Salisbury steak using fresh ground meat and gravy. Alot of people have been buying alot of ground meat during this Rona quarantine so ground meat recipes will help.

Tom, that chicken looks amazing! I would love to see a collab BBQ with you and Malcom Reed of How to BBQ Right. You guys along side Heath Riles are the top 3 in BBQ as far as I'm concerned!!!!

Chef, I love it when you use the offset. Please please utilize that beast more often. We all know it produces the best smoke flavor in meats. Charcoal and wood don't even compare to a pellet smoker. Yes, its a lot more work and requires a lot of attention but you can't argue with the end results. Thanks!!!!

The videoquality made me watch this fully and it was worth it

Thanks a lot Chef Tom, the mandatory confinement at home is a lot easier with all your delicious recipes ... :) :) :)

I do a jerk and buttermilk brine on my smoked chicken. I also make sure to recoat with jerk before putting them on the grill. Comes out amazing.

Thank you for stating that the time is going to be diffrent for each cooker. That's a big thing people don't realize when they start out, and can be very helpful to cooking in general, but defiantly with low and slow cooks. Hope you're having a good one!

Great video. Too many people sleep on chicken. I love smoking the bird. You just took it to another level. Props

As always, incredible. I'll definitely have to try that

@ChefTom I used this Buttermilk Brined on a Turkey Breast. I Brinded it over night with the buttermilk and spices. I patted the breast dry then added my dry seasonings (Yard Bird, Chicken Scratch, Jalapeno Garlic Pepper) and I sprayed it using peach juice. I used a competition blend of pellets (Hickory, Apple, Maple). By far this was the best turkey breast that I have ever smoked! Thanks!!! I can't wait to try more recipes!

You gave away my secret! I always buttermilk brine my poultry, especially Thanksgiving turkey. It turns out amazing.

Love seeing the offset used. Would love to see more recipes on making BBQ sauce, maybe something close to the one used today.

Thanks Chef Tom and the crew! If you ever have the time I would love to see on the offset a rib tips video. Thanks!

That knife is satisfyingly sharp

We love you Chef Tom. Great video, as always. I'd love to see your take on boneless, skinless turkey breast. We have it at BBQ joints, but I'm curious to see how you'd tackle that.

Wold love to see something on a bullet smoker. The wife just bought me one and would love some ideas.

Love when you cook on the offset! More offset!!!!!!

I'm making this for tomorrow. Can't wait. Great video

I'll love to see you do smoked fish dip/spread. We use King mackerel here in the Tampa Bay area but would love to see your take on it.

Chef Tom always cooking up a storm. Some of my favourite BBQ vids on KZfaq from you guys. Keep it up 🤙🏻

Another solid video. Thanks! Would love to see a chicken cook done in multiple ways. All chicken thighs, same seasoning, same sauce and then the changes start. Inject one, standard brine one, fancy standard brine, buttermilk brine, no brine wet thigh (just paper towel dried) and an air dried thigh (dry with paper towel and let sit in the refrigerator for a couple of hours to get super dry). I’m curious about the science of all the different styles. I think it would also be interesting to see how they cook, look, feel and taste. I’d love to see what you think is your favorite. Maybe even put up a poll before to let people interact with you with what they think will be your favorite. I don’t know Tom, just an idea. Maybe a few of the crew can try and give their opinion too.

Made this tonight. Turned out excellent. The buttermilk adds a really good flavor to the chicken. Definitely a keeper. Thanks

Everytime a great pleasure to see what nice recipes Chef Tom have made 👍👍👍

I have a Weber kettle grill. I would love to see some cooks on one of them .

Smoke a whole salmon on that beautiful Yoder Loaded Wichita! Its okay to put that pellet smoker away for a while. What ever you decide, Keep em' coming Chef. I love your work and you are essential.

Fanfreakingtastic

Will definitely be doing this. Thx for a different spin on a household favorite...👍😊

Like a surgeon on that chicken. Amazing video

Well played Chef, well played.

Keep up the great work, Tom and crew! Would love to see more shows featuring offset smoker. Some basics would be good like fire management and working the vents. Maintaining temperature over a long cook. Competition brisket in offset smoker? Just some suggestions. Thanks again for all you do!

Excellent video got my best girl coming over this is the recipe

Another fine cook. I need to work on getting crispy skin. Thanx Tom😎👍

Channelling Chef Brit perfectly. All the way to the apron

Nice smoked chicken twist with the buttermilk! Thanks. I’m on board. Gotta try it now.

Awesome just awesome love my offset but never thought about buttermilk thanks so much

Chef Tom, another great recipe and demonstration. Thanks for all the great info!

Great chicken. Will be on the menu this weekend! Thanks. Bye the way: I have a great cheese hamburger recipe: You need +/- 250 grams of minced beef per burger (with at least 23% fat), mix it with some salt (just salt) and with a mix of grated cheese (gruyere, emmentaler, provolone and cheddar (equal parts)). Per burger +/- 75-100grams (⅓) of the mixture of cheese. Cook it in the BBQ medium-rare and just before serving some additional cheese to melt on top. Try it!

Excellent stuff, everyone smokes brisket good to see something different cheers

Thanks for the great recipe and great video... made this tonight on my pit boss vertical smoker with their competition blend of pellets... I only used 1/4 cup of hot sauce to test heat so the kids could enjoy it. I also used a different rub and sauce... turned out amazing! Will definitely be making this again!

One of the BEST

Looks amazing! One of my favorite ways to do chicken is a combination of both. Smoke it long enough to get the flavor. Then finish it in the fryer. Smoked Fried chicken is amazing. I’ll definitely try out this buttermilk brine next time.

Thank you Chef, this one has become a real favourite for us, I've made it a few times and its a winner! Thanks for your great videos and super clear instructions & tips, its helped me learn a lot!

Great video, presented very well

Would love to see some basic bbq techniques. i.e. how to treat your grill, keep heat consistent and going for longer times, basic functions on all grills.

Love the off set, that's what I use the way smoking should be, thanks.

Stuff like this make me wish either myself or anyone in my family owned a smoker. Darn that looks awesome.

That looks really good! I have not tried the buttermilk thing before but this makes me want to give it a go.

loved this cant wait to try it out on my new first smoker

Ya! I really dig the offset! More of that, I love the fire.

I am going to have to try this. That looks incredible. Love your videos.

Thank you chef. My chicken skin is always rubbery and I definitely will give this a shot.

I would love to see different uses of coffee rubs

Another awesome cook, chef!!! Gonna have to try this one as soon as I can get some chicken, thanks!

That chicken looked mouth watering!!! I bbq quite often down here in south Texas and I have yet to do a buttermilk bbq smoke chicken... I’m definitely gonna try that recipe in the next few days and see what my family thinks about it...

Gotta love bbq chicken

I would love to see the ATBBQ take on a peking duck, a cornish hen or pheasant cook and something incorporating a rotisserie!

I like seeing cooks on the offset. I'd like to see a turkey or ribs (beef or pork) on it!

Great cook! I don't have an offset but will give this a crack on my 640. 👍😎👍

I’m sure most of you might know this, but I just got tired of smoking chicken quarters or pieces and not being able to get the skin right. I tried the tricks, scraping the backside of the skin to get all that cruddy fat off the skin, smoking temp and finish hot to just burn the skin or still not render the fat correctly. Now, I admit, it probably me, but I found the real trick and it starts when you’re shopping for your chicken. DO NOT use market (foster farms for example) chicken. I now use chicken from a farmers market supplier. We get our eggs from him and he always sold chicken, but we never tried it. It is the size of real chicken, not over fed tons of grain and corn so they fatten up super quick. These chickens eat a normal non gmo feed and are walking around eating bugs and grass every day. I didn’t change anything else and smoked these beauties. Pull skin back, hour simple brine, pat dry, air dry for one hour, shot of oil cooking spray, Heath Riles garlic, jalapeño, salt and pepper base rub under and on the skin, Texas Grand Champion rub (the absolute best rub I have ever tasted), Heath Riles peacan rub for color and a little depth of flavor. Smoke at 250-275 with hickory and cherry wood chunks over kingsford comp charcoal. About an hour and it’s the best smoked chicken I’ve ever made. But the key is getting the right chickens. It’s the first thing you have to do to start cooking and it is the absolute most important.

Another👍 what temp did you get pit up to after first hour thanks for your answer in advance Chef Tom

I'd love to see you make your own rubs & sauces for these recipes. Something the common man can go get at the store & put together TODAY. Less of the exotic, hard to find, expensive, rubs & sauces that are going to take a week or two to get.

You seriously PISS me Off TOMMY...I never EVER can get past your VIDEO's...and then I HAVE to make whatever you've done..Damn it...and now I am a chubster...Thanks a lot dude... hahahaha ...all kidding aside..Love the vids. I understand how to BBQ so much better now..

Definitely want to see more on the offset. How about do the best wrap vs no wrap ribs on the offset .

Chef Tom love your cooks! Would like to see you smoke a mammoth beef shoulder clod

Hi Tom great recipe as always!!!!!!!!! That one is definitely on my to cook list!!!!! Could do a recipe for Texas Hash? I keep seeing it here and there and it look amazing

Used this recipe for boneless skinless chicken breasts. Was awesome!

awesome love some smoked wings, thanks

Did this yesterday on the Ys480 loved how it came out. But had issue where would have like the skin more crispy. the last 40 mins of the cook kicked the temp up to 300 and pulled off 165.

Can you smoke some chuck roasts?? Sometimes brisket is too much food for my small family of 3, and chuck roast is perfect to feed the family, and get my bbq fix! Love all you videos!! Keep'em comin!

Looks absolutely amazing

I'm inspired by you. GREAT VIDEO.

That is a nice looking piece of chicken!

It looks great, it ’s even better if you have subtitles.

Looks amazing! I'm gunna try it on my pellet grill this week! Thanks for the content!

Ever try Cornell Chicken? Love the content you create here. Keep it up and stay safe.

Nice...👍...chicken looked good Im onna try it...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.

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

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!!

That chicken looked amazing! Really good job. I agree with you on the Gospel and The Holy Gospel is my go to on chicken....Just got a shipment of The Shed BBQ sauces and their regular BBQ sauce is killer on chicken.

thanks again for the video, Can one of your cooks be on a Propane Grill?

Excellent video

That looks phenomenal

That bucket I like it outstanding where you get something like that acts

Good stuff Tom! I'd love to see you make some Adouille sausage and smoke it! Thanks man!

Thanks for this video. I have a Traeger Ironwood, looking forward to giving this a crack.

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!

Hey Chef Tom, can you do a brisket on the offset smoker? I've seen your brisket on the pellet grill how about the stick burner!!! Love the recipes.

I loved this viseo

Shawarma. I always like when you use Yoder flat top too

How to smoke during this time. It's hard to get things right now but a simple freezer smoke would be great.

Great video thanks!

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!

If you flip the leg and thigh quarter over you should see a thin line of fat near what will be the the top of the drum. Cut just a hair to the drum side of the fat line (following the angle of the fat line) and you will go straight through the leg and thigh joint. Easy, no bending and popping the bone out.

Great video. I would love to see an italian style sunday sauce with the meats grilled/smoked on the kamado joe.

Im thinking you need to cook some pork ribs, then somehow, without eating them, pull the meat from the bones and use the rib meat as a filling for some enchiladas. Maybe add some grilled onions and some of that mexican cheese that resists melting into a liquid along with a slice of avocado inside too. And top it with a nice white sauce, please. Ive tried this but didnt get past the dont eat all the ribs part.

Hi Tom, I love your videos. I've watched quire a few; however, I've not seen any for goat. I cook whole goat twice a year on my offset. They turn out great but would like to see how you would do it. I live in Texas so I do a fusion of North African and Mexican flavors. Thanks!!!

Chef Tom, great job on the chicken. I'd love to see a chuck roast on a Kamodo Joe. I've got a bunch of roasts and pot roast in the slow cooker is getting old!

I'm a huge fan of bacon weaves. Let's see bacon and sausage roll-up!

Gorgeous chicken! Now I've got to brave the pandemic to secure some buttermilk. An idea for more videos: I've got 1/4 cow in my freezer with lots of big roasts. I can only eat so much pot roast, so what's a creative way I can use some of these slow cooker cuts in my offset smoker?