I just gave this a shot on my Big Joe and it was amazing! The cut of meat was not expensive, leaves very little waste, and was super easy to do. I didn't have a flat surface, so just had to do a rub and grill over grates. But still worked out great.
This looks delish! Had a full weekend preparing your brisket, pulled pork, and topped it off Sunday with your pizza dough. No more beating my pizza dough into submission! Thanks for the tips and also sharing the “why”. You’re making me a great cook! Deb
Tom, thank you and the production team for an awesome series. Sound and video qualities are spot, and the content is inspiring. If there is any possibility for requests would be for occasional deeper cuts and dives into topics related to grilling, smoking and other outdoor cooking. Thanks again!
Another great video! Would like to see some more seafood and vegetables themed dishes. Something other than Salmon would be nice although I’m aware Wichita may not have the access to everything the coasts do. Thanks and keep it up.
nice recipe .... on the griddle side you could have put a few slices of fresh bread and cleaned up the drippings and toasted the bread for a snack or side for the pork as well
Another great video! Got a question for you, what are the chances of seeing recipes done with game meats? i am sure there are lots of hunters like me that would love new recipes to use with the meat we harvest!
After seeing your latest pork tender video I had to re watch this one. What would a jalepeno popper stuffed in this wrapped in bacon taste like/would it be worth trying?
Looks awesome! Any hint how to make such a marinade by myself? I think in Germany i will not find this product. I guess it is similar to alabama white sauce?
Tom mentions the marinade is heavy on flavors of garlic, lemon, and olive oil. It also has herbs in there. I would suggest making something similar to a lemon vinaigrette: www.atbbq.com/thesauce/lunchbox-grilled-salmon-grain-bowl/ Here's one I like that has a big lemony flavor! It would stand up with lots of garlic and herbs added! Hope this helps! -Chef Britt
This is total food porn... I say this because my wife doesn't like pork. I absolutely LOVE pork. Therefore I find myself watching these videos, imagining it's me, cooking and eating this amazingness.
Chef! I just made this for my wife and she said it was the best meal she's ever had and that it's her new favorite. Thank you thank you thank you!!
I just gave this a shot on my Big Joe and it was amazing! The cut of meat was not expensive, leaves very little waste, and was super easy to do. I didn't have a flat surface, so just had to do a rub and grill over grates. But still worked out great.
Awesome job chef, looks great! Would love to see you do a smoked eggs benedict and your own spin on a hollandaise. Smoke us up some breakfast!
That's a great idea!
Shiner Texas I am down for some of that myself. Would love to his approach to that
I had to Google "hollandaise", evidently Shiner Texas is an educated man.
Love you Tom. Don't ever stop making these!
10:29 - Don't think I've ever seen chef react in such a way! GOTTA MAKE THESE NOW!
This looks delish! Had a full weekend preparing your brisket, pulled pork, and topped it off Sunday with your pizza dough. No more beating my pizza dough into submission! Thanks for the tips and also sharing the “why”. You’re making me a great cook!
Deb
You, sir, are the reason for my weight gain. Appreciate all your recipes and I look forward to the next one to try.
This looks like it would be amazing and worthy of being in any fine restaurant!!
That looks so awesome!! I can't wait to make them .
Tom, thank you and the production team for an awesome series. Sound and video qualities are spot, and the content is inspiring. If there is any possibility for requests would be for occasional deeper cuts and dives into topics related to grilling, smoking and other outdoor cooking. Thanks again!
I tried this with chicken breasts and it works really well too, lots of flavor!
Amazing Tom. Looking foward to do it in my charcoal grill this weekend in the sunny Buenos Aires.
“Just a little bit of this green stuff on top...” - Chef Tom
I almost didn’t want to watch this video...but DAMN! I’m sure glad I did. I am going to have to try this. Great video!
Gonna try these tonight
Another great video! Would like to see some more seafood and vegetables themed dishes. Something other than Salmon would be nice although I’m aware Wichita may not have the access to everything the coasts do. Thanks and keep it up.
That looks soooooo good
Dammmm, Tom! Looks amazing. Nom nom
Simply awesome! I‘m hungry now... 👍
100% mouth watering video - that is looking gorgeous 👍👍👍
nice recipe .... on the griddle side you could have put a few slices of fresh bread and cleaned up the drippings and toasted the bread for a snack or side for the pork as well
😂 How he says: "It's so cheesy!"
Great recipe Chef Tom!
That looks totally awesome! Cheers!
This looks amazing.
Another great video! Got a question for you, what are the chances of seeing recipes done with game meats? i am sure there are lots of hunters like me that would love new recipes to use with the meat we harvest!
I’ll be making this within the week!!
YUMMY!
And, YES I DO MEAN TO YELL IT!!
Thanks 4 sharing
Jay :-)
I imagine a white wine fits nicely. Any recommendations Tom? Or from people who tried?
Good stuff Chef! How about a Smoked Chuck Roast on the pellet grill? I would love to see what you could do to fix this cut of meat up!
Anyone here watching this with an empty stomach in the middle of the night or is it just me?
Middle of the night 😮? It's broad day light where he just posted 🤣🤣
@@karinecarde1254 different time zone i guess😅
Lol🙋🏽♀️
Any chance for a grilled trout demonstration that doesn't involve lemon pepper?
Omg, yes. A clean trout video with, c'mon we can leave bbq rub behind, and give us a clean smoke. Salt, pepper, smoke, technique.
After seeing your latest pork tender video I had to re watch this one. What would a jalepeno popper stuffed in this wrapped in bacon taste like/would it be worth trying?
Any thoughts on brining the chops beforehand? Not necessary?
Looks great!!
What sides would you recommend?
Fantastic.......Amen!
This is going to be some meal for my wife as she is not a pork lover! Well not 100% ;) . Great combo of flavours ..... roll on next weekend :)
Yum!
Wow😍😍😍😍
Do you want 140 in the stuffing or 140 in one side of the chop, not really in the middle? Keep up the great vids.
If I may ask, what camera do you guys used for shooting these videos? Great video work along with great recipes!
Looks awesome! Any hint how to make such a marinade by myself? I think in Germany i will not find this product. I guess it is similar to alabama white sauce?
Tom mentions the marinade is heavy on flavors of garlic, lemon, and olive oil. It also has herbs in there. I would suggest making something similar to a lemon vinaigrette:
www.atbbq.com/thesauce/lunchbox-grilled-salmon-grain-bowl/
Here's one I like that has a big lemony flavor! It would stand up with lots of garlic and herbs added!
Hope this helps! -Chef Britt
Nice chef!!
Dude where do you get this stuff from...I luv it. Thx for something NEW to try, very enjoyable video as always...😊👍
Where do you get duck fat spray?
Atbbq.com
Bro! I need that apron! Info please. Love you’re vids
Finally something Keto like!!!
Ahhhh first one to comment....love you Chef Tom!
Fun fact: You don't have to peel garlic before grating it. The peel doesn't go through the grater holes.
I don't believe you
This is total food porn... I say this because my wife doesn't like pork. I absolutely LOVE pork. Therefore I find myself watching these videos, imagining it's me, cooking and eating this amazingness.
I wanna stuff your chop, chef Tom 😂🍖
That beard tho 👌
Again?!? All i see is a floating head and arms!
Har har harrrr…. :)
I know you will delete this comment. withall the additional flavors you can't taste the pork.
bullshit