I got the MB 1050 and absolutely love it.... When can we see a showdown on low and slow with the new PB 1600? Would love to see the smoke comparison. TIA
Haha!!! Oh man, that looked amazing!! Loved watching the process, this has to be on the list. We are together again in 2 weeks, and this is for sure top of the list of our cooks - we can’t wait!! Thank you for this one - smashed the like button brother!!🤙🤙
Guys you would absolutely kill this recipe. Maybe a collab?. You make this, and I'll grab something from one of your cooks and make that! LMK...... Cheers.
Wanted to say your recipes look fantastic, I just bought a masterbuilt 1050 and am looking forward to coming up with some of my own recipes, I have been grilling and smoking meat for many years on offset wood burners and went with the masterbuilt to get the heavier smoke flavors compared to pellet grills, my mouth is already watering in anticipation
Brian, I have over 100 Masterbuilt recipes;)... Do you belong to my Masterbuilt Facebook group?? Hint hint, stay tuned. I just filmed a giveaway video for 4 16lb bags and 1 box of firestarters. That video will be out soon. Also. Feel free to email me if you have any questions. gallerybbq@gmail.com
Tommy, that looks delicious. Your channel is smoking hot. No pun intended. Between the griddle cooks, the low and slow, and your recipe choices, you have something very unique here. Your passion for cooking shines through for sure.
Hey Tommy Bro, that Cordon Bleu looks outstanding! That turned out looking so delicios! I love that I dea of that sauce you made with using the white whine and that cream! Well done Brother! Have a great weekend! Cheers 👍🔥🔥🍺🍺
That's awesome brother!! I've been looking for a good Chicken Cordon Bleu recipe, and now I think I've found it...I'll be using my Blackstone, but pretty sure I'll get similar results. Love how you made the sauce right on the flat top...guess I better make sure the Blackstone is level lol!! 😂 Thanks for another killer cook Tommy!!!
Good morning Todd, I'm looking forward to this recipe and trying it. I love cordon blue Chicken... I'm buying a Masterbuilt offset Smoker with wifi, the Lonestar offset Smoker got to expensive... I'll keep you updated Bob Cooney
My mom owned the Gallery Restaurant so ya I started working there at about 8 stocking shelves. From there it was washing dishes working the flat-top then working the line. I'd say it's in my blood. Cheer brother and thanks for noticing!
Its off base but I do like that cicular pendant around your neck. Will do this cook too.. I did do the classic Oklahoma fried onion burgher and it came out great!
Thanks, Mike. I have sped up my videos because of the recent decline in attention span across the country. You'll see that in my later videos. Cheers, and hopefully you can now keep up.
