Carne Asada Cedar Plank Nachos 

There are a lot of youtubers out there that call themselves "chef". Your flavor profiles are always spot on, you sir are a CHEF! I will be making this exactly like your recipe.

I'm a huge nacho person, as soon as this came a crossed my feed I smashes that play button. I was not disappointing. Thank you for making this and you do great work chef.

Love how you made this look so easy. I'll have to try it.

i just did your BBQ smoked turkey recipe for the second time. All my friends go crazy for your recipes... i cannot WAIT to try this one

I said "thank you" when you put the chopped steak in the steak juices. Man chef Tom nails it everytime.

Looks absolutely amazing!

Great idea and cool presentation!! I’m definitely going to give this a go!

This looks amazing. Great job!

Chef Tom loves his work. When he takes a bite at the end, I start to drool.

Looks awesome!

Those look soo dam good! Wow!

Great Job Chef Tom and that is my kind of food too. That is looking so delicious - WOW 👍👍👍

Rockin’ it Chef!! Looks amazing!

That looks amazing definitely going to have to try

Man, before this recipe I already admired you as a great cook. But after this, I mean the dish selection, the names in Spanish, and the closing phrase "and let's be good to one another"... ...now I admire you as a truly amazing human being! Thanks!!

Amazing. I'm with you, Chef Tom. That is my kind of food

Those nachos look incredible!

it was great and I just love your character awesome

Amazing 🤤!!! Good job Chef !!

I love, love, love a delicious plate of nachos, and this looks really amazing!!

those rubs and spices that you use are no joke and are spot on...I've ordered a couple of them online after seeing you use them and I'm glad i took the time to do it, no regrets 👀

Superb party recipe. Thank you very much.

One of the few videos I've watched where my mouth was actually watering! These look absolutely on point! Thanks Chef Tom for the great video and don't listen to some of these jackasses on here, some people just suck and anyone with half a brain can see you have some mad skills!

You’re a God amongst men. Seriously! How good are these!?!?!

Wow amazing

Super Dooper Awesome! Excellent job!

That’s dangerous!!!!! Love it Chef

Good vid. Knife skills on point

Chef Tom rockin the house!

Need to do this one as soon as tonight!

Looks amazing! I'll be making this soon

Wow! This dish is right up my alley. It also made me place my first order with ATBBQ! That’s how it’s supposed to work right? LOL. I was able to take advantage of the free shipping over $100/order so I got everything I needed For this dish plus a lot more. Thank you Chef Tom!

Can I give "two fists" of Thumbs Up? Very awesome! Thank you for the great breakdown of techniques! Wow... gotta start up the Kamado Joe and get grilling!

Keep up the good work man

Damn it son! Looks delicious. Saved this one for sure.

Awesome looking chef 💪👌

Because that’s how my grandmother did this in her small kitchen in Mexico 🤣🤣🤣

What would have made this over the top is the addition of roasted corn with those black beans. Mmmmm GOOD!

Looks amazing, out of curiosity, did you go with sour cream instead of crema for a specific reason or just availability?

Looks awesome. Will execute at some point in the near future. I would love to see a creative approach to a lamb leg. They tend to get so heavy in their flavour. Would love to see your take on brightening up the flavour of a lamb leg!

I already have the 8 second ride carne asada seasoning, might have to try some of that brine.

Chef Tom, I made the avacado crema but substituted plain greek yogurt for the sour cream as I don’t like the latter. It works! But as I’m eating it on grilled chicken breast I mixed some of the crema with chipotle sauce (Mexican section at Walmart) and added onion salt and WOW! You gotta try this. About 2/5 chipotle sauce to 3/5 crema. Makes a whole new sauce. I made it in a NutriBullet. Needs more lime juice as thicker stuff doesn’t work well in the Bullet. The only other derivation was my smoked salt. It came from Pepper Palace and is black. Good though.

Absolutely beautiful video work. Well done guys! (Obviously the recipes are good too... duh)

Wow this looks awesome.I have a pellet grill which gets to 450 max, will it work ok with that?

EPIC video man! I can smell the flavor from California

Love the Timbers Army mug! RCTID

Nachos looks great! I know y’all probably have a deal with Kamado Joe but a Hasty Bake would have done this recipe right! I would love to see what Chef Tom could do on a Hasty 👌🏼👌🏼👍🏼

Good thing its just you there, or there is not enough. That looks great

Bravo!

Good golly Miss Molly you hit that out of the park.

Oh my gosh!!!!! Get in my belly!

I seriously question the sanity of the 4 that thumbed this down

isn't jalapeno heat level about how much of the ribs you leave in, not really about the number used?

Yea I mess with u. Keep up the good work

Could you imagine working there? Frick me...

Because you like Tex Mex and because you actually did this Skirt steak exactly as it should be as far as high heat and char I’m wondering if you have eaten at El Tiempo or Ninfa’s Navigation in Houston?

Hnnng you can hear how sharp that knife is when he cuts the tomato.

Somebody get me a beer!

[Squeezes a fist full of meat juice on the nachos] Me: "Holy sh*t"

wow

I’d love to see some smoked salmon similar to how Seattle prepares it

only thing I'd add maybe, a bit of fresh roasted corn

I have seen some videos recently where Tri Tip and Picanha, instead of being cooked medium rare/medium, are cooked like a brisket: low and slow to 160-ish, wrapped, then cooked to 200-ish (probe tender). It seems like blasphemy (although I have no problem with anyone cooking their food as they like it), but it looked juicy and delicious. Have you ever tried this technique on these cuts?

Can you do smoked lengua tacos? I only seen one video that has it where they smoked it then braised it in beer.

Chef Tom I love your videos and recipes. But I have to say you have 1000s of ingredients at your disposal and it seems you have your favorites. Any chance we can explore the catalog of rubs and sauce that you have at your disposal and get away from the standard brine and spice rubs. Once again love the channel keep up the good work. Tim R. Up2 bbq

What an absolutely ridiculous nacho concept...... I have to try it 🤤

Hot damn, can you open a restaurant down the street from me please? I will order this all the time

Hey Chef Tom, can you make Asian Beef and Broccoli?

Good lord🔥🔥🔥💯

Random thought... there are so many subscriptions boxes out there now... but if you did like a quarterly one. I’d totally subscribe to that. Get some seasonings and a couple recipes to try. Possibly useful bbq tools.

I got fat kid goose bumps

You got so much juice out of that lime

M8 dont you think it is time to make a new bigass Briskit, but show some tips what you can do whit the meat beside how to grill it, i cant finde that many videos showing that, just how to do the Briskit. So Plz do on video about that! Ther is some weeks left but 8 Oktober i will be 40yers old so if you like to make a follower happy make this video for me. Like Ok, you have do your briskit for 12-16h but what are you gona do ywhit it now. Sorry for bad english.

(15:59) The local restaurant couldn't make this look better. GREAT JOB! And stop making these videos. I keep buying these spices you recommend -- and using them. No seriously, keep it up. I bought a Yoder 640 because of your videos and the family loves my recreations. I'm getting more sex because of you. :)

Poor little chihuahuas cowering in the corner trying to hide from the milking machine

Damn, just woke up and want this for breakfast. I do think there is a bit too much layering. Each layer stands on its own, I think the last two layers are too much.

Make some camarones a la diabla.

Tite choz, yo! :)

Torture! I really, really hate you some times Chef....but in a good way, lmbo

Always remember to burp the kamado before opening the lid. Flare-ups are no joke! Also, go caveman, and toss it directly on the coals!

Avocado flesh!!!!???!! who the fuck calls the fruit they are eating flesh? XD Like "hey, do you guys have the sundays with banana flesh?"

Awesome everything looks awesome but that lettuce which in my opinion is for salads, which I like, but put on anything hot or warm wilts it and becomes disgusting

I ordered some of that... ordered it Thursday night and it's still processing.. even paid for 2 day shipping

It's sure hard to loose weight watching your channel. Love it though.

Just bit my iPad

Queso Fresco >>> Cotija. Change my mind.

Call those heathen nachos cuz anything that good your going to hell lol

I could be a fat Mexican.

Those are some fat tomatoes!

Love your process and technique, hate the fact that you' re always selling branded crap rather than building rubs, marinades and mixes from scratch.

I love this channel but y'all kill me with the smoked salt lol. You guys are gonna be smoking everything in the kitchen before we know it.

Seriously expensive nachos