I feel like I am starting to get an understanding of Chef Tom’s taste reactions. This one seemed like it was decent but didn’t blow his socks off. Maybe a 6 out of 10 if I were to guess.
Chef Tom…. Could you please tell me what brand of knife you are using? I see that you have a Wusthof one in your kitchen tools link, but they do not look the same… thank you!!
Hey Tom I would love to see you cook Weeping Tiger rib-eye steaks over charcoal. I absolutely love this dish so it would be great to see your take on it. Cheers Darren
I was wondering if you'd make some type of dirty rice dish. Sometimes we make the Zatarain's one out of the box and it smells so good while it simmers but it never seems like it tastes as good as it smells. Hope y'all are well!
ATBBQ: The beef tallow channel. Where you dont really have access to beef tallow but you beef tallow soak the beef tallow in a vat of beef tallow. Shits gettin old bud.
Chef Tom with the dopest recipes and the softest most trustworthy eyes. I trust what this man tells me haha
I love this! So true haha this man will not steer me wrong!
Thanks for watching!
Looks great my friend! Thanks for a great idea. All the best!
Thanks for watching!
New drinking game... Have a shot everytime Chef Tom says "beef tallow"
Not going to lie, I watch all your episodes and envy your job like none other. Thanks for the great add just in time for St. Paddy's Day!
Thanks for watching!
I feel like I am starting to get an understanding of Chef Tom’s taste reactions. This one seemed like it was decent but didn’t blow his socks off. Maybe a 6 out of 10 if I were to guess.
Love how Americans THINK they know our Irish recipes but leave half the ingredients out. Just because Google told you ISNT correct way.
Chef Tom you are making me cold JUST by watching your video, admire your stamina but doubt your sanity...
I appreciate the use of tallow. Until your post on brisket injection, I would just throw all the tallow away. Please post more ideas.
Coming from someone who lives in Massachusetts, it's Worster" sauce....
Yummy😋😋,thanks for sharing.
You might like our Chinese style hamburger and meat pie
So Irish empanadas…
Exactly!
It's like an Irish empanada! Amazing!
Looks amazing, not sure I'd be able to pull off the doe. I guess if I find all the exact ingredients. 💯 thanks for the video
We hope you will give this recipe a try, it's really excellent. Thanks for watching!
Chef Tom…. Could you please tell me what brand of knife you are using? I see that you have a Wusthof one in your kitchen tools link, but they do not look the same… thank you!!
www.atbbq.com/accessories/cutlery/knives/santoku-knives/shun-premier-grey-santoku-7.html
Hey Tom
I would love to see you cook Weeping Tiger rib-eye steaks over charcoal. I absolutely love this dish so it would be great to see your take on it.
Cheers
Darren
Nononono, he needs to cook up some squatting dragon first!
Chef Tom rocks it again!! Your videos make me so hungry! Keep them coming Chef...
Thanks for watching!
Why does he wear rubber gloves to make dough? Doesn’t that make the dough taste a little like rubber? What is the benefit?
It was -2℉ outside when this was recorded so Chef Tom wore cotton gloves underneath the nitrile to keep his hands warm 😊
Love all your videos chef Tom! What knife are you using to slice onions in this video? Its a beauty!
Shun Premier 7" Santoku: www.atbbq.com/accessories/cutlery/knives/chef-s-knives/shun-premier-7-inch-santoku-knife.html
I think I have a man crush for chef Tom.
Just made them for dinner. Thoroughly enjoyed them. Great video.
That's great! Thanks for watching!
Oh my god gloves off and sleeves up 🙈
Great recipe 👍 gonna try it soon
Looks delicious. Could you prep those the day before cooking, then just egg wash and bake right from the fridge?
Chef Tom " When making pie dough keep ingredients cold"...looks at outside temp - 25F- Ok good to go!
I was wondering if you'd make some type of dirty rice dish. Sometimes we make the Zatarain's one out of the box and it smells so good while it simmers but it never seems like it tastes as good as it smells. Hope y'all are well!
I just tried these ! Wholly mohly ! I did some with corned beef and cabbage also yum !
Wish you would show a clip or two of the deliciousness at the beginning of the video :(
Sooooo, basically an Irish empanada then. Looks fantastic.
Making this in a couple days! You should try making boudin on the show one day.
Irish Empenada
U should brand those pies open up a place or sell them frozen across the country! ;)
Looks like you didn't need to put that tallow in the freezer, chef?
So good qualityyyy! I am jealous! :D
Thanks for watching!
That looks glorious 😍😋👍🏼👏🏻
This looks great I am going to try making it. 😀
The next very nice recipe - everytime a pleasure watching a new Video of ATBBQ 👍👍👍
Thanks for watching!
Ugh can’t get Tallow here
We ship! www.atbbq.com/sauces-and-rubs/sauces/condiments/premium-rendered-beef-tallow-tub-1-5lb.html
We call them pasties in the UK chef Tom
Chef Tom, your videos are free masterclasses, thanks you !!
Thanks for watching!
How many little pies does this make?
Makes about 8 pies.
This is a fantastic looking recipe. Wow
Thanks for watching!
Great video! Could you do a recipe for steak pie with full pastry casing? Like the ones we have down the pub with mash and gravy 😋
Looks amazing!!!!
Anyone know what knife that is at the 3:55 mark?
www.atbbq.com/accessories/cutlery/knives/chef-s-knives/shun-premier-7-inch-santoku-knife.html
Love a good hand pie! 🔥
oh mumma
ATBBQ: The beef tallow channel. Where you dont really have access to beef tallow but you beef tallow soak the beef tallow in a vat of beef tallow. Shits gettin old bud.
Today we're making Peanut Butter and Jelly sandwiches.... first ingredient? Beef Tallow!
Ya, he's a little obsessed with it. The pie crust would have been better with butter.