You asked for it, and we heard you! It's the Smoked French Dip Sandwich. Chef Tom brings you this classic roast beef sandwich, with a flavor packed jus! Full recipe: www.atbbq.com/...
I have been following your channel for a year now. Really appreciate how you always amp up the recipe with all the rubs and intricate techniques. Great job!
In 1977 I introduced the Pittsburgh Dip sandwich to this area. My tied roasts were between 35 - 80 pounds raw meat, stuffed with 5 - 12 pounds of vegies with a mitopot of onion, the tender stems of celery, carrot, garlic & hot peppers. I never used commercial stocks, always made mine from scratch. Putting 10 oz. of meat on a roll, a huge roast sold out in 30 minutes after it was ready to slice.
This channel is fast becoming my favourite RU-vid channel. Chef’s recipes are amazing. Can’t wait to try this one. Sooner rather than later hopefully. Keep up the great work sir.
Chef, 60 yr old Irishman here from rural Kentucky , family smokes a lot of meats, going to try this & might be better than Phiippe's , outstanding recipe pal
Ever get the feeling that someone thought “You know dunking Oreos in milk is awesome but is there any way to do so with hot food in a savory fashion?” Well that question was answered. Awesome video.
Looks great! Have you ever tried pureeing the veg and adding some into the jus to thicken it just a smidge? Also, curious what the difference wd be if you did fat cap up?
Oh, that looks so good. One question, why not cover the juice when you put it back on the smoker? I would think you would lose a lot to evaporation or is that the idea? Thanks again.
Chef Tom. Hi from the UK. Now then, I like your videos, no, I really like your videos ( I’m near lay through watching all of them, well lots and lots anyway) and I REALLY REALLY do like them....BUT..... this is more of a request or suggestion rather than a criticism. Now this may be a UK thing but I would really like you, ATBBQ to do a little more of using raw ingredients, herbs, spices etc. as opposed to always using proprietary branded mixes and rubs. In my opinion it would be a little more ‘chef y’. Plus not everyone can get or wants to use bottled rubs. I hope I don’t offend but I love to make meals completely from scratch as I’m sure many other folks do. Otherwise Tom, please keep doing what you do. The food always looks delicious and your delivery is spot on. Well done and Thank You from lockdown England.:). Keep well y’all ( whatever that means :)
Awesome recipe!! You roasted at 250 degrees, is that the magic temp for good smoke production? Everything I've done so far on my new 640S has been quick cooks in the 350 - 400 range and I've been missing the smokiness. Gonna try a smoke tube but that just introduces more stuff to take care of - much rather just get the smokiness from the grill. Help please!!!!!
You have to keep the temps no higher then about 275 for smoking. Anything higher then that and the wood burns to clean!! Smoke tubes are awesome for flavor.
@@robertmeyer6867 Thanks for the feedback gonna do some nice thick pork steaks for dinner, I'll run them through at 250-275 to see if there's a difference.
Hey, Thank you for the videos I'm a huge fan and have been watching them all night! Just out of curiousity... What gloves are you wearing as you are picking up pans and meat like it's nothing? I can see an "under glove" but would you mind telling me as I'd love to get some too!
He is wearing cotton glove liners under his latex gloves. They protect well enough from the heat and are thin enough to let you still have dexterity when using your knife. They do not protect as well as mitts though so be careful!
The 3-2-1 works great for ribs! I have a Big Steel Keg and just did some last weekend. 3 hours on the smoke- 2 hours wrapped in foil with some apple juice, butter and brown sugar on top of the ribs- 1 additional hour unwrapped with adding the BBQ sauce at about 15 minutes left. They were fall off the bone tender though I think I will go a little less with the wrapped time next time I do them. I cooked them around 250°. I also have a Pit Barrel Cooker and that thing is a rib machine! It only takes about 3-4 hours on it and you don't wrap them. If you're looking for a good rub try Killer Hogs. His BBQ rub is freaking awesome!
Man, those look absolutely delicious! I'm definitely adding this to my list of cooks to do!! A quick question: is there a particular reason you went with Yoder grills (if sponsored which I assume is the case the I completely get that)? I know they are good but curious on thoughts between them and Rec-Tec or Camp Chef. I'm wanting to get a pellet smoker sometime if I can coax the wife into it ( I already have a PBC and a BSK).
They sell the Yoder smokers. So yes, it's sponsored. I have a Traeger which was about half the cost of the Yoder. The Yoder looks to be way more than twice better. That being said, I have made some great BBQ on the Traeger and it's way easier than the old offset stick burner I had before. There are really no cheap pellet cookers so go with the best one that your wife will allow you to get.
