In 1977 I introduced the Pittsburgh Dip sandwich to this area. My tied roasts were between 35 - 80 pounds raw meat, stuffed with 5 - 12 pounds of vegies with a mitopot of onion, the tender stems of celery, carrot, garlic & hot peppers. I never used commercial stocks, always made mine from scratch. Putting 10 oz. of meat on a roll, a huge roast sold out in 30 minutes after it was ready to slice.
I have been following your channel for a year now. Really appreciate how you always amp up the recipe with all the rubs and intricate techniques. Great job!
This channel is fast becoming my favourite TH-cam channel. Chef’s recipes are amazing. Can’t wait to try this one. Sooner rather than later hopefully. Keep up the great work sir.
Ever get the feeling that someone thought “You know dunking Oreos in milk is awesome but is there any way to do so with hot food in a savory fashion?” Well that question was answered. Awesome video.
Chef, 60 yr old Irishman here from rural Kentucky , family smokes a lot of meats, going to try this & might be better than Phiippe's , outstanding recipe pal
Looks great! Have you ever tried pureeing the veg and adding some into the jus to thicken it just a smidge? Also, curious what the difference wd be if you did fat cap up?
Oh, that looks so good. One question, why not cover the juice when you put it back on the smoker? I would think you would lose a lot to evaporation or is that the idea? Thanks again.
Awesome recipe!! You roasted at 250 degrees, is that the magic temp for good smoke production? Everything I've done so far on my new 640S has been quick cooks in the 350 - 400 range and I've been missing the smokiness. Gonna try a smoke tube but that just introduces more stuff to take care of - much rather just get the smokiness from the grill. Help please!!!!!
You have to keep the temps no higher then about 275 for smoking. Anything higher then that and the wood burns to clean!! Smoke tubes are awesome for flavor.
@@robertmeyer6867 Thanks for the feedback gonna do some nice thick pork steaks for dinner, I'll run them through at 250-275 to see if there's a difference.
Chef Tom. Hi from the UK. Now then, I like your videos, no, I really like your videos ( I’m near lay through watching all of them, well lots and lots anyway) and I REALLY REALLY do like them....BUT..... this is more of a request or suggestion rather than a criticism. Now this may be a UK thing but I would really like you, ATBBQ to do a little more of using raw ingredients, herbs, spices etc. as opposed to always using proprietary branded mixes and rubs. In my opinion it would be a little more ‘chef y’. Plus not everyone can get or wants to use bottled rubs. I hope I don’t offend but I love to make meals completely from scratch as I’m sure many other folks do. Otherwise Tom, please keep doing what you do. The food always looks delicious and your delivery is spot on. Well done and Thank You from lockdown England.:). Keep well y’all ( whatever that means :)
Hey, Thank you for the videos I'm a huge fan and have been watching them all night! Just out of curiousity... What gloves are you wearing as you are picking up pans and meat like it's nothing? I can see an "under glove" but would you mind telling me as I'd love to get some too!
He is wearing cotton glove liners under his latex gloves. They protect well enough from the heat and are thin enough to let you still have dexterity when using your knife. They do not protect as well as mitts though so be careful!
The 3-2-1 works great for ribs! I have a Big Steel Keg and just did some last weekend. 3 hours on the smoke- 2 hours wrapped in foil with some apple juice, butter and brown sugar on top of the ribs- 1 additional hour unwrapped with adding the BBQ sauce at about 15 minutes left. They were fall off the bone tender though I think I will go a little less with the wrapped time next time I do them. I cooked them around 250°. I also have a Pit Barrel Cooker and that thing is a rib machine! It only takes about 3-4 hours on it and you don't wrap them. If you're looking for a good rub try Killer Hogs. His BBQ rub is freaking awesome!
Man, those look absolutely delicious! I'm definitely adding this to my list of cooks to do!! A quick question: is there a particular reason you went with Yoder grills (if sponsored which I assume is the case the I completely get that)? I know they are good but curious on thoughts between them and Rec-Tec or Camp Chef. I'm wanting to get a pellet smoker sometime if I can coax the wife into it ( I already have a PBC and a BSK).
They sell the Yoder smokers. So yes, it's sponsored. I have a Traeger which was about half the cost of the Yoder. The Yoder looks to be way more than twice better. That being said, I have made some great BBQ on the Traeger and it's way easier than the old offset stick burner I had before. There are really no cheap pellet cookers so go with the best one that your wife will allow you to get.
![[LIVE] : ONE ลุมพินี 88 | คู่เอก "ป้อมเพชร vs อัสลามจอน"](http://i.ytimg.com/vi/1ZqTVVbMgbo/mqdefault.jpg)
"It's not pretty, but it is a work of art" should be a t-shirt.
In 1977 I introduced the Pittsburgh Dip sandwich to this area. My tied roasts were between 35 - 80 pounds raw meat, stuffed with 5 - 12 pounds of vegies with a mitopot of onion, the tender stems of celery, carrot, garlic & hot peppers. I never used commercial stocks, always made mine from scratch. Putting 10 oz. of meat on a roll, a huge roast sold out in 30 minutes after it was ready to slice.
Love your sense of humor! And that sandwich looks amazing.
I have been following your channel for a year now. Really appreciate how you always amp up the recipe with all the rubs and intricate techniques. Great job!
Yessssssss, I have been wanting a french dip video! Thank you, chef!
This channel is fast becoming my favourite TH-cam channel. Chef’s recipes are amazing. Can’t wait to try this one. Sooner rather than later hopefully. Keep up the great work sir.
Definitely the best BBQ channel around! Learned a ton from you Chef Tom!
Absolutely beautiful job! My mouth is watering and I just finished breakfast! Would probably go great with mushrooms too 😋
My local grocery is empty.
Oh hell yes!!!!
Thank you for continuing to put out content
I can't wait to try this recipe. These sandwiches are already a favorite and your method does make it a work of art!
"And if you dice those on a bias like that it makes them taste better." LMAO!
Beautiful Chef as always. Absolutely love this channel!
Next for chef Tom: COVID19 lockdown meals with a twist.
Can't wait to try this one!!
Killer video! I stopped by ATBBQ a week ago and picked up a jar of that Dijon Mustard. Awesome suggestion! 👊
He talks about his grill like it's something out of Fast & Furious 🚗💨
My mouth is watering, that looked so good!
That is amazing and definitely doing that this weekend except with a tritip.
Yesssss!!! A perfect time to make this. Thank you Chef Tom!!!
Making this right now! Can’t wait!!!
American Swiss Cheeze ... i can sense a whole nation being offended by that name XD
HAHAH let them eat cake.
Well what about the "demie baguette, french bread, french roll"...
GREAT my wife loves French dip ...haha she said finally a video I want you to try at home lol I try it all though
You did it! We love you too!
Chef Tom please start a chain restaurant ASAP that delivers
My God. You simply rock Man ! This is fantastic!
Love that sandwich!!! Great video! Just bought that drip tray for the YS640 too, hope it lives up to my expectations!!!!
Ever get the feeling that someone thought “You know dunking Oreos in milk is awesome but is there any way to do so with hot food in a savory fashion?” Well that question was answered. Awesome video.
What kind of gloves are those?! They are blister proof! I want them!!
Chef, 60 yr old Irishman here from rural Kentucky , family smokes a lot of meats, going to try this & might be better than Phiippe's , outstanding recipe pal
Messy sandwiches are the best sandwiches
5:23 😂 😂 😂
Me: let me run to the store and make this... Store: Nothing here to see!
My son in law requested this for his birthday meal. Not sure I can wait till June, it looks so good. I better do a test cook.😏😁😉
Chicago style Italian beef!!!
Awesome video.... That strainer is no joke!!
Awsome recipe as usual from youes guys! This video just made me buy the lodge fish pan though lol gotta have that pan fosho
Nice joB! I just so happen to have an eye of round roast in the freezer...hmm...doing this tomorrow!
Mnomnomnomnom that looks absolutely delicious. All the ingredients I love. Mmmmmm
Thanks for watching!
Looks great! Have you ever tried pureeing the veg and adding some into the jus to thicken it just a smidge? Also, curious what the difference wd be if you did fat cap up?
I slice all my veggies on the bias because it does taste better😊
looks super tasty! Just curious what brand of knives you use? They are sharp as hell! I need some. And a sandwich if available
It ain't pretty but it is a thing of beauty!!! Chef Tom 2020
Great video.
Espectacular! Way to go
Next time try cutting the onions on a bias too. They for sure taste better that way.
Now I'm hungry!
I only wish I could give you two thumbs up....
That is again looking mouthwatering and I love your little jokes - always high Level Videos 👍👍👍
This must happen this Sunday🔥💨
Would love it if you would set up for shipping to Canada. Looking forward to ordering some sauces, rubs etc. that I haveseen on all these videos.
Right? California tri tip rub. Can this be ordered from the US 🇺🇸
Looks great, but how strong is the mustard rub?
Oh, that looks so good. One question, why not cover the juice when you put it back on the smoker? I would think you would lose a lot to evaporation or is that the idea? Thanks again.
Once again...😊👍
Looks awesome im mad your eating it and not me
Awesome recipe!! You roasted at 250 degrees, is that the magic temp for good smoke production? Everything I've done so far on my new 640S has been quick cooks in the 350 - 400 range and I've been missing the smokiness. Gonna try a smoke tube but that just introduces more stuff to take care of - much rather just get the smokiness from the grill. Help please!!!!!
You have to keep the temps no higher then about 275 for smoking. Anything higher then that and the wood burns to clean!! Smoke tubes are awesome for flavor.
@@robertmeyer6867 Thanks for the feedback gonna do some nice thick pork steaks for dinner, I'll run them through at 250-275 to see if there's a difference.
Chef Tom. Hi from the UK. Now then, I like your videos, no, I really like your videos ( I’m near lay through watching all of them, well lots and lots anyway) and I REALLY REALLY do like them....BUT..... this is more of a request or suggestion rather than a criticism. Now this may be a UK thing but I would really like you, ATBBQ to do a little more of using raw ingredients, herbs, spices etc. as opposed to always using proprietary branded mixes and rubs. In my opinion it would be a little more ‘chef y’. Plus not everyone can get or wants to use bottled rubs. I hope I don’t offend but I love to make meals completely from scratch as I’m sure many other folks do. Otherwise Tom, please keep doing what you do. The food always looks delicious and your delivery is spot on. Well done and Thank You from lockdown England.:). Keep well y’all ( whatever that means :)
LOL! You know that's got to be tasty.
Lodge no longer is making the fish pans. I have asked many times but they say they probably won't make a comeback 😢
What slicer do you use?
Hey, Thank you for the videos I'm a huge fan and have been watching them all night! Just out of curiousity... What gloves are you wearing as you are picking up pans and meat like it's nothing? I can see an "under glove" but would you mind telling me as I'd love to get some too!
He is wearing cotton glove liners under his latex gloves. They protect well enough from the heat and are thin enough to let you still have dexterity when using your knife. They do not protect as well as mitts though so be careful!
how about different smoke wood taste test?
SO you don't season before you sear the meat? Curious, why not? Thanks man!!
Is it always cold where you tape?
good luck finding that bread LOL.. Looks awesome though Chef Tom!!
Great recipe. Could be a candidate for a Memorial Day bbq--assuming Covid is gone by then!
I think your were just trying to show off those knife skills Chef. 😂
Veggies taste better cut on bias :-)
Can you share what gloves you always wear? Looks like cotton inner with latex outer?
Top 👍👍👍👍
Do y’all have a smoker tutorial Trying to learn so I can make some baby back ribs
The 3-2-1 works great for ribs! I have a Big Steel Keg and just did some last weekend. 3 hours on the smoke- 2 hours wrapped in foil with some apple juice, butter and brown sugar on top of the ribs- 1 additional hour unwrapped with adding the BBQ sauce at about 15 minutes left. They were fall off the bone tender though I think I will go a little less with the wrapped time next time I do them. I cooked them around 250°. I also have a Pit Barrel Cooker and that thing is a rib machine! It only takes about 3-4 hours on it and you don't wrap them. If you're looking for a good rub try Killer Hogs. His BBQ rub is freaking awesome!
That just made me VERY HUNGRY
#sojuicy
those look incredible. Im a huge beef dip fan and I make it all the time. I definitely see some things youre doing that I wanna try with mine though!
I like what u are doing
French Dip? Le Duh!
Chef Tom, how about Al pastor tacos? Maybe a homemade pineapple salsa?
Hello Chris, here is a link to Tom's Al Pastor tacos - th-cam.com/video/F6iv55ZYlOg/w-d-xo.html.
A.B.F.T.T. Also N.B.F.T.C.
can't imagine anyone's around to answer but I thought searing meat inhibited the smoke getting in? idk just asking
How about Baltimore pit beef
I just jizzed mah pants
How about grilled lobster tails or king crab meat?
Yeah I'll take a plane ride anytime to eat your food lol
Make Baltic Pitt beef
Chef Tom, Wheres's the horseradish?😀
My thoughts exactly....and I would put pepperjack cheese. Just wondering, are the veggies too done to be good for a side dish??
I’d love to see you cook some venison.
As always, now I'm HUNGRY!
While Turkish Doner is around, none of these is necessary.
🔥♨️🔥🌟🥪🌟🔥♨️🔥
Can you explain which kind of cut this is? I guess you have multinational viewers and not everybody knows the American cuts.
I think it’s a cut out of the hip? Isn’t it?
Bottom round comes from the rear leg.
Chef, how do you keep your beard so crispy ??
Man, those look absolutely delicious! I'm definitely adding this to my list of cooks to do!! A quick question: is there a particular reason you went with Yoder grills (if sponsored which I assume is the case the I completely get that)? I know they are good but curious on thoughts between them and Rec-Tec or Camp Chef. I'm wanting to get a pellet smoker sometime if I can coax the wife into it ( I already have a PBC and a BSK).
They sell the Yoder smokers. So yes, it's sponsored. I have a Traeger which was about half the cost of the Yoder. The Yoder looks to be way more than twice better. That being said, I have made some great BBQ on the Traeger and it's way easier than the old offset stick burner I had before. There are really no cheap pellet cookers so go with the best one that your wife will allow you to get.
Awe JEW
I’m glad it’s Chef Tom and not the other one. She’s not very good
Needs a little horsradish!
You are very pleasant to listen too. Some of the guys are very abrasive and you are not. Thank you
Everything but the mustard. Can’t stand that crap. Looks delicious though. A cheesesteak sounds good right now too!
That meat does not have good color when you took it out of package
TEACH ME, BEARD DADDY
You had me until you put cheese on a French dip. Having said that, I'm the idiot that puts ketchup on scrambled eggs, so there is that LOL
Can you Plz use another grill sometimes???
They use several grills. Also this is for a BBQ grill store.
You should never cut through the entire loaf! Cut the bread like a taco then it holds together and then you dip.