Beginner grilled here and this is what’s for dinner, thank you Chef Tom I’m sure when this is finished it will be so so good! Have a great evening, Lisa
I usually brine them after halving them for 45-60 mins. I can sear them off over the heat then finish them indirect. The indirect is when I put a thick slice of Colby-Jack on them for sandwiches. Southwest flavorswith bacon and avacado. Keep up the good work!
I buy everything based on reviews. Some said this was hard to put together th-cam.com/users/postUgkxCx5fHawkK9OoV-ojFrY8JLnZrFwAmvUt some guy said 2 hours and 2 beers later. I didn't drink beer like I was going to. I didn't feel like going to the store. I'm assuming I would have had at least 3. I took my time. Stepped outside for a cigarette break a couple times but all in all it was about a 3 hour project for me but it wasn't like it was difficult or anything . Only pictures but everything is pretty organized and labeled although I didn't see any #s on the actual pieces like it shows in the diagrams. Only the screws were labeled. On the cardboard part of the packaging on the back side. I put it together in my living room too. It wasn't supposed to rain today but it's Michigan and I couldn't wait so I put it together in my living room. Without beer but beer would definitely have made it more fun that's for sure. I'm giving this a 5 for easy assembly. I'll update after it stops raining when I can take it out of my living room and cook some food on it. Hope this helps at least for people who think they can't put this together because I did and you can too . And there are extra screws. I got nervous and immediately came here to see if others had the same experience and they have. You're not doing it wrong. There will be extra screws. Be patient. Don't rush it. Drink beer. Happy assembling
@atbbq Dish Request!! Please, please consider asking Tom to make a Chef Tom certified version of French Onion Casserole. It was my late mother’s favorite dish to cook us during winter. It would mean the absolute world to me! I’ve followed ATBBQ and Tom for so long I finally gotta speak up and ask.
Hey Chuck! Thanks for speaking up, your request has been noted, we'll see when it makes sense to get into the rotation. Thanks for being part of our community!
This is very similar to the way we do our chicken, great video! FYI - if you can find Bell & Evans chicken products give them a try, best chicken we have had in years!
Chicken breasts are fundamental. I just brought a basic Treager 22 pro. You go with high priced more sophisticated equipment, I got little to nothing from this vid that I can apply to just learning how to smoke and grill on my pellet grill. I brought my grill for convenience and you are making the experience feel like I shouldn't have even brought it.
@atbbq - love these back to basics style vids y’all have been doing lately. what do u think about Tom doing video for a week or even month meal plan for a family of 4? We struggle with keeping a routine which helps the wallet and grocery shopping plans AND keep things fun / interesting?
Hello Joel! Glad you have been enjoying the basics videos. I've passed your request for meal planning along to Tom and the team. Thanks for being part of our community!
Chef Tom!!! Had a question about pellet grills. Have you noticed a difference in smoke flavor or penetration from pellet to offset smokers. I wanted to get one to try, but I love the process of stick burners. I’ve also been told that I’m not missing anything.
That is a big question as there are so many variables, particularly when cooking on an offset. One of our experienced team members ran a YS1500 pellet grill (left hand firebox) and a Yoder Kingman offset (right hand firebox) side by side, so the stacks were right next to each other. The thin blue smoke profile coming from the stacks looked very similar. The wood used in the offset was well seasoned, the cola bed was small and hot, the logs were properly preheated before adding the next log to the fire. Remove anyone of these variables and you begin to produce white smoke, at that point the food product tastes very different. Even if the offset is run perfectly, it will consume many more pounds or wood than the pellet grill will consume pellets. So, the offset at its best, will still have a slight edge. In a class of 40+ one night, we cooked brisket on a pellet and on an offset. We plated the briskets and showed them around the crowd. Very few folks to tell the difference visually or by taste. Here are links to two videos on fire management - community.yodersmokers.com/viewtopic.php?f=49&t=132 & th-cam.com/video/YCX5C0DIrfc/w-d-xo.html. If you have any other questions on this or other subjects, drop us an email to info@atbbq.com. Thanks for watching!
Full disclosure! Our team loves chicken ... wings, thighs, breast, quarters, halves or whole, here is a link to 100+ recipes that feature chicken from our channel - www.youtube.com/@allthingsbbq/search?query=chicken. Now, why do people choose breast over a thigh? Food is subjective, so they may prefer the taste and/or the texture. Or their doctor or trainer has advised them to steer toward lean proteins. The skinless breast is a nutrient-dense, lean protein food that is 80% protein and 20% fat. Our intent is to help folks understand how to get a good result when grilling/cooking a chicken breast. Thanks for watching!
I mean to be fair, they are two different meats white vs dark meat.. I wouldn’t use grilled thighs to slice over a noddle dish for example I like the more firm white meat
Great question ... there is no absolute. You can make a case for either method. Chicken breast as presented has been evened out to help it cook evenly, it is thinner, and the target temperature is really important. In this case something closer to room temperature is helpful. We regularly brine chicken, so we pull it out of the fridge when we get home and let it sit out while the grill is heating up. There just may be an article in our future on this subject. Thanks for watching!
When the liquid is outside, feel free to wait 30 mins or more. Meat is waiting to take in the rub. Pulling the moisture out of the meat is a rookie move.
The Yoder has some advantages. Large firebox capable of building a large fire. And the airflow moves side-to-side instead of from the bottom up. So remove the diffuser (or the diffuser door), add a set of GrillGrates and you have an over the flame grill. There are other pellet grill makers that are offering direct grill experiences, there are also some hacks that will improve grilling on any pellet grill that can achieve 500+ degrees. Our team has cooked on a number of pellet grills and keep coming back to the Yoder, most all of us cook on a 640 at our homes, kind of our comfort zone if you will. We appreciate you being a part of our community!
Good question Michael. We have cooked on several different pellet grills over the years. We started cooking on the Yoder's in late 2010, so we've been along for the ride as Yoder developed new features, accessories, and so on. Honestly, the YS640 is in most of our backyards. We are going to be test driving another pellet grill or two this season. If we really like one of them, we will feature it on the channel. Thanks for watching!
He isn't wrong. But he's also not right a lot. Not sure how to help you get this down. Flattening works if you want to watch it like a hawk. An off set newbie, this will work. Someone on a weeknight cook? No.
Beginner grilled here and this is what’s for dinner, thank you Chef Tom I’m sure when this is finished it will be so so good! Have a great evening, Lisa
Some great looking chicken. Sooo many people think boneless, skinless chicken is dry. If only they knew how to cook it properly. Now they do! 🍻
Thanks Jake! We see things are going well on your channel. Congrats on that!
@@allthingsbbq No problem. Thanks much! 🍻
Great tips Chef Tom. I grill chicken breast to 160/ 165 and they’re never dry. Thanks for the tips.
This is exceedingly helpful. Probably why a lot of home cooks have dry chicken because they're not preparing for success.
RIGHT ON ! Thank you !
Glad you enjoyed this one. Thanks for watching!
Thank you for all your great videos!
Thanks so much and thanks for watching!
Definitely a useful tip! Keep these type of videos coming please!
Thanks so much, we will keep them coming!
Everything you make looks good. Great tips!
Thank you so much! Glad you are enjoying the tips and technique videos.
I usually brine them after halving them for 45-60 mins. I can sear them off over the heat then finish them indirect. The indirect is when I put a thick slice of Colby-Jack on them for sandwiches. Southwest flavorswith bacon and avacado. Keep up the good work!
I buy everything based on reviews. Some said this was hard to put together th-cam.com/users/postUgkxCx5fHawkK9OoV-ojFrY8JLnZrFwAmvUt some guy said 2 hours and 2 beers later. I didn't drink beer like I was going to. I didn't feel like going to the store. I'm assuming I would have had at least 3. I took my time. Stepped outside for a cigarette break a couple times but all in all it was about a 3 hour project for me but it wasn't like it was difficult or anything . Only pictures but everything is pretty organized and labeled although I didn't see any #s on the actual pieces like it shows in the diagrams. Only the screws were labeled. On the cardboard part of the packaging on the back side. I put it together in my living room too. It wasn't supposed to rain today but it's Michigan and I couldn't wait so I put it together in my living room. Without beer but beer would definitely have made it more fun that's for sure. I'm giving this a 5 for easy assembly. I'll update after it stops raining when I can take it out of my living room and cook some food on it. Hope this helps at least for people who think they can't put this together because I did and you can too . And there are extra screws. I got nervous and immediately came here to see if others had the same experience and they have. You're not doing it wrong. There will be extra screws. Be patient. Don't rush it. Drink beer. Happy assembling
Great tips and ideas
Really awesome video. Basics are important as they may be the bottleneck holding some people back.
You are absolutely right. We hope these videos will provide know how so they can cook with confidence. Thanks!
@atbbq Dish Request!! Please, please consider asking Tom to make a Chef Tom certified version of French Onion Casserole. It was my late mother’s favorite dish to cook us during winter. It would mean the absolute world to me! I’ve followed ATBBQ and Tom for so long I finally gotta speak up and ask.
Hey Chuck! Thanks for speaking up, your request has been noted, we'll see when it makes sense to get into the rotation. Thanks for being part of our community!
@@allthingsbbq thank you thank you!!!!
This is very similar to the way we do our chicken, great video!
FYI - if you can find Bell & Evans chicken products give them a try, best chicken we have had in years!
Thanks for the tip and the great compliment! We appreciate you watching!
Looks great to me! 👍
Thank you, it was really good!
Awesome video
Thank you so much! Join us every Tuesday and Friday for a new video.
Watching this right now as my chicken is on the grill, realizing what I’ve done wrong.
Chicken breasts are fundamental. I just brought a basic Treager 22 pro. You go with high priced more sophisticated equipment, I got little to nothing from this vid that I can apply to just learning how to smoke and grill on my pellet grill. I brought my grill for convenience and you are making the experience feel like I shouldn't have even brought it.
Thanks Tom. Do you remove the entire heat diffuser. Or just the removable hatch in the diffuser that lets you access the fire box?
What's the Best way to keep it juicy if it were a catering situation?
Respect!
Thanks John!
What kind of tray are you using to prep on? I like it!
@atbbq - love these back to basics style vids y’all have been doing lately. what do u think about Tom doing video for a week or even month meal plan for a family of 4? We struggle with keeping a routine which helps the wallet and grocery shopping plans AND keep things fun / interesting?
Hello Joel! Glad you have been enjoying the basics videos. I've passed your request for meal planning along to Tom and the team. Thanks for being part of our community!
I like to do chicken thighs, they just have more flavor IMO, so I’d assume you could use the flattening technique.
Chef Tom!!! Had a question about pellet grills. Have you noticed a difference in smoke flavor or penetration from pellet to offset smokers. I wanted to get one to try, but I love the process of stick burners. I’ve also been told that I’m not missing anything.
That is a big question as there are so many variables, particularly when cooking on an offset. One of our experienced team members ran a YS1500 pellet grill (left hand firebox) and a Yoder Kingman offset (right hand firebox) side by side, so the stacks were right next to each other. The thin blue smoke profile coming from the stacks looked very similar. The wood used in the offset was well seasoned, the cola bed was small and hot, the logs were properly preheated before adding the next log to the fire. Remove anyone of these variables and you begin to produce white smoke, at that point the food product tastes very different. Even if the offset is run perfectly, it will consume many more pounds or wood than the pellet grill will consume pellets. So, the offset at its best, will still have a slight edge. In a class of 40+ one night, we cooked brisket on a pellet and on an offset. We plated the briskets and showed them around the crowd. Very few folks to tell the difference visually or by taste. Here are links to two videos on fire management - community.yodersmokers.com/viewtopic.php?f=49&t=132 & th-cam.com/video/YCX5C0DIrfc/w-d-xo.html. If you have any other questions on this or other subjects, drop us an email to info@atbbq.com. Thanks for watching!
@@allthingsbbq thank you for the response
So what temp did he set his grill to?
I never understood why folks grill only chicken breasts when, the thigh has so much more flavor and is pretty bullet proof when it comes to grilling.
Full disclosure! Our team loves chicken ... wings, thighs, breast, quarters, halves or whole, here is a link to 100+ recipes that feature chicken from our channel - www.youtube.com/@allthingsbbq/search?query=chicken. Now, why do people choose breast over a thigh? Food is subjective, so they may prefer the taste and/or the texture. Or their doctor or trainer has advised them to steer toward lean proteins. The skinless breast is a nutrient-dense, lean protein food that is 80% protein and 20% fat. Our intent is to help folks understand how to get a good result when grilling/cooking a chicken breast. Thanks for watching!
I mean to be fair, they are two different meats white vs dark meat.. I wouldn’t use grilled thighs to slice over a noddle dish for example I like the more firm white meat
How many pellet grills have the ability to cook direct though?
Exactly my problem with my 4 year old Traeger.
That's awesome to hear! We hope you will give this recipe a go! Thanks for watching!
Good video. Do you recommend start to cook all meat at room temp? or Can I start directly from the fridge?
Great question ... there is no absolute. You can make a case for either method. Chicken breast as presented has been evened out to help it cook evenly, it is thinner, and the target temperature is really important. In this case something closer to room temperature is helpful. We regularly brine chicken, so we pull it out of the fridge when we get home and let it sit out while the grill is heating up. There just may be an article in our future on this subject. Thanks for watching!
How do you keep the breasts from developing a tougher outer 'skin' when smoking?
Heya Chef, dig the hat where can I get a couple…?
Here's the link - www.atbbq.com/international/accessories/hats-and-apparel.html. Thanks for watching!
When the liquid is outside, feel free to wait 30 mins or more. Meat is waiting to take in the rub. Pulling the moisture out of the meat is a rookie move.
So…basically buy a Yoder. Not all “pellet grills” have direct cooking
The Yoder has some advantages. Large firebox capable of building a large fire. And the airflow moves side-to-side instead of from the bottom up. So remove the diffuser (or the diffuser door), add a set of GrillGrates and you have an over the flame grill. There are other pellet grill makers that are offering direct grill experiences, there are also some hacks that will improve grilling on any pellet grill that can achieve 500+ degrees. Our team has cooked on a number of pellet grills and keep coming back to the Yoder, most all of us cook on a 640 at our homes, kind of our comfort zone if you will. We appreciate you being a part of our community!
How about talking about other pellet grills instead of just the yoder?
Good question Michael. We have cooked on several different pellet grills over the years. We started cooking on the Yoder's in late 2010, so we've been along for the ride as Yoder developed new features, accessories, and so on. Honestly, the YS640 is in most of our backyards. We are going to be test driving another pellet grill or two this season. If we really like one of them, we will feature it on the channel. Thanks for watching!
So that really has you upset huh?
Way too much work to cut and pound them out. Just pull them at 157 and they are always juicy.
He isn't wrong. But he's also not right a lot. Not sure how to help you get this down. Flattening works if you want to watch it like a hawk. An off set newbie, this will work. Someone on a weeknight cook? No.
everyones trying to sell you a rub these days... so annoying ... off to the next video....
Step 1: don’t
Going to need a little more information over here :).