Excellent. I just got a 19lb choice packer brisket from Costco to smoke on my GMG Daniel Boone. I’m a little concerned with the size but it gives me room to trim.

I'd suggest braising the corned beef in a shallow amount of water in an oven instead of boiling it in a kettle full of gallons of water. Though simpler, there's nothing wrong with corned beef. It's the girl next door; pastrami is the belle of the ball.

Tom is in crazy shape, looking incredible my guy! Love to see it. As a chef, the craft can be inherently troublesome for fitness goals, it’s extremely impressive to see you coming down like that brother, granted how delicious the dishes must be on this show!

Love it!

YOUR WONDERFUL BLESSED AND HIGHLY FAVORED. THANK YOU FOR HELPING ME WITH THE BRISKET I WILL BE COOKING ON THE 4TH OF JULY ❤.

Mine got scratched up with one trip in dishwasher.

Real skills! Great recipe and method. 👍🏻👍🏻👍🏻

Oh yum…charred cabbage so good on its own, let alone with sauce 🤤. How about a series on grilled sides, and/or meat free mains? ❤️ your videos Chef!

2:28 why? I’m going to do all this work, but I’m gonna put my cabbage in a foil pan with the foil lid. Please start incorporating the oven in these type of cooks. Don’t forget we’re under Bidenonmics nowadays and things are getting expensive like charcoal and pellets, so would it be nice to utilize the oven when we’re not actually……Barbecuing

ELVIS DID NOT DIE FOR THIS. PUT SOME P B ON DAT JOHN

Thanks for that amasen Tip.

We love our FinaMill!!

The amount of love and flavor that Pastrami has just is so good. I love corned beef, but there is no comparison vs Pastrami.

Just made this following your video... and this has to be the MOST amazing risotto I have ever made! Well done, you have earned a fan (and subscriber)!

Your recipes are always top notch. Put it on the khal, please! ======================================

This looks so good!

You really do bring BBQ to the next level. Bravo.

What would you recommend to serve this dish with?

I just found ur video randomly n now hooked on watching! Thank you so much for such a great channel

Yum... almost a cassoulet feel

” that's happiness right there” just sirens and chaos going on in the background

Hell yeah brother! Bring that cabbage!

What if I just have the fat with no meat? Will it still have a good flavor?

"Chef Tom: 'cause I'm trashy and I like to eat it" I knew there was a reason i loved Chef Tom

gonna need a beef rib to cut thru all that veggieness.

How can you taste the beef with all that cop on it? I like the taste of beef.

Grabbage

Man, this does look good, but I have to tell you, beans and cabbage in one dish... that's a guaranteed bedroom gas chamber [laugh].

I love cabbage over coals. I use soy and butter.

God Teir Recipe. Cabbage and beans are literally staples in my kitchen.

Nothing else to say. Outstanding. Great mustard choice too.

Loving the longer videos.

This is an incredible cabbage dish! A myriad of flavors in it. Thanks for sharing Guru Chef Tom

That is a great looking recipe. Gonna make that one. I love cabbage

Did you lose weight Chef Tom? 🤔😇

As an Eastern-European, I've seen many weird things happening to cabbage, but this is a first :D I'll try this. (eg. Stuff cabbage with meat and rice, slow-cook sour cabbage with meat, sour cabbage soup with sour cream, cabbage-casserole, cabbage pasta with sugar on top, cabbage strudel )

Me and my bother Kenny love Hummus with roasted red bell and garlic, smooth twist on the veg. One a different not I made shrimp po boy for a friend and as an out of the box substitute i Mandoline cabbage very thin, and tossed in remaloude to give the sandwich more crunch. I limited the shrimp breading to mostly corn meal. Toasted the Roll under the boiler. Assembled it made a great firm mouth crunch. Anyway thats my cabbage imput.

That looks REALLY good. Must try soon.

Super recipe!

Here comes the genius. Who is that Chef!, Your losing weight if I may be so bold.

I thought this was an April fools joke

This is amazing! Hope my cooking channel grows like you guys channel has!

"It's important to get your ratios right so a good ratio is 1 tablespoon salt to every quart of water. I'm doing a gallon of brine so I'm adding 1 cup of salt" I don't even cook and realized his math is off by a mile. There is 4 quarts in a gallon that would be 4 table spoons. There is 16 tablespoons in a cup. I'm confused.

What is Grits?🤔

I never met a cheese I didn't like but...cheddar literally goes with everything. Fantastic invention and kudos to those long ago English folks that figured it out. Interesting take with the beer instead of wine. for the shrimp & grits.

A little bit of overkill with that steak knife

I’m from the south, Texas I eat year round thanks for sharing

Thought this looked strange for this channel with all the store bought ingredients. I made this for my family of picky eaters and they all loved it. Thank you. I enjoy all your videos.

3:16 But what if I'm in a hurry? psst

I don't have time for the dry brine on cheap steaks. Just grill them medium rare and bust out the A1 baby. There's no reason to act like we all don't love A1 steak sauce. It's for cheap cuts and overcooked steaks.