@@eversoslightly124 Im from Texas you can BBQ anywhere- don't give up i see people BBQ in their front yard porch garage patio etc..... you can do it !!
Killin it with another great video. Thanks Tom. I've shared your videos with lots of friends who have bbq questions they come to me and I send them to you. Your no nonsense approach and easy attitude towards it all is the best for beginners.
Imagine doing this with turkey legs. Pull those splintery bones out, brine, season up the legs and you'd be set. This channel & Chef Tom are giving me all kinda ideas. Looking forward to spring/summer. Got a foot of snow on the ground now.☹
Just made these for a friend and they turned out way better than I could have imagined. Thank you for such an amazing recipe and fun way to cook drumsticks.
Greavous Skoger do you mean the drum of the leg?. I’ve never seen a bacon wrapped handle. That’s where you hold the drumstick and would be nothing more than bacon over bone in this case.
Used curry paste for many years and always comes in handy when you are out of bbq sauce just add to a little ketchup with some honey for an awesome sauce
I'd love to see some lamb ribs... There are very few videos around and I'd love to see your take on it. Malcolm Reed has an older video on lamb ribs and Pitmaster X is coming out with a lamb ribs video any day now. Thanks!
Bro this is great, but when will you show us how to smoke an octopus? I had it once from a Japanese chef while on vacation and could not believe the flavor and tenderness I experienced.
Next summer (hopefully), I'm making a ton of these for backyard party food. Really dig the pineapple juice addition to the sauce. I'm going to try that next time I sauce my whole spatchcocked chicken. Awesome work as usual man. All the best from your neighbor to the north.
So there are tendons that run through the leg. When you cut them at the end of the bone don’t they just snap up into the leg muscles? I am certainly trying this perhaps tomorrow.
If you had to choose between the Yoder Smoker YS640s and the Kamado Joe Classic 3, which would you say is the more versatile, best all around grill? Or better yet, which would you get first???
What do you like to cook? How often do you think you will grill a week? You can grill AND smoke on a Yoder. The KJ 3 takes more babysitting to smoke. They are both awesome grills and work great as a pair.
Please never let white chicken get to 165. That's known as "disgusting, stringy and dry". Stop it at 150 and let it carry to 155. I promise you, you'll be fine. If you're doing sous vide try out 140, followed by a quick sear. Just make sure to leave the breast in the bag for an hour at least, don't just bring it up to temp (approx. 30min for chicken breast).
you're one of the best and thank you for all the recipes, when i was in texas I came across sausage slammers which i fell in love with, any chance you could do a recipe for that please.
Y'know.........I've never seen one of your pellet grills loaded up before?.For some reason I didn't think it was that easy LOL.........(Isle of Man....UK based here) I have a gas/charcoal grill set up.... Also those chicken lollipops look great.....Thanks' Chef Tom.
lostpussycat1 I tried it out yesterday, the chicken legs we used were huge. 90 minutes at 325. Sauced em up. Bumped up the heat to 350 for another 30 minutes, sauced em again after 15 minutes. Kept an eye on them. Came out great.
These are quite awesome and always get people talking when you show up with these to a potluck. You make it look so easy on that first one. I don't do these very often because that prep takes forever! Also, I noticed you didn't remove that little toothpick-like bone that runs all the way down. 🤐
A combination of spices makes curry which is a favorite in Southeast Asia (except the Philippines, hating spices). Spices are researched extensively for its health benefits foremost of which is its BRAIN PROTECTIVE, ANTI-INFLAMMATORY properties. That region , the Mediterranean, Middle East diets are generous in the use of herbs and spices so incidence of cognitive decline , senile dementia is low in number. Whereas in the Philippines, family presence are marked by disabled demented elderly. The same in the USA. Your sauce sounds sellable .
You might not realize but you have viewers/subscribers from all over the world but if you only use premixed stuff thats only available somewhere in the US it is frustrating to watch something but impossible to recreate. Please mix brines and stuff so we too can enjoy your channel.
Interesting video but too many gimmicks for me. Like the part about how to prepare the drums. However, I like to use commonly available ingredients. All the rest is kind of like a promotional video to me. Cheers and thanks for posting.
Huh? How is telling you how to cut the gristle off a chicken leg a gimmick? Also, you do know recipes are guidelines don’t you, you season to your taste and accessibility. Lots of over analysis on your part
