Chipotle Flank Steak on the Yoder Smokers YS640
Chef Tom is back and he’s bringing you his Food Network Magazine published recipe, Chipotle Flank Steak with Chef Eric’s Blue Smoked Slaw! Tom & Eric debuted this recipe at the Food Network & Cooking Channel’s South Beach Wine & Food Festival in February of 2018, and now we’re bringing it to you!
Full recipe: http://thesauce.atbbq.com/chipotle-flank-steak-blue-smoked-slaw/
Featured Products:
Yoder Smokers YS640 Pellet Grill – https://www.atbbq.com/yoder-smokers-ys640-pellet-grill-standard-cart.html
GrillGrate Panels for the YS640/YS480 – https://www.atbbq.com/yoder-smokers-ys640-pellet-grill-standard-cart.html
Sweetwater Spice Ancho Chipotle Brisket Bath Brine Concentrate – https://www.atbbq.com/sweetwater-spice-ancho-chipotle-brisket-bath-brine-concentrate.html
Cattleman’s Grill Smoky Chipotle Coffee Steak Rub – https://www.atbbq.com/cattlemans-grill-smoky-chipotle-coffee-steak-rub-seasoning.html
Firebug Grilling Sauce Mild BBQ Sauce – https://www.atbbq.com/firebug-grilling-sauce-mild-bbq-sauce.html
R Butts R Smokin’ Ozark Heat BBQ Rub – https://www.atbbq.com/r-butts-r-smokin-ozark-heat-competition-bbq-rub.html
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Could you cook the cabbage in an oven?
If so what temp & length of time?
who makes the best reasonably priced instant thermomenter?
Love the ‘bloopers’ lol
Meal looks great
The Nate dog ref is priceless. Lol I see your chance 3 hat to. Chefswag.
great job
Aww—I wasn’t following y’all then, and I missed the opportunity to grab this issue with the recipes.
I rarely comment on anything… But after watching most of the atbbq videos and then seeing this i got so happily surprised, love the way that bloopers and some humor was shown. More of that!
silverskin is his favorite word!
I could practically taste fhis one through the internet
Hope you brought your epi pen!
Sweden loves you
The human aspect of this video has really made my day.
Fantastic! I can’t wait to make this one ! Thanks Man.
Is it possible to wrap the cabbage and garlic in aluminum foil and bake it? I know the flavor wont be the same, but i'd like to know if that could work as well. Thank you!
I'd like for you to do some lectin-free cooking.
Perfect.
Where can we get that marinating bucket? Need one ASAP!
This looked amazing going to have to try some of that rub
That was a great one, super food, super video and some fun. Can't wait to make it!
Chef T, what was up with the "Meltdown"?
That’s definitely one of your best brother!
Just curious… where does the "Blue" part come in on the slaw? Figured it was blue cheese but didn't see it get added?
Eat steak every day! Love it. Killed it again with this one. Not a fan of cabbage and I feel like I would crush that slaw.
Hear me out "smoked BBQ fries"
Can you guys do a fried egg and ham or egg and bacon breakfast sandwich?
I think I will be taking mine off at 115.. I need mine way more rare
That’s Beautiful Stuff!
Hey chef tom. Can you cook a bbq duck? Not chinese style but texas style!!
lol After watching this episode, you guys should totally make an episode with some of the bloopers you guys ran into while filming each episode.
I purchase a box of XL black Nitrile Gloves. This seems to be the largest size I could find but when I put on a pair of Jersey gloves the gloves are too tight. Where can I get a larger size?
Love these videos!!! Was wondering if you guys would maybe make some videos showcasing some healthier options and maybe showcasing some of your less salty rubs for people trying to watch their sodium intake?