There are a lot of youtubers out there that call themselves "chef". Your flavor profiles are always spot on, you sir are a CHEF! I will be making this exactly like your recipe.
^^^😂😂😂it looked to me like he cut the vegetables like every other person I’ve seen cut vegetables. Can u post a video I wana see how a “pro” does it thanks have a blessed day.
Man, before this recipe I already admired you as a great cook. But after this, I mean the dish selection, the names in Spanish, and the closing phrase "and let's be good to one another"... ...now I admire you as a truly amazing human being! Thanks!!
I'm a huge nacho person, as soon as this came a crossed my feed I smashes that play button. I was not disappointing. Thank you for making this and you do great work chef.
Chef Tom, I made the avacado crema but substituted plain greek yogurt for the sour cream as I don’t like the latter. It works! But as I’m eating it on grilled chicken breast I mixed some of the crema with chipotle sauce (Mexican section at Walmart) and added onion salt and WOW! You gotta try this. About 2/5 chipotle sauce to 3/5 crema. Makes a whole new sauce. I made it in a NutriBullet. Needs more lime juice as thicker stuff doesn’t work well in the Bullet. The only other derivation was my smoked salt. It came from Pepper Palace and is black. Good though.
those rubs and spices that you use are no joke and are spot on...I've ordered a couple of them online after seeing you use them and I'm glad i took the time to do it, no regrets 👀
One of the few videos I've watched where my mouth was actually watering! These look absolutely on point! Thanks Chef Tom for the great video and don't listen to some of these jackasses on here, some people just suck and anyone with half a brain can see you have some mad skills!
Wow! This dish is right up my alley. It also made me place my first order with ATBBQ! That’s how it’s supposed to work right? LOL. I was able to take advantage of the free shipping over $100/order so I got everything I needed For this dish plus a lot more. Thank you Chef Tom!
The goal is to offer up the best recipes possible and if you find the ingredients used in said recipes valuable in your kitchen, BONUS!!! Love to here these kinds of stories! Thanks for being a part of the ATBBQ fam!
Can I give "two fists" of Thumbs Up? Very awesome! Thank you for the great breakdown of techniques! Wow... gotta start up the Kamado Joe and get grilling!
I have seen some videos recently where Tri Tip and Picanha, instead of being cooked medium rare/medium, are cooked like a brisket: low and slow to 160-ish, wrapped, then cooked to 200-ish (probe tender). It seems like blasphemy (although I have no problem with anyone cooking their food as they like it), but it looked juicy and delicious. Have you ever tried this technique on these cuts?
Nachos looks great! I know y’all probably have a deal with Kamado Joe but a Hasty Bake would have done this recipe right! I would love to see what Chef Tom could do on a Hasty 👌🏼👌🏼👍🏼
Looks awesome. Will execute at some point in the near future. I would love to see a creative approach to a lamb leg. They tend to get so heavy in their flavour. Would love to see your take on brightening up the flavour of a lamb leg!
Chef Tom I love your videos and recipes. But I have to say you have 1000s of ingredients at your disposal and it seems you have your favorites. Any chance we can explore the catalog of rubs and sauce that you have at your disposal and get away from the standard brine and spice rubs. Once again love the channel keep up the good work. Tim R. Up2 bbq
Because you like Tex Mex and because you actually did this Skirt steak exactly as it should be as far as high heat and char I’m wondering if you have eaten at El Tiempo or Ninfa’s Navigation in Houston?
(15:59) The local restaurant couldn't make this look better. GREAT JOB! And stop making these videos. I keep buying these spices you recommend -- and using them. No seriously, keep it up. I bought a Yoder 640 because of your videos and the family loves my recreations. I'm getting more sex because of you. :)
Random thought... there are so many subscriptions boxes out there now... but if you did like a quarterly one. I’d totally subscribe to that. Get some seasonings and a couple recipes to try. Possibly useful bbq tools.
M8 dont you think it is time to make a new bigass Briskit, but show some tips what you can do whit the meat beside how to grill it, i cant finde that many videos showing that, just how to do the Briskit. So Plz do on video about that! Ther is some weeks left but 8 Oktober i will be 40yers old so if you like to make a follower happy make this video for me. Like Ok, you have do your briskit for 12-16h but what are you gona do ywhit it now. Sorry for bad english.
allthingsbbq Cool Ty man!!! If it is possible when/or you make this Briskit video, it whould be so cool if you can say something like, - This video is for Mathias Hellberg from Sweden for his 40y Bdag. 🇸🇪🎂🎁💐😎
We love watching Chef Tom at bedtime. We have to pace ourselves for fear of running out of videos! Today I made my first ever ATBBQ recipe - avacado crema but I used greek yogurt instead of sour cream. Very good. Add chipotle sauce, even better.
The new oven style seal allows the air to release enough to forgo the burping. One of the things we love about KJ... always innovating, never standing still!
Awesome everything looks awesome but that lettuce which in my opinion is for salads, which I like, but put on anything hot or warm wilts it and becomes disgusting
Damn, just woke up and want this for breakfast. I do think there is a bit too much layering. Each layer stands on its own, I think the last two layers are too much.
There are a lot of youtubers out there that call themselves "chef". Your flavor profiles are always spot on, you sir are a CHEF! I will be making this exactly like your recipe.
CT is the best!
^^^😂😂😂it looked to me like he cut the vegetables like every other person I’ve seen cut vegetables. Can u post a video I wana see how a “pro” does it thanks have a blessed day.
I said "thank you" when you put the chopped steak in the steak juices. Man chef Tom nails it everytime.
every. single. time.
Man, before this recipe I already admired you as a great cook. But after this, I mean the dish selection, the names in Spanish, and the closing phrase "and let's be good to one another"...
...now I admire you as a truly amazing human being!
Thanks!!
Be good, Jose! Thanks!
I'm a huge nacho person, as soon as this came a crossed my feed I smashes that play button. I was not disappointing. Thank you for making this and you do great work chef.
i just did your BBQ smoked turkey recipe for the second time. All my friends go crazy for your recipes... i cannot WAIT to try this one
Chef Tom loves his work. When he takes a bite at the end, I start to drool.
He did for sure on this one!
Great idea and cool presentation!! I’m definitely going to give this a go!
Let us know how it turns out!
You’re a God amongst men. Seriously! How good are these!?!?!
Love how you made this look so easy. I'll have to try it.
Those look soo dam good! Wow!
Looks awesome!
Chef Tom, I made the avacado crema but substituted plain greek yogurt for the sour cream as I don’t like the latter. It works! But as I’m eating it on grilled chicken breast I mixed some of the crema with chipotle sauce (Mexican section at Walmart) and added onion salt and WOW! You gotta try this. About 2/5 chipotle sauce to 3/5 crema. Makes a whole new sauce.
I made it in a NutriBullet. Needs more lime juice as thicker stuff doesn’t work well in the Bullet.
The only other derivation was my smoked salt. It came from Pepper Palace and is black. Good though.
Post pics! Sounds awesome!
Those nachos look incredible!
those rubs and spices that you use are no joke and are spot on...I've ordered a couple of them online after seeing you use them and I'm glad i took the time to do it, no regrets 👀
Thanks Robert!
it was great and I just love your character awesome
One of the few videos I've watched where my mouth was actually watering! These look absolutely on point! Thanks Chef Tom for the great video and don't listen to some of these jackasses on here, some people just suck and anyone with half a brain can see you have some mad skills!
That’s dangerous!!!!! Love it Chef
I love, love, love a delicious plate of nachos, and this looks really amazing!!
YUM, nachos!!!
Superb party recipe. Thank you very much.
Looks absolutely amazing!
Rockin’ it Chef!! Looks amazing!
Amazing. I'm with you, Chef Tom. That is my kind of food
Great Job Chef Tom and that is my kind of food too. That is looking so delicious - WOW 👍👍👍
This looks amazing. Great job!
Chef Tom rockin the house!
Wow! This dish is right up my alley. It also made me place my first order with ATBBQ! That’s how it’s supposed to work right? LOL. I was able to take advantage of the free shipping over $100/order so I got everything I needed For this dish plus a lot more. Thank you Chef Tom!
The goal is to offer up the best recipes possible and if you find the ingredients used in said recipes valuable in your kitchen, BONUS!!! Love to here these kinds of stories! Thanks for being a part of the ATBBQ fam!
That looks amazing definitely going to have to try
Super Dooper Awesome! Excellent job!
Amazing 🤤!!! Good job Chef !!
Need to do this one as soon as tonight!
Post pictures!
Because that’s how my grandmother did this in her small kitchen in Mexico 🤣🤣🤣
What would have made this over the top is the addition of roasted corn with those black beans. Mmmmm GOOD!
Wow amazing
Can I give "two fists" of Thumbs Up? Very awesome! Thank you for the great breakdown of techniques! Wow... gotta start up the Kamado Joe and get grilling!
yes please!
Good vid. Knife skills on point
Good golly Miss Molly you hit that out of the park.
thanks!
Looks amazing! I'll be making this soon
Post pictures if you do!
I have seen some videos recently where Tri Tip and Picanha, instead of being cooked medium rare/medium, are cooked like a brisket: low and slow to 160-ish, wrapped, then cooked to 200-ish (probe tender). It seems like blasphemy (although I have no problem with anyone cooking their food as they like it), but it looked juicy and delicious. Have you ever tried this technique on these cuts?
I don't believe we have tried that, but thanks for letting us know. We'll look into it!
Could you imagine working there? Frick me...
Yes, we can! It's awesome!
Keep up the good work man
Nachos looks great! I know y’all probably have a deal with Kamado Joe but a Hasty Bake would have done this recipe right! I would love to see what Chef Tom could do on a Hasty 👌🏼👌🏼👍🏼
No deal with Kamado Joe, we just love their grills. We used to carry Hasty Bake and there's a rumor we may bring them back. Stay tuned.
Damn it son! Looks delicious. Saved this one for sure.
EPIC video man! I can smell the flavor from California
We're still thinking about these nachos!
Looks amazing, out of curiosity, did you go with sour cream instead of crema for a specific reason or just availability?
Good thing its just you there, or there is not enough. That looks great
Love the Timbers Army mug! RCTID
Awesome looking chef 💪👌
I already have the 8 second ride carne asada seasoning, might have to try some of that brine.
It's awesome!
Looks awesome. Will execute at some point in the near future.
I would love to see a creative approach to a lamb leg. They tend to get so heavy in their flavour. Would love to see your take on brightening up the flavour of a lamb leg!
Oh my gosh!!!!! Get in my belly!
[Squeezes a fist full of meat juice on the nachos]
Me: "Holy sh*t"
I seriously question the sanity of the 4 that thumbed this down
Roger rtewwr It’s probably jealousy rather than disliking the food.
right?!
Wow this looks awesome.I have a pellet grill which gets to 450 max, will it work ok with that?
Absolutely beautiful video work. Well done guys! (Obviously the recipes are good too... duh)
Chef Tom
I love your videos and recipes. But I have to say you have 1000s of ingredients at your disposal and it seems you have your favorites. Any chance we can explore the catalog of rubs and sauce that you have at your disposal and get away from the standard brine and spice rubs. Once again love the channel keep up the good work.
Tim R.
Up2 bbq
Thanks for the feedback!
Because you like Tex Mex and because you actually did this Skirt steak exactly as it should be as far as high heat and char I’m wondering if you have eaten at El Tiempo or Ninfa’s Navigation in Houston?
only thing I'd add maybe, a bit of fresh roasted corn
good idea!
Yea I mess with u.
Keep up the good work
What an absolutely ridiculous nacho concept......
I have to try it 🤤
Somebody get me a beer!
I’d love to see some smoked salmon similar to how Seattle prepares it
We'll pass this along!
Can you do smoked lengua tacos? I only seen one video that has it where they smoked it then braised it in beer.
I've got a tongue in the fridge, so I'm working on it!
T. Jackson Awesome!!! I’ll be looking out for that video!
isn't jalapeno heat level about how much of the ribs you leave in, not really about the number used?
Avocado flesh!!!!???!! who the fuck calls the fruit they are eating flesh? XD
Like "hey, do you guys have the sundays with banana flesh?"
Bravo!
Hnnng you can hear how sharp that knife is when he cuts the tomato.
(15:59) The local restaurant couldn't make this look better. GREAT JOB! And stop making these videos. I keep buying these spices you recommend -- and using them. No seriously, keep it up. I bought a Yoder 640 because of your videos and the family loves my recreations. I'm getting more sex because of you. :)
I got fat kid goose bumps
Random thought... there are so many subscriptions boxes out there now... but if you did like a quarterly one. I’d totally subscribe to that. Get some seasonings and a couple recipes to try. Possibly useful bbq tools.
Hot damn, can you open a restaurant down the street from me please? I will order this all the time
M8 dont you think it is time to make a new bigass Briskit, but show some tips what you can do whit the meat beside how to grill it, i cant finde that many videos showing that, just how to do the Briskit. So Plz do on video about that! Ther is some weeks left but 8 Oktober i will be 40yers old so if you like to make a follower happy make this video for me. Like Ok, you have do your briskit for 12-16h but what are you gona do ywhit it now. Sorry for bad english.
Plz give me tumbs up on this! I have looking so long to finde out to do whit my Briskits after grillen them!!!
I will pass this along to CT! We love a good brisket video!
allthingsbbq Cool Ty man!!! If it is possible when/or you make this Briskit video, it whould be so cool if you can say something like, - This video is for Mathias Hellberg from Sweden for his 40y Bdag. 🇸🇪🎂🎁💐😎
Good lord🔥🔥🔥💯
wow
Hey Chef Tom, can you make Asian Beef and Broccoli?
Torture! I really, really hate you some times Chef....but in a good way, lmbo
We love watching Chef Tom at bedtime. We have to pace ourselves for fear of running out of videos! Today I made my first ever ATBBQ recipe - avacado crema but I used greek yogurt instead of sour cream. Very good. Add chipotle sauce, even better.
@@markconger8049 have no fear, Mark! More videos to come!
Poor little chihuahuas cowering in the corner trying to hide from the milking machine
I could be a fat Mexican.
Always remember to burp the kamado before opening the lid. Flare-ups are no joke! Also, go caveman, and toss it directly on the coals!
The new oven style seal allows the air to release enough to forgo the burping. One of the things we love about KJ... always innovating, never standing still!
@@allthingsbbq Do they sell a gasket upgrade kit?
@@brich8608 www.atbbq.com/accessories/grill-parts/kamado-joe-new-gasket-kit.html
Make some camarones a la diabla.
Tite choz, yo! :)
Awesome everything looks awesome but that lettuce which in my opinion is for salads, which I like, but put on anything hot or warm wilts it and becomes disgusting
Damn, just woke up and want this for breakfast. I do think there is a bit too much layering. Each layer stands on its own, I think the last two layers are too much.
Beautiful. Leave those layers off! We love those flavors though. Thanks for watching.
It's sure hard to loose weight watching your channel. Love it though.
Just bit my iPad
Queso Fresco >>> Cotija. Change my mind.
Not going to... both are dynamite in our book!
Love your process and technique, hate the fact that you' re always selling branded crap rather than building rubs, marinades and mixes from scratch.
Those are some fat tomatoes!
Call those heathen nachos cuz anything that good your going to hell lol
ha!
I ordered some of that... ordered it Thursday night and it's still processing.. even paid for 2 day shipping
I love this channel but y'all kill me with the smoked salt lol. You guys are gonna be smoking everything in the kitchen before we know it.
Seriously expensive nachos