Smoked Mozzarella Sticks Recipe | Chef Tom x All Things Barbecue

[@JeffryK13]

I usually freeze after breading. It allows the browning process when frying but lose less cheese through the oozing process.

[@pedrosolitario6532]

You’re absolutely right about that 👍🏽

[@pandoraeeris7860]

This channel makes it hard to quit smoking! 😁

[@lucascady4992]

Those look great, I make mine with string cheese sticks, I freeze them after the breading for less leakage!! 😮

[@hophead2342]

Those look killer! Love the Chud's hat.

[@allthingsbbq]

😋

[@TheDistur]

That sounds really good. A change from the usual Italian mozzarella stick flavors.

[@ryguyw1]

I’m allergic to milk but I still “like and comment” because this is therapy and I’m a real one 💪🏼.

[@JoslinModels]

Those all looked amazing! I'm lactose intolerant and I deal with the pain because cheese is delicious😅

[@pedrosolitario6532]

Take the Lactaid pills. That’s what I do. It isn’t 100%, however, but it does help a lot.

[@allthingsbbq]

Relatable 😆

[@aarondavis1284]

bro...hell yeah! thanks for the instructions

[@jlathem56]

Would like to see your take on the Monte Cristo sandwich. I have often wondered how smoked meat and or smoked cheese would be with it.

[@markharman9814]

wow that's looks good.

[@RumandCook]

Looks delicious!! 🍻

[@allthingsbbq]

🤤

[@BlackDogBBQ]

Yo Chef Tom! Big shoutout from up here in Canada

[@allthingsbbq]

Hey!!

[@cheriebuss193]

Beautiful ! Good lesson on breading !

[@allthingsbbq]

Glad you learned something from the video!!

[@TMac0925]

Looks great! Gumbo please!

[@markkilborn512]

Nice hat!

[@chrispile3878]

Feed me, Chef Tom!

[@trentlatter1905]

FYI. Cheese contains very minimal lactose. Lactose is a sugar, therefore a carbohydrate, and most cheeses are very low in carbohydrates. The lactose is removed in the cheese making process, the lactose is removed with the whey, leaving the curds behind to make the lovely cheese. Thank you Cheesus!

[@notelling3029]

A tip for those who are lactose intolerant: it's 2024, maybe you should consider living a more tolerant lifestyle

[@allthingsbbq]

Aged cheeses/vegan cheese

[@DonGebhardRealtor]

Nice hat @ChefTom

[@geraldsahd3413]

I bet the smoked cheese is awesome on pizza!

[@allthingsbbq]

Totally.

[@SirGrogg]

Chud's merch plug....... 🤣🤣🤣

[@zieglla]

Do you have any tricks to keeping the pellets lit in the smoke tube? No matter how much fire I get on them they always burn out in a few minutes

[@natersalad889]

Other than make sure pellets are stored in a dry area, and use a torch to light, whether propane or map gas etc, hold torch on the pellets throught the opening at the end for atleast 20-30 seconds, this will guarantee it's lit well, then let burn by it self for about 30 seconds and blow out flame, this process has worked with 100% success over 100 times. I originally tried using just a grill lighter and that was a fail so I started using an actual torch and has worked perfect since

[@zieglla]

@@natersalad889 I'll have to try that, thanks man

[@BluemoonGoldwing07]

@zieglla I had the same issue keeping them smoldering, even after getting them lit well. I found I didn’t have enough airflow. So I found something to wedge the door open ever so slightly. Just enough to allow some airflow.

[@zieglla]

@BluemoonGoldwing07 thanks for the tip

[@matthewcalabria2442]

Thoughts on using mozzarella sticks??