Hey Chef, wanted you to know, as I advised earlier, I cooked this Filipino Barbeque. It came out amazing. Even my Filipina wife admitted it was very good. I've also done your lasagna (except for the no boil noodles) and I plan to cook more of your recipes. Thanks
Here in the south brazillian states the chimichurri is made by letting the chopped herbs soak in olive oil and let it rest for a while so it picks up the herbal aroma and flavors. Then you serve the meat and cover it with chimichurri according to your taste. mixing it all on a blender is new to me.
Danish home cook here.. we never get something like that in Denmark.. I got a taste when deployed with americans in Iraq and it was amazing, I gotta try it at home soon..
Good job. Not often that i watch someone bbq and don't see at least one thing i would change. Who am i kidding it's never happened! But i could see myself following this recipe and liking it.
Chef Tom my man 🙌🏾 major fan of your videos and all things bbq in general. Just a beginner myself from New Zealand 🇳🇿. Mate if there’s one thing I’d love to see you cook is smoked pork chops. Can’t wait to see more vids bro.
you were 100% right aboutthe gasp. when I saw that meat at the 3.5 hour check, I literally said out loud "oh wow!" good stuff man. Keep those recipes comin!
I love watching your channel, you have great recipes. Maybe you have a video on this or maybe not but it would be cool to see a video on how you set up your smokers and the tips and tricks you do to keep them at the right temp, the right kind of smoke, how to set up the coals that kind of thing. But this looks amazing :)
13 to 20% of people world wide have a gene difference where cilantro taste like soap that's why some folk hate it, not their fault ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-otxNV1o4Vyk.html
I traveled through much of Argentina in the early 1990s. Always, I the chimi was passed on Parsley. I only saw it include cilantro in one or two places.
I love your videos and I have followed your footsteps in getting a Yoder YS480S, so I can follow your instructions and timing precisely. However, I just made these beef ribs, cooking them at 275°. For some reason, after only 3 1/2 hours, my ribs were reading to 200°. I rolled the temperature back and wrapped them, but they were very firm and not juicy at all. They were 6 pound, three boned, short ribs, so what am I doing wrong? Thank you very much in advance.
Those beef plate ribs are nice... I've eatn them before... I never tried r had chimichurri before ; but I'll definitely be given this a try on my next beef plate ribs.. I really enjoy all your recipes & video's.... Keep up the good work Chef Tom !!👏
I'd love to see you all do baby backs on the kamado joe. I followed a recipe for them you all did on the YS640, and the ceramic must just provide so much more ambient heat, it overcooked them. Would be cool to see two racks of baby backs, side by side on the KJ and the 640 to see the difference in cook time, color, etc.
Ive made this twice this summer. It was great! Super fatty and delicious. I like using half of the Coffee Rub and half of Harry Soos Slap Your Daddy Beef BBQ rub and no base layer of AP rub (I think it makes it too salty). Thanks for the great recipes as always.
Como Argentino te digo que tú chimichurri es en una versión no conocida aquí. El chimichurri argentino no se tritura a máquina, solo a cuchillo, sin chile. Es Ajo, perfil, orégano, tomillo, romero, ají molido, sal, aceite y vinagre. Se le puede agregar, en algunas provincias, jugo de limo. Saludos
I really would love to try these with the exact technique that you used .. since I have the pitboss navigator do I have to use same temperature guide like the komado joe?
Hi Chef Tom I have a question, in alot of bbq books and videos most people use water pans. I have seen both you and Malcolm Reed dont use water pans? Is there a reason for that?
I just graduated from college and wanna celebrate by smoking some ribs next week.. I hope I don't mess it up because this would be my first time. Haha.
8:29 - LOL, I DID! I died laughing when you said that! I love beef ribs, they're like eating steaks on a bone, so I had to watch this just to see the techniques.
@@fhoog6744 Die wollen über 20€ /kilo, das find ich im Vergleich zu Preisen in Holland z.b. einfach unfassbar teuer. Auch Brisket zu 20€ das Kilo ist einfach lächerlich.
Looks like another great recipe chef Tom. I would like to suggest “bone in country style pork ribs”. They seem to be nearly always on sale somewhere around here (central Minnesota). They are very good bacon wrapped and sous vide, but there is room for improvement. Thanks for the great channel, best part about Tuesday!
I’d buy the biggest beef ribs lightly scone the fat cap about 3/8 inch deep and season, and smoke over almond at 285 degrees for a 17 hour smoke. No wrap or other prep needed. Rest for 45 minutes. No sauce needed.