Chef Tom, accident at work and bed ridden for 2 weeks which makes me a TH-cam cowboy. Been catching up with all your videos and no offense to the other guys but YOU ARE BY FAR THE BEST BBQ CHANNEL ON HERE. Thanks for the video man.
Grilled shrimp is always amazing. I love the bold flavors you used to marinate and season them. That remoulade probably kicked up the flavor meter a few notches higher too! Your videos are incredible!
Tom,i tried this tonight,and i have to say,it was one of the best Po Boys ive had in a LONG time,and ill admit,i took things JUST a step further by roasting a couple heads of garlic,and maybe 2 or 3 red bell peppers to go along with the rest of it into the sandwich ;)
looks real good! Im lazy and use a shrimp deveiner to help pop the shells but I dont remove em till after ive grilled them. You might wanna try grilling the shrimps with the shell on, it gives more flavor and helps protect the shrimp from the flame.
If you leave the shell on, how do you get a char on the actual meat? That Maillard reaction is key in our book... we'll have to try it and see if it works for us.
they still get a lil char a cuz the shell has been slightly lifted off, but not anywhere near as much as you have in the video. Give it a shot tho, i think you will be pleasantly surprised.
Tom, I would like to see a video on knives. I am a beginner and would like to know what brand and how to keep them sharp. You make cutting look easy with the knives you use.
A recurring theme on this channel is to marinate and then season again before cooking. Can you guys suggest some ways to make these recipes, while cutting down on the sodium?
Chef Tom, was that rub actually made with Cumin, not "Cayenne"? It sure looks like Cumin. By the way, I'm so glad I stumbled upon this one. I LOVE Remoulade Sauce!!!! I make it often, but I'm going to try your recipe... it looks extra yummy! Thank you! I wish the Remoulade had been in the title, too. It just proves that I need to continue watching because I have so much more to learn and I've never known a better teacher!
The hat is a Chance the Rapper hat. It was how he promoted his third mixtape. We have a few recipes cooked in skillets... you can find them here: thesauce.atbbq.com/?s=skillet Thanks for watching!
allthingsbbq I figured but didn't know if there was a connection, like you guys being from Chicago, or if you just really liked his music, or he really likes you guys BBQ, and you guys are his personal chefs when he's on tour 😸
I like to grill my shrimp with the shells still on. I find that the meat stays juicy and doesn't get dried out on the outside. Yes it's a little bit of a pain to peel hot shrimp but I think it's worth it. I buy wild caught pink shrimp that have already been deveined but stull have shells on.
Chef Tom, you are vastly better than I am at anything having to do with food, except one thing, peeling shrimp, what's up with that? You want me to come down there and show you how it's done? Great video man, keep them coming.
Chef Tom studied at the Oregon Culinary Institute and then worked for James Beard Award Winner Ken Forkish for years before coming to Kansas to run recipe development, cook for private events and teach cooking classes alongside our staff at ATBBQ.
Tom that was a bad ass cook..Love a good Poboy..I get a good one out here in Cali like once maybe twice a month and it's as good if not better than what I've had in New Orleans...Love to try one one the bbq and yours gets the nod...that remoulad sauce you made was kick ass gotta try it...Thanks brother, an awesome cook as always..
Looks good my friend. However down in La a shrimp poboy is normally fried. When you grill the shrimp you normally note that it's a grilled shrimp poboy. None the less, you made a quality meal.
Great looking sandwich but far from a PoorBoy. Im a NOLA Native and the Key is to get good New Orleans style French bread. It has a light crispy crust and the inside is like cotton candy. I own a New Orleans style restaurant on Okinawa Japan and made bread after bread until I got the recipe is somewhat close to home. I was grilled hard by my fellow New Orleanians for calling my sandwiches a Poboy cause I was using a local baker and their french bread for my Poorboys.... If you search NOLA.com for French Bread, use that recipe. Its close enough to New Orleans style french bread and will pass with most Natives. :-) The only other option is to order from the most trusted company in New Orleans that makes just about every restaurants french bread in the surrounding New Orleans area...The Key is to put as much steam into the oven as you can to get that nice crispy crust. I was using a pan of water at the bottom of the oven until I got my steam ovens for the restaurant. Your Poorboy is more of a grilled shrimp sandwich on a toasted bun(Looks kind of like Brioche Loaf) Also, grill your bread with melted butter. Another key ingredient to adding to the flavor of the sandwich. Anyway, just my two cents from a Native. :-)
with this sort of super sandwich, I think I'd prefer the bread to stay attached. For the sake of holding the integrity of it all together while eating.
All your dishes and look great . But you're always use already made spices already made sauces it'll be nice if you can teach us how to use stuff that we can find in our pantry will be nice. Thank you again great job
When you 'devein shrimp' what you are doing is removing the intestinal tract, removing all the poop. You have a great show, but I myself as a chef don't have access to the premade sauce/mixes you have, if you can use your own mixes and give use the recipe that would be great!
Not to nitpick, but that bread certainly doesn't look like the kind that would be used in New Orleans for a po boy. It doesn't even look french. It just looks like a bun you would get at a third-rate submarine sandwich shop.
Tubebrerry getting the right ingredients for regional dishes can be tough, especially when one of them is bread. I live in New Orleans, so I can get the French bread I need to make a po’boy easily, but I can’t get an Amoroso roll to make a good cheesesteak. If you want to nitpick, plain mayo goes on a dressed po’boy, but Tom basically took all of the ingredients (except the iceberg lettuce) to the next level in terms of flavor: heirloom tomato, house-made pickles, house-made remoulade, marinated grilled gulf shrimp (it’s a bbq Chanel - can’t fault him for not frying them). Bread aside, looks damn good. I see a lot of poor excuses for our food on TH-cam, and this isn’t one. Good job, Chef Tom..
Brendan Curtin, I live in Biloxi, Mississippi, have been to New Orleans and have had the gamut of po boy varieties between there and here. Without being a chef or a food historian, I've nevertheless learned that what defines a po boy above all else - above the kind of protein featured, above the manner in which the protein is cooked, above the vegetables with which the sandwich is dressed, above the question of whether mayonnaise or remoulade is used - above all else is the bread. It's the bread which makes this sandwich unique and which is the reason "po boy" is not properly used as a synonym for "submarine sandwich," "hoagie," "grinder" or "hero." The bread Chef Tom features in this episode visibly lacks the surface and internal textures of New-Orleans-style French bread; it appears sloppy, wrinkled and soft on the outside, and inside has a dismaying Wonder-Bread-like homogeneity, which qualifies it for a submarine sandwich but not for a po boy. Given Chef Tom's fancy grilling equipment and his frequent use of high-quality, often artisanal ingredients, I find it difficult to believe he has no access to French-style bread. Assuming he doesn't live in New Orleans and can't get his hands on a fresh loaf from the Leidenheimer Baking Company, my guess is that, nevertheless, he doesn't live in a cornfield in Kansas either and therefore is probably within driving distance of a Whole Foods, a French-style bakery or even just a garden-variety bakery that offers French-style bread. And if he can't get his hands on French-style bread and must make do with the kind of bread he features in this episode, he's presumably cultured and sophisticated enough to know he's missing the one ingredient that makes a po boy a po boy. In that case, all he has to do, to avoid perpetrating a fraud upon his viewers and subscribers, is caption his video: "Shrimp Submarine Sandwich." At that point I could join you in saying: "Good job, Chef Tom."
Tubebrerry I agree that the bread is very important - maybe the most important part of the sandwich. It’s not a baking channel, though, and bread is a tough ingredient to get right when you’re not local. I’ll give you that he probably could’ve found something closer to the right French bread (not sure a Whole Foods where he is has the same bread that Whole Foods here has, though), but maybe he couldn’t. I think you’re being a little too hard on him (especially now saying he’s perpetrating a fraud) because it wasn’t a perfect replica. A lot of TH-cam cooks make some awful abominations that they try to call creole or Cajun or “nawlins” or whatever and it’s, at best, ignorant, and, at worst, insulting. For a bbq channel in (KC?), it’s a pretty legit po’boy. Yes, the bread is very important, but I’m not gonna hold that too strongly against him.
First things first. If you want it be cajun, pronounce it cajun. Ra-muh-lod. Second, don't cut a po boy more than once. It's supposed to be a cheap meal for 1 not a snack for 10. I like the recipe though.
listen, this doesn't look bad by any means but a shrimp po'boy always has fried shrimp, not grilled. also not your fault cause finding new orleans style french bread outside of new orleans is next to impossible but your bread is no good for a po'boy.
The nicest thing on these videos is watching Tom taste and confirm a job well done! Great videos, good execution and fabulous recipes!
Thanks for watching!
No Matter what you make Chef Tom it ALWAYS looks awesome - Great video!
Thanks man!
Chef Tom is the man! Everytime I reproduce one of his cooks it's one of the best things I've made, keep it up!!!
Chef Tom, accident at work and bed ridden for 2 weeks which makes me a TH-cam cowboy. Been catching up with all your videos and no offense to the other guys but YOU ARE BY FAR THE BEST BBQ CHANNEL ON HERE. Thanks for the video man.
Grilled shrimp is always amazing. I love the bold flavors you used to marinate and season them. That remoulade probably kicked up the flavor meter a few notches higher too! Your videos are incredible!
Thanks for watching!
I never knew that the browning of meat had an actual name--The Maillard Reaction. THANKS Chef Tom!
Tom,i tried this tonight,and i have to say,it was one of the best Po Boys ive had in a LONG time,and ill admit,i took things JUST a step further by roasting a couple heads of garlic,and maybe 2 or 3 red bell peppers to go along with the rest of it into the sandwich ;)
Episodes just don't disappoint!
Thanks, brother!
awesome video, Chef Tom knows way more than just BBQ, a true chef!
looks great Tom simple food is always the best... keep up the great work
Tom you are a very sympathetic dude! All your stuff looks awsome! Really wish to have a cook off and a beer or 2 with you😁👍👍
Great recipe as always, remoulade looks top notch, thanks!
Thank you!
Chef Tom, can you demonstrate some recipes that you would recommend for a Pit Barrel Cooker? I love your videos!
looks real good! Im lazy and use a shrimp deveiner to help pop the shells but I dont remove em till after ive grilled them. You might wanna try grilling the shrimps with the shell on, it gives more flavor and helps protect the shrimp from the flame.
Hmph, never thought of grilling shrimp with the shell on. But I can see your point.
If you leave the shell on, how do you get a char on the actual meat? That Maillard reaction is key in our book... we'll have to try it and see if it works for us.
If it ain't got that char, then it ain't really bbq, now is it? :)
they still get a lil char a cuz the shell has been slightly lifted off, but not anywhere near as much as you have in the video. Give it a shot tho, i think you will be pleasantly surprised.
yep, I actually learned about shell cooking and eating from a Vietnamese fisherman.
My favorite part of all your videos is when you take that first bite and do your subtle "mmm"
Oh yeah...
Chef Tom out here killin' the TH-cam game with his Chance hat.
🎉🔥🎉
Smoked alligator and snapping turtle gumbo-had this cooked by an old Cajun-delicious!! How many times a day do you wash your beard, Chef Tom?
Looks and sounds SO good! Thanks for sharing
WOW, I wanted to try that so bad. Just have to make it. Great easy cook. Thanks, enjoyed
Tom, I would like to see a video on knives. I am a beginner and would like to know what brand and how to keep them sharp. You make cutting look easy with the knives you use.
Noted! We'll put it on the list. Thanks!
While I am waiting on a video, would you please recommend a really good brand of knifes?
Wüsthof Knives are our go to: ATBBQ.com/wusthof
is that the brand Tom uses in his videos?
Yes, Tom uses Wüsthof knives in all of his videos, with a few Victorinox knives thrown in as well.
The bests BBQ videos!
Great job as always. Do you buy the buns or make them yourself? Still looking for a good recipe to get a great bun.
The spicy dill pickles are a great compliment
A recurring theme on this channel is to marinate and then season again before cooking. Can you guys suggest some ways to make these recipes, while cutting down on the sodium?
peachmelba1000 avoid salt
Where possible
what was that container you used for the marinade. That was interesting.
That was a VacuVin Instant Marinator. Doesn't get really good reviews on Amazon btw. www.vacuvin.com/358/Instant_Marinater_2,5L.html
Amazing! I love this channel!!
This is a classic! Real delicious!
Thanks for watching!
What is the difference between remoulade and anole?
Looks fantastic 👍👍👍
If I were shrimp, would want Tom to this to me and my shrimp family
Hey chef, have you done a video on how you keep our knives sharp?
Impressive knife skills! 🔥🔪
Hey Tom, is that straining of the lemon juice through the fingers and mixing of the spices FDA approved? LOL great job looks incredible.
Hey Tom can you please do something with soft shell crab?
Chef Tom, was that rub actually made with Cumin, not "Cayenne"? It sure looks like Cumin. By the way, I'm so glad I stumbled upon this one. I LOVE Remoulade Sauce!!!! I make it often, but I'm going to try your recipe... it looks extra yummy! Thank you! I wish the Remoulade had been in the title, too. It just proves that I need to continue watching because I have so much more to learn and I've never known a better teacher!
okay.. what if i am indonesian and we dont normally have grills.. can we do that with frying pan tho?
Looks delicious
looks amazing. what's the 3 on your hat represent? I loved the mussels video. Do you have any other skillet recipes?
The hat is a Chance the Rapper hat. It was how he promoted his third mixtape. We have a few recipes cooked in skillets... you can find them here: thesauce.atbbq.com/?s=skillet
Thanks for watching!
allthingsbbq I figured but didn't know if there was a connection, like you guys being from Chicago, or if you just really liked his music, or he really likes you guys BBQ, and you guys are his personal chefs when he's on tour 😸
I like to grill my shrimp with the shells still on. I find that the meat stays juicy and doesn't get dried out on the outside. Yes it's a little bit of a pain to peel hot shrimp but I think it's worth it. I buy wild caught pink shrimp that have already been deveined but stull have shells on.
that sauce is legit
Chef Tom, you are vastly better than I am at anything having to do with food, except one thing, peeling shrimp, what's up with that? You want me to come down there and show you how it's done? Great video man, keep them coming.
Fantastic looking as always! Where did you go to school chef?
Chef Tom studied at the Oregon Culinary Institute and then worked for James Beard Award Winner Ken Forkish for years before coming to Kansas to run recipe development, cook for private events and teach cooking classes alongside our staff at ATBBQ.
What is that brand of vacuum sealer that you used?
Vacu Vin! Check it out here: www.atbbq.com/vacu-vin-instant-marinator-2-5-liter.html
Thanks for watching!
Great looking sandwich do you ever use the 1500
beautiful sandwich, love the inspirational videos can't wait to try that one
Is there a link to your aprons? I don't see anything larger than a Large :D XXL
my boyfriend and I loved this video we will try to cook this sandwich 😍
looks like shrimp are on the menu for this week
but have a ?? ever BBQ a corned beef brisket, would love to see how you would do it,
What's in the brine?
Oh how heavenly They look Awesomeness
Hey Tom! Can you please cook and show us Tandoori chicken in your style! The way you cook is amazing man! All the best!
Where do y'all get your heirloom tomatoes?
Mistero Gee it's gotta be from the farmers' market
Amateur Baker I agree but I was hoping they had some way to purchase them in bulk.
Mistero Gee Not sure about that, farmers' markets don't exist here
From our local Kroger (Dillon's in our case).
U should do a video on making barbacoa
nice video, looks great! but a bit to fancy for me, have you BBQ the plate beef ribs, aka the Dino rib short rib or whatever there called lol
what's the 3 on the hat for? sorry I may have missed why.
Chance the Rapper! 🎉🎉🎉
Damn it man I'm drooling
I'd want to make this but I don't have the marinade/brine
Never fear, All Things BBQ is here! www.atbbq.com/sweetwater-spice-tres-chilies-fajita-bath-brine-concentrate.html
I like the hat, where is it from? :)
It's chance the rapper's hat
It's a Chance the Rapper Khaki hat.
Thanks! But 45$ for a hat is pretty much :D
You guys are great at shouting out companies/brands you love and use, but you should make your own! (If you don't already ...)
Try staying true to Creole cuisine by using a garlic / butter / herb marinade and Creole seasoning.
this boy RICH
this looks alot better than your taco recipe. I'm actually gonna give it a thumbs up. I give respect where it's do
can't believe they were on that grill that long and did not over cook, think it was the high heat. learned something new. maybe, lol
can I get one of your old smokers and tools I'm going to become a BBQ master too.
Tom that was a bad ass cook..Love a good Poboy..I get a good one out here in Cali like once maybe twice a month and it's as good if not better than what I've had in New Orleans...Love to try one one the bbq and yours gets the nod...that remoulad sauce you made was kick ass gotta try it...Thanks brother, an awesome cook as always..
Looks good my friend. However down in La a shrimp poboy is normally fried. When you grill the shrimp you normally note that it's a grilled shrimp poboy. None the less, you made a quality meal.
Hi Chef Tom can you do a Barbecue pasta please.
"To share with everyone...?"----Chef Tom 2017
Oh snap that looks so good, imma just need to go cook one up myself now
Tom! Get some scissors bro!
Is it necessary to de-vein or just an aesthetic thing??
Yes, it has to be done.
Best content provider on TH-cam
That aint no tomato, thats an alien.
How come not deep fried?
Because we love grilled shrimp... but you could fry them as well. Thanks for watching!
Sharing is caring
I'll be making these soon. Might add some chorizo
Just had breakfast, now I'm hungry again.... Looks awesome!
Great looking sandwich but far from a PoorBoy. Im a NOLA Native and the Key is to get good New Orleans style French bread. It has a light crispy crust and the inside is like cotton candy. I own a New Orleans style restaurant on Okinawa Japan and made bread after bread until I got the recipe is somewhat close to home. I was grilled hard by my fellow New Orleanians for calling my sandwiches a Poboy cause I was using a local baker and their french bread for my Poorboys.... If you search NOLA.com for French Bread, use that recipe. Its close enough to New Orleans style french bread and will pass with most Natives. :-) The only other option is to order from the most trusted company in New Orleans that makes just about every restaurants french bread in the surrounding New Orleans area...The Key is to put as much steam into the oven as you can to get that nice crispy crust. I was using a pan of water at the bottom of the oven until I got my steam ovens for the restaurant. Your Poorboy is more of a grilled shrimp sandwich on a toasted bun(Looks kind of like Brioche Loaf) Also, grill your bread with melted butter. Another key ingredient to adding to the flavor of the sandwich. Anyway, just my two cents from a Native. :-)
Cold ass chance hat
Thanks!
Looks amazing but that would have to be damn good grilled shrimp to beat out a classic fried shrimp po boy!
easier pulling the legs of to free the carapace imho
with this sort of super sandwich, I think I'd prefer the bread to stay attached. For the sake of holding the integrity of it all together while eating.
looks great Tom !!! in my house that would just get cut in two :) maybe
Lov it
got me hooked keep em comin... #smokinBs
Marco Pierre White - stock pots
Bbq pit boys - SPG
Chef John - cayenne pepper
Chef Tom - chipotle ketchup
TH-cam Chefs Assemble!
Marco Pierre white is way more than a TH-cam chef
All your dishes and look great . But you're always use already made spices already made sauces it'll be nice if you can teach us how to use stuff that we can find in our pantry will be nice. Thank you again great job
When you 'devein shrimp' what you are doing is removing the intestinal tract, removing all the poop. You have a great show, but I myself as a chef don't have access to the premade sauce/mixes you have, if you can use your own mixes and give use the recipe that would be great!
share with everyone Humm
when can I come get mine. I'll buy some knives n seasons
"Share with everyone"...well fuck that xD
Not to nitpick, but that bread certainly doesn't look like the kind that would be used in New Orleans for a po boy. It doesn't even look french. It just looks like a bun you would get at a third-rate submarine sandwich shop.
Tubebrerry getting the right ingredients for regional dishes can be tough, especially when one of them is bread. I live in New Orleans, so I can get the French bread I need to make a po’boy easily, but I can’t get an Amoroso roll to make a good cheesesteak. If you want to nitpick, plain mayo goes on a dressed po’boy, but Tom basically took all of the ingredients (except the iceberg lettuce) to the next level in terms of flavor: heirloom tomato, house-made pickles, house-made remoulade, marinated grilled gulf shrimp (it’s a bbq Chanel - can’t fault him for not frying them). Bread aside, looks damn good. I see a lot of poor excuses for our food on TH-cam, and this isn’t one. Good job, Chef Tom..
Brendan Curtin, I live in Biloxi, Mississippi, have been to New Orleans and have had the gamut of po boy varieties between there and here. Without being a chef or a food historian, I've nevertheless learned that what defines a po boy above all else - above the kind of protein featured, above the manner in which the protein is cooked, above the vegetables with which the sandwich is dressed, above the question of whether mayonnaise or remoulade is used - above all else is the bread. It's the bread which makes this sandwich unique and which is the reason "po boy" is not properly used as a synonym for "submarine sandwich," "hoagie," "grinder" or "hero." The bread Chef Tom features in this episode visibly lacks the surface and internal textures of New-Orleans-style French bread; it appears sloppy, wrinkled and soft on the outside, and inside has a dismaying Wonder-Bread-like homogeneity, which qualifies it for a submarine sandwich but not for a po boy. Given Chef Tom's fancy grilling equipment and his frequent use of high-quality, often artisanal ingredients, I find it difficult to believe he has no access to French-style bread. Assuming he doesn't live in New Orleans and can't get his hands on a fresh loaf from the Leidenheimer Baking Company, my guess is that, nevertheless, he doesn't live in a cornfield in Kansas either and therefore is probably within driving distance of a Whole Foods, a French-style bakery or even just a garden-variety bakery that offers French-style bread. And if he can't get his hands on French-style bread and must make do with the kind of bread he features in this episode, he's presumably cultured and sophisticated enough to know he's missing the one ingredient that makes a po boy a po boy. In that case, all he has to do, to avoid perpetrating a fraud upon his viewers and subscribers, is caption his video: "Shrimp Submarine Sandwich." At that point I could join you in saying: "Good job, Chef Tom."
Tubebrerry I agree that the bread is very important - maybe the most important part of the sandwich. It’s not a baking channel, though, and bread is a tough ingredient to get right when you’re not local. I’ll give you that he probably could’ve found something closer to the right French bread (not sure a Whole Foods where he is has the same bread that Whole Foods here has, though), but maybe he couldn’t. I think you’re being a little too hard on him (especially now saying he’s perpetrating a fraud) because it wasn’t a perfect replica. A lot of TH-cam cooks make some awful abominations that they try to call creole or Cajun or “nawlins” or whatever and it’s, at best, ignorant, and, at worst, insulting. For a bbq channel in (KC?), it’s a pretty legit po’boy. Yes, the bread is very important, but I’m not gonna hold that too strongly against him.
All right, Brendan, fair enough.
Subscribed
please make something with spicy sausage !
interesting looking dill @ 7:50
bruh, you sliced that thing like your girlfriend was taking it to book club. otherwise, good vids. keep it up.
No, he sliced it like we were going to book club. We're reading "Gravity's Rainbow" this month. You should join us! :)
I hate shrimp but this looks delicious
First things first. If you want it be cajun, pronounce it cajun. Ra-muh-lod. Second, don't cut a po boy more than once. It's supposed to be a cheap meal for 1 not a snack for 10.
I like the recipe though.
see you had me until "share with everyone"
listen, this doesn't look bad by any means but a shrimp po'boy always has fried shrimp, not grilled. also not your fault cause finding new orleans style french bread outside of new orleans is next to impossible but your bread is no good for a po'boy.
Aioli is just olive oil and garlic
And sea salt, without is really difficult to make Aioli.
Definatly a northern po boy nothin southern about that.