I feel like i'm in Church......"Look at that crust"...OH HELL YEAH....."Im gonna stand here at eat this for a while"... AMEN Brother.....keep preaching Tom. Love your channel.
I precooked 2 of these casseroles for steak night at camp. Reheated them 3 days later. I must say they were the Bomb. Everyone loved em and now I have to cook them every time. My wife even loved it. GREAT recipe. Thanks
Put this potato casserole dish together today and will heat it up tomorrow for Christmas dinner with my kids and grandkids. Also going to do Chef Tom's Bacon Jam Brussels Sprouts to go along with strip loin and beef tenderloin roasts. Should be a pretty easy cook tomorrow after getting the potato dish done ahead of time. Can't wait to dig in!
Yummy 😋potatoes salad looks delicious, apetecible . I will learn to make this sweetie from my delicious potatoes. Thank you for this video. It is the first time that I see you and I am surprised by these delicious food recipes that you share, I think I will learn to cook. Greetings from South Texas.
That made my mouth water.😋 Great recipe, I love that Trail Dust. I use it on a lot of foods, not just meats. It is especially good on potatoes and other vegetables too.
I tried this last night with a smoked chuck roast (aka: poor man's brisket) and my wife loved it, especially the potato skin croutons! Thanks for the recipe.
This is kinda like funeral potatoes (kinda). I am a born and bred Idaho boy and I am yearning for these in my life right now. I think these need to be called Birthday Potatoes. Thanks for the recipe, great execution. I think I know what I wanna pair my smoked turkey with 🙂 for Thanksgiving
Here are several recipes for an offset smoker: www.atbbq.com/thesauce/offset-smoker-grill-recipes/ Other offset videos: www.atbbq.com/thesauce/tips-techniques/tips-techniques-how-to-build-and-maintain-a-fire-in-an-offset-smoker/ www.atbbq.com/thesauce/product-roundup/yoder-smokers-charcoal-basket/
Ok, here’s a challenge I think you can handle. First, I need you to learn what rillons are. (Reeyons). It’s a French version of candied pork belly burnt ends. Basically, cubed pork belly, smoked, smothered in a red wine caramel sauce, roasted and served. It used to be a common thing down here in the New Orleans area, but it’s largely been eschewed by time. I think Issac Toups is the only person still doing it regularly. I’d love to see your take on it.
So this looks and sounds absolutely amazing! I have a pit boss vertical smoker but I don't know if it would achieve the same thing. Should I do it on my propane gill instead? (i'm a new smoker)
Do it in the Pit Boss if you want the smoky flavor. I'm sure in the gas grill it would be good to. Hell, this recipe would probably be good no matter how you cooked it.
Has anyone here ever made what I call "blacked potatoes" by cooking with relatively high heat and charring the skins over time? That char adds a flavor that I really like, maybe I'm the only one, but I could camp out on 2 burnt russets about now, just sayin. Cheers all 🍻.
Can you do a giveaway where one of us loyal viewers gets a Yoder smoker (preferably a side by side wood burner, but whichever you think will do) and since I had the great idea, I also receive a YS? That would be like a really cook, I mean cool, giveaway! Oh, and .... gently used is fine too.
I was always taught that mixing fat and carbs together can cause excessive weight gain and ill health. Maybe if you only eat 5 to 6 ounces and have done 45 minutes of intense cardio can you pull this off without looking like a Homer Simpson. Looks good, but so does a decadent donut or greasy burger. To each's own I guess.
That really is upping the game on the standard potato bake. Life will never be the same now. Can't wait to try it.
I've watched this video like four times and that casserole looks better every time I watch this. I'm making it this weekend.
Thanks for watching!
@2:18 that bacon was perfection!! All around excellent take on plain ole mashed potatoes.
I feel like i'm in Church......"Look at that crust"...OH HELL YEAH....."Im gonna stand here at eat this for a while"... AMEN Brother.....keep preaching Tom. Love your channel.
I precooked 2 of these casseroles for steak night at camp. Reheated them 3 days later. I must say they were the Bomb. Everyone loved em and now I have to cook them every time. My wife even loved it. GREAT recipe. Thanks
That's awesome! Thanks for watching and taking the time to comment!
So amazing! And dangerously good too! I would be eating the whole pan right alongside you Chef Tom!! Thanks for this!
Thanks for watching!
Put this potato casserole dish together today and will heat it up tomorrow for Christmas dinner with my kids and grandkids. Also going to do Chef Tom's Bacon Jam Brussels Sprouts to go along with strip loin and beef tenderloin roasts. Should be a pretty easy cook tomorrow after getting the potato dish done ahead of time. Can't wait to dig in!
OH WOW! You never cease to amaze me.
These are just sick! My wife hasn't forgiven me for that apple custard pie from last year yet! Bravo!
Love to hear it! Thanks for watching!
What a wonderful side dish and great combination - again mouthwatering 👍👍👍
Thanks for watching!
Outstanding you out did yourself Tom.
Man oh man! I want to do this, but in foil lined muffin tins. Awesome. Thanks!
Yummy 😋potatoes salad looks delicious, apetecible . I will learn to make this sweetie from my delicious potatoes. Thank you for this video. It is the first time that I see you and I am surprised by these delicious food recipes that you share, I think I will learn to cook. Greetings from South Texas.
Thanks for watching!
That made my mouth water.😋
Great recipe, I love that Trail Dust. I use it on a lot of foods, not just meats. It is especially good on potatoes and other vegetables too.
It's a great rub for sure!
Holy cow I need to make this!
You knocked that one outta the park,I'd founder...👍👍
Awww man!! Imma have so many dishes to make THATS MY FAVORITE !!!👍🏾🙏🏾
That looks amazing ! I will be trying this for sure !! Thanks for the awesome videos !!
Thanks for watching!
Made these for the Iron bowl part and they were an absolute hit
That's great! Love to hear it!
I tried this last night with a smoked chuck roast (aka: poor man's brisket) and my wife loved it, especially the potato skin croutons! Thanks for the recipe.
That's awesome!! Thanks for watching!
It looks amazing! I can only imagine what it smells and taste like good stuff chef 👨🏻🍳
Looks amazing!
This is kinda like funeral potatoes (kinda). I am a born and bred Idaho boy and I am yearning for these in my life right now. I think these need to be called Birthday Potatoes. Thanks for the recipe, great execution. I think I know what I wanna pair my smoked turkey with 🙂 for Thanksgiving
As a fat man who has been to Chuck-A-Rama, funeral potatoes are dank
I'm making these for Thanksgiving this year for sure! Chef Tom never disappoints!!
Awesome! Have a great Thanksgiving! Thanks for watching!
Hell ya Chef Tom!! This is gonna go perfect for Thanksgiving this year. You nail it every year. Thanks
Thanks for watching!
Chief Tom, these look amazing!
That garlic was the topper. Love garlic and potatoes.
I'll have to try this.
Thank you for sharing.
Thanks for watching!
Very nice.. For sure going to throw this on my 640
The absolute hammer - great idea.
From this day forward this dish will always be on my Thanksgiving table!❤️
Love to hear it. Have a great Thanksgiving! Happy grilling 😊
Absolute banger! I'll be bringing this to Friendsgiving
Awesome! Have a great holiday 😊
Def gonna try but a couple tweaks for sure. Love the channel and picked up some bomb ass recipes/ ideas all around. Thanks again 👍🏻
Thanks for watching!
Man that looks amazing
Now I need a cast iron casserole dish
Can't wait to use this recipe for turkey day!! Love what you guys do! Any chance you guys can show how to use an offset smoker?
Here are several recipes for an offset smoker: www.atbbq.com/thesauce/offset-smoker-grill-recipes/
Other offset videos: www.atbbq.com/thesauce/tips-techniques/tips-techniques-how-to-build-and-maintain-a-fire-in-an-offset-smoker/
www.atbbq.com/thesauce/product-roundup/yoder-smokers-charcoal-basket/
Ok, here’s a challenge I think you can handle. First, I need you to learn what rillons are. (Reeyons). It’s a French version of candied pork belly burnt ends. Basically, cubed pork belly, smoked, smothered in a red wine caramel sauce, roasted and served. It used to be a common thing down here in the New Orleans area, but it’s largely been eschewed by time. I think Issac Toups is the only person still doing it regularly. I’d love to see your take on it.
That looks amazing!
More cheese please!! I'm from Wisconsin 🤣🤣
So this looks and sounds absolutely amazing! I have a pit boss vertical smoker but I don't know if it would achieve the same thing. Should I do it on my propane gill instead? (i'm a new smoker)
Do it in the Pit Boss if you want the smoky flavor. I'm sure in the gas grill it would be good to. Hell, this recipe would probably be good no matter how you cooked it.
Amazing!
About how many campers would this size casserole feed? Thanks
Is it possible to prep some the ingredients the night before? For example, bake the potatoes and cook the bacon the night before.
I swear Chef Tom has a twinkle in his eye during the 5 second intro. The twinkle says “Ya’ll have no idea what’s about to go down”
Can you make a spatchcock bacon wrapped smoked turkey
🤤🤤🤤 pengen coba buat dan ngerasain rasanya
I could taste that by looks alone
Do you guys sell that cast iron baking dish in your store?
We sure do! www.atbbq.com/accessories/bbq-and-grilling-cookware/cast-iron-cookware/lodge-bakeware-9-x-13-cast-iron-casserole-dish.html
Wow….. 🤤
I wanna eat that whole pan
Yum yum!
FIRE 🔥 📛 BOMB 💣 🔥 🙌 👌
Wow... my brain just made this the top of a shepherd's pie....
Wow! That’s really all I can say.
I believe we are long lost family members, I literally could be your twin haha
Pass the Cheese 🧀 Please!!!👍🏾👍🏾🙏🏾
Just curious what the pit temp was...
425 degrees Fahrenheit. www.atbbq.com/thesauce/twice-baked-potato-casserole
Has anyone here ever made what I call "blacked potatoes" by cooking with relatively high heat and charring the skins over time? That char adds a flavor that I really like, maybe I'm the only one, but I could camp out on 2 burnt russets about now, just sayin.
Cheers all 🍻.
What kind of gloves do you use...you don't seem to be bothered by the heat...I need that
Cotton gloves (www.atbbq.com/accessories/gloves/hot-food-gloves/hantover-knit-gloves-white-60-40-blend.html) under nitrile gloves (www.atbbq.com/accessories/gloves/food-handling-gloves/nitrile-blue-grippaz-gloves-8mil.html).
Can you do a giveaway where one of us loyal viewers gets a Yoder smoker (preferably a side by side wood burner, but whichever you think will do) and since I had the great idea, I also receive a YS? That would be like a really cook, I mean cool, giveaway! Oh, and .... gently used is fine too.
www.atbbq.com/uhg
yee yee!
I'm skeptical of people that won't eat tater skins. Looking good Chef Tom.
Heart attackeroll
Worth it
Now to pray to the BBQ fairy to give me $2700 for the grill
What do you mean "set up for indirect cooking?" I thought all pellet grills were considered indirect cooking?
Ooooooweee!
I was always taught that mixing fat and carbs together can cause excessive weight gain and ill health. Maybe if you only eat 5 to 6 ounces and have done 45 minutes of intense cardio can you pull this off without looking like a Homer Simpson. Looks good, but so does a decadent donut or greasy burger. To each's own I guess.
This looks amazing !