Buttermilk Barbecue Smoked Chicken
Chef Tom’s Buttermilk Brined Smoked Chicken starts with a buttermilk soak, then gets an old school smoke on the Yoder Smokers Loaded Wichita Offset Smoker.
Full recipe: https://www.atbbq.com/thesauce/buttermilk-barbecue-smoked-chicken/
source
Would like to see how this works out with turkey
Try smoked deviled eggs
Chef Tom love your cooks! Would like to see you smoke a mammoth beef shoulder clod
I'd like to see Chef Tom make some smoked scotch eggs!
Gumbo…..with a bbq twist of course!
Soooo imma be honest do you ever have a stand at Memphis in May?
Salt in the brine and rub? Not too salty?
Chef Tom you’re awesome!! What brand are those shears?!
Great video. Too many people sleep on chicken. I love smoking the bird. You just took it to another level. Props
Ever try Cornell Chicken? Love the content you create here. Keep it up and stay safe.
What gloves are you using, Tom? I'm seeing you work the coals with your hands, I'd love a pair of gloves like that!
Ya! I really dig the offset! More of that, I love the fire.
Love your channel and THANK YOU for using a pure fire smoker – the offset. But, you might consider a reverse flow “Lang Smoker” and do more of your magic with just wood. Love the recipes, products, and your channel. Thank you!!
Yes!!! So many "cooks" wanna know "how long"? Cook to color, and tenderness. Look at you meat. Does it look rendered? Obviously make sure the internal temps are safe to eat but look and feel go a long way.
I always come here to get inspired for my next grilling adventure. I have read that people smoke low and slow cold foods, like ice cream. It would be interesting to see if this is possible to get good results!
thanks again for the video, Can one of your cooks be on a Propane Grill?
Smoked pork carnitas!
Tom, I always wonder what you do with the delicious looking meats after the videos. If you need someone to finish off that chicken, or anything else, I can be that guy.
Guys…. I LOVE it when you do things legit on the stick burner. I know Yoder is a sponsor, and you'd never say a single bad thing about them, but let's be real here….. A pellet grill is an outdoor oven, set it and forget it. Stick burners are SO much more intimate and involved, and in the end, it just turns out the better product. Please….. WAY more cooks on the offsets. Save the outdoor oven for casseroles! ?
Id love to see a Texas style prime rib on the offset. Smoked one a while back on my OK Joe's and it came out amazing but I'd love to see your take on it.
I said this on a past video, but I’d love to see you do another Beef Jerky Video. You did one probably 4 years ago but I’d love to see it covered again. Maybe do 3 or 4 different flavors.
Tom, I would like to see your take on BuckBoard Bacon made out of a Boston Butt. Keep up the good work.
Disneyland turkey legs please.
And I got hungry .. thx 😉
Great video. I would def like to see more videos involving offset cookers / Kamado's, etc. The YS640s is an amazing piece but I'd like to see what other cookers can do.
Love the off set, that's what I use the way smoking should be, thanks.
Please adopt me
Chef Tom. What is the container you put your chicken in for overnight brine
What kind of brine bucket is that? I'd like one.
Beer can Turkey in the Offset Smoker for Thanksgiving.
Cinco De Mayo tacos 4 ways Asada(beef), Carnitas(pork), Pollo(chicken), Pescado(fish).
See if you can smoke berries (blueberries, raspberries, strawberries, etc.) To make a colorful "Smokin' 4th of July" mixed drink.
Everyone does Baby Back (pork) ribs so how about a beef rack
Yes please let’s see a whole pig cooked on the Yoder YS640s
I would love to see your take on chicken that is both smoked and deep fried. I have developed my own recipe and think I have almost perfected it but there are few recipes out there. Cheers, keep up the good work!
Haven't seen you do smoked duck
What kinda wood were you using?
Smoke a beef tongue?
Thank you chef. My chicken skin is always rubbery and I definitely will give this a shot.
Competition baby backs on the offset
Great video. I would love to see an italian style sunday sauce with the meats grilled/smoked on the kamado joe.
Whole animal. I saw a variation on whole pig from the phillipines called lechon which is done with a suckling pig so that might fit better in the offset.
Great video, Chef Tom! I would love to see a Texas-style brisket on the offset. I've seen the past videos of brisket, but I feel like it just turns out so differently on an offset vs pellet.
Man atbbq, you suck at cooking and Sam the cooking guy are helping me navigate these crazy times. On a side note I really appreciate your passion for cooking. Keep up the great content. Do you guys do tours of your shop? We live real close to you.
I would love to see beef belly burnt ends… that’s right beef belly
I've requested this before and I never tried it myself but do you think smoked pickles would be possible? Smoke the cucumbers first then put them in the brine?
Beef ribs !
Hi Chef How about Scotch Eggs on the Smoker with a killer dipping sauce and house made sausage ..thanks Chef Mike
Fanfreakingtastic <—- Yes, that's a word. ? Great job on that chicken. I love the sound of that fruit sauce. ?
How about some beef belly on that offset smoker? Would love to see some of that and get some inspirationto try it at home in one of my offset smokers…