I know im asking the wrong place but does anyone know of a trick to get back into an instagram account..? I somehow lost my account password. I love any assistance you can offer me
@Van Anthony Thanks so much for your reply. I found the site thru google and im in the hacking process atm. Takes a while so I will reply here later when my account password hopefully is recovered.
@7:50 Chef Tom, you blew my mind here (and not just cause of the delicious food). I have that exact grinder, use it for coffee every day, and I had no idea the top part came out of the bottom. I paused the video and went and tried it on my own grinder in the kitchen, and I just learned something from you about a piece of equipment I've used every day for years. Made me laugh. :)
Chef Tom. Been following you for years now but this has to be the best recipe I’ve seen of yours. Comfort viewing, comfort eating and I blame you for weight gain! Keep it up mate.
I’m starting my cure today for my 2 slabs of Beef Rib Pastrami and just re-watching the video that I was going to use for the recipe when I happened upon this one… this video sounds very interesting, and I trust ATB as much as my grandmother (high praise)! I think I’m going to go ATB. I’m also going to do a Montreal smoked brisket flat and a picnic shoulder. All new cooks for me.
I don't always agree with your technic when it comes to brisket or a big fan of Pellet smokers, But this has to be one of the Best recipes I have ever seen. I have never thought about doing this... It is original and amazing. You took to faves and put them together... Awesome. Now I have to try this. I do have a couple questions though. 1) where do you store the meat while you are brining? I assume Fridge. But you did not mention it. And the salts, and sugar can be cut down for smaller amounts of water correct? I just don't have the fridge space for that size bucket.
Hey from the land of #MontrealSmokedMeat/#Brisket 🇨🇦 So I’ve just recently discovered your channel and as a retired award winning chef I have to say. . . #iLoveIt!! #GreatVideos with #GreatUniversal #MeltInYourMouth recipes. That’s one of the things that really catches me. Yes I know it’s all about BBQing and smoking but I live in an apartment building and they don’t allow #Smokers or smoking on the balconies (snooty neighbours). Also up here in the #GreatColdAndSnowyNorth it’s hard to BBQ at -30*. I know for the most part some of your recipes cannot be done inside but many of them are universal. On the weekend I watched your #DonutBreadPudding recipe and it was -48* so I made it in my #NinjaSmartFoodiXLProAirOven. Instead of just plain glazed donuts I made it as an #AppleFritter Bread pudding following the rest of your recipe to a tee. . . Turned out #Fantastic. Next time I make it I’ll use the plain glazed donuts and square #GlazedDutchie style donuts with raisins in them. I just recently made my first 24 hour #SousVide, which was also #BeefRibs but first used my indoor bbq to sear them. Your #BeefShortRibPastrami looked absolutely #Deeeeelish and I think I’m still #Drooling 🤤🤤🤤🤤. What a #Awesome #Tasty looking #Bark. I really miss BBQing and smoking so recently bought some of the Cameron’s Smoker Bags to cook some things like #BeefRibs etc. Maybe you could do a #SmokerBag video for those of us who don’t have smokers and make recipe like this one today but cooked under low heat in a #SmokerBag.Thanks for another plate of #Yumminess video and I’m sure I’ll see you in the next one (which I can’t wait to see). Until then . .. #StaySafe 😷 & #HappyCooking 🥩. Kevin🎗
First off I've been barbecuing for years but I still learn something new every time I watch a new video thank you cheif Tom. Second I would love to see you cook a whole pig 🐖.
I am curious how chef Tom got that not quite healed black left eye? It looks like it is in the very last stage of healing of some very pale brown discoloration. Or is that Tom's normal coloration and I am reading too much into this? Maybe I just never noticed it before?
I keep it on hand for use in other recipes like pickles and ketchup. If I only made enough for the one recipe, the quantities would be pretty small, so I prefer to make a larger batch. Thanks!
Why would you not toast all the spices??? I'm confused 😕 Otherwise beautiful and wonderful preparation!!! On a side note, LOVED the shit ton of garlic and ginger!!!! 😛
I always feel like I get a super low yeild from short ribs because of the bone/cartilage/meat ratio, but there is no substitute for pure beef flavor. I bet that pastrami tastes like none I've ever tried.
Gorgeous but I must admit, soaking in that brine for 7days makes it waaaaaay too salty. Heck, that’s the same ratio I use for brisket pastrami and it’s still too salty. Either I need to adjust salt levels or I need to soak in fresh water longer. Other than that, my pastrami’s are coming out amazing like these ribs.
agreed - followed the video to the tee, came out great but too salty. Gonna try again, pulling out of the brine at 5 days. Might play with the amount of salt too.
Hey Jonathan, its out ATBBQ Maverick Instant Read Thermometer, Its currently out of stock but you can subscribe for an alert. We also have a non-branded version. www.atbbq.com/accessories/tools-and-utensils/digital-thermometers/yoder-smokers-maverick-pt75-instant-read-thermometers.html
Great question. We have a lot of folks here at the store, everyone who had the opportunity to try it would say that it exceeded their expectations. We would put this on the highly recommend list! One thing that our viewers might not know, every recipe that is delivered to the channel has been through at least one test cook before it is cooked and delivered to the channel. This isn't just content, this is great food. Thank you for watching!
I understand that this is a cross promotional video but it would be far more interesting to produce results based on normal beef, not even choice, something that all people globally can get, you know? transform something crappy into something noble. This prime cut of the video, whatever you do it would turn out nice and fattyjuicy, soo meehh
