Chipotle Flank Steak on the Yoder Smokers YS640

[@jgranahan]

Chef Tom, that looks mouth-watering! As usual you pulled off a great video. I really like the goofing-around atmosphere of this one. I think one of your gifts, (beside being a talented chef), is you have a regular guy persona. That’s not always the case with food videos! Keep it up! And thank you!

[@HenrikReuterwall]

I rarely comment on anything... But after watching most of the atbbq videos and then seeing this i got so happily surprised, love the way that bloopers and some humor was shown. More of that!

[@meatfaceb2047]

Flank steak is great. Gonna try this brine. Chef Tom totally rocks.

[@MrFabianPeq]

Love how they are showing more of how Tom really is outside of being a pro Chef👍, he seems like a really cool dude!

[@tomcleveland7973]

The blue smoked slaw is a favorite in my house! Adding meat really takes it up a notch! LOVE IT!

[@kmathis1253]

What a tasty looking dish! I absolutely love your very subtle antics! You are a hoot! Great video!

[@allthingsbbq]

Appreciate it! Thanks for watching!

[@mentalatrophygaming]

The human aspect of this video has really made my day.

[@tonydurago9844]

You the MAN, love watching you grilling BBQ, are you ever on the Food Network channel? Bravo Maestro !!!!

[@joacirtavares555]

Here in Brasil we love flank stake, I'll definitely try this recipe. 👏🏾👏🏾👏🏾

[@chads7796]

Awesome recipe....love Flank Steak and its probably my favorite to grill for a crowd.

[@colbymoore12]

For a flank steak marinade... soy sauce (low sodium), Cavenders Greek Seasoning, and possibly a little brown sugar. Sooo good. We use that every time.

[@ThePHdeOliveira]

You forgot to render out the warp stabilizer. @10:17 ha! several production mess ups on this one! We're all human!

[@chevojke]

Not today not tomorrow, I will do this recipe it looks amazing and flavorful. Chef Tom you are killing it man

[@RayMacksKitchenandGrill]

I've got to try this recipe...this looks MOUTH watering indeed.

[@VEEZER1]

Love this dude. Excellent chef. Favorite channel

[@allthingsbbq]

Thanks for watching!

[@kevinr206]

Looks awesome! Chef Tom taking it for the team!

[@mdem5059]

Steak looks amazing, I'll have to try brining mine next time I buy some to try it out, never done that with steak before. Not 100% on the coleslaw, but looks easy and cheap enough to try at the very least! Thanks for the great work you guys put in, i've learned so much since finding this channel.

[@RobertCude]

That was a great one, super food, super video and some fun. Can't wait to make it!

[@clarusfish]

Fantastic! I can’t wait to make this one ! Thanks Man.

[@0xb1sh0p8]

Yet another awesome video. Putting this on the menu for this weekend...People need to chill about the production issues. Supposed to be fun ya'll.

[@Theeightmilebend]

Amazing video Chef ! I gotta try this one !

[@HeavyMetalMike]

15:07 please release full song

[@joshhillis7388]

Just curious... where does the "Blue" part come in on the slaw? Figured it was blue cheese but didn't see it get added?

[@anoopsamohan]

I would have eaten just the cabbage. Another incredible dish chef! 👏🏻

[@stevee8884]

I would have eaten the bee!!

[@gingerman4607]

Where can we get that marinating bucket? Need one ASAP!

[@frankfleischman7285]

Great recipe. You said you opened up the space under the grill grate for direct grilling. My Yoder YS 640 doesn’t have that door just a solid steel plate under the grates. What is that? Looks awesome

[@allthingsbbq]

Frank, the new YS640s comes with a heat diffuser with an access door for grilling or cleaning the firebox. You can just remove your one piece diffuser for over the fire grilling. If you want to upgrade to the diffuser with the door, here is the link: www.atbbq.com/accessories/grill-accessories/ys-accessories/yoder-smokers-heat-diffuser-with-access-door-ys640.html

[@frankfleischman7285]

@@allthingsbbq thank you great info. I’m throwing a Wagyu Skirt steak from the butchers Shoppe on the Yoder now. I’ll order that up tonight. Thank you

[@skeexix017]

Chef Tom has a sense of humor? What's this world coming to?

[@SSTcctv]

eat steak everyday

[@ivse9696]

Awesome Dish again and the videos will be getting better and better. Like it 👍👍👍

[@BlutigeTranen]

I've been waiting for this video! I'll be making it this week!

[@ChezJohn]

WOW CHEF! Looks fantastic. 👏👏👏

[@fredruiz4416]

Love the ‘bloopers’ lol Meal looks great

[@Carbogenetic]

I'd actually love to see more bloopers and outtakes!

[@allthingsbbq]

We have been talking about going through footage and pulling some bloopers... hopefully, we can take some time to do that in the future. So little time these days, but it would be really fun!

[@5150quintis]

Amazing as usual! Thank you!

[@cfredlees100]

From costa rica smokehouse bbq mmm got try that slaw very interesting

[@guydavids9402]

Loved it! I would have messed it up on purpose to eat two of those cabbages!! Great video, again!

[@bklugster]

Love these videos!!! Was wondering if you guys would maybe make some videos showcasing some healthier options and maybe showcasing some of your less salty rubs for people trying to watch their sodium intake?

[@saltySandworm1]

Man, you are really nailing those intro’s! Again, great stuff! But it sucks to be hungry again :-)

[@ptcclatlptcclatl1683]

Chef, I would love to see your take on a seafood stuffed smoked flank steak.

[@alexanderhansen2876]

I just wanted to... I mean this is just... Guys, it‘s 10pm here and all I can think of is WHERE DO I GET A HEAD OF CABBAGE RIGHT NOW! This is AWESOME!!!

[@SyndrusMusic]

This is definitely a must try

[@petep6314]

That hat is what I can’t keep my eyes off of 🔥🔥 it sick😍

[@GrillingwithGrove]

This looked amazing going to have to try some of that rub

[@cloudysauce]

who makes the best reasonably priced instant thermomenter?

[@CookinWithJames]

That is fantastic!!

[@jpointman]

The Nate dog ref is priceless. Lol I see your chance 3 hat to. Chefswag.

[@wowwow7959]

Marinate bucket is so interesting

[@allthingsbbq]

The Briner Bucket is a great tool! Here's the 8 quart: www.atbbq.com/sauces-and-rubs/marinades-brines-and-injections/brining-and-injection-equipment/the-briner-brining-8-quart-bucket.html and here's the 22 quart: www.atbbq.com/sauces-and-rubs/marinades-brines-and-injections/brining-and-injection-equipment/the-briner-brining-bucket-22-quart.html. Thanks for watching!

[@kjohnson8901]

I really want a Chef Tom plushy!

[@joro4301]

We all do.

[@toddfagan5279]

Eat steak every day! Love it. Killed it again with this one. Not a fan of cabbage and I feel like I would crush that slaw.

[@MF-111]

great job

[@MagusFyre]

lol After watching this episode, you guys should totally make an episode with some of the bloopers you guys ran into while filming each episode.

[@agafonso]

With a green pea puré .....what a contrast.

[@thomasgavin4820]

Awesome show man !! I've got one id like to see you try Spanish chorizo!!?

[@meatfaceb2047]

Hey Chef Tom, have you ever used that bath product to actually brine a brisket?

[@Kerlenbu]

I purchase a box of XL black Nitrile Gloves. This seems to be the largest size I could find but when I put on a pair of Jersey gloves the gloves are too tight. Where can I get a larger size?

[@FLNative82]

It's 9:38 pm, I clicked on this video, and now I'm starving...

[@kevinspinnato6829]

Would you ever consider doing a char-grilled octopus video? We order it everytime we find it on a menu, and I’d love to see your version of it. Thanks again for all the solid content.

[@jazzvt321]

Did I miss it in the video. Can you make the slaw the day before and let it sit in the fridge?

[@ulffurubom243]

Sweden loves you

[@IzzyTheEditor]

@10:14 #PremiereEditorsUnite :)

[@BenoMare]

Izzy Long I hate that Warp Stabilizer notice. Such a pain

[@Stevoayala]

Looks delicious! Can you make a video about a top secret recipe?

[@L1MP812K1T]

Is it possible to wrap the cabbage and garlic in aluminum foil and bake it? I know the flavor wont be the same, but i'd like to know if that could work as well. Thank you!

[@hunter3v3v]

I think you should try making some German pork schnitzel! That stuff is so good!!!

[@Vt3c1]

Warp stabilizer requires clip dimensions to match sequence (fix by nesting)

[@cetyl2626]

Where's Scotty when you need him...

[@robmetzger9955]

That’s Beautiful Stuff!

[@re-novatiopm534]

Yeah! Great recipe BbqMan

[@parkwayconcepts8758]

Hope you brought your epi pen!

[@JayHBoomerSooners7]

Another great recipe! Tie in a few more bloopers like y’all did on this video. BTW the smoked deviled egg recipe is amazing. Be cool!!!

[@donaltemus3565]

That’s definitely one of your best brother!

[@crimsonflyer]

I could practically taste fhis one through the internet

[@menace965]

Just one of those days hey chef😆💩 Awesome video! Made me hungry almost immediately🤤

[@sevenmile24]

Perfect.

[@ctprosamnh]

Chef Tom quick question, Yoder smoker 640 or Trager 1300?

[@kitling3791]

Obvious question. They sell Yoder's not Traegers.

[@richarddexter7641]

Do you want a heavy duty steel gauge American made product (Yoder), or a light duty steel gauge Chinese made product (Traeger)?

[@FireWaterCooking]

Nice catch on the microphone.. I thought I was the only one who made recording errors.. 😀

[@tvrift]

These videos are cool, but I dont want to use an entire bottle of $8 special brand marinade for every cook.

[@GiantSFaithfuL]

Make your own. Same with the rubs. I do that with all these recipes.

[@davethewindowlicker2367]

smokey goodness yeah

[@mortaljorgeguy]

When you gonna use that ys1500? There are pretty much no videos with it on KZbin

[@jofieh.5302]

Dam, another good one.

[@rneustel388]

Aww-I wasn’t following y’all then, and I missed the opportunity to grab this issue with the recipes.

[@briandutton573]

How about a video on southern style chicken dressing

[@jamesday7344]

Holy shit that cabbage looks delightful!

[@karinecarde1254]

That is very, very nice 👌🥰😁

[@Bigudey]

Can you guys do a fried egg and ham or egg and bacon breakfast sandwich?

[@GringoHat]

Hey chef tom. Can you cook a bbq duck? Not chinese style but texas style!!

[@whowasthat]

Maybe some sort of crispy fried onions on top? Would need some kind of texture for me.

[@tbad1223]

"You don't want to overdress the cabbage" *just absolutely drowns the cabbage in dressing*

[@agafonso]

OMG.......can i work there ?!

[@honeytearz1228]

And here i am eating a slice of bread 😩

[@pablojpadilla9460]

Hilarious! The food looks amazing!

[@PhunnyHaHa]

Anyone gonna comment on the flawless, radiating onion cuts? #skillz

[@roshanlalwani3432]

silverskin is his favorite word!

[@captainkev10]

You look like Action Bronson. Congrats on your success.

[@marcsannicolas4074]

Production mishaps just made it possible to make this awesome recipe twice lol no harm no foul.

[@BrianAshman]

More bloopers!

[@tywins3669]

Chef Tom. Everything you make is magic. One thing that saddens me is that you don't use Dukes Mayonnaise. It is many levels better than hellmans or any other brand. Just saying

[@allthingsbbq]

Thanks for watching! This is an older video...Duke's all the way now!

[@tywins3669]

@@allthingsbbq Thanks for responding. Have you ever done Chorizo and egg burritos on the channel. We SoCal guys would love that

[@giwookoh5381]

Does chef Tom have an instagram account???

[@allthingsbbq]

GIWOOK OH @cheftomjackson

[@ChagizzleDotCom]

Yo chef tom make some birria!

[@joshuadale3205]

Hear me out "smoked BBQ fries"

[@andrewpadin7915]

My tounge just jizzed in my mouth

[@michaelkline3331]

why does he always bother to put ingrediants into a glass container, just sounds like so much extra work to clean those.

[@efrainflores6319]

Overdress it...the slaw needed a towel.