@@eversoslightly124 Im from Texas you can BBQ anywhere- don't give up i see people BBQ in their front yard porch garage patio etc..... you can do it !!
Killin it with another great video. Thanks Tom. I've shared your videos with lots of friends who have bbq questions they come to me and I send them to you. Your no nonsense approach and easy attitude towards it all is the best for beginners.
Just made these for a friend and they turned out way better than I could have imagined. Thank you for such an amazing recipe and fun way to cook drumsticks.
Imagine doing this with turkey legs. Pull those splintery bones out, brine, season up the legs and you'd be set. This channel & Chef Tom are giving me all kinda ideas. Looking forward to spring/summer. Got a foot of snow on the ground now.☹
Used curry paste for many years and always comes in handy when you are out of bbq sauce just add to a little ketchup with some honey for an awesome sauce
I'd love to see some lamb ribs... There are very few videos around and I'd love to see your take on it. Malcolm Reed has an older video on lamb ribs and Pitmaster X is coming out with a lamb ribs video any day now. Thanks!
Next summer (hopefully), I'm making a ton of these for backyard party food. Really dig the pineapple juice addition to the sauce. I'm going to try that next time I sauce my whole spatchcocked chicken. Awesome work as usual man. All the best from your neighbor to the north.
Greavous Skoger do you mean the drum of the leg?. I’ve never seen a bacon wrapped handle. That’s where you hold the drumstick and would be nothing more than bacon over bone in this case.
Bro this is great, but when will you show us how to smoke an octopus? I had it once from a Japanese chef while on vacation and could not believe the flavor and tenderness I experienced.
you're one of the best and thank you for all the recipes, when i was in texas I came across sausage slammers which i fell in love with, any chance you could do a recipe for that please.
Y'know.........I've never seen one of your pellet grills loaded up before?.For some reason I didn't think it was that easy LOL.........(Isle of Man....UK based here) I have a gas/charcoal grill set up.... Also those chicken lollipops look great.....Thanks' Chef Tom.
So there are tendons that run through the leg. When you cut them at the end of the bone don’t they just snap up into the leg muscles? I am certainly trying this perhaps tomorrow.
These are quite awesome and always get people talking when you show up with these to a potluck. You make it look so easy on that first one. I don't do these very often because that prep takes forever! Also, I noticed you didn't remove that little toothpick-like bone that runs all the way down. 🤐
If you had to choose between the Yoder Smoker YS640s and the Kamado Joe Classic 3, which would you say is the more versatile, best all around grill? Or better yet, which would you get first???
What do you like to cook? How often do you think you will grill a week? You can grill AND smoke on a Yoder. The KJ 3 takes more babysitting to smoke. They are both awesome grills and work great as a pair.
Please never let white chicken get to 165. That's known as "disgusting, stringy and dry". Stop it at 150 and let it carry to 155. I promise you, you'll be fine. If you're doing sous vide try out 140, followed by a quick sear. Just make sure to leave the breast in the bag for an hour at least, don't just bring it up to temp (approx. 30min for chicken breast).
A combination of spices makes curry which is a favorite in Southeast Asia (except the Philippines, hating spices). Spices are researched extensively for its health benefits foremost of which is its BRAIN PROTECTIVE, ANTI-INFLAMMATORY properties. That region , the Mediterranean, Middle East diets are generous in the use of herbs and spices so incidence of cognitive decline , senile dementia is low in number. Whereas in the Philippines, family presence are marked by disabled demented elderly. The same in the USA. Your sauce sounds sellable .
You might not realize but you have viewers/subscribers from all over the world but if you only use premixed stuff thats only available somewhere in the US it is frustrating to watch something but impossible to recreate. Please mix brines and stuff so we too can enjoy your channel.
Interesting video but too many gimmicks for me. Like the part about how to prepare the drums. However, I like to use commonly available ingredients. All the rest is kind of like a promotional video to me. Cheers and thanks for posting.
Huh? How is telling you how to cut the gristle off a chicken leg a gimmick? Also, you do know recipes are guidelines don’t you, you season to your taste and accessibility. Lots of over analysis on your part
As an Aussie, is love to see you do some low and slow lamb shoulder
Delicious fall apart goodness
Im from the UK and its one of my favourites, I just got nowhere to BBQ like this sadly :(
As a Canadian whose brother lives just outside Brisbane and has visited your fine country many times, I completely agree. Love to see that.
@@eversoslightly124 Im from Texas you can BBQ anywhere- don't give up i see people BBQ in their front yard porch garage patio etc..... you can do it !!
Killin it with another great video. Thanks Tom. I've shared your videos with lots of friends who have bbq questions they come to me and I send them to you. Your no nonsense approach and easy attitude towards it all is the best for beginners.
8:02 OHMOMMY! Freudian slip?
My mom did this in her bar restaurant in 93 ‘ and served with a hot sauce 👍
Just made these for a friend and they turned out way better than I could have imagined. Thank you for such an amazing recipe and fun way to cook drumsticks.
Thank you for sharing your experience with us! Glad they turned out great, and thanks for watching!
Those are some of the best looking lollipops I have seen on youtube!! Great job
This channel is like the home run derby...one excitement after another. Well done folks, my new favorite channel.
Looks amazing Tom, I was drooling 🤤 through that whole video. Love the content, keep them coming 🇦🇺
Great! Gotta try that cutting method, I don’t like drummies for the same reason.
Thanks for this video, I’ve never seen this before. The grandkids are going to love my version if this recipe.
Imagine doing this with turkey legs. Pull those splintery bones out, brine, season up the legs and you'd be set. This channel & Chef Tom are giving me all kinda ideas. Looking forward to spring/summer. Got a foot of snow on the ground now.☹
Just prepped 75 of these for tomorrow! Going to be fun! I haven't made these in years. Great video Tom!
Used curry paste for many years and always comes in handy when you are out of bbq sauce just add to a little ketchup with some honey for an awesome sauce
Thank you for sharing this recipe! Tried it this weekend and everyone loved them and they went fast, so when you make them, make plenty.
These look amazing!!
I'd love to see some lamb ribs... There are very few videos around and I'd love to see your take on it. Malcolm Reed has an older video on lamb ribs and Pitmaster X is coming out with a lamb ribs video any day now. Thanks!
The one Malcom does on the egg with the herb crust is excellent. That’s the only way that I make rack of lamb now. It turns out perfect every time.
Next summer (hopefully), I'm making a ton of these for backyard party food. Really dig the pineapple juice addition to the sauce. I'm going to try that next time I sauce my whole spatchcocked chicken. Awesome work as usual man. All the best from your neighbor to the north.
Curry and bbq sounds amazing!
Not often Chef Tom finishes the entire portion before the video is over.
this is awesome! thanks Tom!
looks like a clean drum, thanks for the recipe .
I cannot wait to perfect this recipe. This look amazing!
The deluxe version would have a bacon wrapped handle.
Greavous Skoger do you mean the drum of the leg?. I’ve never seen a bacon wrapped handle. That’s where you hold the drumstick and would be nothing more than bacon over bone in this case.
@@ChrisTopheRaz Sure, bones are covered in meat anyway so why not wrap some pig meat around the bone for to gooder things up?
@@greavous93 I like it.
@@greavous93 yes always make it goober
Did you do a video of chicken thigh cupcakes? I’m about to do lollipops and cupcakes lmao. Looking for some like candi sticky bbq sauce
The SAUCE The 3D Animals PUP.
Great video! I would love to see a sunday sauce video with the meats done on a grill and finished in the marinara sauce.
God I love these videos.
Very cool. Nice presentation too. 👍
You have to get Action Bronson there. He's a foodie and your real life twin!
Chef Tom, can you do more KJ cooks
Looks good. .. definitely going to do this and will order all the stuff from your site
Thanks for watching!
@@allthingsbbq np
Bro this is great, but when will you show us how to smoke an octopus?
I had it once from a Japanese chef while on vacation and could not believe the flavor and tenderness I experienced.
We have eel coming from Britt next Thursday :) I will pass this along as well
This warms my heart. 🤟🏼
Nice play adding the curry paste
you're one of the best and thank you for all the recipes,
when i was in texas I came across sausage slammers which i fell in love with, any chance you could do a recipe for that please.
Chef Tom, you're an animal bro.
Awesome job Chef Tom!! Would love to see some kebab recipe 😎💪🏼
Y'know.........I've never seen one of your pellet grills loaded up before?.For some reason I didn't think it was that easy LOL.........(Isle of Man....UK based here)
I have a gas/charcoal grill set up....
Also those chicken lollipops look great.....Thanks' Chef Tom.
Chef Tom, those look amazing but can you do a recipe on a smoked chuck roast? Not like a traditional pot roast but smoked like a mini brisket.
That sounds good
Check out his June 30, 2020 video
@@TMac0925 that's exactly what I've been looking for, thank you my friend 👍🏻
@@davidyellowhorse7491 If you don't cube it up burnt ends style, you can shred...makes great tacos.
@@mike7568 thank you, I made burnt ends out of it, turned out a lot better than I anticipated 👍🏻
Going to do this for family and friends tomorrow. Not going to tell them about the curry though. I'll see if they can figure it out!
Looks amazing 👍
So there are tendons that run through the leg. When you cut them at the end of the bone don’t they just snap up into the leg muscles? I am certainly trying this perhaps tomorrow.
Awesome
These are quite awesome and always get people talking when you show up with these to a potluck. You make it look so easy on that first one. I don't do these very often because that prep takes forever! Also, I noticed you didn't remove that little toothpick-like bone that runs all the way down. 🤐
If you had to choose between the Yoder Smoker YS640s and the Kamado Joe Classic 3, which would you say is the more versatile, best all around grill? Or better yet, which would you get first???
What do you like to cook? How often do you think you will grill a week? You can grill AND smoke on a Yoder. The KJ 3 takes more babysitting to smoke. They are both awesome grills and work great as a pair.
I drooled on my phone 🤤
You should do some thick cut pork shoulder steaks over charcoal
Great job 👍🏾
Throw all the knuckles and trimmings in a small pot with water to make some good chicken stock. I simmer the stock on the lowest flame for 8-12 hours.
Looks delicious
This made me too hungry
newbee question... no need to rinse after brine?
Me, an Asian guy who likes eating tendon: *Aw man.*
I once heard a favorite chef of mine say "I dont understand what it is with Americans and savory, gelatinous foods"
Wonderful and delicious looking lollipops - great job again 👍👍👍
What do you do bout the sharp bone inside?
Chef Brit should have a sample
Thank you sir very nice video
We appreciate the compliment. Thanks for watching!
If I had that Knife I could rule the World...
Here is the link… and good luck?: www.atbbq.com/accessories/cutlery/knives/boning-knives/wusthof-classic-6-inch-curved-boning-knife-1.html
@@allthingsbbq Thank you -- Whew they are expensive......
@@unclealzbbq2185 Ruling the World does have a cost. Hope you are a benevolent ruler.
@@allthingsbbq I will do my best ! come my people off to the smoker its BBQ TIME !!
The curry paste is sold out. Is this a red curry paste?
Basically bbq chicken legs without the bottom grissle
Thank you sir))))
Tandoori chicken and Japanese Ramen style chashu please. :D
Dam that look good
Nice
If you are small plating them, a lean would be a nice presentation. Pipe garnish the plate.
Thanks for the tip, and thanks for watching!
Curry Bbq 👌 thanks mate
U guys are badass
Which gloves are tou using ?
Derrick Burtle those are black nitrile gloves. The Venom brand is my favorite.
Where can I get a Carhart apron?
Right here.
www.atbbq.com/instantsearchplus/result/?q=apron
Need to see some chunky pork Carnitas almost like burnt ends please.
Ahhhhh shit son, did that dip dip
8 chickens didn't liked this video
Please never let white chicken get to 165. That's known as "disgusting, stringy and dry". Stop it at 150 and let it carry to 155. I promise you, you'll be fine. If you're doing sous vide try out 140, followed by a quick sear. Just make sure to leave the breast in the bag for an hour at least, don't just bring it up to temp (approx. 30min for chicken breast).
Bug eyed ostrich
That’s awesome.
Can you do a jerk chicken recipe?
A Friday post?!
yep- we're going Friday videos with Chef Tom right now! Be sure to tune in!
I hope Chef Tom saved all those chicken remnants he cut off to make soup or broth with later. Hate to waste any little bit of that yard bird.
Wow
"I don't know why we don't make these things more often."
"I don't like drumsticks."
A combination of spices makes curry which is a favorite in Southeast Asia (except the Philippines, hating spices). Spices are researched extensively for its health benefits foremost of which is its BRAIN PROTECTIVE, ANTI-INFLAMMATORY properties. That region , the Mediterranean, Middle East diets are generous in the use of herbs and spices so incidence of cognitive decline , senile dementia is low in number. Whereas in the Philippines, family presence are marked by disabled demented elderly. The same in the USA. Your sauce sounds sellable .
Damn, just saw it today on Sam the cooking show....did Sam copied it?
🚨🔥♨️🍗♨️🔥♨️🍗♨️🔥🚨
Some Philippino eat chicken intestines
Should of wrapped some bacon around it
Just be out here cheating with that grill -_-
You might not realize but you have viewers/subscribers from all over the world but if you only use premixed stuff thats only available somewhere in the US it is frustrating to watch something but impossible to recreate.
Please mix brines and stuff so we too can enjoy your channel.
So they charge you more money for less meat, gotcha.
A ton of meat waste doing it this way..
Can save for stocks or something else.
Before u enter the kitchen please cover your all hair from your face🤣😂🤣😂
Fear the beard
first
sbg wieser, sorry to break you heart but you weren’t...lost just by a second.
Interesting video but too many gimmicks for me. Like the part about how to prepare the drums. However, I like to use commonly available ingredients. All the rest is kind of like a promotional video to me. Cheers and thanks for posting.
Huh? How is telling you how to cut the gristle off a chicken leg a gimmick? Also, you do know recipes are guidelines don’t you, you season to your taste and accessibility. Lots of over analysis on your part
Fake bbqer