Grilled Veggie Skewers

[@ivse9696]

What always fascinates me about Chef Tom, no matter what ingredients he uses, in the end there is a wonderful meal 👍👍👍

[@SeaDawgOST]

The best part about grilling veggies is that you can eat them whenever you like without the risk of getting extremly sick.

[@tbtizer]

Hey guys at atbbq, I was looking for some vegetarian options for our big family bbq in June 2022 here in Germany 🇩🇪 . I didn’t expect Chef Tom to provide a veggie bbq video, but as I saw the thumbnail I immediately knew that I have to search no more. And I was right. This is exactly what I needed. Watching this I feel the baste flavours make sense and I can almost taste the lemon 🍋 and salt 🧂 in the end. As always… thank you so much for the video, the work and the ideas. Your long time and big time fan from Germany 🇩🇪 Ozzy

[@allthingsbbq]

Hey, Ozzy! Thanks for watching and taking the time to comment!

[@TheBillw23454]

I was diagnosed 2 weeks ago with type 2 diabetes. Your timing is perfect. I can eat all of those! Thanks!

[@SeaDawgOST]

You get diabetes because of the fat you eat. Your body loves to store fat even in cells that are not made to store fat but the body does it anyway cuz it see it as good energy for later since the body dont know when you are gonna eat next time. So when the insulin want to "open" the cell it cant because the fat in the cell blocks it. Therefore the glucose cant enter and then the body pumps out even more insulin and thats how you diabetes type 2. I can take a needle and pull out the fat from you cells to see exactly where that fat comes from for example bacon, chicken. And if i take a needle and put fat in your cell you will get diabetes type 2.

[@bumbleebee7108]

Meat esp red meat is associated w a huge increased risk of type 2 diabetes though so i think thats why hes looking at meat free options. Its beyond just fat and sugar.

[@P.oliver380]

I made these with my vegan burger and it was approved by all guests; vegans and the non-vegans as well. The Dijon gives the marinade an excellent kick. Thank you so much for the recipe 😉

[@allthingsbbq]

Thanks for the feedback and thanks for watching!

[@lulutileguy]

in a moment of clarity it came what to do with takeout chopsticks thanks for the inspiration

[@dottiea.2186]

No 🍅 Tomatoes or mushrooms 🍄🍄🥳🥳🥳 looks great this is the best way to have all your vegetables on separate sticks

[@genkibald]

Just what I needed to raise my game with this. Thanks very much!

[@kickwurmz]

Hey, Chef Tom. As long as we are on the skewer theme I would love to see your take on Japanese Yakitori. What charcoal, sauce, equipment setup.

[@lizzvv]

Crazy, as soon as I thought “I don’t think he’s added any salt” you added the black garlic salt and lemon! Awesome video, and super helpful. I’m definitely going to try to make this tomorrow on my grill ☀️

[@kiborakelly2192]

Every time i get some vegetarian guests over at my place for bbq, I come back for your skewers! Luv Them!

[@FrazierFinds]

Chef Tom, rocked this exact recipe tonight for a grill out with some friends. The perfect side to my main course- Chicago style hot dogs 😎 had to bring a taste of home to the East Coast here in Boston! Thanks for all your content.

[@kenthadlock9832]

Can't wait to try grilling some summer veggies

[@morton6485]

I make veggie kabobs a lot in the summer but I never baste them. I always do a quick spray of canola oil and shake some Killer Hogs AP. Now I feel like I’ve been missing out by not basting them. Lol

[@klefdnb]

Thanks!!! I really needed to know how to use skewers. They didn't come with instructions.

[@crook642]

Love these recipes!

[@jacobivey8947]

The video was posted 4 minutes ago, how do you know if you enjoy the recipe to a 15 minute video?! Lol

[@crook642]

@@jacobivey8947 Considering the recipe is given by 2:45, it was pretty easy to tell!

[@tommietuka]

Only Chef Tom could make me watch a vegetarian video. Lol

[@mikemalter]

Where do I get the cotton gloves you’re wearing underneath your black gloves?

[@mohammedbarik432]

I’d say marinade the veg in a massive bowl first rather than brush. Let the flavours soak in for a few hours first. Then cook on offset and glaze

[@datpip]

You could put jalapeno in the sauce you basted it with for more heat.

[@rawdog1026]

Thanks for the recipe. I have been experimenting (and failing!) with vegetarian and vegan mixes on the pellet grill because I have some really good friends who are vegan, and want to be able to cook for everyone. How would you recommend to keep them warm without continuing to cook them, if you are cooking meats low and slow too, and don’t have multiple zones on you grill? I have a camp chef smoke pro 24” with the sidekick propane attachment, but would love to keep that for reverse sears and get some wood flavor into the veggies. Thanks again

[@roastbeefoffroad]

11:34 best part of the video

[@marcsannicolas4074]

Chef Tom you gotta do a chicken sausage recipe! I want to break in this new grinder and I need your guidance.

[@fv1291]

I marinated my veggies in olive oil, balsamic vinegar salt, and pepper for 24 hours before grilling.

[@4wolverines]

Great summertime recipe chef! WHAT???!!! Lol.

[@wallypeffercorn]

Closes the grill Chef Tom: what?

[@EchalePorras]

My wife would love these, gotta try them out now Of course I’d add some chicken in there for myself! Haha

[@paulk782]

Thanks for sharing, would you consider grilling bacon wrapped shrimp? It's pretty tastey.

[@03goethe]

Cultivate all the seeds ever and ever❤

[@TMac0925]

Looks awesome! Thx so much

[@Richard-cp2sh]

When doing a brisket should I add a water Pan to my stick burner

[@mike7568]

Depends on the atmospherics and the cut (packer/flat/point). For a flat, I generally keep a small loaf tin with water toward the firebox and check every few hours regardless of humidity. For packers and points, if it's humid out, I'd say no, as all the air coming in to the firebox has a higher moister content.

[@leealves9417]

Looking for advice I have a 5lb filet mignon it’s whole like a tri tip would like to bbq it on charcoal 2 zone fire how long per side? Also slice after done or slice before on the grill?

[@allthingsbbq]

Hello Lee. Leave it whole, season it to suit, start it on the low temp side until the internal temperature reaches 10 to 15-degrees below your target temperature. Move it to the direct side to finish. Let is rest and then slice to serve. Thanks for watching.

[@leealves9417]

Thank you very much

[@fpbbq]

Any reason no mushrooms?

[@luisdelatorre5506]

What a great way to have fun on grill while I cut back on just smoking and grilling meat 😎

[@henryi9738]

More veggies, yesss !

[@matthewedwards7172]

HEY BIG GUY!!! LOVE YOUR CHANNEL AND WORK YOU DO💯👍 BUT I'M NOT SEEING FISH OR SEA FOOD RECIPES 🦐🦞🦑🐬🐟,

[@greendayrules11]

Agreed! 💯

[@4wolverines]

Brit just did an eel yesterday! 😜

[@4wolverines]

& he just did fish tacos last week!

[@syholsinger]

Taste too much like olive oil at first taste and that was still with only using 1 cup; I ended up adding more mustard, more honey and definitely more lemon juice. Needed more acidity to cut the strong flavor of the olive oil. But ended up being a hit at the barbecue! saw people dipping veggies in the jar with the left over liquid and even saw them brushing it over directly over some fish on their plate.

[@scaryprowler]

Lol at 11.35!

[@willheeke2760]

I made grilled skewers this week, coulda used these extra tips from Tom! Chicken and veggie came out great though

[@ChristaErika]

Try basting from back to front, then the flames won't burn you. js

[@Ph8lan]

There is this place called Jungle Jim's. You can order pretty good meats from them, all types of stuff. If you ever want to experiment with new meats on the grill

[@blee4664]

wow that was one juicy lemon lol

[@blee4664]

hooly this looks so good

[@Nick-ih5em]

Nice to see you use charcoal, not a fan of pellet smokers.

[@Stlmgnolia]

who cares

[@Nick-ih5em]

@@Stlmgnolia obviously you.

[@zlt4lt4zz71]

💯💯💯🤙🏽🤙🏽🤙🏽

[@thewatcher4552]

I'm hungry 😕

[@dereckbauman7362]

I would like you to cook whole hog please

[@SmokedReb]

I felt like this was missing something... "where's the meat?" lol just kidding. Thanks for sharing!

[@wambamit344]

WHAT??? Too funny !!!!

[@hardlyworkinwoodturnin]

I was hoping for a “first try” on the lemon juice. Was disappointed. Unsubscribed.

[@claytonkokensparger9045]

Wah

[@hardlyworkinwoodturnin]

It’s a joke, numb nuts.