@@gregappleby2296 Flank Steak is from the bottom of the abdominal area. has long stringy grains of meat running lengthwise through the meat. Skirt Steak, is from the diaphragm muscles of the cow. long thin piece of meat. Arrachera is a piece of meat that is along the ribs.Hope this helps Arrachera is much more expensive and awsome cut of meat best found at a Mexican market cut by real Mexi-cans not mexi-"cants". Mui authentico is the only way to go.... I dont care what you do a peice of flank or skirt will never taste as good as arrachera
I'm confident Chef Tom would be loved and respected in any kitchen in the world, from a Chilli's to a Noma.....100 skills & 100 humility, an awesome combination. Thanks for the great content.
(No you tube channel listens)Try using brisket flat. (I always grill the flat and smoke the point.)Slice it thin season with only salt. And chop it up fine. In mexico we use bone in brisket like that its called "costilla de pecho". Serve it over corn tortillas. And for the green salsa grill about 5 jalapeños and 3 serranos (depending on your heat tolerance) as well as some garlic and onion. Blend everything together and slowly add canola oil while blending to emulsify. Salt to taste. People think it has avocado because of how creamy it gets. Garnish it with onion and cilantro. Add lime.
what a great lead on tortillas!!! I grew up in So Cal having great tortillas and moved to the east coast where it has been impossible to find good REAL tortillas. Ordering some now (sadly a 6 week lead time according to their website.)
This dude is the man! I use “Ranchera” flap steak, Uncle Chris’ gourmet steak rub as a base… let it ride a bit, then put on the grill using Mesquite wood. I then add your Lone Star rub, and wow the crowds.
Do you buy them from their website? You have to spend over $40 just for them to ship and shipping is $15. And there is a 6 week wait! Edit - once I got over the minimum order of $40 shipping went up to $25. LOL!
Yoooo can I recommend a stromboli for the channel? I've been loving your guys channel for years now and would love to see a good stromb! Love you guys, take care
there is no heat in the seeds. They do get a little heat from the capsaicin oil which protects the seeds. The heat is in the placenta (spongy part the seeds cling to)
Love the channel. Not sure if it's been done before, but what about redfish on the half shell tacos? Being a saltwater kayak fisherman here on the texas coast, I do them often. You should try them. Absolutely delicious!
I GOTTA SAY IF I COULD DAM !! YOU COULD NOT START A END TO SUMMER IN A BETTER FASHION!! I SENDING THIS IN BOLD BECAUSE ALL THOSE FLAVORS ARE BOLD AND OHHH SO FREASH !!! WHAT A FLAVOR PROFILE MUST THAT BE LIKE 👍🏾 A COOL BREW AND THOSE TACOS 🌮 THE ONLY THING YOU COULD ASK FOR IS MORE TACOS 🌮 ATBBQ AND CHEF TOM YOU GUYS ROCKIN FLAVOR TOWN OFF ITS WHEELS!! THANKS 💙👍🏾✌🏾🌮🙏🏾
Chef, another winner recipe here added to my playlist. I personally don't do tacos as I find them no different from the next taco cart out here in Los Angeles but, there's something appealing about these...I think it's the freshness at presentation. Could I cook and hold the asada in juices for a couple hours or will it tighten back up?
Thanks for the great comment! You can definitely cook and hold in the juices. You should keep it in foil or a sealed container and be sure to hold above 140-degrees Fahrenheit (safe temp), and not so hot that it wants to dry out. Thanks for watching.
Looks amazing, as always, Chef Tom. We can’t get that marinade base here in UK (at least not where I am) - do you have any recipe to make a similar mix from scratch that you could share?
Thanks for watching! We do not have an alternative recipe but these are the ingredients: pineapple juice (from water and pineapple concentrate), kosher salt, apple juice concentrate, lime juice concentrate, garlic powder, onion powder, black pepper, Mexican oregano, cumin, jalapeno peppers, red peppers, epazote, celery seed, coriander seed
I LOVE these videos and this channel, but part of me wishes there was a list of ingredients that can we swap out for something like the fajita bath. Sometimes when I watch these videos, they looks so good and I want to make the recipe the following day, but I cannot get an ingredient like the Fajita Bath delivered in time and I am not quite sure how to replace it accurately.
Thanks for watching and taking the time to comment! If you go to the individual ingredient page on our website (by following the link on the recipe) we list out the ingredients. Hopefully that can help you make a selection for a substitute. www.atbbq.com/sauces-and-rubs/healthy-choices/msg-free/sweetwater-spice-tres-chilies-fajita-bath-brine-concentrate.html This fajita bath is made from: pineapple juice (from water and pineapple concentrate), kosher salt, apple juice concentrate, lime juice concentrate, garlic powder, onion powder, black pepper, Mexican oregano, cumin, jalapeno peppers, red peppers, epazote, celery seed, coriander seed
How wasteful! All that charcoal and we are paying a lot for ours here in Europe 😂 JK Thanks so much for this recipe! Avocado cream uuuhhh. Now I'm craving tacos!
What? Lol It doesn’t have to be a $30 marinade. You have to look at recipes as a guideline not gospel. It’s seems like folks new to cooking struggle with this. Just Substitute to your preference. You don’t need Maggi sauce. Soy or Worcestershire is fine. You don’t need the sweet water marinade. Go to the grocery store there are a dozen bottled marinades, grab one that fits your flavor preference.
![เบิ้ล ปทุมราช - สาวสอง ( มีมี่ของอ้าย ) ft. ตาต้า,ต้องเต [OFFICIAL MV]](http://i.ytimg.com/vi/mqlMjnP08XI/mqdefault.jpg)
Your channel Chef Tom, is one of the few channels that I hit like even before I see the content. Keep up the good work!
Same
Thanks for watching and taking the time to comment!!
Chef Tom is so humble.... not many this talented keep this status.
Go back to school bro
@@michaelcabada2933 be kind to one another
@@gregappleby2296 Flank Steak is from the bottom of the abdominal area. has long stringy grains of meat running lengthwise through the meat.
Skirt Steak, is from the diaphragm muscles of the cow. long thin piece of meat.
Arrachera is a piece of meat that is along the ribs.Hope this helps Arrachera is much more expensive and awsome cut of meat best found at a Mexican market cut by real Mexi-cans not mexi-"cants". Mui authentico is the only way to go.... I dont care what you do a peice of flank or skirt will never taste as good as arrachera
I love it when Chef Tom has that instant response to whatever he’s eating. You can always tell when he REALLY likes what he made.
More rotisserie cooks on the BBQ such as Whole chickens stuffed with naval oranges, pork and beef roasts etc.
This pico recipe looks tasty
I'm confident Chef Tom would be loved and respected in any kitchen in the world, from a Chilli's to a Noma.....100 skills & 100 humility, an awesome combination. Thanks for the great content.
Thanks for watching and taking the time to comment!
Yessir! Taco Tuesday! I’m on my way to your store today! 🔥🔥🔥
(No you tube channel listens)Try using brisket flat. (I always grill the flat and smoke the point.)Slice it thin season with only salt. And chop it up fine. In mexico we use bone in brisket like that its called "costilla de pecho". Serve it over corn tortillas. And for the green salsa grill about 5 jalapeños and 3 serranos (depending on your heat tolerance) as well as some garlic and onion. Blend everything together and slowly add canola oil while blending to emulsify. Salt to taste. People think it has avocado because of how creamy it gets. Garnish it with onion and cilantro. Add lime.
Sounds awesome! Thanks for the tips and taking the time to comment!
Chef, I’ve been ordering Caramelo tortillas for a couple of years now thanks to your videos. They simply are the best tortillas.
what a great lead on tortillas!!! I grew up in So Cal having great tortillas and moved to the east coast where it has been impossible to find good REAL tortillas. Ordering some now (sadly a 6 week lead time according to their website.)
This dude is the man! I use “Ranchera” flap steak, Uncle Chris’ gourmet steak rub as a base… let it ride a bit, then put on the grill using Mesquite wood. I then add your Lone Star rub, and wow the crowds.
Dude! Freaking delicious. I saw this a long while ago, finally did it. Wow!!!
Now I’m starving. Thanks. Lol
Do you ever do anything with duck? I feel like it’s really rare to find a duck recipe
Here are some previous duck recipes (we will add more to the list): www.atbbq.com/thesauce?ss360Query=duck Thanks for watching!
LOVE THESE ! THANKS !
That grill seems like the most fun grill
looks tasty
Ooooff those look bomb!! Ima give it a try this weekend
Incredible, yet again!
Love the Prepping of your meat, Pico and Guacamole salsa. Carne asada 😋 Tacos 🌮 are the Best on weekend BBQ and grillin.
Totally making this tonight!
Damn bro get your ass over here to my cousins 15th party we got you on beer, food, and anything else you need 💯💯
those looked freaking amazing! I'm looking for the ''buy now' button haha!
Those Caramelo tortillas are amazing. I can’t stop buying them & there’s no other tortilla to have at the house. They keep well in the freezer too!
Do you buy them from their website? You have to spend over $40 just for them to ship and shipping is $15. And there is a 6 week wait!
Edit - once I got over the minimum order of $40 shipping went up to $25. LOL!
@@Karrott9 my last order was over 100 bucks dude. 🤷🏻♂️
@@jpgiii85 was half of that shipping?
@@Karrott9 84.90 + 25.00 shipping and this is probably my 6th time buying. Worth every penny!
@@jpgiii85 I live about 45 minutes from a place that supposedly carries them. So I could drive there lol.
I have this special taco plate that holds up the soft tacos 🌮
That was some serious skill.
Great video! I love your style and your confidence, both with what you say and what you do. I guess that comes from knowing what you're doing.
I love using Flap loin for my carne asada. We call the cut Ranchera in most of SoCal. That marinade looked delicious!
Flank steak is the proper cut and you should know this if your Latino you're a fken embarrassment
I would like to see you do a smoked pot roast or a smoked meatloaf
Outrageous, Chef. Yum.
A huevo!! They look bomb!
The most impressive part, being able to keep those tortillas upright.
Looks delicious, great recipe, blessings.
Looks REALLY good, chef Tom!
Thanks for watching!
If you’re having a bad day and want to skip to tomorrow, do a shot of tequila every time there’s a product placement in this video.
Chuck steak is the way to go!
Yoooo can I recommend a stromboli for the channel? I've been loving your guys channel for years now and would love to see a good stromb! Love you guys, take care
Wow, looks amazing!
Those looked very delicious 😍🫠😋🌮
OMG that looks fire.
Man I gotta stop watching these when I'm hungry
Throw some of that guacamole salsa on the flat top when you run and throw your steak
If you close your eyes, it sounds like Zach Galifianakis is teaching you how to make Carne Asada’s😊
there is no heat in the seeds. They do get a little heat from the capsaicin oil which protects the seeds. The heat is in the placenta (spongy part the seeds cling to)
Reddit?
@@supraman20 Johnny Scoville and my own experience eating super hot peppers.
Taco Tuesday ❗️
Another good one Chef!
Thanks for watching!
Love the channel. Not sure if it's been done before, but what about redfish on the half shell tacos? Being a saltwater kayak fisherman here on the texas coast, I do them often. You should try them. Absolutely delicious!
I GOTTA SAY IF I COULD DAM !! YOU COULD NOT START A END TO SUMMER IN A BETTER FASHION!! I SENDING THIS IN BOLD BECAUSE ALL THOSE FLAVORS ARE BOLD AND OHHH SO FREASH !!! WHAT A FLAVOR PROFILE MUST THAT BE LIKE 👍🏾 A COOL BREW AND THOSE TACOS 🌮 THE ONLY THING YOU COULD ASK FOR IS MORE TACOS 🌮
ATBBQ AND CHEF TOM YOU GUYS ROCKIN FLAVOR TOWN OFF ITS WHEELS!!
THANKS 💙👍🏾✌🏾🌮🙏🏾
Thanks for watching!
Yo chef I’ve never heard beak of the rooster before 😂
Always good stuff on this channel. But do yourself a favor and try to find the skirt steak if you can.
Chef, another winner recipe here added to my playlist. I personally don't do tacos as I find them no different from the next taco cart out here in Los Angeles but, there's something appealing about these...I think it's the freshness at presentation. Could I cook and hold the asada in juices for a couple hours or will it tighten back up?
Thanks for the great comment! You can definitely cook and hold in the juices. You should keep it in foil or a sealed container and be sure to hold above 140-degrees Fahrenheit (safe temp), and not so hot that it wants to dry out. Thanks for watching.
🔥
Bam!!! 🔥
dang bro that looks fire, I want to try a tri tip, maybe you could send me one or two or three
Chef Tom, love what you're doing with the page, let's find a way to collaborate some time - IG/FB, TH-cam, etc.!!
Bravo!!
Love it
Tom when can we get a book???
There is a 6 week wait for the tortillas!
Looks amazing, as always, Chef Tom. We can’t get that marinade base here in UK (at least not where I am) - do you have any recipe to make a similar mix from scratch that you could share?
Thanks for watching! We do not have an alternative recipe but these are the ingredients: pineapple juice (from water and pineapple concentrate), kosher salt, apple juice concentrate, lime juice concentrate, garlic powder, onion powder, black pepper, Mexican oregano, cumin, jalapeno peppers, red peppers, epazote, celery seed, coriander seed
Mmmmm tacos
What do you use if you don't have that base
Yummz !
I LOVE these videos and this channel, but part of me wishes there was a list of ingredients that can we swap out for something like the fajita bath. Sometimes when I watch these videos, they looks so good and I want to make the recipe the following day, but I cannot get an ingredient like the Fajita Bath delivered in time and I am not quite sure how to replace it accurately.
Thanks for watching and taking the time to comment! If you go to the individual ingredient page on our website (by following the link on the recipe) we list out the ingredients. Hopefully that can help you make a selection for a substitute. www.atbbq.com/sauces-and-rubs/healthy-choices/msg-free/sweetwater-spice-tres-chilies-fajita-bath-brine-concentrate.html This fajita bath is made from: pineapple juice (from water and pineapple concentrate), kosher salt, apple juice concentrate, lime juice concentrate, garlic powder, onion powder, black pepper, Mexican oregano, cumin, jalapeno peppers, red peppers, epazote, celery seed, coriander seed
@@allthingsbbq Thank you so much. I am making this on Sunday for the season opener!
🤤🤤🤤🤤🤤🤤🤤
Chef, why not use bavette?
Roman tomato not beefsteak, no jalapeño serano pepper only. It make a difference
What kind of tortillas are does
Have you done a bbq parfait?
Nope but we will add it to the list!
On this recipe, did you have to ask "will it taco"?
Asking for a friend
It’s not “ma-gy” like the three wise men, it’s “Maggie”
Corn tortillas would perfect the video…
How wasteful! All that charcoal and we are paying a lot for ours here in Europe 😂
JK
Thanks so much for this recipe! Avocado cream uuuhhh. Now I'm craving tacos!
It’ll taco!
can you do more dishes that are budget friendly please. I love your recipes but this is a 30$ marinade
What? Lol It doesn’t have to be a $30 marinade. You have to look at recipes as a guideline not gospel. It’s seems like folks new to cooking struggle with this. Just Substitute to your preference. You don’t need Maggi sauce. Soy or Worcestershire is fine. You don’t need the sweet water marinade. Go to the grocery store there are a dozen bottled marinades, grab one that fits your flavor preference.
Love your vids, but carne asada is any meat on the grill. Chicken, ribs, steak, sausage, not just flank steak.
hey tom, did you know that the maggi sauce is pronounced as mehg-ghee sauce? like meggy. cheers!
Madgey. Not wise men.
First👍
These tacos are wack