Pub Cheese Grilled Chicken Sandwich

[@nickcutler3802]

You had me at roasted garlic...and cold smoked cheese...and bacon...and beer...and the fact you (sort of) made these double deckers. Now I'm craving chicken anything. Looks delicious.

[@tperiodjackson]

Nick Cutler 😂 thanks!

[@BLVINEOCKERMVN]

Bro I have been KILLING it on my offset thanks to you. Thanks so much for always being informative and professional. Much love from NOLA.

[@tperiodjackson]

Blaine Ockerman thanks!

[@greenidguy9292]

So what...

[@nebraskaryan9308]

Without a doubt he is the best chef on KZbin.

[@esilio70]

Lovin the direction the videos are going

[@stevebikes995]

We gave this recipe a try this past weekend. We varied on four ingredients. For the maple mustard, we made our own version to taste combing mustard and pure maple syrup. We used Frank's pepper sauce in leu of the wing dust (need to order some of that). For the beer, we used a Shock Top Belgian White. And the chicken was rubbed with Cattleman's Ranchero seasoning. It turned out fantastic. Everyone raved over it. The pub cheese, which is so easy to make, was the star of the show. We made the pub cheese and aioli early in the morning so the flavors could mingle. Before we started cooking, we sat the pub cheese out (so it could come up to a spreadable temperature) with pretzels. Big hit.

[@allthingsbbq]

Whoa. This sounds like a party we’d like to attend! Thanks for sharing. Blessed to have people out there in the world sharing these recipes with their friends & families!!! Makes it all worth the effort! Be good!

[@KrisV385]

Yes Tuesdays are better with Chef Tom and ATBBQ during quarantine...

[@samfrank2401]

Just got my Yoder last week, already have over 24 hours on it! Always looking for the next cook, needless to say I have been watching the Sauce videos non-stop! Very tasty stuff! Thanks for the inspiration and quality videos!

[@tperiodjackson]

Sam Frank awesome! Thanks for watching!

[@giancarloamente1604]

Tried this recipe this past weekend. This sandwich was straight up ridiculous. Thanks Chef Tom.

[@chads7796]

Ate dinner an hour ago. Saw the video, damn I want a chicken sami. Chef Tom killed it, best chicken sandwich I have ever seen. Some homemade soft pretzels would go nice with all that leftover pub cheese or in a grilled cheese oh my.

[@HeavyMetalMike]

Aoilis or homemade mayo's can be done without a whisk, just use a stick blender with a beaker, don't even need to drizzle the oil in slowly.

[@tperiodjackson]

Michael DePew true story. Maybe I’m just a glutton for punishment. Haha. Thanks!

[@crizz6397]

Oh My God... do you have the recipes for the pretzel rolls? I can't wait to make the aioli tonight

[@RussWittmann]

Right? We need the pretzel roll recipe now. Trying to find these now would be like going on a mission in the division!

[@pg1670]

Also interested in this pretzel bun recipe! (-;

[@rsmiff]

Chef Britt with the cameo...NICE!! Great sandwich as always.

[@emmgeevideo]

Do we really have to address these people as “Chef”? Malcom Reed has 3X the followers and is much more prolific. He has won competitions. Nobody has to call him “Chef”. Guga has many more followers and two channels. He proudly says he went to the “Culinary School of KZbin”. He is much more prolific than Chef Tommy. Fair enough that Tom went to culinary school. I say a little more humility is in order.

[@provosrip]

@@emmgeevideo since when numbers of followers decide if someone is or not a chef? If Chef Tom and channel will have as much subscribers as Guga, will be able to call.him.that? Anyway, its bullshit, level of strict culinary knowledge in here is higher that channels you mentioned.

[@emmgeevideo]

Wojciech Fil Let’s call him “Tom”. That’s my view. Titles are what are BS. “Ostentatious” is a better word.

[@chipperfan81]

You understand Chef is an official title of someone who completed culinary school right? Otherwise you're a cook.

[@emmgeevideo]

chipperfan81 I have a PhD but I don’t introduce myself professionally as “Doctor”. I know many engineers, financial professionals, artists, writers - all of whom are extremely accomplished, very well-educated, and very creative. There isn’t a person among them who uses anything other than their given name to associate themselves with their work. They are happy to let their work speak for them and not some made-up title.

[@stwelve]

Absolutely amazing looking sandwich. I will be making the pub cheese very soon, it looks so easy and can be used in so many ways. Way to go, Chef Tom!

[@anthonytroupe4923]

I've been needing a new grilled chicken sandwich recipe 😋

[@jaytreschl256]

Epic sandwich for a epic channel great looking sandwich

[@JVitoux89]

Best looking chicken sandwich I’ve seen! Awesome job chef Tom!

[@Peace4MEarth]

Hey Chef Tom! You are doing a fantastic job and I'm honoured to subscribe to your channel, love from Sweden

[@allthingsbbq]

Thanks. I appreciate that. -Tom

[@Johneekay]

I am at a loss for words !! Fantastic !!

[@alexcharles7033]

Good work

[@MELOKILAA23]

For the first time I see a good recipe,on a chicken sandwich 🥪 🐔🍗, 👏🏼👏🏼👏🏼👏🏼👍🏼👍🏼👍🏼👍🏼👍🏼.

[@Chadzilla333]

I'd like to request Chef Tom make some festival style smoked turkey legs!

[@tperiodjackson]

Chadzilla333 noted! Thanks!

[@Tump2010]

try a tiny bit of oil on both sides of your chicken before pounding, it will go smoother and not tear

[@ryanrayburn1492]

Man those look great. Thanks again for another recipe. Keep up the good work

[@Forevertrue]

Sorry I missed the original. Great change from the regular friends over for steak. The cheese is similar to Kentucky Beer cheese. Its out there on the web too been around for decades. A great taste from Kentucky. I like this a lot. You can still serve the usual comfort sides which every one likes, like Potato salad an cole slaw.

[@Will_Bird]

More Chicken Videos!! Thanks!

[@bOOmbOOmProd]

Out of the park...

[@Mopsink]

For an international BBq idea maybe Russian shashlik (meat skewers)? Made with Lamb or Pork?

[@mattc7311]

Great recipe chef! Live tuesdays, keep em comin!

[@bobbyrob2008]

Thanks so much ChefTom for the amazing recipes and great content, wife and I love what you do my man...Thank You Brother!!! 👍👊

[@mentalatrophygaming]

Awesome, picking up how to make some super simple pubcheese - new skill is always welcome!

[@ivse9696]

The next mouthwatering Sandwich, and this pub cheese is looking amazing. Much nice recipes to copy 👍👍👍

[@Rudderify]

Wow, amazing sammiches Chef Tom!

[@anton48103]

I'm going to be using your brisket video for tomorrow's dinner, but today I'm grilling this sandwich! It looks too good. Thanks for this vid. 🔥

[@gmcummings]

Chef Tom, have you ever done any videos using WESTERN or COUNTRY CUT PORK RIBS? If not, please post one!

[@Kevin_747]

Dam those look delicious. I'm sure you had no problem finding volunteers.

[@pedroruizgutierrez68]

That sandwich looks crazy! Im doing it tomorrow 👍hugs from Barcelona/Catalonia

[@abeburrell7954]

Oh that looks amazing! Can’t wait to make all of this!

[@jdstencel6203]

The term decedent comes to mind with this one. Well done

[@morton6485]

I’m not a big chicken sammich guy but I’ll be making this one for sure. I’d like to see y’all make smoked Scotch Eggs!

[@doublecheeseburger1712]

Dude....did you drink all the beer....didn't look like half left....😁😁🤣🤣 great video/ recipe!!

[@TheRydog61]

Chef Tom rocks

[@jsimo1431]

what exactly does pub cheese grilled mean? is your grill made out of pub cheese?

[@MrFabianPeq]

Can you show us how to make the pretzel buns?

[@mtyl27]

I love your videos, however I would like to have links to the products you use in your videos. Any chance at placing some affiliate links so we can support the companies whose products you use? Thanks!

[@johnchadwell2675]

Which grill is this ? Haven't found it on your site.

[@greavous93]

I picked up an extra silmat and cut it in half and use them when pounding mean with my HFT deadblow hammer that lives in the drawer. Texas Style ya know!

[@greavous93]

That looks fantastic! When are you going to move to Texas?

[@andrewgarcia1778]

What knife is that that you’re using?

[@allthingsbbq]

Hello Andrew, that is the Shun 6" Classic boning knife - www.atbbq.com/accessories/cutlery/knives/boning-knives/shun-classic-6-inch-boning-fillet-knife.html. Thanks for watching.

[@andrewgarcia1778]

allthingsbbq sorry I was asking about the square shaped knife

[@MarkWestover]

@@andrewgarcia1778 I think it's this one - www.atbbq.com/sale/accessories/cutlery/shun-kanzo-6-5-hollow-ground-nakiri.html

[@ahuete71]

Random Question!! What size is that Boos Bros cutting board and which wood type is it???

[@bluebob81]

The pub in our village first opened in 1660. The food in there isn't as good as this.

[@mattthemechanic7386]

I'm gonna be a hero when I make this!!

[@TMac0925]

How do you clean your board after the raw chicken? Thanks for another great video.

[@Michaeltucker999]

I GET SUPER STOKED ABOUT GRILLED CHICKEN SANDWICHES.. WHO DOESNT....

[@bucketlist2016]

Does that pub cheese store well in the fridge?

[@allthingsbbq]

It'll keep for a week or even a little longer, just like any other fresh food. -Tom

[@AdamS-nv5oo]

Have you done pork tenderloin Sammie? Usually fried, but I'd be interested in grill take

[@allthingsbbq]

Ahh, the FPT! We haven't! We do have some tenderloin recipes, but no sandwich yet. Thanks for the suggestion!

[@buddah8706]

I make sliders use Hawaiian rolls and I like the mango chipotle coleslaw on top

[@Newt5029]

Chef Tom- For the Pub Cheese, I am alcohol free, is there anything that can be substituted for the beer in the pub cheese that will give you good flavor?

[@allthingsbbq]

Chef Britt here - there are lots of great non-alcoholic beers on the market. I'm not sure where you live, but there's likely an option at your local grocery store. Otherwise, nothing is gonna give you the same flavor experience. You could potentially use a stock or broth in place of the beer, but just make sure it's one that you like the taste of!

[@clegger064]

How about BLT?

[@allthingsbbq]

Good idea! Chef Britt is working on a bacon recipe. That'd be a great follow up! Thanks! -Tom

[@CLSQWUN]

I wish I could have a bite rn 😔

[@alans6767]

If I don't have wing dust what would make a good substitute? Carne Asada 8 second ride?

[@allthingsbbq]

That's not a bad substitute! Let us know how it turns out! -Tom

[@michaelbaumgardner2530]

Godzilla that's a delicious looking sandwich...I almost took a bite out of my tablet...👍👍

[@tperiodjackson]

Michael Baumgardner 😂 thanks!

[@cardwetm]

What sort of knife is that you used for the romaine?

[@allthingsbbq]

That's a Nikiri made by Shun. Great knife! www.atbbq.com/sale/accessories/cutlery/shun-kanzo-6-5-hollow-ground-nakiri.html -Tom

[@manslayerpupil]

1:41 To shreds you say....

[@aallpprr8998]

Ive been searching for a recipe for pretzel buns but can’t find any.. do you have any idea on how they make it?

[@allthingsbbq]

There are a couple of methods. One involves a lye dip to achieve that signature pretzel texture. An alternative is boiling them in baking soda and water before baking. Chef Britt has a great recipe that we'll get on the channel someday. For now, you can check out the "cheater" version over on our blog. Thanks! www.atbbq.com/thesauce/tips-and-techniques-how-to-make-soft-pretzel-rolls/

[@FargoFred]

Lol the smokin hot grill was very mildy warm lol

[@crizz6397]

What can I substitute for the maple mustard since I didn't put that in my last order. I knew I should have waited for this recipe. Can i use canola oil for the neutral oil?

[@allthingsbbq]

A dijon with a little maple syrup would work. Yes you can. Thanks for watching! -Tom

[@mikeb9984]

Hey Chef Tom, should I buy wustof or shun?

[@allthingsbbq]

We've got you covered! Plenty of options over at atbbq.com -Tom www.atbbq.com/accessories/cutlery.html

[@ptcclatlptcclatl1683]

You could have stopped at just the roasted garlic and bacon aioli. The chicken was a nice addition.

[@hsilva3213]

Tom!!! I need u to get me a good deal on The new Komado Joe 3! 🔥🔥🔥

[@allthingsbbq]

Check this out - www.atbbq.com/grills-and-smokers/ceramic/kamado-joe-classic-iii-ceramic-grill-with-cart.html. Let us know if you have any other questions about the KJ Classic III. Thanks for watching.

[@alexeoneseven4684]

Buy a Primo instead 😉

[@dozer5000]

I’d love to see something on smoked chicken breasts or thighs preferably without using bacon. My wife can’t eat beef or pork and I am always looking for ways to be creative with chicken on the smoker for her.

[@allthingsbbq]

We've got a recipe video covering JUST THAT coming out tomorrow! Here are a couple more you can check out in the mean time: www.atbbq.com/thesauce/videos-smoke-roasted-bbq-chicken-quarters-bourbon-bbq-sauce-grilled-apple-slaw/ www.atbbq.com/thesauce/smoke-roasted-chicken-with-alabama-white-sauce/ Thanks, Tom

[@carlbailey1301]

I want to press it and and make it a Cuban!

[@nickdimond6973]

If you can't get wing dust, what do you suggest for a substitute?

[@anthonytroupe4923]

Probably some cayenne pepper. He used it for heat in the pub cheese so maybe just making it spicier would be a close home substitute.

[@shelbyaaron6]

That is a SAMICH!👍🏽

[@530eman]

You needa lisc. to build a sandwich like that...?

[@mindseye4914]

GOD DAAAAYUMMMMMM!!!!! I wanna punch a wall. I need this chicken sandwich RIGHT NOW!!

[@robmetzger9955]

I would like to know how you made them Pretzel Buns!

[@allthingsbbq]

I opened a package and toasted them up! Haha. Seriously, though, Chef Britt has been working on a great soft pretzel recipe. I'm sure we'll have something for you in the future. -Tom

[@gmcummings]

Mmmm!

[@domingosalafrenza4761]

Let's get to cooking

[@nebraskaryan9308]

Bacon would be good with that but bacon is good with everything

[@StarrGod696]

Kidding me right? Lol

[@yekcid674]

Mmmmmm. . . . . . . . . That's all i got for ya.

[@ikot111]

PUBG Grilled Chicken Sandwich xD

[@mrsmith5320]

Your cutting board is upside down...great video though 👍👍

[@otas9398]

hate my napoleon grill - would prefer my 25 year old weber back - lol

[@chemseddinemokhtari9151]

im muslim from algeria on afreca and i can use beer and i like do your recipe on my country for my family can you help

[@allthingsbbq]

It won't quite be the same, but you could work some cream cheese in there for the creaminess. Mustard, worcestershire and a little water would work, as well. Thanks, -Tom

[@jimdoyle8983]

You’re my favorite

[@MeanLaQueefa]

Tom I skip videos that aren’t yours

[@MrVaPower]

Cook the cheapest possible shit you can!

[@klefdnb]

Looks delicious. Sadly the grill wasn't hot enough... No Maillard reaction on that chicken breast.

[@DeathunterX]

''a little bit of color and a small amount of time''

[@HitovMoustache]

Looks really dry

[@mitsvahboy]

Following your creations is the best way of clogging ones arteries. You probably don’t even know how meat actually taste like? Try for once without suffocating it with your processed rubs and bs-sauces And for everyone’s sake.. stop calling yourself a chef.