Birria on the Grill | Birria de Res

[@HitovMoustache]

As a Mexican, I can say that your knowledge of Mexican cuisine is outstanding. Congrats!

[@krustyyates4418]

My wife is Mexican and she was not happy with a couple of the ingredients used.

[@kaisersozaay]

which ones@@krustyyates4418

[@stevewright3366]

I would recommend rehydrating your peppers in a separate bowl with hot water and then blending after. The initial hydration pulls out the bitterness from the peppers and leaves it in the water. That bitter water is no bueno! The pepper paste you make will impart plenty of flavor without the steeping water. Great video!

[@foggyknowsfood6622]

Been watching this channel for years. How it doesn't have 1 million subs plus is mind blowing. One of the best cooking channels out there.... Keep it chef Tom.

[@anthonytroupe4923]

The explanations you give in the beginning are always great. You always give respect to the cultural food you make and clarify that its your interpretation on a traditional dish not making anything better or worse!

[@Project337]

This may be the only time I remember Tom saying "Dang...!" after that first bite of the finished product. Where I live birria is readily available so it's not as big a deal for me, but it's nice to see this dish getting the visibility it deserves.

[@greavous93]

That grin told the whole story! One bite is worth a thousand words.

[@kaisersozaay]

this is the fourth birria taco video Ive watched today (trying to learn how) and it is by far the best one. THIS is the recipe im making! Thanks, Tom

[@allthingsbbq]

Wow! The best news ever?? "THIS is the recipe I'm making! Thanks for being part of our community!

[@chadedgmon5329]

That reaction from the first bite! Lol. Looks good Tom.

[@TheMARCIAUM]

different, I'll do it here. (Brazil) 🔥🔥👊👊

[@BrightstixLED]

Was thinking the same thing .. you can tell when it's good ! His reaction 👀👀

[@stheas54]

I’ve never gotten mad while watching one of your videos but the level of envy I got when you took that first bite almost did it... I’ll be rethinking my Christmas dinner menu this year.

[@Namesi]

Love waking up to Chef Tom killin it!

[@danielramirez4264]

😂 same here!!

[@jeremyrfk]

Agreed!

[@tbtizer]

Hi Chef Tom. ALL of your videos are so mouthwatering, that my jealousy makes me hate you just a little bit, because you get to eat all these delicious dishes. Thank you for the videos. Wish you all the best and stay safe in these crazy pandemic 😷 times. greetings from Germany Ozzy

[@ErixAudio719]

Progressively impressive, this channel. This episode is substantially over the top.

[@austinramirez674]

I’m half Filipino and half Mexican. The way you pronounce birria and achara (from the Filipino pork video) may make me giggle, but after making each of these recipes I will say that you are more Mexican and more Filipino than most of my family members. Appreciate what you do!

[@erickdelavega1]

No importa sino lo sabes pronunciar, orgullo saber que algo tradicional se vuelve parte de otra cultura

[@damnnitdave]

This looks insanely delicious. Def my favorite cooking channel on all of KZbin!

[@Naemamnam]

I always get a lot of help with the recipe 😊😊

[@KnuckleHedd.]

"I'm wearing it aren't I? I don't care."

[@jimbopetrella]

I want to be just like you Tom! Malcolm Reed Jeremy Yoder and Tom Jackson are my hero’s!

[@ivse9696]

You get warm to watch when Chef Tom does magic by making this delicious meal 👍👍👍

[@Niceaction]

Damn Tom. It's chucking it down here in the UK and that just looks like it would warm me right up. Great video man!

[@adrianh84]

Respect! You gotta try adding that meat on a quesadilla “quesobirria taco”. Whole new level of delicioso.

[@robotafflicition]

I have to try these, video and recipe looks amazing

[@RcRtv786]

kzbin.info/www/bejne/d33NXnWBncagbqM

[@sergioreyes5678]

You say birria quite well. Thank you for always sharing your recipes.

[@allthingsbbq]

Thanks for that! It's a pleasure to develop and share our recipes with our community. Thanks for watching!

[@sergioreyes5678]

@@allthingsbbq I'm a little upset that I didn't see this video before.

[@fiftyf1]

Thanks Tom! I know it said two years ago, but it's new to me. I'm doing this one with land. Thanks again.

[@brewerfireguy]

Thanks for doing this! Great video!

[@davebasinger8277]

Encyclo“bedia”. Great recipe as always brother Tom! Keep it comin happy holidays

[@addisoncarver1392]

Thank you Chef Tom looks Delicious gonna try it.

[@pflick13]

Oh yeah! Chef you have done it again. beautiful recipe...

[@rutgerpope]

Well I've seen tons of Birria videos over the last few months.. and they all look awesome. Until now I copied one off the recipies and it was abs delicious!! And this one is gonna be the 2nd to make myself. Thanks again for the great video! Cheers from The Netherlands. Wish we can travel again soon..

[@jonathangallegos2460]

Mexican food is one of the best! Great video Chef Tom🇲🇽

[@alans6767]

As always, looks Great! Merry Christmas

[@stevethach3340]

Chef Tom coming in clutch!

[@marcomarzola6631]

You are the best !! Greetings from italy !

[@REVIVAL-zq6mb]

I make birria de res quesadilla tacos about twice a month. Dialed in a good recipe after a fee times making it. Was recently in San Antonio and tried birria tacos there, good, but I liked mine better. But I needed a way to kick up my recipe and this video inspired me to make it on the grill.. making it today actually and I think I'm going to sear the meat on the grill before putting all the kids in the pool. Thanks and 🍻

[@allthingsbbq]

Glad to hear. Thanks for watching!

[@treymarlar3355]

These look awesome!!! Have a good Christmas Tom!

[@brandonweiss30]

Thanks for the early Xmas gift Tom! Been waiting for this recipe and you definitely didn't disappoint!

[@xmozzazx]

Love your channel man! Learning so much every time.

[@danjohnson2494]

Did this today, thanks!!! Flavors were awesome, the only thing I really different was to remove the spice sachet, and just hit the mix with an immersion blender.

[@allthingsbbq]

Sounds amazing! Thanks for watching and taking the time to comment!

[@crystaldeleon4298]

Awesome video tom Happy new years 🎇

[@meatfaceb2047]

I can’t wait to try this!

[@juancarlosguzman8066]

As a mexican I have to say this not what I am used to but who cares you made a dish that I would pick over any dish I've had or seen on You Tube.

[@sdarms111doug9]

That is beautiful cooking!

[@kuntumut]

Wow. Excellent stuff.

[@txlatinchicka5138]

Ok, I LOVED THIS, but, could you do this on the Yoder ys640s? MOUTH-WATERING!!!😋😋😋

[@jernigan007]

I LOVE THIS CHANNEL !

[@pablomusitani]

Can I replace all chiles with somethig else ? ... we don´t have those dry chiles here in Argentina. Tom you are an excellent teacher.

[@morton6485]

That looks delicious 🤤

[@smdftb8495]

Great vid, chef! I love the quesadilla version of birria, as well.

[@stevejohnson8139]

Made this last night, sooo good!

[@Carbogenetic]

Yo quick shoutout to the camera crew for being able to keep it together throughout the entire video 😂 I would NOT be able to contain myself with those delicious food in front of me haha

[@meatfaceb2047]

I’ve made this a few times and it’s as good as Chef Tom’s 1st bite reaction.

[@allthingsbbq]

That's great! Thanks for watching!

[@Ron-gu6bj]

Merry Christmas Tom

[@4seasonsbbq]

Great video Chef Tom. Don't worry I can't roll my Rs either. I have some really good friends from Pakistan and they roll their Rs even harder than Latinos do. Those tacos looked amazing. Keep up the great work brother.

[@_brianhamilton]

God, this is my favorite KZbin channel

[@MarioCovarrubiasNavarro]

That was a great Mexican's birria interpretation. I only would add to the tacos cheese like a "quesadilla", that is called "Quesabirria".

[@yoggz2024]

I wonder why KZbin allows NSFW stuff on their platform. Great job as always, thank you, Chef. Much love from Switzerland !

[@arjankeijzer5033]

Wow 😍 nice Tom, keeps you warm in cold times. Thnx for this video👍🔥👌 grtz from the Netherlands #ArjanKeijzer

[@zammo25]

awesome video as always. Do you think you could smoke the meat for an hour or two then braise it after?

[@Semper_3.14]

The recipe says Allspice berries but Chef Tom adds Juniper berries to the sachet. Which would be better? Super excited to make this.

[@Daizee_day]

Noticed the same thing. Decided to use allspice since that was what was actually written on the ingredients list.

[@Semper_3.14]

@@Daizee_day I been gathering ingredients to make this next weekend. I got both juniper and allspice since they are slightly different. I will be going with allspice berries.

[@stephenfarrell6794]

That looks awesome!

[@PrimoBeef]

Grilled tacos with JUICE! so good

[@craigscreek1]

This may sound weird. I would love to have that consommé added to a bowl of black bean soup. Along with the tacos of course!

[@melman8r]

OMG, my mouth is watering...

[@Ocgt]

Trying this ASAP!!!

[@troygreen9321]

Another great job

[@ernestosanchez478]

Great video there are just a few things you might want to do. First strain the consome and second use a melting cheese and put it on the taco while its on the griddle so you can have the dark melted cheese on the outside of the taco

[@justinmyers7807]

I have a pork shoulder I need to use. Could I use it as a substitute here? Thanks!

[@erictournet494]

"I'm wearing it, aren't I? ... Don't care." 😄😄 Love it! 😂

[@bald_winz248]

Love your reaction chef 👊

[@johnwhite1475]

Awesome video bro!

[@fpartidafpartida]

How long will this last after making it? Is it any good re-heated? I was thinking about making this ahead of time and bringing it ice fishing to share with the guys. Just not sure if it would be any good frozen and re-heated?

[@JMario-kt9xk]

He said "DANG" that's crazy good!! I'm with you when you're right chef Tom or I should call you chef Tomás, LOL. It has to be good for the soul. Keep up the good work chef!

[@marcoarballo5289]

If you are doing it with beef it can be considered Tijuana style, it's one of the most popular birria styles the last couple of years thanks to social media. Ohhh and birria has to include cumin, it gives it that special flavor..

[@michaelbarbosa5696]

Damn Homie! this video just made me sub!! great job

[@raulmartinez7133]

Something different from Mexico but I like it 😋😋😋👍 great food 👍

[@crownexclusive]

Do you ship a chef Tom internationally? I need one. Thanks.

[@kevinb5075]

Could we use beef soup bones as an alternative to the bone marrow?

[@billturner1960]

Great video!! Just curious but do you know if aging a slow cook cut, like a full size packer brisket will make a difference in the overall outcome. Would the aging tend to make it even more tender than if it hadn't been aged? It would still have to be brought up to the ideal finish temp and wrapped as usual I would guess. Just haven't experimented with that. Maybe you have. Thank you again for all your hard work in the production of these vids. They are very informative! Best! 😎👍 P. S.,, If you chose to age a large cut like that would you trim it before or after the aging period?

[@RcRtv786]

Excellent 👍👍👍👍👍

[@davidholden4526]

I'm a first time smoker loving ur chicken wings and baffalo style wings I'm trying them . Do U sell hats like ur ?

[@mts982]

looks so good.

[@nicokek7761]

What kind of clothe did you use to wrap the seasoning in for that packet?

[@allthingsbbq]

Chef Tom used a cheesecloth for that! Thanks for watching!

[@TraktorrippeR]

Can’t wait to make this! Guess I have to buy a Kamado Joe... darn.

[@kenyoder8014]

Your written recipe says allspice berries but you said juniper in the video. Assuming you meant to say allspice? This looks killer. Definitely gonna try it. Thanks

[@LRogers2806]

I've been waiting for this recipe...

[@delapeace805]

That bidia looks bomb 💣🤤🤤

[@gititonjones896]

Hey chef, I was wondering if you could keep those seeds and add them to other dishes for a little extra kick?

[@GlockRevolver]

Other videos I have watched said that seeds provide a bitter taste if you leave them in.

[@shorty1656]

What kind of hand gloves do you use when you take the meat out from the grill?

[@allthingsbbq]

Chef Tom uses cotton gloves (www.atbbq.com/accessories/gloves/hot-food-gloves/hantover-knit-gloves-white-60-40-blend.html) under nitrile gloves (www.atbbq.com/accessories/gloves/food-handling-gloves/nitrile-blue-grippaz-gloves-8mil.html).

[@eliharrell2804]

Always better quality than food network

[@madhawk95]

I wonder how that would taste like with a little bit hominy in the bowl...... Looks great!

[@RalfWiggam]

Chef Tom, if you come this far try "Asado de Boda Zacatecano" With a side of Nopales guisados en chile de arbol.

[@briancdexter]

🤤so good 🤤

[@pflick13]

have you done Jerk chicken?

[@badkornflake]

New drinking game. A shot for every time you say consommé.

[@kairodumba7924]

Hey man if I want to make birria with pork, what cuts would you recommend?

[@allthingsbbq]

You could use pork butt/shoulder and ham hocks. Post back and let us know how it turns out.

[@carlitosolow]

i'm inspired man. this looks incredible! imma piss my suegra off so bad haha

[@allthingsbbq]

Thanks for watching!

[@day2day734]

We used beef cheeks. And I tell you what the difference in flavor is very noticeable. Definitely try cheeks if you can find them.

[@ScubaJozer]

I've never wanted a bearded taco so bad!

[@urielenriquez9717]

Chef were is the chile de arbol sauce?

[@RodolfoLopezSalinas]

I will suggest to put the onion, garlic, tomatoes and chiles in the blender so your consomé gets smoother at the end.