For some reason I always thought Key Lime pie was difficult to make. Great video. Love how you simplified it and made a quick easy side for the Holiday's. Appreciate it.
allthingsbbq I made your pie recipe yesterday on my Kamado. Ended up adding some guava chips for a touch of smoke, with kiawe lump charcoal which we have a lot of here in Hawaii. So good! I took a couple pics and tagged you on my Instagram post. My account is private but of course I’ll accept your request if you want to check them out: bk_wayne. Mahalo (Thank you) chef Eric! 🤙🔥💨🥧
@@chubtexas5832...this guy is one of our close friends, an amazing chef, and (not to mention) one of our favorite people. Tom has a single rule, and he says it to end every video he does, "let's be good to one another."
Been baking on my kettle for years. I mean, why waste those coal just on the main dish? Bake some rolls or a nice pullapart or corn bread before sticking the meat on, and then finishing off with some apple or peach pie. Always surprises people that the grill has so much versatility
What I really appreciate about most of your videos is the attention to detail on each component. The pre-fab crusts, condensed milk, and juice just don't feel like the same level of quality atbbq usually does. Nothing personal, I'm still a big fan, and obviously it's nice to include some simpler recipes for folks who may be intimidated by something more complex. I also do appreciate that the point was to highlight the grill-as-oven feature, but you've set the bar pretty high.
Most key limes in the US are no longer grown in the Florida keys. The reason that key limes became well known in the first place is that the Florida keys have an incredibly alkaline soil type, meaning that the usually harshly acidic key lime would be mellow and sweet, with a flavour profile more similar to a Persian lime. Most of the ones for commercial sale nowadays are grown in other areas, meaning that they really just don't taste as good, and you're honestly better off using persian - about 3-4 average persian limes make a damn good lime pie.
I love when Eric shows up
Absolutely loving the recipes from Eric, great “bonus” vids from our normal Tuesday “main” recipe
Great easy recipe. Always enjoy yalls videos. Keep it up
For some reason I always thought Key Lime pie was difficult to make. Great video. Love how you simplified it and made a quick easy side for the Holiday's. Appreciate it.
Good to see you again! I love key lime pie, great recipe.
Ericc, that was a beautiful looking pie. 😀 One of my favourites. Nice job Lad
What’s crazy is that I was looking at Key Lime Pie recipes just a couple of days ago. I’ll be sure to go with this one.
Eric is a gangster --- thanks for these desert dishes. I too thought key lime was complicated. And thanks for your recommendations to use less FUEL!
Eric is the man! thanks for watching.
Chef Eric you’re killing it!
Super cool to see you here at ATB
OOOOOH BABY THATS THE GOOD STUFF
Great recipe.Thanks Great Video.👍
Simple - I like it!
I always thought key lime was harder to make than that. Well looks like I know what I'm bringing over for the holiday dinners
Looks like Heaven!
Just made it with lemon juice and it’s delicious!
Looks yummy
So gonna make this
OMG Chef Eric this my favorite dessert and you just knocked it out the park ! I am sorry but Holy Shit !
You guys should let Kamado Joe have their own dang channel. Chef Tom is where it's at!
Eric, thanks for a great video! What are your thoughts on including a light smoke wood like Apple to this cook?
Apple will work great!
allthingsbbq I made your pie recipe yesterday on my Kamado. Ended up adding some guava chips for a touch of smoke, with kiawe lump charcoal which we have a lot of here in Hawaii. So good! I took a couple pics and tagged you on my Instagram post. My account is private but of course I’ll accept your request if you want to check them out: bk_wayne. Mahalo (Thank you) chef Eric! 🤙🔥💨🥧
And it looks deliciousssss...
Bring back Tom! I can only listen to this guy say “BEAUTIFUL” so many times.
You can't bring someone back who hasn't gone anywhere.
Yep you caught me on a technicality so I’ll say it like this....Tom is great this guy is a d bag.
@@chubtexas5832...this guy is one of our close friends, an amazing chef, and (not to mention) one of our favorite people. Tom has a single rule, and he says it to end every video he does, "let's be good to one another."
allthingsbbq Ok ok. If he’s a friend of Tom I guess he’s a friend of mine.
Been baking on my kettle for years. I mean, why waste those coal just on the main dish? Bake some rolls or a nice pullapart or corn bread before sticking the meat on, and then finishing off with some apple or peach pie. Always surprises people that the grill has so much versatility
What I really appreciate about most of your videos is the attention to detail on each component. The pre-fab crusts, condensed milk, and juice just don't feel like the same level of quality atbbq usually does. Nothing personal, I'm still a big fan, and obviously it's nice to include some simpler recipes for folks who may be intimidated by something more complex. I also do appreciate that the point was to highlight the grill-as-oven feature, but you've set the bar pretty high.
Is more of a demonstration that it isnt hard to make desserts on the grill thats why its more simplified yet it came out beautiful
I agree. Yuk!
Looks very nice again - now I have the problem: where I'll get these things in Germany 😉 👍👍👍
can you refrigerate your custard for a few hours?
Hey, it‘s a very good Video. 👍👍👍. Greetings from us
Fun knife? A Granton-edged Usuba perhaps?
Rockstar status would be incorporating the lime zest in the custard. Still tasty I’m sure
Very nice, this would go pritty good with frog legs.
wonderful love from india
I'm always disappointed when your not cooking pork or beef but before the video is over I'm saying what a good idea and that would be tasty.
*you're
I grew up before the civil war
I wish Eric would have told people that is the true color of key lime juice-it’s not that artificial green that some restaurants serve!!
Cool, but why though? Lol 👍🏾. Key lime pie is my favorite dessert.
It’s like Wooderson grew up and got a real job. Yes he did... yes he did.
Key lime zest is critical. Without it it sucks.
👍🏼👍🏼👍🏼👍🏼👍🏼
my guys’ head is really shiny
Bald is beautiful.
Total fail not using fresh key limes. It is such a simple recipe the bottled juice just ruins.
Ain't that the truth
Mike Finneran how do you know it wasn’t freshly squeezed?? Stop being an arrogant food snob dick.
How do you know it was from a bottle?
Most key limes in the US are no longer grown in the Florida keys. The reason that key limes became well known in the first place is that the Florida keys have an incredibly alkaline soil type, meaning that the usually harshly acidic key lime would be mellow and sweet, with a flavour profile more similar to a Persian lime. Most of the ones for commercial sale nowadays are grown in other areas, meaning that they really just don't taste as good, and you're honestly better off using persian - about 3-4 average persian limes make a damn good lime pie.
fglend73 moron the bottle was in the frame. Damn you are stupid.
How in hell can 10 people dislike this video????
We like to focus on the 400+ who did like it.
I’m not going out on a limb to far when I guess: Communists.
Why would you do that on the grill? If your going full oldschool where is the real key lime?
*you're
Meh
Go away and take your overpriced grill with you!