I've hated pork chops, most of my life. The cut is so bad, so tough, and really hard to work with. This recipe saved pork chops for me. Appreciate you Chef Tom thanks for all the help. 🎉🔥👍
I'm going to get my briner bucket out next time I do these. Never thought to brine them. I like to do them with stuffing, not fully butterflied just cut a hollow pocket in the center. Finely dice an apple, roll it into some cinnamon and brown sugar and mix with some wild rice that is only about 2/3 of the way cooked. Sear both sides then move to indirect. The juices in the meat will finish the rice and soften the apples a bit. Glaze with a pineapple/apricot/brandy infused BBQ sauce and I do like to put in some chili powder when I make it. This gives a bit of heat to go along with your sweetness in the sauce and the stuffing. If you want to give it shot yourself go for it, if you like it make a vid
This grill might be what Im looking for. chef what do you think I have the YS640 that I bought from you guys, I was thinking of getting a 18" Joe from you guys also, but I didn't know they had this kettle. Does the kettle have the option for the rotisserie attachment ? Debating now to get this instead of the 18" Joe.
At this time, Kamado does not make a rotisserie for the Kettle Joe. I imagine that they will develop one in the future. Our 18" Classic Joe cookers currently have a lead time of 10-12 weeks. Those are a great grill and a customer favorite. www.atbbq.com/sale/grills/ceramic/kamado-joe-classic-iii-ceramic-grill-with-cart.html Thanks for watching!
The Kettle Joe is a great grill for the price point. At the moment, Kamado Joe does not have a rotisserie attachment for the Kettle Joe. The Kettle Joe is 22" diameter, just between the 18" Classic Joe and the 24" Big Joe and the rotisseries for those grills don't fit the Kettle Joe.
Have you ever seen the japanese technique were they seperate the fatcap from the silverskin but leave it still attached to the loin, then remove the silverskin and roll the fat over it again? I bet It's a bitch to do, but it looks awesome.
Odd that you'd leave that sinew on there under the fat cap with the caveat that it will render down into the meat. We both know that's not true. It does sound like a delicious recipe however minus the thick gloopy sauce at the end. Regardless, have a thumbs up.
Happy Easter to ATB and to every viewer that watches these incredible bbq videos. Cheers.
This beautiful channel has become my education in all things grilling! Thanks teacher ✊
I agree, Wallace!! Professor Tom is my go-to as well! Thanks Professor!!
I appreciate learning how to best butterfly a chop. I’ve been doing it wrong for years. Thanks Chef Tom
More Kettle Joe ….looks great!
I have made these a few times so good
I need the briner mini! Man the only problem I have with the main one is I don't always need all that space. Fantastic!
It's pretty cool! Good size for lots of items- chicken breast, wings, veggies
@@allthingsbbq Ordered! :D
I want to see several more cooks on the Kettle Joe! Looks good!
Everytime a pleasure to watch this channel and what Chef Tom is cooking 👍👍👍
When is Cattleman's coming out with a line of beard oils?
I've hated pork chops, most of my life. The cut is so bad, so tough, and really hard to work with. This recipe saved pork chops for me. Appreciate you Chef Tom thanks for all the help. 🎉🔥👍
Thanks for watching!
Love me some pork chops. Thanks!
I kinda want to see chef Tom invent a food. Smoked Italian sausage ravioli and smoked mozzarella? Something off the wall and mashed up would be great
SeSS
Chef Tom makes it all look so easy...
Just ordered my Kettle Joe from you guys, can't wait to use it!
Do some reviews of all your different grills and what you cook on them please Tom
wow super recipe.
Brining chops works great. Looks freagin awesome Tom 👍
looks great - can't wait to try this
I'm going to get my briner bucket out next time I do these. Never thought to brine them. I like to do them with stuffing, not fully butterflied just cut a hollow pocket in the center. Finely dice an apple, roll it into some cinnamon and brown sugar and mix with some wild rice that is only about 2/3 of the way cooked. Sear both sides then move to indirect. The juices in the meat will finish the rice and soften the apples a bit. Glaze with a pineapple/apricot/brandy infused BBQ sauce and I do like to put in some chili powder when I make it. This gives a bit of heat to go along with your sweetness in the sauce and the stuffing. If you want to give it shot yourself go for it, if you like it make a vid
Gran receta chef, haces que se vea fácil de hacer y se ve deliciosa en unas tortas
Great video, thanks for sharing. What are your thoughts on the grill? Any pros and cons? How does it stack up?
How can one man be so handsome AND make the best barbecue in America? It is simply unfair
I’m glad I’m not the only person that thinks that.
Looks great, how about using that same type of pork and doing a stuffed porkchop?
Have u ever tried to make a swineapple? Would love to see that!!
Would you mind grilling Mahi Mahi or amber jack for us Gulf coast people
Check this out! www.atbbq.com/thesauce/recipes/grilled-mahi-mahi/
WE WANT BISON!!!!!!! Please😎
When do we get a beard regiment video?
What thermometer are you using
What do you use to sharpen your knives. They’re always razor sharp.
This grill might be what Im looking for. chef what do you think I have the YS640 that I bought from you guys, I was thinking of getting a 18" Joe from you guys also, but I didn't know they had this kettle. Does the kettle have the option for the rotisserie attachment ? Debating now to get this instead of the 18" Joe.
At this time, Kamado does not make a rotisserie for the Kettle Joe. I imagine that they will develop one in the future. Our 18" Classic Joe cookers currently have a lead time of 10-12 weeks. Those are a great grill and a customer favorite.
www.atbbq.com/sale/grills/ceramic/kamado-joe-classic-iii-ceramic-grill-with-cart.html
Thanks for watching!
The Kettle Joe is a great grill for the price point. At the moment, Kamado Joe does not have a rotisserie attachment for the Kettle Joe. The Kettle Joe is 22" diameter, just between the 18" Classic Joe and the 24" Big Joe and the rotisseries for those grills don't fit the Kettle Joe.
Is there any salt in the Cattlemens seasoning
Why didn’t you let the grates warm up in the beginning when you were going for 250°?
some beef stew please!
I wonder what Chef Tom pays ATB to cook and eat all of the goodies he makes...
If you could only use one grill for the rest of your life, would it be the yoder or kamado?
Have you ever seen the japanese technique were they seperate the fatcap from the silverskin but leave it still attached to the loin, then remove the silverskin and roll the fat over it again?
I bet It's a bitch to do, but it looks awesome.
Odd that you'd leave that sinew on there under the fat cap with the caveat that it will render down into the meat. We both know that's not true. It does sound like a delicious recipe however minus the thick gloopy sauce at the end. Regardless, have a thumbs up.
$500 for that grill? pass
Cut that silver skin. Waste of chops son.