The thing I love about Tom and these videos is that you don't purely focus on southern bbq. You can clearly tell Tom knows how to cook a wide range of cuisines and uses bbq to highlight these dishes. Awesome stuff!!
During a time where everyone wants recreate the latest recipe fad they've watched online, Chef Tom comes out with unique twists weekly on just about everything. Your recipes keep me looking forward to the weekend when I can taste them for myself. Keep up the great work!!!!
Love the videos. Love the fish videos!!! I’m pretty good at replicating these dishes and have a ton of fun doing it. The skill set I don’t have is creating these recipes, the ATBBQ crew is very talented!
Made this for the kids last week. Lite soy, grated ginger and grated garlic marinade for about an hour. Covered in the black sesame seeds and seared in a cast iron pan on the Weber for about two minutes total. Had the last 4 oz piece for breakfast the next day. YUM!! I’ll definitely be trying the bagel seasoning next time. What do you have for crawfish?
Thanks for the recipe, chef! A suggestion if you will - it is nearly impossible to find a whole brisket in the place where i live. The only option are 800g (1,7lb) pieces of brisket, which makes smoking them very challenging. I've tried to smoke, tried making pastrami, but the result is not good enought. So, maybe it will be interesting for you to show us some tips, how to deal with smaller pieces of meat. Thanks in advance!
I made this for dinner last night and it was fantastic! Thanks for the nice twist on Ahi. Easy, quick, and great tasting. I made a little too much of the sauce, but it'll pair well with roast beef later this week.
I’d enjoy watching you cook your version of competition brisket and ribs. Maybe do a whole competition series with chicken, turkey and pork too. Just an idea.
Tom’s right - avocado oil is the way to go. I tried using olive oil to sear at 500-550 and it really burned. Avocado oil at that temp produced a great seer. So does ghee.
Here is a link to our Pastrami video on the website, all of the seasonings and briner bucket can be purchased here: www.atbbq.com/thesauce/recipes/homemade-pastrami-recipe/
I just recently had a seared ahi tuna taco. It was the best taco I have ever eaten. That was in Denver. Now I'm back in the San Francisco bay area, no one makes them. Btw, the SF eating scene is way, way overrated. Way overrated. Except for some great bakeries, there's nothing really interesting to eat around here.
The thing I love about Tom and these videos is that you don't purely focus on southern bbq. You can clearly tell Tom knows how to cook a wide range of cuisines and uses bbq to highlight these dishes. Awesome stuff!!
During a time where everyone wants recreate the latest recipe fad they've watched online, Chef Tom comes out with unique twists weekly on just about everything. Your recipes keep me looking forward to the weekend when I can taste them for myself. Keep up the great work!!!!
Thanks for watching!
Keep sending those shout outs to the greatest mayos, dukes and kewpie all the way baby!
Beautiful presentation 👌
Love the videos. Love the fish videos!!! I’m pretty good at replicating these dishes and have a ton of fun doing it. The skill set I don’t have is creating these recipes, the ATBBQ crew is very talented!
Thanks for watching!
Fantastic
Can’t wait to try this.
Let us know when it's done .... the whole gang will be right over! Thanks for watching!
uuuuuuh Tom, that's something i was waiting for!! Gonna grab a cool Beer and watch it!
That looks great for a hot summers day with something sparkling to go with it.
Thanks for watching!
Made this for the kids last week. Lite soy, grated ginger and grated garlic marinade for about an hour. Covered in the black sesame seeds and seared in a cast iron pan on the Weber for about two minutes total. Had the last 4 oz piece for breakfast the next day. YUM!! I’ll definitely be trying the bagel seasoning next time.
What do you have for crawfish?
I just mentioned to the Mrs that we should do some Ahi Tuna....and PRESTO! Chef Tom comes up with a killer recipe!! Awesome! Thank you so much
Thanks for watching!
Finally The wait is over!!! Big thumbs up for the ahi show. Thank you, sir...
Thanks for watching!
That looks light and delicious. Thanks for the idea.
Thanks for watching!
Sensational, great, mouthwatering, I am absolutely thrilled - a new masterpiece from Chef Tom 👍👍👍
Thanks for watching!
Thanks for the recipe, chef! A suggestion if you will - it is nearly impossible to find a whole brisket in the place where i live. The only option are 800g (1,7lb) pieces of brisket, which makes smoking them very challenging. I've tried to smoke, tried making pastrami, but the result is not good enought. So, maybe it will be interesting for you to show us some tips, how to deal with smaller pieces of meat. Thanks in advance!
Appreciate ya man 🤠
Very classy! Will try it next weekend - thanks.
Thanks for watching!
Thanks. Been waiting for a tuna video.
Thanks for watching!
I made this for dinner last night and it was fantastic! Thanks for the nice twist on Ahi. Easy, quick, and great tasting. I made a little too much of the sauce, but it'll pair well with roast beef later this week.
That is great to hear! Glad you enjoyed it. Thanks for watching!
You’re the man!!! Love your videos
Thanks for watching!
I’d enjoy watching you cook your version of competition brisket and ribs. Maybe do a whole competition series with chicken, turkey and pork too. Just an idea.
I'll be making that!!
Super cool!
Dukes!!!!!!!!
Tom’s right - avocado oil is the way to go. I tried using olive oil to sear at 500-550 and it really burned. Avocado oil at that temp produced a great seer. So does ghee.
Where do you guys buy tuna in Wichita? I would love to know I’m from Wichita?
I worked at a store as a Seafood Specialist and always wondered how this tuna was prepared.
Did I hear you say you had a pastrami brine kit?? 🧐 couldn’t find it on your website
Here is a link to our Pastrami video on the website, all of the seasonings and briner bucket can be purchased here: www.atbbq.com/thesauce/recipes/homemade-pastrami-recipe/
If you have the Napoleon, why not use the sizzle zone for fast heat?
You certainly can! Just showing a different method of cooking for that grill 😊
So I have a question, would the everything bagel seasoning be too much seasoning/savoryness for the tuna?
If you like seared Ahi Tuna, this recipe was amazing! The everything bagel seasoning was great on it.
How do you make those asparagus pickles??
Chef Tom used a previous pickling brine recipe. Here is the link to that: www.atbbq.com/thesauce/recipes/beef-short-rib-pastrami/
I get the feeling someone should show this Andrew Zimmern. I don't know why but I have a hunch he would like this.
Will it taco?
Absofreakinlutely!
those are some good looking nitrile gloves
Here is a link to those gloves: www.atbbq.com/accessories/gloves/food-handling-gloves/nitrile-blue-grippaz-gloves-8mil.html
can we please get that pickled asparagus video?!!
It's super simple, the instructions are in the link for the full recipe: www.atbbq.com/thesauce/everything-bagel-crusted-seared-ahi-tuna
I'd pay $25 for that lunch at a restaurant without batting an eye
Could you do this on a blackstone?
Definitely!
I just recently had a seared ahi tuna taco. It was the best taco I have ever eaten. That was in Denver. Now I'm back in the San Francisco bay area, no one makes them. Btw, the SF eating scene is way, way overrated. Way overrated. Except for some great bakeries, there's nothing really interesting to eat around here.
I ordered sesame encrusted Tuna and the seeds were toasted black...way too strong I didn’t care for that.
Too bad they didn’t watch your video first.
5:36 in my opinion the mustard adds no flavor it a tool. an emulsifier that allows the oil and water to mix.
👋👋👋
It's Ahi. Not Ahi Tuna. That's like calling it Yellowfin Tuna Tuna. Ahi means Yellowfin Tuna in Hawaiian, where the name came from.
Salt, pepper maybe little garlic powder and olive oil. Seared fast. Anything else is a waste of tuna.