GQue BBQ Hey man! You should offer this dipping sauce when you bring back lobster. BTW, I've messaged you before. I'm a local that wants to try your lobster when you bring it back to your menu. I'm a huge lobster fan! Please let me know when you're planning on doing lobster on your menu.
Damn bro, that shit was slick as hell. The effort used to infuse subtle yet complimentary flavours that end in ‘small’ yet huge final flavours is great. The camera work is A+, while the lust for taste just makes me wanna rip the food through the screen. Awesome!
I think I'm going to need at least four tails, just for ME! My gawd, that looks glorious!! Watching you dip it into the beurre blanc was enough to KILL me!! The hunger pangs are kicking into overdrive, Chef Tom. YUM!!
Tom that's awesome, cold smoked butter...Iam still trying to do cold smoked cheese...nice tip with the Ice water to keep the temp down...cuz as we no we can still get heat from the cold smoker..well done brother..
Watching this from Germany kind of hurts. No chance to get any of your nice Yoda Smokers, seasoning or most of the amazing stuff you have over there :/ Keep on cooking chef Tom (and crew), great work!
It's funny, we made that joke around here and then thought people would get mad as the translation doesn't work. :) Guess we over thought it! Thanks for watching!
Yes we have... here is a cherry cheesecake cobbler we did: th-cam.com/video/NwqEzElfccA/w-d-xo.html This is the only dessert video we have, but if you go to our blog, The Sauce, you'll find a bunch of dessert recipes, here's a few of them below. Buttermilk Pie with Salted Caramel Sauce: thesauce.atbbq.com/recipes-buttermilk-pie-with-salted-caramel-sauce/ Black Forest Skillet Cake: thesauce.atbbq.com/recipes-black-forest-cake/ Salted Caramel Chocolate Hazelnut Bars: thesauce.atbbq.com/recipes-salted-caramel-chocolate-hazelnut-bars/ Thanks for watching!
Chef Tom, could you use an IPA for the sauce? By the way I have recreated several of your recipes on my Yoder and so far they have all been excellent!!
Hello. This LeRoy again. Love your channel & video content. How about a grill give-a-way for your subscribers in the US only due to shipping expenses? Thanks & looking forward to hearing from you. Best, LeRoy. P.S. How about the tuna I mentioned before in previous comments.
mate! this looks absolutely delicious, I am definitely going to be making that sauce, Is there any other meats you would suggest that sauce would go well with?, I live in rural Australia and don't have great access to lobster.
hey, I've noticed the gloves chef tom usually wears in his smoking videos and they seem to be insulated as he always touches the meat right on the grill. what kind of gloves are they? where can I get them? I smoke pretty frequently and they'd be super convenient. love your videos! thanks for the content, it's great stuff!
I know a lot of people look down on liquid smoke, but it has it's place in the kitchen. If you see how it's made, I don't know how you could be against it. I love making smokey bourbon mayonaise for my fries to go with my ribs, or to put on a sandwich. Thoughts on mashing your butter with some liquid smoke to save myself some time?
Looks like nitrile gloves, he probably has cotton gloves or something like that underneath. People like to do that so you can just switch out the top glove to keep things sanitary and it's more convenient
You can find the gloves Chef Tom wears here. www.atbbq.com/catalog/product/view/id/2669/s/summit-glove-tracers-nitrile-gloves-multi-color/ To handle hot foods he wears a pair of cotton gloves underneath! Thanks for watching. www.atbbq.com/summit-knit-gloves-dozen.html
What does the temperature get to inside the grill for the time that it's smoking. I'm confused how the butter doesn't melt after being in there for a few hours even though you put the ice bath below it to keep the temp. down.
Austin Nolan as you can see he only uses a bit wood for the smoke, there is no other heat source in there. the ice cools even further so it's a cold smoking process
Like Chef Tom said, they let the pellets burn out so there is barely any heat left. Plus water has a large heat capacity so what little heat is produced from the smoking pellets is absorbed by the ice water.
Completely different channel, but q allthingdbbq is a channel that will grow rapidly like vox. All the money and time you invent now in quality will pay off when you have Millions of subs. Ty and surf on
We get that a lot... both comments. Our name may be All Things Barbecue but we certainly work well outside the bbq world when it comes to cooking. Also, the pellet smoker, we cook on all sorts of stuff around here, charcoal, stick burners, and, dare I say, GAS! Pellets are, in fact, real wood, compressed. The main advantage you get with a pellet grill is the ability to walk away and get on with your life. Of course, we love hanging around the stick burner, watching the smoke roll & enjoying the beer! Thanks for watching!!!
I keep watching these vids to find the one I don’t like... I’ll keep looking... Definitely my new obsession! Great work Chef Tom!
I don't have a grill or smoker but I can't stop watching these videos
Chef Tom is literally THE BEST! I can't believe he doesn't have his own show on the food network or Cooking Channel. He's taught me SO much!
Use qurans, they burn fast, though.
Tom seems like a really good guy
Chef Tom is killing it. Fancy Sause and butter. But bet it tastes awesome. Thanks for the inspiration. Rock on brother.
Chef Tom Consistently Drops HEAT!!!
Those Lobsters tails looks fantastic...I've got to try the butter recipe.
Let us know how it goes once you do! Thanks for watching.
Cold smoked butter!! OUTSTANDING! Clever to use beer in that beurre blancish sauce - great video chef Tom!
Thanks brother!
GQue BBQ Hey man! You should offer this dipping sauce when you bring back lobster. BTW, I've messaged you before. I'm a local that wants to try your lobster when you bring it back to your menu. I'm a huge lobster fan! Please let me know when you're planning on doing lobster on your menu.
That was an awesome cook.. Cold smoked butter never heard of it..but awesome, thinking out of the box..very well executed.
You have the greatest job ever.
We agree!
Damn bro, that shit was slick as hell. The effort used to infuse subtle yet complimentary flavours that end in ‘small’ yet huge final flavours is great. The camera work is A+, while the lust for taste just makes me wanna rip the food through the screen. Awesome!
Dang you knocked this one out of the park.
Thanks!
This channel is starting to become one of my favorites. Really now weak spots. Picture quality, explanation, meal choice... it's all just a home run
Thanks!!!
I like watching your videos even when I'm hungry
Us too... Chef Tom does a great job.
The best lobster tail cooking video I've ever seen
Man Im sitting here at work and you`re making me HUUUUNGRY!!!! Fantastic Video !!!
DK7MM
Glad to see you working at work.
Love the videos look forward to them all time! Keep them coming :)
Love the quality of the videos
Very informative... Great vid!
Good thing my phone is waterproof, I just drooled all over it. What you did with that butter, I can almost taste it.
Man, that's a great recipe. Keep up the great videos!
Will do, thanks for watching.
Why did I just find this channel 😭I fuckin love it
Great video as always... Would love to see you cook a paella. i did one on my bigJoe, would be interested to see your take on it and your recipe :)
I've been watching this channel for a while now... and I've only just realized I live 1 mile from where this is filmed.
This looks so good...and I’ve watched this video three times already!! 🙃
Great Recipe! Can't wait to try it. I grill corn on the cob a lot in the summer, it would be awesome to see your take on it.
Smoked compound butter and beer-blanc sauce would probably make my shoe taste good.
I just want say I really enjoy this video & all your others....
Thanks!
Great video as always. Can we get some more seafood videos? Full body fish, smoked salmon, fillets, shrimp...
I think I'm going to need at least four tails, just for ME! My gawd, that looks glorious!! Watching you dip it into the beurre blanc was enough to KILL me!! The hunger pangs are kicking into overdrive, Chef Tom. YUM!!
Hey tom , love your channel. I like to see more fish options
We’re gunna start with 2 cups of beer, sounds like Monday morning!
These videos make me want to just drop what I'm doing and cook something!
One word: Fantastic!
Tom that's awesome, cold smoked butter...Iam still trying to do cold smoked cheese...nice tip with the Ice water to keep the temp down...cuz as we no we can still get heat from the cold smoker..well done brother..
Looks amazing. Wish I had the patience. Malcom Reed's method is more my speed.
Watching this from Germany kind of hurts. No chance to get any of your nice Yoda Smokers, seasoning or most of the amazing stuff you have over there :/
Keep on cooking chef Tom (and crew), great work!
That look great chef Tom
I'm a lobster fanatic
Could call it a beer blanc sauce.
It's funny, we made that joke around here and then thought people would get mad as the translation doesn't work. :) Guess we over thought it!
Thanks for watching!
really great video. have y'all done any lamb meat's yet on the smoker
Where did you get those metal dishes you mix in chef? Thanks buddy!
Looks fantastic a little complicated haha but great job looks amazing 👍🏻
Central Standard hat! Yes! Drop Top so good.
We love them! Great beer and great people. Thanks for watching.
Wow a savoury lobster dish goooooood
Thank you for watching.
have you done any desserts that are smoked!!? like cheese cake or flan?!!
Yes we have... here is a cherry cheesecake cobbler we did: th-cam.com/video/NwqEzElfccA/w-d-xo.html
This is the only dessert video we have, but if you go to our blog, The Sauce, you'll find a bunch of dessert recipes, here's a few of them below.
Buttermilk Pie with Salted Caramel Sauce: thesauce.atbbq.com/recipes-buttermilk-pie-with-salted-caramel-sauce/
Black Forest Skillet Cake: thesauce.atbbq.com/recipes-black-forest-cake/
Salted Caramel Chocolate Hazelnut Bars: thesauce.atbbq.com/recipes-salted-caramel-chocolate-hazelnut-bars/
Thanks for watching!
smart idea since you can't really conveniently smoke a lobster lol this is one creative cat
Thanks for watching!
Here's my challenge to you: Full pig. Pit, BBQ, and other/chef choice. Three ways.
G'day Tom, how long did you you grill them for before you turned them, I must've missed that bit?
So jealous....
Chef Tom, could you use an IPA for the sauce? By the way I have recreated several of your recipes on my Yoder and so far they have all been excellent!!
Hello. This LeRoy again. Love your channel & video content. How about a grill give-a-way for your subscribers in the US only due to shipping expenses? Thanks & looking forward to hearing from you. Best, LeRoy. P.S. How about the tuna I mentioned before in previous comments.
Awesome!
any chance on a more recent pastrami video?
Awesome I feel like that's totally doable.
mate! this looks absolutely delicious, I am definitely going to be making that sauce,
Is there any other meats you would suggest that sauce would go well with?, I live in rural Australia and don't have great access to lobster.
Someone give this man a book deal complete with an App! Please!
We have to agree! :)
Can the reduction (1st part) step be done ahead of time?
Nice!
This is weird but I actually thought I smelled grilled lobster tail while watching.
hey, I've noticed the gloves chef tom usually wears in his smoking videos and they seem to be insulated as he always touches the meat right on the grill. what kind of gloves are they? where can I get them? I smoke pretty frequently and they'd be super convenient. love your videos! thanks for the content, it's great stuff!
allthingsbbq thank you!
smoked butter?... sounds good to me. I thought the smoke butter on top of the lobster tail would have been good enough. Nice job on the recipe!
Thanks!
Could you use wine instead of beer or would you need to change up the ingredients a bit?
I know a lot of people look down on liquid smoke, but it has it's place in the kitchen. If you see how it's made, I don't know how you could be against it. I love making smokey bourbon mayonaise for my fries to go with my ribs, or to put on a sandwich. Thoughts on mashing your butter with some liquid smoke to save myself some time?
You could, but it isn't going to have the same flavor, but in a pinch, it would totally do. Thanks for watching!
Absolutely. Love the channel. I can't wait to do this butter and beer butter for crab and shrimp
those tail look very small. how much do they weight approx. farm raised? thanks
Phenomenal.
Does the lobster have to be pre-cooked or boiled, or only direct from the package?
What kind of gloves do you use? are they just black latex?
Looks like nitrile gloves, he probably has cotton gloves or something like that underneath. People like to do that so you can just switch out the top glove to keep things sanitary and it's more convenient
You can find the gloves Chef Tom wears here.
www.atbbq.com/catalog/product/view/id/2669/s/summit-glove-tracers-nitrile-gloves-multi-color/
To handle hot foods he wears a pair of cotton gloves underneath! Thanks for watching.
www.atbbq.com/summit-knit-gloves-dozen.html
looking very tasty 👍
Thank you!
love it
What does the temperature get to inside the grill for the time that it's smoking. I'm confused how the butter doesn't melt after being in there for a few hours even though you put the ice bath below it to keep the temp. down.
Austin Nolan as you can see he only uses a bit wood for the smoke, there is no other heat source in there. the ice cools even further so it's a cold smoking process
Like Chef Tom said, they let the pellets burn out so there is barely any heat left. Plus water has a large heat capacity so what little heat is produced from the smoking pellets is absorbed by the ice water.
It is cold outside, as well as no heat coming from a fire, so around 50º, maybe less in the grill with the ice bath. Thanks for watching!
How much butter do you use for beer sauce?
12 ounces total, here is a link to the whole recipe: thesauce.atbbq.com/videos-grilled-lobster-tails/
That should make it easier. Thanks!
Was the lid left open for the cook?
Love you
🤤🤤
1:14 Be honest. You know the REAL reason you added the ice was so you could make smoked ice water lol.
Hey, don't be giving away all of our secrets! :)
I have a whole porn belly in my fridge right now and I'd like chef Tom to show us how to cure and smoke whole pork belly to make maple bacon!
yooo that sauce is woke AF!
OMG! 🤤🤤🤤
Is that you Jonah hill?
That looks like $
Completely different channel, but q
allthingdbbq is a channel that will grow rapidly like vox. All the money and time you invent now in quality will pay off when you have Millions of subs. Ty and surf on
91 thumbs up AND 1 thumbs down? Huh?
Can't please them all. :)
Thanks for watching!
Not really BBQ anymore...compound butter ??? and a bit cheffy and a pellet smoker is also not a real bbq don't you think.
We get that a lot... both comments. Our name may be All Things Barbecue but we certainly work well outside the bbq world when it comes to cooking. Also, the pellet smoker, we cook on all sorts of stuff around here, charcoal, stick burners, and, dare I say, GAS! Pellets are, in fact, real wood, compressed. The main advantage you get with a pellet grill is the ability to walk away and get on with your life. Of course, we love hanging around the stick burner, watching the smoke roll & enjoying the beer!
Thanks for watching!!!
Awesome video, love a little "cheffy" in my BBQ otherwise we never grow.
Sounds like someone is hating lol... You have to give credit where credit is due. Chef tom is amazing at what he does.
1st comment
1st reply! :)
Look guys! A 5 year old is on this channel.
Can you do us all a favor and wear gloves the entire video (videos) thanks