Brisket Nachos with Smoked Queso
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- Опубліковано 6 сер 2020
- Chef Tom utilizes leftover wagyu brisket to create these Brisket Nachos with Smoked Queso, cooked on the Yoder Smokers SY640s Pellet Grill.
Full recipe: www.atbbq.com/thesauce/briske...
Wagyu Brisket Video: www.atbbq.com/thesauce/wagyu-...
Smoked brisket nachos are my spirit animal.
@David Hester Do tell.
Hola, soy de México, cuando prepares frijoles te recomiendo freírlos con grasa de cerdo y después aplastarlos para darle la textura de una crema con textura, es la forma tradicional de prepararlos aquí 🇲🇽
Wagyu brisket should go on everything! Salad? Yes. Eggs? Yes. Coffee? Yes Yes Yes
I have a love and hate relationship with this channel. It’s so fun to watch, but I get so damn hungry watching you make all this amazing food.
This is probably my favorite cooking channel on UA-cam.
Between you and Malcolm Reed I stay broke...lol y'all got me addicted.
My favorite chef of all time is Jacques Pepin, he's simply brilliant!
But when it comes to BBQ, Chef Tom, you are the man!
Thank you so much for informative and creative videos! Just when I think you can't out-do yourself, you come up with recipes like this!
Yum! I want some!
Love this channel! Who knew smokers could be so versatile? Every recipe is as good as the last!
Thank you for the inspiration!
I love seeing bloopers of chef tom. Keep up the great work. Cheers 🥃
Chef Tom scares the shit out of me with his wreckless cheese grater use.
I've skinned my knuckles enough times to feel you, but one of the issues with prepping food for the camera is that you sometimes have to do things awkwardly in order to not block the view - like trying to run a food processor while standing behind it! :-)
Sometimes is good to read the comments before watching the video! :P
But did he die...? lol
That isn't "wreckless" use. Not even reckless. Notice that he's using his palm and flattened fingers when he gets near the end. It's relatively safe if you don't have girly hands and know how to use your equipment.
Thanks cheese grater Police!!!! always gotta be one!!
The finished product looks incredible!! I imagine its as great as it looks.
Well done Tom, awesome plate.
this looks phenomenal
How is atbbq not at a million subs yet? Get the word out people!
DUDE !!!!!! that looks incredible
Looks great Chef!
Thanks for a recipe that incorporates leftovers. There's always extra brisket and nachos are definitely a go-to.
All the content atbbq posts is 🔥. I’ve got a lot of good ideas from you. Thanks!
That is one of the finest nacho platters I have ever seen, fine job!
Looks so good
Can't go wrong with it
Amazing food and content. This channel is top notch.
I put a brisket on the smoker this morning, will be smoking all day today. Literally just saw this video and am salivating. Needless to say, we’ll be having brisket flat nachos and burnt ends tonight!
This Brother knows his way around the groceries. Well done. That looks amazing.
Thanks for watching!
Brisket nachos are amazing
Nice work Chef Tom👍
Heck yeah!! I might have to make some now. Yours look amazeballs!!!
One word: Amazing
Thanks for sharing. Look delicious. Definitely going to try.
I've never thought of what could be a top tier most expensive nachos, this would be it.🤤
I placed my ys640s order through atbbq a few days ago, you made me do it chef Tom
Oh man, brisket + nachos + cheese... hhhmmm... great combination!
That is looking delicious again 👍👍👍
LOOKED 10/10!!!! Hungry now so am getting my dinner ready.
So glad this wasn’t uploaded at night
I will be trying this this weekend for my Friendsgiving dinner ❤
That looked soooo good. I would love to see that at a restaurant
Thanks I'm your fan from smokehouse in costa rica
That is a weekend project! ;) But boy does it look good!
I really like scallions in my pico, it’s a mild onion replacement.
Shallots are another option. You can also rinse your diced onion under cold water in a strainer, to make them milder and less acidic.
So hungry watching this. I hope next time I make to Wichita I’ll see you 💯
Tom just called nachos a snack? No, it’s a meal.
I thought this was going to be that smoked queso going around the internet made from Velveeta. The thought of Chef Tom dicing up a block of Velveeta had me on the edge of my seat.
Oh My......Need to try this one....thanks' chef Tom :O)
Chef Tom for another win. I am sitting here wishing I had some leftover brisket. Keep em coming Chef!
This looks so damn good I will have to try with this but with leftover roast beef which I think would be great if you couldn’t find the brisket
Not gonna lie It all looked fantastic but I would have put that queso on cardboard and ate it. Great vid sir!!!
Man that is some bomb ass nachos there...this is gonna happen soon.
Now that’s some nachos!!!!
Love nachos but I hate it when it's not layered evenly, if done like this one u finish the top layer it's a wrap for the bottom layers
Man I hate those soggy nachos on the bottom! Layers is a great way but I also ring the platter with unadulterated chips!
I layer mine also. That said I'd hit Chef Tom's every day and twice on Sunday. They sound and look amazing!!
These are a lot like mine but might I suggest kicking it up a little with street corn mixed in with the black beans and picked watermelon rinds in with the salsa.
I like it! Thanks for the suggestion.
-Tom
You just impressed the chef! Toy deserve some kind of comment award! 🥇
Looks great, doing a brisket this weekend. Got anything to make beef liver taste good?
We call that a brown onion in Australia, it's also the most commonly used.
Don’t lie; I saw those same chips for sale in Costco! 😉 gonna need a recipe for those too Chef Tom
LOVE your work and the channel!!
Can we get a recipe for Texas red chili?
(No beans, no tomato chili)
Looks like a great nacho! Does frying off the brisket dry it out? Obviously wagyu brisket will be good no matter what, but maybe doing a quick dunk in simmering beef stock to reconstitute some juiciness and temperature into leftover brisket?
I always freeze my leftover brisket in a vacuum sealed bag with a little extra beef stock, and then reheat the bag in simmering water. The bark may be partially gone, but the texture and moistness are on point.
🤤🤤🤤🤤 I need this in my life!!!
Wow!!
I appreciate that this doesn't have Velveeta and Rotel. Shout out to Chef Tom
We couldn't agree more. A little extra effort and you make a good dish great! I might add, the taste testers loved this dish. Thanks for watching!
Food heaven!!
This looks awesome!!,, hey Mr.Tom I got some beef Belly... and I got no clue what to do with it! Think you could do a video on how to make beef belly bacon??
oof that looks good.
nice looking Tom! I really wanted a bite, well the whole plate.
Oh my Gawd! Yum😋
You had me at smoked queso
Another great recipe from chef Tom. I think you speak portuguese hahaha you have spoken a lot of portuguese words like carne assada, salsa verde ( salsa in portuguese means parsley but we understand is sauce in castelliano) and queijo (cheese).
Smoked a waygu brisket today so now I have to do this
Wow
Nice 👍👍👍👍👍
my dude!
Man I am so wanting one of those butcher block tables. I wonder what kind of wood I would use if i wanted to make my own....?
Good recipe chef Tom...... Need to say "NO" to taking nose hits off the food and getting all choked up! LOL!
Why add the extra room temp cheese when you already have that gorgeous Queso?
I don’t understand the downvotes lol. Like who in their right mind doesn’t think this is a bangin recipe?
Vegans!
carlos a they watching the wrong channel then 😂
I have leftover smoked brisket so I'm sure going to give this a whirl and I also have some leftover smoked pork but I want to try a recipe of that do you have a good one for pork butt??
Mr Tom. How can I get my hands on a prep table like yours. Please and thank you
John Boos makes some pretty standard butcher block tables. Or take a few woodworking classes and grab yourself a plane, table saw, miter saw and biscuit joiner and several planks of kiln dried oak or maple.
Either option will cost some coin, but buying the table itself is the least expensive option.
If I was going to double or triple the queso recipe for a party would I double or triple the half and half too?
Dang! Just Dang!!!
EPICCCCC 🤤🤤🤤🤤🤤🤤🤤
This dude married! His wife must eat like a godess with all these choices every week for food
Love it man. But one thing use queso oaxaca next time so damn good
🤤 😋
Have you ever thought of making a video on your dream BBQ PIT? I mean every smoker and accessory you must have and reasons for each. You must have dreamt about it. Right?
i would be screaming at the top of my lungs in excitement if someone placed that dish in front of me
I agree... each element of nachos should be the star of its own show within the main event. That being said, soggy nachos, or bland meat element, or processed cheeses can certainly ruin the entire event. We show respect to each element and make them a star or they don't go on stage. lol
Looks amazing I don’t know about lettuce on nachos though lol
I think lettuce has a rightful place in tacos and nachos aren't much different. But lettuce in a burrito and now we have problems!
Holy Smokes...
I need these in my life...now I just need to get a smoker so I can make a brisket 😩
@BTS CTS Depends on where you are. Can't find any good brisket in the DC area, or bbq for that matter (all the bbq joints use gas/electric smokers), so I bought a smoker (Yoder Cheyenne) and make my own.
BTS CTS true true, but I’d be down. Seems like a good amount of fun
@@EchalePorras You can still do some serious bbq on a smoker from a big box store; Aaron Franklin uses a cheap-o from Academy in his PBS series.
How do you keep that smoke tube going? I have the same tube and I can never keep the stupid thing lit in my 640S. I’ve tried up above the firebox, top shelf/bottom shelf and mid way down the grill. Seems to burn for ten minutes or less then go out.
I've the same one for my gas grill; instructions are to let it burn for 10 minutes after lighting, then blow it out. I've also found a MAP torch works better than propane or butane when igniting pellets.
Have you tried this queso sauce with condensed milk instead of cream?
"We're going to dice these down"
sorry dude, but I lol'd when you maced yourself! This looks delicious, btw.
I feel like I can smell this through my phone.
With dove season coming up, how about a dove breast recipe.
And pheasant recipes too
I could chow hard to that!
Check out the meat church channel. He has a great queso that I’ve made about 4 times. It’s phenomenal. But this needs to be tried for sure!
I picture this being filmed under a motorway/freeway
who makes that smoke tube?
Here is the link: www.atbbq.com/accessories/grill-accessories/smoke-boxes/a-maze-n-tube-smoker-smoke-generator.html
Holy guacamole.
First off, that looks amazing. Second, there's no such thing as "leftover wagyu brisket".
daaaaaaaaaaang
🤤🤤🤤🤤🤤