
Nice! I've got to try this on my next work bbq lunch
Have you ever thought about making and smoking your own baloney? Then grilling up some thick slices for sandwiches... yumm... Just an idea from East Coast of Canada!
I guess not...Unsubscribed...
Amazing, saludos desde México
I don't know if I can watch this I love beef short ribs👍🇺🇸🇺🇸
Do you ever come to washington state?
just great
Need radish bro! Makes Barbacoa and al pastor go to a whole new level
It looked like there was fresh diced jalapeños in the bowl of mirepoix but it was shown on the video??
Delicious chef! Nailed it!
Amazing
Making this right now, I couldn't find beef short ribs sop I am using pork ribs
Oh WOW !!!
Yummy!!
My only suggestion to improve this otherwise perfect dish, would be that you washed your seasoning off the ribs with pouring the beef stock on them. Pour it down the side of the pan.
Probably not a huge difference but I know we all aim for perfection.
Who knew Bray Wyatt was such a good cook.
We're eating good tonight Martha!