WOW!!! Can't wait to do this! Hope you guys put your site links in the description box someday, it really would help your subscribers get to the recipe! Thanks!!
Well I’m a butcher for a grocery store and we have Boston butts on ad this week. So, I know what I’ll be trying!! Always enjoy your videos bud! Your videos are amazing!
another quality video! I stopped in last week and it was great to see the store! I have my first butt on the smoker using the rubs i picked up last week! can't wait to taste the finished product.
Hey Tom, love the videos I'm a big fan all the way from Australia. I found your channel a few weeks back and I've been blown away. Any chance your could do a video about curing your own bacon? Keep up the great work!
We are doing a bacon photo blog now that you will be able to find at thesauce.atbbq.com soon. We will do a new video on it in the future, but our year is dead full already with holiday recipes. We will however get to it, we promise!
You have to remember that this channel is part cooking education and part infomercial. ATBBQ sells all the rubs and I'm sure it's better for business to not get into too much detail. Just go to their web site and order what Hefe Tom tells you to use. I hasten to add that a) there's nothing wrong with selling stuff via UA-cam and b) I'm a good customer of ATBBQ. I bought my Yoder YS640S based mostly off of their videos and I've bought gobs of accessories for it. I believe that if a web site teaches you something, you should patronize them. But I also wish they were a little more transparent about the infomercial side of these videos and I think Messr. Tom could do a better job breaking down which ingredients go well with which meats and guide us toward making our own rubs and sauces. You know, teach us to become "Barbecue Legends".
Loved the channel guys, can I ask where you put the dampner on the 640 to get even heat throughout? Do you ever measure the temp with a probe on the top shelf or set it and have faith? I just bought one and would love to hear your thoughts!!!
We pull it all the way out and then push it in about 5 to 6 inches. We have measured the pit before, and it was rock solid within 10º to 15º all over, but really at this point we just set it and let it do it's thing. We pretty much ignore the controller all together. Thanks for watching!
First off nice cook..what are your thoughts on wrapping meat with foil vs butcher paper..and which buticher paper the white or the pink ? there seams to be discussion this. Thanks
We use both at times. We use the pink (unwaxed) paper. It's easy to find at restaurant supply stores. We are working on a video on different wrapping techniques and when to use them. Thanks!
I haven't tried grits with my pulled pork, nor have I cooked a whole pork shoulder. Thanks for giving me a new thing to try on the grill. I do have a question, my wife is allergic to apples, and with the Smoke on Wheels injection, you say it contains apple juice. Do you add the juice, or is it an ingredient?
I'm new to your channel so I was wondering do you own a restaurant? I'm from Indiana but I would definitely travel just to try your food! Especially these grits✨
We do not own a restaurant, but we do cooking classes in our store. You can check those out at classes.atbbq.com. We've had people drive from Alabama and Montana, plus northern Iowa, St. Louis and all over Texas. Thanks!
If you like the Anson grits you should try Jimmy red grits from Geechie-boy -mill, heirloom seed! Many of the better Charleston restaurants are using them.
Hi i love all you're videos, but why do you always use premix rub/injection/sauce. can u please do a video how to make it from scratch? I'm from Germany and can't get those products. Thx
Yeah, we have been asked to use more from scratch products, but one problem we face is that we're paid to use them as we sell them for a living. From time to time we may try and swap them out, but know that you can always substitute another product... it will always come out great if you swap mustard for mustard or barbecue rub for barbecue rub as these products are usually close enough in flavor that it won't make a massive difference. Thanks for watching!
Depending on where you live in Germany you can find these things sometimes. If you are near any of the larger military bases some of the grocery stores in the area will carry American foods and seasonings. I know I would go sometimes and find things because it was closer than going to the commissary.
That sounds great! We'll add it to our list (which is filling up, we have content planned through next summer at this point), but we move stuff around when we really want to do a particular recipe. Thanks!
I think it's to allow more of the ambient heat and smoke to do it's work over the lower rack which is more for probably straight up grilling. I am, by no means, an expert or sure... but I think that's it.
It's because it's easier to shoot on the top shelf (better light)... that's the only reason. The temp difference is small, like 10º or so, so anything cooked on the top would be almost identical on the bottom. Thanks for watching!
Are you in Cali? I can't tell... That whole pork shoulder wouldnt even fit in my walmart smoker lol... Ill build an offset smoket with some steel barrels... Awesome channel!
No, we're in Wichita, KS right in the middle of the US. You can always use a picnic roast for this recipe... it's good enough that you should just do it with whatever you can cram in your pit! Thanks for watching!
I don't know, my grandfather grew up in Indiana and they ate grits all the time growing up. I think it's as generational as anything. South Carolina does grits right though, they blew my mind the first time I ate them there. Thanks for watching!
JoeTheStreetz Ha. Yeah, it's common down south and southern states. Im not surprised you never heard of it until you went to Georgia. I mingle alot online at different chat sites, and I was surprised to learn alot of Northerners don't know what grits is. But they are curious. Many thought it was oatmeal or yogurt. 😁😁😁 And alot of Southerners had to explain to them what it is and how good it taste. They still didn't get an idea what it actually taste like because there is no other food type comparable to it. That's why with this video, I was sitting back laughing a bit when Tom and allinthebbq Fam was making grits like it's very common in America but there are regions in America that don't know what grits is and never tasted it ----- some thought it was Malt-O-Meal or Cream Of Wheat. 😄
stryfetc1 Yep. Or bacon. At least out here, we normally eat it with eggs and bacon. And grape jelly. Yep, mix the grits with grape jelly and eat it with eggs and bacon. It will satisfy you like a KING. 😁......👌
Am I going nuts or is there a constant beeping going off in the background. Every time I watch these videos I'm walking around my house trying to figure out what the hell is beeping.
I really enjoy your recipes but I cannot replicate them because I don't have access to all the rubs you use on them. Could you try to build a rub from scratch? It will be easier for me. I live in the middle East and I am lucky to find pork but not the rubs that you mention in your videos. Thanks for sharing your knowledge!!!
We are going to be working on a list of DIY rubs you can do, but if you head over to many different sites (like amazingribs.com) you can find some barbecue rubs to make. Pork and brisket rubs are very common.
DudeWho in the world soaks their grits ? I've been cooking grits since I was 6, and in 51 years never needed to soak them. WTF Brother? Plain Grits, Buttered Grits, Crackling Grits, Cheese Grits, Fried Grits, Grits & Eggs, Fish & Grits, Shrimp & Grits, Grits and anything, BUT "soaking Grits" ? I think you may have "Grits" confused with "Polenta" which can be soaked, or just boiled as one would do Cream of Wheat, or Oat Meal back in the old days. Grits, Oatmeal, Cream of Wheat, Ploenta . . . they are all porridges. Grits differ from "Polenta" in that Grits are made from dried ground Hominy Corn. Hominy Corn is basically a corn that has been processed with lime water to eliminate contaminates & bactirea, but it makes the corn swell to twice its size. Once dried, and then ground, the "meal" (hominy grits) can then be boiled and prepared in 20 to 30 minutes, a real time saver back in the antebellum south. (Quick Grits in five minutes? Yo! Butter them up!). Every thing you're discussing leads me to believe you have have been mislead about the difference between Polenta and Hominy Grits. The reason I know this tidbit of info is because 40 years ago, I used to volunteer as an actor at a heritage site called "The Georgia Museum of Agriculture & Historic Village", (formerly known as " The Georgia Agrirama"), a 19th-century living museum located in Tifton, Georgia, sort of like the famous "Colonial Williamsburg" . It opened on July 4, 1976, and is located "a stone's throw" from I-75, and the 8th Street exit. We actually had a waterwheel powered grist mill to grind corn and flour, as well as a sugar cane and molasses gin. Even had one of the original Eli Whitney cotton gins (and it still worked), and an old still where we made fake "Moonshine". (We'd offer samples and the visitors would get a free cup of Fresca :-) ). Anyway, great videos. Keep up the good job and take pride.
I love this channel but I don't understand why you only use branded rubs/sauces. Is this just to save time or are you being paid by these companies? I apologize if this is an overly hostile comment but I'm just curious that you put so much effort into the cooking and don't try to make your own recipes for rubs, sauces and injections.
We are ATBBQ.com. Chef Tom has also had a hand in developing rubs for companies like Cattleman's Grill, which is used a lot on this channel. Hope that answers your question.
Chef Tom another high quality video with great content! Love that you choose high quality ingredients like Anson Mills. Thanks for sharing once again and look forward to next week!
Thank you! Anson Mills products just make food better... we're working on a dish with their Carolina Gold Rice next. Also, thank you for watching. It means a lot to the whole crew here.
It's thinner at that section, so we're trying to keep the moisture in and keep it from overcooking as compared to the larger Boston Butt section. Thanks!
You're spot on, when you cook the grits you'll let them absorb nearly all of the water and then add a bit more slowly. This way you can control the process. You'll know they're ready once the consistency that you want is reached, meaning yes, both sight and taste. Thanks for watching!
If I wanted to do a large batch of grits, would I be able to double/triple the ingredients and use a 5-7 qt dutch oven instead of the skillet, or would it be best to use the skillet and prepare multiple batches?
Keep up the good work Tom! Awesome teacher.... I've learned so much from these videos
WOW!!! Can't wait to do this! Hope you guys put your site links in the description box someday, it really would help your subscribers get to the recipe! Thanks!!
Chef Tom every time I see you cook my mouth is watering. You are awesome man.
Looks incredible
Well I’m a butcher for a grocery store and we have Boston butts on ad this week. So, I know what I’ll be trying!! Always enjoy your videos bud! Your videos are amazing!
another quality video! I stopped in last week and it was great to see the store! I have my first butt on the smoker using the rubs i picked up last week! can't wait to taste the finished product.
Grits looked great and another added bonus to the bbq video.
Thank you, they really are an amazing product. We love Anson Mills around here.
Hey Tom, love the videos I'm a big fan all the way from Australia. I found your channel a few weeks back and I've been blown away. Any chance your could do a video about curing your own bacon? Keep up the great work!
We are doing a bacon photo blog now that you will be able to find at thesauce.atbbq.com soon. We will do a new video on it in the future, but our year is dead full already with holiday recipes. We will however get to it, we promise!
I wish you would explain WHY you use the different rubs/spices, rather than just the name of the mix you use. Great meat cut!
that's the 'rub' with this channel ;)
You have to remember that this channel is part cooking education and part infomercial. ATBBQ sells all the rubs and I'm sure it's better for business to not get into too much detail. Just go to their web site and order what Hefe Tom tells you to use. I hasten to add that a) there's nothing wrong with selling stuff via UA-cam and b) I'm a good customer of ATBBQ. I bought my Yoder YS640S based mostly off of their videos and I've bought gobs of accessories for it.
I believe that if a web site teaches you something, you should patronize them. But I also wish they were a little more transparent about the infomercial side of these videos and I think Messr. Tom could do a better job breaking down which ingredients go well with which meats and guide us toward making our own rubs and sauces. You know, teach us to become "Barbecue Legends".
What's the purpose for always using the top shelf of the YS640? Just wondering because I plan getting one soon.
It's easier to film... seriously. It cooks nearly identically on the top, so we don't worry about it.
Loved the channel guys, can I ask where you put the dampner on the 640 to get even heat throughout? Do you ever measure the temp with a probe on the top shelf or set it and have faith? I just bought one and would love to hear your thoughts!!!
We pull it all the way out and then push it in about 5 to 6 inches. We have measured the pit before, and it was rock solid within 10º to 15º all over, but really at this point we just set it and let it do it's thing. We pretty much ignore the controller all together. Thanks for watching!
First off nice cook..what are your thoughts on wrapping meat with foil vs butcher paper..and which buticher paper the white or the pink ? there seams to be discussion this. Thanks
We use both at times. We use the pink (unwaxed) paper. It's easy to find at restaurant supply stores. We are working on a video on different wrapping techniques and when to use them. Thanks!
Love the videos! Going to try the pork and grits next!
Let us know what you think, thanks!
what kinda've hot plate is Chef Tom using?
Can you use chicken stock for more flavor instead of water?
Can you do a brisket burnt end?
I love all the videos you guys make! Where did you learn to cook? I would like to take up the craft
Tom studied at the Oregon Culinary Institute, and then went on to cook under Ken Forkish at Ken's Artisan Bakery in Portland, OR. Thanks for watching!
I would love to see you cook a chunk roast
Great Video...!
Question...
What was the last item you put on the pork?
Was it Cilantro or Parsley...
That was parsley. Thanks for watching!
I haven't tried grits with my pulled pork, nor have I cooked a whole pork shoulder. Thanks for giving me a new thing to try on the grill. I do have a question, my wife is allergic to apples, and with the Smoke on Wheels injection, you say it contains apple juice. Do you add the juice, or is it an ingredient?
ColonelK0rn
He was using a special marinade that was mixed in already. Vinegar and apple juice etc.
I'm new to your channel so I was wondering do you own a restaurant? I'm from Indiana but I would definitely travel just to try your food! Especially these grits✨
We do not own a restaurant, but we do cooking classes in our store. You can check those out at classes.atbbq.com. We've had people drive from Alabama and Montana, plus northern Iowa, St. Louis and all over Texas. Thanks!
allthingsbbq
that looked great! ill for sure try the grits and butt together!. have you ever made smoked beer cheese?? I'd love to know how to make that stuff..
We'll add it to our list and start researching. Thanks!
Looks fantastic! Disappointed he didn't spoon some of the pork juice over the dish though.
Awesome...great job!
If you like the Anson grits you should try Jimmy red grits from Geechie-boy -mill, heirloom seed! Many of the better Charleston restaurants are using them.
cuanto tiempo fue en total la cocción?
Hi i love all you're videos, but why do you always use premix rub/injection/sauce. can u please do a video how to make it from scratch? I'm from Germany and can't get those products. Thx
Yeah, we have been asked to use more from scratch products, but one problem we face is that we're paid to use them as we sell them for a living. From time to time we may try and swap them out, but know that you can always substitute another product... it will always come out great if you swap mustard for mustard or barbecue rub for barbecue rub as these products are usually close enough in flavor that it won't make a massive difference. Thanks for watching!
Depending on where you live in Germany you can find these things sometimes. If you are near any of the larger military bases some of the grocery stores in the area will carry American foods and seasonings. I know I would go sometimes and find things because it was closer than going to the commissary.
made it. great combination.
Thanks for letting us know how it went!
What are the gloves you wear?
How about cold smoking cheese for the smoke flavor then use it in bacon wrapped stuffed Jalapeño's?
That sounds great! We'll add it to our list (which is filling up, we have content planned through next summer at this point), but we move stuff around when we really want to do a particular recipe. Thanks!
I noticed that in most of your vids you put big cuts on the top shelf, is there a particular reason for that?
I think it's to allow more of the ambient heat and smoke to do it's work over the lower rack which is more for probably straight up grilling. I am, by no means, an expert or sure... but I think that's it.
It's because it's easier to shoot on the top shelf (better light)... that's the only reason. The temp difference is small, like 10º or so, so anything cooked on the top would be almost identical on the bottom. Thanks for watching!
See? I was completely wrong haha.
Grits are pretty hard to find up here. I'll have to try the cheesy kind the one's I tried in the south were not good at all for my taste.
Rick, I know this may be heresy to Southerners, but polenta and grits are essentially the same thing. Polenta is usually a finer grind.
You cut all the flavor out of that shoulder!
Affirmative on that ! (Maybe these guys should read up on the 'Paleolithic Diet" or the "Atkins Diet", protein and savory fat RULES !.
Amen!
I Love You Man!
real grits. mmm..
Are you in Cali? I can't tell... That whole pork shoulder wouldnt even fit in my walmart smoker lol... Ill build an offset smoket with some steel barrels... Awesome channel!
No, we're in Wichita, KS right in the middle of the US. You can always use a picnic roast for this recipe... it's good enough that you should just do it with whatever you can cram in your pit! Thanks for watching!
Great video...
Way to less viewers. Deserves way more. Great vid
Thank you!
As a future idea, how about ABTs.
How can I smoke stuff without one of those fancy cookers?
Esteban B get a cheaper one
I use my weber 22 inch charcoal kettle grill. Check out the Slow N Sear site Adrenaline BBQ
Cook grits like pasta - in salty water
can you make jalapeno poppers
I'm from Texas, and we love grits out here but I bet folks watching this video from the northern states don't know what the hell grits is. 😁
I don't know, my grandfather grew up in Indiana and they ate grits all the time growing up. I think it's as generational as anything. South Carolina does grits right though, they blew my mind the first time I ate them there. Thanks for watching!
Malik B I'm from NY and the first time I heard of grits was at a Waffle House when I visited Georgia..and they were good as hell
JoeTheStreetz
Ha. Yeah, it's common down south and southern states. Im not surprised you never heard of it until you went to Georgia. I mingle alot online at different chat sites, and I was surprised to learn alot of Northerners don't know what grits is.
But they are curious. Many thought it was oatmeal or yogurt. 😁😁😁
And alot of Southerners had to explain to them what it is and how good it taste. They still didn't get an idea what it actually taste like because there is no other food type comparable to it.
That's why with this video, I was sitting back laughing a bit when Tom and allinthebbq Fam was making grits like it's very common in America but there are regions in America that don't know what grits is and never tasted it ----- some thought it was Malt-O-Meal or Cream Of Wheat. 😄
I'm in Seattle and the rest of my family is from the south. Trust we know what grits are up here, at least most of the black folks do.
stryfetc1
Yep. Or bacon. At least out here, we normally eat it with eggs and bacon.
And grape jelly. Yep, mix the grits with grape jelly and eat it with eggs and bacon. It will satisfy you like a KING. 😁......👌
I think an opportunity was missed not to add some of the juices from the foil.
Am I going nuts or is there a constant beeping going off in the background. Every time I watch these videos I'm walking around my house trying to figure out what the hell is beeping.
Hey Rick Ross that’s your ankle monitor 🤪
I've never noticed but now I hear it too. Something in the recording process, maybe? Now I can't not hear it. Thanks for that, lol.
I really enjoy your recipes but I cannot replicate them because I don't have access to all the rubs you use on them. Could you try to build a rub from scratch? It will be easier for me. I live in the middle East and I am lucky to find pork but not the rubs that you mention in your videos. Thanks for sharing your knowledge!!!
We are going to be working on a list of DIY rubs you can do, but if you head over to many different sites (like amazingribs.com) you can find some barbecue rubs to make. Pork and brisket rubs are very common.
Great, thanks!!
Great idea Harold.
DudeWho in the world soaks their grits ?
I've been cooking grits since I was 6, and in 51 years never needed to soak them. WTF Brother?
Plain Grits, Buttered Grits, Crackling Grits, Cheese Grits, Fried Grits, Grits & Eggs, Fish & Grits, Shrimp & Grits, Grits and anything, BUT "soaking Grits" ?
I think you may have "Grits" confused with "Polenta" which can be soaked, or just boiled as one would do Cream of Wheat, or Oat Meal back in the old days. Grits, Oatmeal, Cream of Wheat, Ploenta . . . they are all porridges.
Grits differ from "Polenta" in that Grits are made from dried ground Hominy Corn. Hominy Corn is basically a corn that has been processed with lime water to eliminate contaminates & bactirea, but it makes the corn swell to twice its size. Once dried, and then ground, the "meal" (hominy grits) can then be boiled and prepared in 20 to 30 minutes, a real time saver back in the antebellum south. (Quick Grits in five minutes? Yo! Butter them up!).
Every thing you're discussing leads me to believe you have have been mislead about the difference between Polenta and Hominy Grits.
The reason I know this tidbit of info is because 40 years ago, I used to volunteer as an actor at a heritage site called "The Georgia Museum of Agriculture & Historic Village", (formerly known as " The Georgia Agrirama"), a 19th-century living museum located in Tifton, Georgia, sort of like the famous "Colonial Williamsburg" . It opened on July 4, 1976, and is located "a stone's throw" from I-75, and the 8th Street exit. We actually had a waterwheel powered grist mill to grind corn and flour, as well as a sugar cane and molasses gin. Even had one of the original Eli Whitney cotton gins (and it still worked), and an old still where we made fake "Moonshine". (We'd offer samples and the visitors would get a free cup of Fresca :-) ).
Anyway, great videos. Keep up the good job and take pride.
I love this channel but I don't understand why you only use branded rubs/sauces. Is this just to save time or are you being paid by these companies? I apologize if this is an overly hostile comment but I'm just curious that you put so much effort into the cooking and don't try to make your own recipes for rubs, sauces and injections.
We are ATBBQ.com.
Chef Tom has also had a hand in developing rubs for companies like Cattleman's Grill, which is used a lot on this channel. Hope that answers your question.
@@allthingsbbq thanks so much for your reply! I should have checked out the website sooner.
No, it dont take no 18.25 minutes to talk about grits...
Thanks again. So the next episode should be brought to us by BeardBrand. Lol. Thanks again
Nah, we're just big fans of their stuff and since they keep our beards on point, we figured they deserved a nice shoutout! :) Thank you for watching!
Chef Tom another high quality video with great content! Love that you choose high quality ingredients like Anson Mills. Thanks for sharing once again and look forward to next week!
Thank you! Anson Mills products just make food better... we're working on a dish with their Carolina Gold Rice next. Also, thank you for watching. It means a lot to the whole crew here.
Nice one, Chef Tom! Looks great!
Thanks for watching!
Can you smoke a turkey for us? Thanks!
Here's our turkey recipe from last Thanksgiving: ua-cam.com/video/UKB99hc9oTQ/v-deo.html
Thanks for watching!
+allthingsbbq Thanks, you guys rock! I looked for turkey on your channel; guess I missed it.
Nice Beard Game #Tite
Thank you! We have BeardBrand (www.beardbrand.com/) products to thank for that!
oh man that looks good! You guys are crushing it! The colour of that shoulder is perfect.
It was amazing, one of the best recipes we've ever churned out of here. Thanks!
yeah man. I am going to have to give it a try for sure.
Wow, pork and grits, what a combination. I'm definitely giving this a try. Nicely done!
Let us know how it turns out!
Why is the skin typically left on a picnic cut?
It's thinner at that section, so we're trying to keep the moisture in and keep it from overcooking as compared to the larger Boston Butt section. Thanks!
Gonna have to try this...but you should of poured a little of that juice from the foil on top.
We did, it just didn't make the final cut. :)
OMG LOVE THIS CHANNEL, LOOKS GREAT !!!
Thank you!
My waistline hates you guys so much. However that's the only thing that does. Looks amazing. See you guys on payday once again.
We feel you... we try and eat a lot of veggies throughout the week to stay at least slightly trim. :)
Great video. I love grits! How do you tell when the grits don't need anymore water? Sight & taste? With my luck I'd turn them to mush.
You're spot on, when you cook the grits you'll let them absorb nearly all of the water and then add a bit more slowly. This way you can control the process. You'll know they're ready once the consistency that you want is reached, meaning yes, both sight and taste. Thanks for watching!
If I wanted to do a large batch of grits, would I be able to double/triple the ingredients and use a 5-7 qt dutch oven instead of the skillet, or would it be best to use the skillet and prepare multiple batches?
I have never cooked a batch that large, but I don't see why not. Restaurants do large batches every day, so we at least know it can be done!
Yah. This looks fantastic. Great cook Tom!
Thank you for watching!
so fire
Thanks!
Question, are you injecting the Smoke On Wheels by itslef or did you mix it with something? Water, Apple Juice, etc.
Just pure Smoke on Wheels injection. Thanks for watching!
looks awesome thanks for the video.
Thank you for watching!