Chateaubriand & Bacon Wrapped Green Beans
Chateaubriand & Bacon Wrapped Green Beans are the perfect Valentine’s Day dinner for two. Chef Tom fires up the Yoder Smokers Pellet Grill and walks you through the process, step by step.
Shop @ ATBBQ: https://www.atbbq.com/
Full recipe: https://www.atbbq.com/thesauce/chateaubriand-bapped-green-beans/
Featured products:
Yoder Smokers YS640 Pellet Grill – https://www.atbbq.com/yoder-smokers-ys640-pellet-grill-standard-cart.html
Wusthof Classic 6″ Curved Boning Knife – https://www.atbbq.com/wusthof-classic-6-inch-curved-boning-knife.html
Cornhusker Kitchen Duck Fat Cooking Spray – https://www.atbbq.com/cornhusker-kitchen-duck-fat-cooking-spray.html
Noble Saltworks Pecan Smoked Flaked Finishing Salt – https://www.atbbq.com/noble-saltworks-pecan-smoked-flaked-finishing-salt.html
CrushGrind Kala Spice Grinder, Black – https://www.atbbq.com/crushgrind-kala-spice-grinder-black.html
Smoke on Wheels BBQ Marinade – https://www.atbbq.com/smoke-on-wheels-barbecue-marinade.html
Cattleman’s Grill California Tri-Tip Seasoning – https://www.atbbq.com/catalog/product/view/id/2531/
Lodge 12″ Cast Iron Skillet – https://www.atbbq.com/lodge-logic-12-inch-cast-iron-skillet.html
Lodge 12″ Cast Iron Skillet Lid – https://www.atbbq.com/lodge-logic-12-inch-cast-iron-skiller-lid.html
Yoder Smokers Heat Diffuser with Access Door – https://www.atbbq.com/yoder-smokers-heat-diffuser-access-door.html
Wusthof Classic Two Piece Carving Set – https://www.atbbq.com/wusthof-two-piece-carving-set.html
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See that Killer Hogs hot sauce! Malcolm Reed, what up!!
How do you fend off the crowds of people walking by and smelling all this great food?
Can you not make beef broth with the trimmings that is being thrown away? I'm very interested in this process and using every part of the animal as our ancestors had to.
Love love love love love! I could literally eat it off the screen
As chef John would say "you're gonna get loooots of…. compliments" ?
Wow, what I said was really lame. I deleted it because I have no idea where that came from. I apologize for that.
You are a magician ?
That knife is sharper than my looks.
I love your videos man!
This was a huge hit with my wife and 7 year old daughter. Thank you for the idea and awesome recipe.
What? No love for that Killer Hog’s Hot Sauce?
Thanks Wingman Tom!
accepted the challenge and turned out wonderful! i did price untrimmed and sprouts was at 15.99. could of used some longer beans but at the end of the night its not the length, but how you wiggle them. looking forward to next year's suggestion with my baby.
Everything Chef Tom makes looks fantastic…. ?
i literally laughed out loud when he said " seasoning this simply today with duck fat spray" get the fuck outa here
The tail of the tenderloin makes stir fry!!
Chef Tom….I'd love to see your recipe of a Clam Chowder.
For the "tail" of the filet, you could try treating it as I treat venison tenderloins (which are a LOT smaller than beef). Split it lengthwise (with the grain) for the initial steaks. When you eat it, make a cut widthwise (across the grain) and then back lengthwise again if necessary to make bite-size pieces. The end result is the same (a fairly short-grained chunk of meat), but the initial steak has enough overall mass not to be destroyed during the cooking process.
A perfect meal for my favorite holiday, love your channel, love work, love how you give us tips.
Magnificent. The only addition I would make is to add a little horseradish to that compound butter, because I like that shizzle.
Beautiful Dish Chef. ????
Hi chef, hi colleague)
The meat is overcooked around the edges. It needs more rest time to equalize the temperature.
But ….anyway – GOOD JOB! ;))
Chef Tom. You knocked this one way outa the park. Thank you for your knowledge in food preparation as well as being a pit master. Cheers.
Not just barbecue legends are made, barbecue sons and daughters are made with this meal. Amazing looking meal, Chef Tom and ATBBQ team!
For the past year or so, I’ve been trying to perfect my own bbq, getting ideas from online. Your videos keep popping up. I use some of yours, and some others, to create my own. I need to drop the other BS, and focus on what you do! You Rock Man! I wish I could spend a day or two with you, being your apprentice!!!! Keep on keepin brother! Thanks for everything!
Hey maybe don’t use a bunch of rubs and salts you have to buy from your website for every single recipe.
I don't know what it is about cuts of beef like that that makes me want to eat it raw.
i love the sound of this already..
That silver skin removal is impressive