Chef Tom fires up the Yoder Smokers YS640s Pellet Grill to cook up a Louisiana classic, just in time for Mardi Gras. It's Barbecue Shrimp & Grits! Full recipe: www.atbbq.com/...
Enjoyed your take on a traditional dish from home. It originated at Pascal's Manale in Uptown New Orleans. The Defelice (deaf-a-leese) family from Chauvin, Louisiana started it all...of which I'm proud to say I'm related to. Great job Chef.
This is killer. Used my Santa Maria to grill the shrimp along with andouille sausage coins. I’m used to a 1:6 grits to liquid ratio so the grits took some time to tighten up to my desired consistency. All in all a stone cold killer.
It's a Hestan Cue induction burner. Super cool product! www.atbbq.com/accessories/housewares/cookware/hestan-cue-smart-countertop-induction-burner-cooktop.html
This looks amazing and makes me want to be back on vacation. If you're down in Anna Maria Island in Florida. Stop at the Blue Marlin for their shrimp and grits. You'll probably go back for dinner the next day.
I’ll be honest with you Tom. I am not a grit guy but this recipe looks delicious I will make this and try it. The first time I tried grits I was in the service so I think that’s why I’m not a grit guy lol.
The holy voodoo is an amazing rub, the holy gospel is another one that's amazing for beef... and if you wanna try another hot sauce that has a little more kick, try "Calavera"
It looked like 1/4 the jar - that was WAY too much. Online he said Cyanne pepper is to be added - 1/4 tsp - which he did not mentioned. I think he was eye-balling the paprika from the jar, and it fell out in a clump!
Just discovered this channel. Looks like there is a lot of good stuff here. But “Chef Tom”? I’ll have to head over to my mainstay, “How to BBQ Right” and tell my good buddy to start call himself “Chef Malcom” so he can keep up...
With Mardi Gras in the air. Let’s see your take on a boil. . How bout a Crawfish boil or a traditional low country boil. I’ve been looking for some new inspirations for a boil. We do a boil about 2-3 time a year and I’m stuck on the same recipe. Thanks.
I for a second i thought the thumbnail said "shrimp and ants".... And all i could think is "can you smoke ants? Why ants?" Kinda disappointed and relieved
wtf is the paper of garlic, is that an american thing I thought it was the outer layer skin dried out due to exposure - food looks top notch though but paper garlic is really grinding my gears like I wanna cry in side someone is making such nice food but calls it garlic paper like its some maggies garlic paper chicken wrap thing I mean GARLIC PAPER even my partner is sat here getting annoyed because im saying GARLIC PAPER so much as I type this G_A_R_L_I_C P_A_P_E_R - im just messing made me laugh when u said it, is all. liked, subbed & shared
Shrimp looks amazing but those poor grits need help. I was born and raised in the South. You cook regular grits for a bare minimum of 20 minutes. Coarse or Stone Ground Grits take a minimum of 45 minutes. I do longer on both as I like mine very tender, creamy, but not runny. I'm pretty sure these were way underdone and of course they are creamy,,t hey were runny as all get out, look at the huge volume of liquid you threw in there. Normally I love your stuff, but those grits just broke my heart.
The Meat Church "Holy Gospel" is garbage. First rub I've ever thrown in the trash after one use. Didn't even want to finish the brisket I seasoned it with. Will not buy another one of their products.
Enjoyed your take on a traditional dish from home. It originated at Pascal's Manale in Uptown New Orleans. The Defelice (deaf-a-leese) family from Chauvin, Louisiana started it all...of which I'm proud to say I'm related to. Great job Chef.
Hmm with chef Britt doing something with those shells you could consider this a part 1 in a thrilling Mardi Gras 2 parter. Looks awesome.
I love my reaction to these notifications now. It's almost a game! "Is it my girl, Britt? Oh, it's my boy Tom!" Either way I'm more that fine with it!
Love it! Thanks for sharing
Oh, man-this version of shrimp and grits is a real killer. They would say at my funeral that I died with a smile on my face!
Man... this dish hits close to home. One of my favorite dishes.
This is killer. Used my Santa Maria to grill the shrimp along with andouille sausage coins. I’m used to a 1:6 grits to liquid ratio so the grits took some time to tighten up to my desired consistency. All in all a stone cold killer.
Awesome recipe...this is definitely a must try recipe indeed.
Awesome recipe and at last it is looking mouthwatering and wonderful. Love it 👍👍👍
The grits 'are doing a great job.' Great job, grits.
Great knife skills, loved it opening the beer!!! what type of electric burner is that??? Great Video!!! Thanks Mark Chylik in Cleveland Ohio
It's a Hestan Cue induction burner. Super cool product! www.atbbq.com/accessories/housewares/cookware/hestan-cue-smart-countertop-induction-burner-cooktop.html
Had so much fun at the SOBEWFF!!! Chef Tom your pulled pork Tacos were phenomenal!!!!
It was awesome to meet you in person!
This looks amazing and makes me want to be back on vacation.
If you're down in Anna Maria Island in Florida. Stop at the Blue Marlin for their shrimp and grits. You'll probably go back for dinner the next day.
I’ll be honest with you Tom. I am not a grit guy but this recipe looks delicious I will make this and try it. The first time I tried grits I was in the service so I think that’s why I’m not a grit guy lol.
Meat Church has excellent rubs. The Fajita rub is one of my favorites.
Hey thanks from jax fl !! Can we c some mahi r snapper dishes please and thank u again !! Keep up the good work
His voice at “that rhymes” lol
That looks SPICY!!!!
BBQ Shrimp is my fav, man
The holy voodoo is an amazing rub, the holy gospel is another one that's amazing for beef... and if you wanna try another hot sauce that has a little more kick, try "Calavera"
Absolutely beautiful chef T
That looks really good!
I hit mine with some of Rod Gray’s, Pellet Envy Sweetness Rub.
Like this - www.atbbq.com/sauces-and-rubs/rubs/all-purpose-rubs/eat-barbecue-zero-to-hero-barbecue-rub.html? Thanks for watching!
Am I the only one who thought the thumbnail read 'Barbecue Shrimp & ANTS"?
Nah man you aren't the only one 😂
Been looking for a great sauce. But I'm just going to cook fresh shrimp in the sauce. Can't wait to fire up the grill, lol.
“Maybe 1/4 or 1/2 teaspoon of paprika, smoked.” lol
It looked like 1/4 the jar - that was WAY too much. Online he said Cyanne pepper is to be added - 1/4 tsp - which he did not mentioned. I think he was eye-balling the paprika from the jar, and it fell out in a clump!
Add a helping of turnip greens, land o goshen that would be good.
Just discovered this channel. Looks like there is a lot of good stuff here. But “Chef Tom”? I’ll have to head over to my mainstay, “How to BBQ Right” and tell my good buddy to start call himself “Chef Malcom” so he can keep up...
That definately rhymed
With Mardi Gras in the air. Let’s see your take on a boil. . How bout a Crawfish boil or a traditional low country boil. I’ve been looking for some new inspirations for a boil. We do a boil about 2-3 time a year and I’m stuck on the same recipe. Thanks.
Freaking love meat church!
Can I so this with chicken breast or pork belly? Allergic to shellfish
I for a second i thought the thumbnail said "shrimp and ants".... And all i could think is "can you smoke ants? Why ants?" Kinda disappointed and relieved
ants are OK, No uncles please!!! LOL
@17:39 "beautiful" Chef Tom & Britt trading catch-phrases lately
We do say a lot of "beautiful" around here
First. Lets do Barbacoa Tacos, or Cuban Sandwiches!!!
Laissez Bon Temps Roulet
what are yuo cooking on?
Wow
BBQ Shrimp & Ants?
wooow
I hate you! Lol. Jk. Looks so good bud.
wtf is the paper of garlic, is that an american thing I thought it was the outer layer skin dried out due to exposure - food looks top notch though but paper garlic is really grinding my gears like I wanna cry in side someone is making such nice food but calls it garlic paper like its some maggies garlic paper chicken wrap thing I mean GARLIC PAPER even my partner is sat here getting annoyed because im saying GARLIC PAPER so much as I type this G_A_R_L_I_C P_A_P_E_R - im just messing made me laugh when u said it, is all. liked, subbed & shared
where i can get a hat?
www.atbbq.com/accessories/apparel/hats/atbbq-new-era-9fifty-snapback.html
I made something similar the last time i celebrated Valentines Day. Sadly, its been too long.
Shrimp looks amazing but those poor grits need help. I was born and raised in the South. You cook regular grits for a bare minimum of 20 minutes. Coarse or Stone Ground Grits take a minimum of 45 minutes. I do longer on both as I like mine very tender, creamy, but not runny. I'm pretty sure these were way underdone and of course they are creamy,,t hey were runny as all get out, look at the huge volume of liquid you threw in there. Normally I love your stuff, but those grits just broke my heart.
105th viewer
The Meat Church "Holy Gospel" is garbage. First rub I've ever thrown in the trash after one use. Didn't even want to finish the brisket I seasoned it with. Will not buy another one of their products.
grits wow bro i wonder how you will do this grits take hours.???