Hey Chef Tom. What can I use in place of that marinade that is more easily accessible? Also if I cannot find the Cattlemans rub, would you recommend Bovine Bold instead? I was able to find that along with one called Dizzy Pig BBQ Cow Lick Steak Rub which sounds like it could work. Thanks in advance for the help.
I just found you guys channel, and now I'm just binge watching your videos. You guys give great tips, and the food looks delicious. I was wondering if you would do a seafood accompanying video. Like a grilled lobster tail or large shrimp marinated grilled dish. Keep up the great work.
Oh my goodness. Tom, you never cease to amaze. My question is, could you cook the lamb without the initial sear and still get the browning without over cooking the meat?
Looks great, but I can't help but feel you overdo it with too many flavours. A marinade, a rub and a sauce – just too much. In Australia lamb is pretty much a national dish, a bit of garlic, oregano and lemon is plenty. I guess I feel too many flavours and you lose the essence of the meat.
the proper name of the "silverskin" surrounding the bone is Periosteum and the proper name of "silverskin" that surrounds muscles is Fascia or aponeurosis 🙂
Hey, I know you guys promote a lot of different rubs and marinades, but could you show more recipes that make use of home made rubs and marinades? Even a general tutorial on Tom's opinions on what makes a good rub for certain meats and what makes a good marinades would be great. I'll keep buying the premade stuff, but I'd like to start working on my own rub and marinade recipes at the same time.
I’ve enjoyed seeing you cook everything from hamburgers to crowned lamb and everything always turns out perfect. Surely there is a blooper reel somewhere! We’d love to see it if there is!
Hey Chef Tom, is there any chance we could see you personally dry age some meat like steak and then smoke it? Would be amazing to see this! Great video as always
Thanks Chef Tom! Would love to see you do some desserts. Smoked Pecan Pie seems to be one people ask a lot. Personally – I’m a Cherry Crumb fan. Never tried it on either of my smokers though.
Hey Chef Tom, what is the knife you are using to remove the silver skin there? Do you recommend it?
Chef Tom is the King of the grill ?
Picking thyme leaves is probably the worst job to have to do
Great work…
Its not cilantro its coriander cilantro is in spanish
CHICKEN TIKKA …..a indian dish in your touch…PLEASE TOM.
Can I do the same thing with a leg of lamb?
Hey Chef Tom. What can I use in place of that marinade that is more easily accessible? Also if I cannot find the Cattlemans rub, would you recommend Bovine Bold instead? I was able to find that along with one called Dizzy Pig BBQ Cow Lick Steak Rub which sounds like it could work. Thanks in advance for the help.
Looks fantastic!
I just found you guys channel, and now I'm just binge watching your videos. You guys give great tips, and the food looks delicious. I was wondering if you would do a seafood accompanying video. Like a grilled lobster tail or large shrimp marinated grilled dish. Keep up the great work.
Would you make your favorite Potato Salad??? Thank you! Love your videos! ❤️
Oh my goodness. Tom, you never cease to amaze. My question is, could you cook the lamb without the initial sear and still get the browning without over cooking the meat?
When you roast the potatoes in smoker, do they getting the smoke flavor? Or not because of the skin? I've never done potatoes on smoker.
100K subscribers!! woohoo! Can't wait to come see the store in Wichita some time
Dude I've just eaten and you've made me hungry again haha. Those spuds look great as well! (Spuds are slang for potato here in uk)
Amazing show..will do this!
Looks amazing! Great job!
Looks great, but I can't help but feel you overdo it with too many flavours. A marinade, a rub and a sauce – just too much. In Australia lamb is pretty much a national dish, a bit of garlic, oregano and lemon is plenty. I guess I feel too many flavours and you lose the essence of the meat.
great recipe chef tom. i have a question can you cook a whole lamb in pellet smoker or it has to be spit roasted?
hey Tom again great video 🙂 when you go from 400 to 250 on the yoder. how fast can it do that ? and are we gonna see a Cote de Boeuf soon ? 🙂
We finally answered the age old question of "Where's the lamb Saauuce!?"
Great tips, Tom! Thanks for sharing!! ????
BTW, you really ought to write a cookbook.
I'd love to see a smoked, pulled lamb shoulder!
Dude…..
It's nice to see the sides added in. Just gives the videos a little extra. : ] +1
so who gets to eat all this delicious food you make?! and how do I sign up for it?!
the proper name of the "silverskin" surrounding the bone is Periosteum
and the proper name of "silverskin" that surrounds muscles is Fascia or aponeurosis 🙂
Hey, I know you guys promote a lot of different rubs and marinades, but could you show more recipes that make use of home made rubs and marinades? Even a general tutorial on Tom's opinions on what makes a good rub for certain meats and what makes a good marinades would be great. I'll keep buying the premade stuff, but I'd like to start working on my own rub and marinade recipes at the same time.
I’ve enjoyed seeing you cook everything from hamburgers to crowned lamb and everything always turns out perfect. Surely there is a blooper reel somewhere! We’d love to see it if there is!
Again a very nice video and a fantastic recipe
Looks great!
Hey Chef Tom, is there any chance we could see you personally dry age some meat like steak and then smoke it? Would be amazing to see this! Great video as always
Beautiful dish. Thanks for the work y'all put into these dishes.
Something I definitely want to try.
Wow, the results look amazing! Gotta try this recipe, it really looks like a showstopper dish!
Almost 100k. Great recipe!
amazing, simply amazing!!
Always sear the ends!!! Looks good Tom
I dont even eat lamb but I definitely want to try that.
Thanks Chef Tom! Would love to see you do some desserts. Smoked Pecan Pie seems to be one people ask a lot. Personally – I’m a Cherry Crumb fan. Never tried it on either of my smokers though.
Not hating but is it a bit raw on the top? Great video though
hey chef tom! thanks for another great video.
Always leaving the like before even watching because I know you only make good stuff.
keep it up
hi from kazahstan