Chef Tom shares his recipe, tips & techniques for preparing Bruschetta from start to finish on the Yoder Smokers YS640 Pellet Grill! Full recipe: www.atbbq.com/...
Tom looks like enjoys doing this job so much and that really translates to the overall tone of the video and how good the food looks, thanks for all the great recipes Chef Tom :)
With the Garlic and Oil I make at least once a week, it’s Sooo good to have on hand for an infusion of garlic the Extra Virgin Olive Oil Can Be used many ways.
“Probe for tenderness”. Lol #BANDNAME! Sorry, couldn’t resist. Another awesome video. I love the extra grilled element this brings to the classic. Confit garlic is food of the gods!!
Hey chef Tom can you do some videos on we're you put your damper on the YS 640 for slow smoking and direct grilling I would be helpfull thanks and keep up the good work
Hey Chef Tom, I would love to see a video comparing different pellet brands. I love the idea of a pellet smoker but I want to know which brands of pellets will yield the smokiest flavor.
Q regarding the reducing balsamic: Was the pan thrown away afterwards? I always wonder about making high sugar reductions like that, or toffee. Is it easy to clean off cast iron? Is there a trick to it?
Gonzo a well seasoned cast iron man should be able to handle it pretty well. Just scrape it off. Worst case scenario you have to use soap and then can just reseason the pan
Chongo Power If he keeps doing what he is doing, they will come. I have seen him grow and it makes me excited because his pallete matches mine like 99%. Before this the closest chef would have been Guy Fierri but sometimes his food is over the top.
This doesn’t look bad but, bread is kinda too far imo, but that’s just me, and there is too much stuff in the topping: you don’t need onions if you already have garlic (that is kind of a rule of thumb in italy), mozzarella I guess could still work but I don’t think it needs balsamic vinegar
I normally agree but this never claimed to be the sole 'authentic' way to do Bruschetta. I'm so sick of Italian's saying: "It must be done this way and only this way!" when it comes to food. When you actually spend time there, you find that no two families will agree and there's thousands of ways to skin the same cat.
SporadicallySane I said it didn’t look bad so I dont get why you’re upset, I just said that imo it has a bit too much stuff on it, I like it with the simple tomato and brushed garlic
Tom looks like enjoys doing this job so much and that really translates to the overall tone of the video and how good the food looks, thanks for all the great recipes Chef Tom :)
I'm still confused as why ATBBQ only has 158k subs, Tom absolutely kills every video they make, and I watch a lot of other channels.
Josh Ph3noM
I just found ATB and subscribed after watching one video. Looking forward to catching up..
I agree, this is one of the best channels on the market.. I am addicted!
Chef Tom, great menu item for summer. Keep these great suggestions and videos coming! Thank you.
Thisbis the first time I've seen your videos and I'm immediately subscribing. Excellent stuff.
Chef Tom is really the best!
Those look absolutely amazing Chef! Love the videos
Looks amazing! Can’t wait to try it for myself!
Thank's for another great one chef Tom! Got to try this out real soon 😊
I like the Panavision hat. Food looks great too of course!
Looks great Tom. Any chance we can see a gumbo or jambalaya video in the future?
That looks awesome! Well done man
With the Garlic and Oil I make at least once a week, it’s Sooo good to have on hand for an infusion of garlic the Extra Virgin Olive Oil Can Be used many ways.
Nice - always a great fresh tasting contrast to other fattier BBQ dishes. Summertime feel!
That might be the best thing you have posted!
Great recipe! Made it today, Happy 4th Of July!
“Probe for tenderness”. Lol #BANDNAME! Sorry, couldn’t resist. Another awesome video. I love the extra grilled element this brings to the classic. Confit garlic is food of the gods!!
This looks absolutely amazing!! Cannot wait to try this!
Another awesome cook!
Hey chef Tom can you do some videos on we're you put your damper on the YS 640 for slow smoking and direct grilling I would be helpfull thanks and keep up the good work
Hey Chef Tom, I would love to see a video comparing different pellet brands. I love the idea of a pellet smoker but I want to know which brands of pellets will yield the smokiest flavor.
Chef tom!! You gotta make a breakfast item! Maybe smoked biscuits and gravy? Keep killin it. Love the videos.
I got started with your channel with the hot link video. I really enjoy it and I'd really like to see you make my favorite sausage, boudain.
Wow! Looks delicious 😋
Q regarding the reducing balsamic: Was the pan thrown away afterwards? I always wonder about making high sugar reductions like that, or toffee. Is it easy to clean off cast iron? Is there a trick to it?
Gonzo a well seasoned cast iron man should be able to handle it pretty well. Just scrape it off. Worst case scenario you have to use soap and then can just reseason the pan
Like it - it' s looking very nice 👍👍👍
Nice on man looks good.
That LOOKS AAAAAmazin😜
You deserve waay more subscribers
Chongo Power If he keeps doing what he is doing, they will come. I have seen him grow and it makes me excited because his pallete matches mine like 99%. Before this the closest chef would have been Guy Fierri but sometimes his food is over the top.
Now that’s Italian!
Hey Chef Tom very nice bruschetta this is perfect with it very being hot in georgia
Perfection
I actually tried this one out last weekend..i turned up amazing..and everybody was drooling and wondering what i was gonna serve them next;)
I'd like to see a club sandwich done on a BBQ, would taste amazing
Bem diferente do tradicional. Farei pra provar a diferença de sabores
Esa salsa aquí en Argentina le decimos "salsa criolla"
Smoke gods are pleased.
nice
Could you do cornish game hens?
Sei un grande! Bravo e simpatico! Olio EVO Made in Italy il meglio!!!
I’m thinking that would be good with fish, crab, lobster, etc.
does anyone else hit the like button before the video even starts?
Well did...
Consider a game show like chopped or iron chef?
This doesn’t look bad but, bread is kinda too far imo, but that’s just me, and there is too much stuff in the topping: you don’t need onions if you already have garlic (that is kind of a rule of thumb in italy), mozzarella I guess could still work but I don’t think it needs balsamic vinegar
I normally agree but this never claimed to be the sole 'authentic' way to do Bruschetta. I'm so sick of Italian's saying: "It must be done this way and only this way!" when it comes to food. When you actually spend time there, you find that no two families will agree and there's thousands of ways to skin the same cat.
SporadicallySane I said it didn’t look bad so I dont get why you’re upset, I just said that imo it has a bit too much stuff on it, I like it with the simple tomato and brushed garlic
any burned bread by definition can be called bruschetta
Oh I didn't mean to imply that you were, I was speaking generally.
Balsamic vinegar is a must to finish the bruschetta, imo. Another great recipe and video from Chef Tom and ATBBQ !
Good lord
Did you just put VINEGAR in a seasoned cast iron skillet?
5
very inItalian
Can’t get past the different pronunciation of bruschetta. Sorry.
ua-cam.com/video/eHnOBL5ZzWo/v-deo.html missing out on a great video for something as minimal as pronunciation, which he’s saying correctly.
I love this channel. Tom's a gret guy .....
But some ingredients like those weird ass tomatoes creeps the fuck out of me ......
Omg stop saying brew sketta! Its a bruschetta!
Yeah, it's broo-sketta. 👨🍳
ua-cam.com/video/eHnOBL5ZzWo/v-deo.html Missing out on a great video for something as minimal as pronunciation, which he’s using correctly.