@@Jay_Ayo I tell people that cooking is alchemy, so I wouldn't put it past Tom or Britt that they're operating on a higher plane of existence and able to conjure matter from the ether
The world could use a little more chef Brit and chef Tom in their lives! I think it would make life just that much better! How could you not want to try these. My wife listened in the background and in .00003 of a second said “that’s what we should have for dinner tomorrow.”
I love this channel! You are my BBQ hero dude! Ever since you made Texas brisket and shrimp and grits outside on a grill. You guys be safe, please, please keep up the great content, and most assuredly thank you from a grill novice!
Hey Chef Tom, another great vid! I always notice in your videos you have an assortment of different smokers. I was hoping you could do a video discussing the pros and cons between a pellet vs an offset smoker. Or maybe even discuss times you would use one over the other? Thanks! Keep up the great mouth-watering work!
I make a carne asada every year when my family is on vacation in the summer. I marinate the steak in the morning, we go to the beach and I grill it up for dinner for burritos and tacos. Love your recipe, thank you
I love how you pretty much say "You don't NEED this product to make the recipe, but if you want the same results you gotta figure out the brine ratio yourself." Gotta promote your business over anything else! Much respect
Do you think that instead of skirt steak that this would work well with Wang Galbi cut short ribs? Would the done temp would be higher because of the type of beef or not because of how it's cut?
I’m going to try this but I’ll have to use the Cattleman’s 8 second ride since I don’t have the other seasoning. Thanks, it looks awesome. Now to go thaw my skirt steak!!
Jo, here is the link to the griddle, and yes there is a grease trap. Check out the product roundup video for a full description: www.atbbq.com/outdoor-kitchens/cooking/griddles/le-griddle-30-inch-stainless-steel-teppanyaki-grills.html
Every other recipe: 1 pinch of salt 2 tbsp oil 1/4 cup water Chef Tom's recipe: 1 pinch of Himalayan smoked jalapeno cilantro w/ roasted chili salt 2 tbsp braised brisket w/ dragon tears and ghost pepper infused glitter oil 1/4 cup god's breath whiskey-beer fattened chicken stock
Looks amazing but please don’t cut avocado like that in your hand with a large chefs knife! Super easy to do on the board and much safer! Also works with just a butter knife!
It looks delicious, I'll make it without the cilantro and the overkill on spicy ingredients. I like a bit of spice, but not the amount you like, but that's ok, everybody's different. I know exactly what to put in to make it perfect for me👍
Naw man... I was with you even after you added the b*llsh!t salsa to your guacamole but that f***** up taco seasoning from cattlemen's no sir. You got to draw the line somewhere.
Texas carne is terrible. No one knows how to make Sonoran Baja style Mexican. San Diego or so cal is about the only place I find good carne asada this is more TexMex. I wish people had tastebuds in TX. But I will have to say that brine bucket is awesome my father bought me one. I would love to see a cook off from TexMex versus real Mexican food.
Uh oh! Here comes the holier-than-thou food police! Did he say he was making Sonoran Baja carne? Is that the only "right" way to do it? What about the hundreds of other variations found in Latin America? Those are all wrong, right? Good food is good food. Quit being such a needlessly righteous food puritan.
Looks great Tom! maybe not sure if you've seen but would be nice a tripa (intestines) taco, they might sound gross but if done right I'm telling you, home run all the way
Alright first off... I would totally patron to ATBBQ... if that could or would ever be a thing. Second I just moved to rural Alaska and there’s literally no Mexican food in town and now I’m about to bring down the house! Thank you guys for these videos and I swear I had goosebumps when Tom built the burritos on the flat top and tears in my eyes when he tasted the burrito! 🤘🏻
Stuff like this makes me glad Lent ended back in April because now I could have something like this today which is great because it looks delicious awesome video.
Excuse me while I wipe the drool off of my chin! Man you are not right for that, my mouth won't stop watering. Chef Brit, can you shoot me a couple of those tortillas pronto! Something is getting wrapped up tonite! Do you have the marinade bucket and souces on your website? Have get ready for summer and those killer burritos, ay caramba'....bueno, bueno and 😎 👍
Chef Tom just happens to have an open beer to help melt the cheese. How convenient!
Weston the beer magically appeared there. 🤣 😆 😂
@@Jay_Ayo I tell people that cooking is alchemy, so I wouldn't put it past Tom or Britt that they're operating on a higher plane of existence and able to conjure matter from the ether
He's pretty smart like that
You got me at "Carne Asada Burrito".
The little smile after the first bite says it all
Cool video Tom.....lover your passion.
The world could use a little more chef Brit and chef Tom in their lives! I think it would make life just that much better! How could you not want to try these. My wife listened in the background and in .00003 of a second said “that’s what we should have for dinner tomorrow.”
Your wife is smart!
Wait for the trolls to yell about "You could cut your hand open cutting an avocado in your palm!"
Looks amazing as always Chef!
I figured it would be more about not rinsing out the brine bottle with the equal amount of water...
I handle my avocados exactly the same way.
I love this channel! You are my BBQ hero dude! Ever since you made Texas brisket and shrimp and grits outside on a grill. You guys be safe, please, please keep up the great content, and most assuredly thank you from a grill novice!
Latasha Berkley thanks!
Hey Chef Tom, another great vid! I always notice in your videos you have an assortment of different smokers. I was hoping you could do a video discussing the pros and cons between a pellet vs an offset smoker. Or maybe even discuss times you would use one over the other? Thanks! Keep up the great mouth-watering work!
We'll pass this along!
I love the way you eat chef tom✌🏼
A scoop of cilantro rice would make it perfect 👌
Love me some cilantro rice!
Some Goya yellow Spanish rice
Wrong
That looks so freaking good, dang. Just needs a squeeze bottle of taqueria style red sauce.
Yep! We've got one of thosewww.atbbq.com/sauces-and-rubs/sauces/hot-sauces/flavolcano-smoky-red-pepper-sauce-by-pancheros-mexican-grill.html
I now know what I am doing for lunch... Thanks!
I make a carne asada every year when my family is on vacation in the summer. I marinate the steak in the morning, we go to the beach and I grill it up for dinner for burritos and tacos. Love your recipe, thank you
Thanks for watching!
The Tortillas by Chef Britt, I have made last Weekend and it was great. Now I have seen the perfect combination by Chef Tom - 100% mouthwatering. 👍👍👍
Glad those tortillas worked out for you! NOW, the pressure is on to try the burrito
I love how you pretty much say "You don't NEED this product to make the recipe, but if you want the same results you gotta figure out the brine ratio yourself." Gotta promote your business over anything else! Much respect
I love how retarded this comment is.
Beer, meat, cheese, burrito!
San Diego Style!!! No beans, No Rice!! Robertos
Do you think that instead of skirt steak that this would work well with Wang Galbi cut short ribs? Would the done temp would be higher because of the type of beef or not because of how it's cut?
looks amazing as usual..received my mexicano seasonings yesterday (for the pork tacos)
Let us know how they turned out!
They were fantastic (duroc pork helps). Really liked the Mexicano seasoning and the homemade salsa. Another home run from you all. Thanks again!
I’m going to try this but I’ll have to use the Cattleman’s 8 second ride since I don’t have the other seasoning. Thanks, it looks awesome. Now to go thaw my skirt steak!!
Nice choice! It's a little spicier which we like too!
Pancheros sauce for the win
Steam with Double Black whiskey:)
Maybe some shrimps depending on your region.
You just made me SO hungry, Chef Tom. This is perfection.👌Stay safe and healthy.
Thanks Robert! This is a must-try recipe!
Black beans are jealous rn. :)
Please do something with Lobsters, I would love to see your twist on it.
We'll pass this along
Hi Tom,
Are you able to show us how to make Jalapeno Cheddar Sausage?
Thanks in advance, and greetings from The Netherlands!
We'll pass this along!
Add fries for cali burrito. Its a banger!
Where can I get that brining bucket???? Please let me know.
www.atbbq.com/sauces-and-rubs/marinades-brines-and-injections/brining-and-injection-equipment/the-briner-brining-8-quart-bucket.html
Thanks!
What’s the brand of that flat top? Also I’d there a grease trap so I can clean it like most flat tops
Jo, here is the link to the griddle, and yes there is a grease trap. Check out the product roundup video for a full description: www.atbbq.com/outdoor-kitchens/cooking/griddles/le-griddle-30-inch-stainless-steel-teppanyaki-grills.html
You need beans. Preferably refried beans.
Every other recipe:
1 pinch of salt
2 tbsp oil
1/4 cup water
Chef Tom's recipe:
1 pinch of Himalayan smoked jalapeno cilantro w/ roasted chili salt
2 tbsp braised brisket w/ dragon tears and ghost pepper infused glitter oil
1/4 cup god's breath whiskey-beer fattened chicken stock
Love it 😊. Love it
Im up for adoption
That looks 💣
😋😋😋
Carne Asada burrito is God’s food.
Looks amazing but please don’t cut avocado like that in your hand with a large chefs knife! Super easy to do on the board and much safer! Also works with just a butter knife!
He's a ninja ;)
just gotta know what you're doing is all..
Well those look like tortitlas!
Am I the only one who saw the steam mouth at 12 minute mark or so?
Where's the Eight Second Ride??
You could use that in place of the Mexicano. Just a bit spicier!
🤤🤤🤤
From Dominican Republic 🇩🇴 to you .... ur awesome .... But u cook to hot for us 😂
Dont @ me bro
12:25
It looks delicious, I'll make it without the cilantro and the overkill on spicy ingredients. I like a bit of spice, but not the amount you like, but that's ok, everybody's different. I know exactly what to put in to make it perfect for me👍
Why do i insist on watching these videos ?????
Pure torture......
looks yummy....except cheese in a carne asada is a cardinal sin...don't do it >.
Naw man... I was with you even after you added the b*llsh!t salsa to your guacamole but that f***** up taco seasoning from cattlemen's no sir. You got to draw the line somewhere.
So glad Chef Tom recovered from the 'rona. He was starting to look a little feminine.
Dude, why didn't you clean out the bottle of marinade? Also, you're guac probably needs jalapenos instead of habs.
You lost me when you opened up a bottle of pre-made marinade.
Texas carne is terrible. No one knows how to make Sonoran Baja style Mexican. San Diego or so cal is about the only place I find good carne asada this is more TexMex. I wish people had tastebuds in TX. But I will have to say that brine bucket is awesome my father bought me one. I would love to see a cook off from TexMex versus real Mexican food.
Bryan S obviously tex-mex and real authentic Mexican food are different... it’s peoples different interpretations of things.
Uh oh! Here comes the holier-than-thou food police! Did he say he was making Sonoran Baja carne? Is that the only "right" way to do it? What about the hundreds of other variations found in Latin America? Those are all wrong, right? Good food is good food. Quit being such a needlessly righteous food puritan.
If I’ve learned anything from this video, MORE BEER HELL YEAH BROTHER
He should have tasted it first to be sure it was high quality. Two or three sips would make extra sure 😆
“ You can use any taco rub, but this one’s better”.....🤣🤣
I cracked a smile, that was great haha
#truth
Looks great Tom! maybe not sure if you've seen but would be nice a tripa (intestines) taco, they might sound gross but if done right I'm telling you, home run all the way
Lengua( tongue) tacos and burritos are legit Id like to try bbqing cabeza
Alright first off... I would totally patron to ATBBQ... if that could or would ever be a thing. Second I just moved to rural Alaska and there’s literally no Mexican food in town and now I’m about to bring down the house! Thank you guys for these videos and I swear I had goosebumps when Tom built the burritos on the flat top and tears in my eyes when he tasted the burrito! 🤘🏻
I had a big dinner and this still makes me hungry
Stuff like this makes me glad Lent ended back in April because now I could have something like this today which is great because it looks delicious awesome video.
Add a little rice and beans👍🏼
That looks good... but there’s better. Come to San Diego, California and try our California Burrito. You’re welcome
Tastes like shit.
I placed my order of mexicano seasoning yesterday 🥩
Nice! Let us know what you think!
I love to add pico de gallo to my guacamole.
Good call!
That's basic guacamole. LMFAO
The best part of the video is when Chef Tom grabs the first bite of the burrito ... the looks on his face is awesome ... 👍👍👍👍😂😂😂😂😂
😋
What is the name of the beer you are drinking and cooking with?
Space Camper...
Boulevard Space Camper ftw! Love that beer.
it's a good one!
Where's my burrito? -Homer Simpson
One fine lookin' burrito. 😎👍
Excuse me while I wipe the drool off of my chin! Man you are not right for that, my mouth won't stop watering. Chef Brit, can you shoot me a couple of those tortillas pronto! Something is getting wrapped up tonite! Do you have the marinade bucket and souces on your website? Have get ready for summer and those killer burritos, ay caramba'....bueno, bueno and 😎 👍
Make sure folks that your griddle is level side to side and back to back. Otherwise you’ll lose all your chili oil in the trough
Don't eat skirt steak because ...................................
How about cooking up some green Chile and smother that thing 😉
Usually u use fat like butter to make ur onions caramelized and soft ...
Those look delicious.
Needs French fries and sour cream 🤤 great video 👍🏻
Damm the baby’s look mean!!! It don’t get any better than that..
daaaaaaaaang
The perfect job
That greenade is good but pricey
Not bad gringo.... not bad at all...
Please make fried raviolis
Fish tacos. Pleeeeaaassee.
this is bullshit... i want a bite
No garlic in the guac tho? 🤔
Miss chef Britt!
Chef Tom didn’t enjoy this recipe at all...
nah... he just wasn't that into it 😂
Needs some rice 🍚
Grilling carne asada with a meat thermometer LMFAO
Your LMFAO while everyone chokes on your leather Steaks, give a guy a break....some of Chef Toms viewers may need a little extra reassurance .
Can i buy a hat .
Bro!!! 😎🤌🤌
Damn cold
If you throw the avocado bone into ur guacamole it will help with browning!
Huh?
I've always heard this. It'd be fun to do a side by side test, one of these days, to find out how much of a difference that it makes.
Been doing it for years. Lime helps some too.
#starving
I like the fact you season with beer 🍺.
Looks like a great burrito to make. VIP recipe 😋
Thanks for watching!
Do you film in a freezer... Or do you take a really big hit of weed before you start talking?
can't it be both?..
I wish I had your knife skills. And your chef skills, you seem to mix incredible ingredients together.
Nice work Tom. I know you’ve done pork belly a few times but I’d love u to show us how to do crispy pork belly on a pellet grill.
really good video, but change the color not the movie filter. make youre food more brighter more collorfull . looks much tastier then.
Going to give your recipie with ribeyes I just found in the freezer. Thanks for the inspiration.
Asada looked on point, good job
For flank steak on high heat grill (charcoal). I roll the thin end to thick end to help shield the thin end from burning.