Loaded Brisket Fries

[@josephdodson3323]

Chef Tom and crew! Love the content. I’ve been following for a few years now and it just keeps getting better. I’ve made a ton of your recipes and claim them as my own! Although, everyone knows I’m lying so I have to then give the credit to you! Thanks for all of the work!

[@essesiddique1029]

you are sooo underrated dude.

[@CosmicStargoat]

Yep.

[@richiesbbq]

You gotta be kidding me..! Underrated? Try asking him something, he doesnt answer, ever. He could care less about his subscribers. Currently Unsubscribed

[@TheUrbanCultureKitchen]

Thank bro. Love this rustic load brisket frys nice twist on this street food.

[@tee9074]

Dude, all your food is guilty amazing pleasure. You never stop to amaze me! Good job chef 👏🏽👌🏽

[@pflick13]

I so love your recipes, they are an inspiration!

[@wfodavid]

Sometimes the best Chefs aren't in the Sun they're in the Shade. Solid as usual.

[@jco1966]

Bro. First time commenter on your videos. PLEASE, for the love of bbq, don’t stop doing your thing. I need your videos in my life, just so I can copy (a little) and impress my family with the cooking skills. Please and thank you. Good stuff! Can’t wait to make this. I need more

[@MTGPlaya]

Chef Tom this is amazing! Cannot wait to give your recipe a try. Love what you do!

[@frugalfather]

Another great video! I haven't seen it on your channel, maybe I've missed it. Could you please do an episode about your choice of cast iron along with cleaning and care instructions? Thanks!

[@allthingsbbq]

Thanks for watching! Here is a link to a previous video showing how Chef Tom cleans and treats his cast iron: www.atbbq.com/thesauce/tips-techniques/care-yoder-smokers-cast-iron-griddle/

[@Billy_B]

Would love you to do reviews of all your bbq equipment, which you use the most / recommend for different foods

[@thefrozenphotog6780]

That looks absolutely GLORIOUS!

[@paulschmitz2562]

This is the very next thing I’m doing. Thanks Tom!!

[@garytingler3222]

That is a great looking dish. A must on my next cook!!

[@louisb7209]

Ive really been enjoying your content maybe a bit of freshmess to go with all that , spring onion avacado ... your the man keep it up

[@rodrickmosley7868]

Beautifully executed ✔

[@ChefKhalid]

15:08 Garlic Dill Pickles to add the much needed acidity 😍😍😍. Truffle cheese sauce 😱😱😱. Brisket Heaven 😉. ⭐New fan⭐. Happy Cooking 😁🙏❤

[@TandAVaquero24]

Need to make these 🤤🤤

[@tylerhell]

That looks amazing! 👏 👏 👏

[@mitchbarbecue8775]

Looks so delicious! Awesome! 🔥🔥🔥

[@Danbotics]

How would the cooking time change for a piece of brisket flat that was around the same thickness but a third or so of the size used in this video? It's super hard to get full briskets here in Australia but smaller pieces of flat can be found in some grocery stores.

[@pmdinaz]

Fantastic!

[@CruxCrusis]

Hey Tom, I love watching your show and learning about all these cool recipes, I was wondering if you think you could make smoked Harrisa, it's a type of sauce that uses peppers and spices and I think it would play really well with some sweet smoke like maybe apple or cherry. I would love to see your take on this.

[@ivse9696]

And again and again Chef Tom and the ATBBQ team manage to create a great meal 👍👍👍

[@derekstevens3119]

Recipe is top notch as usual, but we need a beard grooming regiment breakdown. Tom always looking right.

[@sullivanspapa1505]

He has PEOPLE and probably his own dressing room for things like that, he is treated as an Artiste, or so I’ve heard.....

[@bcfran3g844]

Meal in a bowl. Yum.

[@michaelaudy6415]

Man I want this

[@daviswallace541]

Can we get more videos on smoking different fish/seafood? I know you've done some but more fish recipes on the grill would be good

[@CajunSmack]

Smoked fish tacos!

[@d3dns1d3]

Chef Tom, please show some killer dessert recipes! Not just grilled fruit and ice cream, but something you might do at a competition. Thanks, man!

[@conorbmcgovern]

Of all the channels I watch, your ratio of thumbs up to total reactions is the highest. Will be trying this once I can have friends round for a BBQ.

[@Shostakovich33]

Chef Tom doesn't miss...does he have a restaurant b/c I need a meal?

[@sebastientessier8770]

I REALY love your videos. Bit not everyone has a Yoder smoker or an offset. I would love to see more kettle methods. Just saying. 😉 Keep up the great work ! 🤘😈🤘

[@Garth2011]

Sounds cool, more seafood on the grill. Cod, Pollock, Halibut Salmon, Tuna, Swordfish and Trout. Lobster tails too, I always have a problem getting those cooked just right on a dry flame.

[@matthewking6936]

Let’s go chef Tom

[@kyleseffels2849]

Im sure leftovers are aren't very common around there, but I'd love to see your take on a Brunswick Stew

[@lovescarguitar]

They've done "leftover" dishes before using something freshly cooked. I'd be down to see that recipe.

[@tyl4045]

Am I the only one that thinks of jackass when he does the intro? "Hey everybody I'm Stevo and THIS is _______" I love it.

[@jlaw3255]

Lol basically "it's been a long day" at the end there 🤣🤣. Looks great man. Going to do a similar pulled pork loaded fries next weekend.

[@candacegreer8864]

Yessss, must try!! New Subbie 🙂‼️

[@notsimple270]

these vids are nuts

[@PABenPhillips]

Damn dude, yer killin me here. That looks SOOOOO delicious!!!!

[@toeey14]

You too can enjoy french fries in less than 24 hours! Im sure they are awesome though Looks phenomenal

[@bt96805]

Awesome

[@JeffryK13]

Man I want the YS 24x36, but it’s way too expensive for my blood. Good looking brisket.

[@jackburton2492]

Holy sh#t! That looks so good! Well played!

[@mervy210]

Yo I got that same shun chefs knife with the brown wood handle. I like it more than my shun classic chefs.

[@AGPullen]

God, that looks so freakin' good!

[@mykittenisagrandmaster4381]

Now I'm hungry 😅

[@cyndip5107]

Pistol injector and spices ordered!!! Whooohoooo cant wait - I see a smoked brisket in my future!!!

[@itiscujo]

Dear......God.......you are a legend sir

[@sullivanspapa1505]

Hey Chef Tom, have you made a video featuring a YS640 with a rotisserie unit?

[@richiesbbq]

Dont expect an answer he doesn't do that. Currently Unsubscribed

[@Stlmgnolia]

Just a Few? more bites Chef Tom

[@cardwetm]

Chef - great video as always. Any chance of a whole hog BBQ some time? Would be very cool to see!

[@mike7568]

This would be problematic on the pellet grills, no way to crisp the skin. I would think the YS adjustable charcoal grill might work for a suckling pig, definitely not a hog (over 120 pounds).

[@cardwetm]

@@mike7568 Would definitely need a bigger pit, but would be fun to see.

[@elpatas2594]

Next on my menu lol

[@Thepyeguy314]

Try smoke chicken buffalo ranch fries

[@stevenbutcher980]

I wish we were neighbors...

[@brandonrogers1024]

It’s the most beautiful thing I’ve ever seen 😭 😂

[@lee-rockerfellatuff]

Might be a bit of a stupid question but is there a reason why the shiny side of the foil is on the inside?

[@beerlover35]

What kind of hot plate is being used on sauce?

[@lee-rockerfellatuff]

I ain't got a scooby g

[@lxs077]

Epic

[@ll2cryptox164]

More Kamado Joe pellet grill videos !!!!

[@nordicwarrior9566]

Lol I never saw a caulk gun and confused it for a pistol grip

[@mattnunnimaker6833]

as another fellow south central kansan folk, why don't you just call it was it is, worcestershire!

[@jasonrogers5382]

Having a 2,000 dollar smoker helps too. Wish I could afford a YODER.

[@richiesbbq]

You dont a Yoder to make something good. What kinda thing was that to say?

[@brittanywendland8267]

Be right back, buying a pistol injector and a brisket! Those pickles pushed it over the edge for me. Why have I never thought about putting dill pickles on smothered fries like that?!

[@filipburic5194]

Tom, my man; WUS-TER sauce you could say WUS-TER-SHER, but everyone here in the UK just calls it Wuster sauce :D

[@tubertaa3400]

❤❤❤

[@bramfransen4645]

Looks good chef. Lots of calories, but who cares... all the best from The Netherlands

[@stothem5710]

Who was the one guy that disliked this video.... come on man.

[@joepecko9072]

That's exactly what I thought too 🤣 ... but almost as shocking is the lowball 600 something likes. I think someone mentioned it already, but this channel and Tom are way underrated. Amazing recipes and approach to "anyone can do this" cooking

[@nicholasmedovich8691]

Scoring is necessary because it reduces the stalling of the cooking process. Correct me if I’m wrong

[@MelloHubb]

No. Scoring is only good to allow your rub to get in the crevices instead of just on the fat cap and also helps the fat render quicker.... You don't score to get through the stall quicker. SN- if you score the fat cap on a pork shoulder and roast it at a higher temp, it makes for pretty good smoked crackling

[@nicholasmedovich8691]

@@MelloHubb my apologies. Also, i use the “boat” technique. Wrap the brisket in butcher paper, but NOT covering the cut of meat. Ever try the boat method??

[@delta25er]

i saw the chapter titles, and was so confused 😂

[@josephrose9226]

I’d eat the hell out of that!

[@saajingrey]

Why not just toss your potatoes in that panko mix in a mixing bowl?

[@Semper_3.14]

I thought it was wash-your-sister sauce. Now I’m confused. :)

[@ervingalvarez1627]

*Brisket loaded fries

[@edwardc4453]

idk if i'd call those 'fries'. more like baked potato strips

[@mika4life2007]

when It comes to flavors, less is more, I think you added too much sauces and flavors when just the brisket and potatoes would have been enough, Thank you anyways for the good content!

[@niklaspilot]

I would usually agree with that less is more ideology but imo with loaded fries and nachos they need to have at least two really nice sauces on them. Three might be a bit overkill but the garlic and bbq sauce were just right. In my taste anyway

[@mika4life2007]

@@niklaspilot I agree with you with two nice sauces, garlic definitely, but BBQ sauce with a brisket is just not right 🙂

[@7bootzy]

I can only see Chef Tom's head, shoulders, and arms in this particular video. So confusing. Where did the rest of him go?!

[@kevinb5075]

Chef Tom’s nickname is the diet destroyer! Dear gawd dude you make it so hard to not try your recipes!

[@hlvasquez112773]

NO! NOT PICKLES!!!!!!!!!!!!!!!!

[@richiesbbq]

Be sure and push that subscribe button so he can get paid and ignore everybody's questions. Currently Unsubscribed

[@solomonsilal3180]

Too much off barbecue and smoked food is not good for the health please do some cooking in the pot or using Dutch oven