Even though dude is cooking BBQ you can tell he is a classically trained chef. The flavour combinations, the knife skills and technique. This is top end cooking.
Chef Tom you knocked it out of the park with this one man! My wife who only, until now, ate stove top stuffing - the out of the box stuff - loved this stuffing! It took me 30 years for her to like another stuffing! I did my best with a 8 rib pork roast. It was a leaning tower of pork but was delicious!
Thanks for this one chef Tom! Used this recipe for a guide at our annual smoke show this past weekend. Smoked in my Bradley smoker, turned out amazing!!! Keep it up boss
That thing looked so alien before it went on the smoker 😂 also , love that you guys are starting to have more fun with the videos ! We love to see the funny side
Great job Chef! I smoked a crown of pork once and I wasn't happy with the results. I smoked it on a cheap Oklahoma Joe's smoker and the pork tasted like cheap charcoal. I need to smoke one on my Yoder Frontiersman. #redemptioncook 🤘
That looks like a Victorinox Fibrox Pro 12" Hollow-Ground Slicing knife you are using at 3:13 is that what you are using? Pretty cool using Malcom Reed's hot sauce too...saw you sell it now. Very nice. Grabbing the ACS Conversion Kit for the Yoder off your site too....love shopping BBQ stuff
He actually used the 10.25" slicer. You can find it here: www.atbbq.com/accessories/cutlery/knives/slicing-knives/victorinox-10-25-granton-edge-slicing-knife-fibrox-handle.html
Hi Chef. Great Job .Where did you get your training ? and Where is the Show filmed. Keep up the great work ..I picked up a lot of the products you use and had lots of success with them ,,Chef Mike
I liked this before I started watching it, lol. I think I'm the only person who doesn't like apple or hazelnuts in my dressing. 🤔 As always, excellent recipe and vid. 👌
I just cannot understand why so many marinades are made with oil, it's literally asking a fat to penetrate a fat. That hunk of protein is loaded through and through with fat. In my foodie mind, it takes an acid to beat a fat just as it takes water to beat a fire. What do ya get when you fight fire with fire? That's right, you get a bigger fire! I use actual fruit juices and water for all of my marinades, perhaps that is more of a brine? Either way, I find it works much better than fat on fat..... Just wondering out loud here, cheers!
Even though dude is cooking BBQ you can tell he is a classically trained chef. The flavour combinations, the knife skills and technique. This is top end cooking.
Chef Tom, you are rockin’ the holiday meal suggestions! This would make anyone proud!!
This Chef Tom guy is a full time Wizard!!!
Lots of magic is happening around here!
Great job Chef.
Chef Tom you knocked it out of the park with this one man! My wife who only, until now, ate stove top stuffing - the out of the box stuff - loved this stuffing! It took me 30 years for her to like another stuffing! I did my best with a 8 rib pork roast. It was a leaning tower of pork but was delicious!
Haven't watched it yet but am already loving it...!
Thanks for this one chef Tom! Used this recipe for a guide at our annual smoke show this past weekend. Smoked in my Bradley smoker, turned out amazing!!! Keep it up boss
That cross section is awesome
You rock man. 👍
I just made this for thanksgiving. This is a spectacular recipe. Keep up the great work.
Great recipe! Chef Tom, can you do a knife skills video or series???
I love that you all have started leaving what would normally be described as "out takes" in the videos....
Kevin Fryman I 100% agree lol
It has that natural feel cuz you know we all would end up knocking that thing over on accident. 😂
CT is about as genuine as it gets!
Crown rack of pork is close to my favorite. An extraordinary meat.
Left in out-take was hilarious!
Nice work, Tom. Now I make the Easter Sunday roast.
When are you gonna put out a cookbook? It’d be pretty amazing!
And another great video, keep them coming!!
Nicely done!
After this, i think as a good April Fools episode, you could make a compilation of bloopers and outtakes throughout the years.
Good idea! That might take awhile 🤣
@@allthingsbbq Looking forward to it! 😂🤣😂
Great recipe 👍
Outstanding !!!!!
That thing looked so alien before it went on the smoker 😂 also , love that you guys are starting to have more fun with the videos ! We love to see the funny side
Hey-- we've always been fun!
That is looking delicious and great. And I like the style of your videos, it is very sympathetic 👍👍👍
Great job Chef! I smoked a crown of pork once and I wasn't happy with the results. I smoked it on a cheap Oklahoma Joe's smoker and the pork tasted like cheap charcoal. I need to smoke one on my Yoder Frontiersman. #redemptioncook 🤘
heck yes!
nice, def wanna try this one
Im speechless...👍👍
That looks like a Victorinox Fibrox Pro 12" Hollow-Ground Slicing knife you are using at 3:13 is that what you are using? Pretty cool using Malcom Reed's hot sauce too...saw you sell it now. Very nice. Grabbing the ACS Conversion Kit for the Yoder off your site too....love shopping BBQ stuff
He actually used the 10.25" slicer. You can find it here: www.atbbq.com/accessories/cutlery/knives/slicing-knives/victorinox-10-25-granton-edge-slicing-knife-fibrox-handle.html
Dude you Rock ⭐️⭐️⭐️⭐️⭐️👍🏾🙏🏾
Great video chef Tom! You should do a pork belly or carnitas tacos with a nice green salsa.
OOOH! We should!
Need a Chef Tom blooper edition
Hole-lee-cow ... I need to mop up the drool! :)~
“This one’s mine”. 😂
I like how you have cut the rib side, not deeply and still a bit of that tissue between the ribs, I will try that on my first crown roast, tomorrow.
Hey Tom, great videos. I’m from the UK and have a kamado joe. Can you do a leg of lamb on a kamado joe?
I know what I'm having for Thanksgiving dinner....🤤
Your future guests are lucky!
Hi Chef. Great Job .Where did you get your training ? and Where is the Show filmed. Keep up the great work ..I picked up a lot of the products you use and had lots of success with them ,,Chef Mike
13:57 looks like the Sarlacc
I would really like a venison sausage recipe. Have some in the freezer I need to use before the next “shipment” comes! LOL
ua-cam.com/video/uqt_n7Wc9aQ/v-deo.html here you go ! They already did one.
@@abadlawyer Thanks!
I’ve watched other videos and they used a smoking temp of 350-375. Yours is much higher. At that high temp will the roast still be tender and juicy?
This thing looks like it came straight out of a Lovecraft novel, but still managed to look enticing...
I guess you could say the stuffing/dressing is the Crown Jewel lol. Seriously though love your videos.
thanks!
He made a mistake, humanity confirmed.
are wizards human???
CARNITAS!!!!
I liked this before I started watching it, lol. I think I'm the only person who doesn't like apple or hazelnuts in my dressing. 🤔
As always, excellent recipe and vid. 👌
Thanks Anton!
@@allthingsbbq Anytime! I thoroughly enjoy your channel.
Tom you know that stuffing dried that roast out.
Wonderful. Don't ever order a crown roast in the UK. They are pretty, but so small in comparison to yours that you could probably eat all of it!
17:25 nice juiciness
i would need to use 3 apples cuz i always end up eating sum pieces as i cut them for any recipe
good call.
Are you able to leave the hazelnut out?
You going to invite us to come & taste these dishes at HQ or what???
Man I bet that’s good
PORK 1:21
To a pig that thing looks like a nightmare. To me, looks delicious.
Why are you calling a Iron Pot for Dutch Owen???
He called it a cast iron jackass
Bee-yootiful
Did anyone else see Trump’s face when he cracked open the crown? 😂😂😂
I think we have tuned into Netflix :)! Thanks for watching!
Soak-a-dee-pork
I just cannot understand why so many marinades are made with oil, it's literally asking a fat to penetrate a fat. That hunk of protein is loaded through and through with fat. In my foodie mind, it takes an acid to beat a fat just as it takes water to beat a fire. What do ya get when you fight fire with fire? That's right, you get a bigger fire!
I use actual fruit juices and water for all of my marinades, perhaps that is more of a brine? Either way, I find it works much better than fat on fat..... Just wondering out loud here, cheers!
But why haha
Never trust a skinny chef....
After watching this, tbh this looks stupid!