How to Make Chimichurri | Chef Tom X All Things Barbecue

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How to Make Chimichurri | Chef Tom X All Things Barbecue
Looking to brighten up your flavors on a big piece of meat or add something special to a steak or chicken? Try Chimichurri! Chef Tom shows a simple version of this Latin American condiment that has so many uses. Made wIth parsley, oregano, garlic, red wine vinegar, and Cattleman's Grill Lone Star rub, this simple uncooked sauce has a fresh balance of herbs, salt, and acid. It's also a great way to use seasonings from your pantry for more than just brisket. This recipe is sure to help you enjoy your food more.
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00:00 Introduction
00:19 Knife Work
00:48 Chimichurri Must-Haves
01:00 Building In The Food Processor
01:40 Getting The Right Consistency
02:03 Serving and Taste
02:30 Like & Subscribe!

Опубликовано:

20 июн 2024

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Комментарии : 29

@reyvgm 2 месяца назад

Hey, a latino here. Next time don't put it in the food processor because it turns everything to mush. Instead, mince all the ingredients very finely by hand. Or at the very least, mince the parsley by hand and then pulse the rest in the processor. Also, you need some lemon juice in there and a lot more oil. If you want it to taste authentically latino, you need to use cilantro. I use 50/50 parsley and cilantro.

@agent3086 2 месяца назад

i was thinking lime juice from a actual lime lol. definitely needs more oil lol

@tone03tone 10 дней назад

He does have 3/4 cup parsley and 3/4 cup cilantro when I clicked on the link

@Semper_3.14 2 месяца назад

Awesome! Gonna try the capers next time. I like a Serrano or two in mine. Thanks Chef!

@tone03tone 10 дней назад

This was AMAZING. I had spicy capers already on hand and that was the perfect level I wanted but did half them and added more oil. Celery seed w my s&p

@Mark.A.Waller 2 месяца назад

Hey Tom, I like that version, I see others saying more oil, As you say there is many versions and it is open to experimenting etc. I tend to cater for my guests and not me! If they want less oil then they get less oil and visa versa! I am more of a rough cut guy myself but that would be great for a marinate for like flank steak etc. Great demo as always Tom 😊

@JGrizzel Месяц назад

Always blitz your garlic first, then shallots, then your herbs will the oil and vinegar and seasonings.

@ChitownBrian 2 месяца назад

Can you make a buffalo mac and cheese recipe?

@andrewcleaver2258 2 месяца назад

Hey Chef Tom. Can you do a recipe with beef skirt meat?

@TheAOliv 2 месяца назад

It lacks olive oil. A lot. I would double the oil.

@franklockoski3100 2 месяца назад

Tom actually says no rules it's just your basic go to, play with it.

@diegonoms6098 2 месяца назад

Actually chimichuri isn't a paste. It lacks both vinegar and oil.at least double. And it's also missing other ingredients

@nicknick404 2 месяца назад

Uh ohh call the chimichuri police 😂😂 The real expert has arrived 😂😂😂

@toom8rs15 2 месяца назад

@@nicknick404 Actually, I just got here 😂😂 It’s not set in stone There are a lot of variations and variables The ones I’ve worked with in the USA food industry resemble an herbal vinaigrette - thicker than a traditional vinaigrette but not a paste FWIW This is but one of many takes and I bet they argue about it in Argentina… A lot 😂😂 I know you didn’t weigh in on this conversation but I just piggybacked on your comment ❤

@nicknick404 2 месяца назад

@@toom8rs15 that was the message I tried to send. People starting bashing on this recipe is just nonsense. Glad you got it 😂

@brandoncanterbury3272 2 месяца назад

Where is the spice, the red pepper flakes, or fresh spicy peppers? Capers, that's new to me.

@tone03tone 10 дней назад

I had spicy capers already on hand and I liked that amount of spice with the brine

@MONKEYSMASH365 2 месяца назад

Chef "TOM" Lets play with your "Sauce"

@agent3086 2 месяца назад

i know yall up there are midwesterners and all but please dont use a processor to make chimichurri. use a mortar and pestle and it needs more oil. yes you can use it as a marinade and all but its a dipping sauce. yours is very chunky and mushed together.

@daniillazaridis7362 17 дней назад

Where is the coliander????

@TheGraphiteCovenant 2 месяца назад

argentinian not south american

@quetimporta213 2 месяца назад

🤔

@tonydeangelo7317 2 месяца назад

South American pesto!

@georgesr2446 Месяц назад

Be aware of the chimichurri police, people! They want to enforce their rules.

@JB__23__ 2 месяца назад

I love your recipes, and unfortunately, this one is a miss. Never blend a chimichurri, add more oil, and remove the capers. There are standards to this.

@Choppytehbear1337 2 месяца назад

Jesus Christ. You couldn't even make Chimichurri without shoehorning in one of your products‽‽

@TMac0925 2 месяца назад

No…it’s Tom. And why wouldn’t they? They have shared hundreds of recipes with us for free. Absolutely nothing wrong with using their products and he didn’t even push it on anyone. Just mentioned what it was. I wouldn’t blame them if they DID push them more. Try running your own business.