"It's not pretty, but it is a work of art" should be a t-shirt.

He talks about his grill like it's something out of Fast & Furious 🚗💨

In 1977 I introduced the Pittsburgh Dip sandwich to this area. My tied roasts were between 35 - 80 pounds raw meat, stuffed with 5 - 12 pounds of vegies with a mitopot of onion, the tender stems of celery, carrot, garlic & hot peppers. I never used commercial stocks, always made mine from scratch. Putting 10 oz. of meat on a roll, a huge roast sold out in 30 minutes after it was ready to slice.

Love your sense of humor! And that sandwich looks amazing.

"And if you dice those on a bias like that it makes them taste better." LMAO!

Yessssssss, I have been wanting a french dip video! Thank you, chef!

I have been following your channel for a year now. Really appreciate how you always amp up the recipe with all the rubs and intricate techniques. Great job!

This channel is fast becoming my favourite KZfaq channel. Chef’s recipes are amazing. Can’t wait to try this one. Sooner rather than later hopefully. Keep up the great work sir.

Yesssss!!! A perfect time to make this. Thank you Chef Tom!!!

I can't wait to try this recipe. These sandwiches are already a favorite and your method does make it a work of art!

Beautiful Chef as always. Absolutely love this channel!

Can't wait to try this one!!

Thank you for continuing to put out content

Making this right now! Can’t wait!!!

That is amazing and definitely doing that this weekend except with a tritip.

My God. You simply rock Man ! This is fantastic!

My mouth is watering, that looked so good!

Love that sandwich!!! Great video! Just bought that drip tray for the YS640 too, hope it lives up to my expectations!!!!

those look incredible. Im a huge beef dip fan and I make it all the time. I definitely see some things youre doing that I wanna try with mine though!

Definitely the best BBQ channel around! Learned a ton from you Chef Tom!

Chef, 60 yr old Irishman here from rural Kentucky , family smokes a lot of meats, going to try this & might be better than Phiippe's , outstanding recipe pal

Awsome recipe as usual from youes guys! This video just made me buy the lodge fish pan though lol gotta have that pan fosho

GREAT my wife loves French dip ...haha she said finally a video I want you to try at home lol I try it all though

Next for chef Tom: COVID19 lockdown meals with a twist.

Killer video! I stopped by ATBBQ a week ago and picked up a jar of that Dijon Mustard. Awesome suggestion! 👊

Espectacular! Way to go

My son in law requested this for his birthday meal. Not sure I can wait till June, it looks so good. I better do a test cook.😏😁😉

Ever get the feeling that someone thought “You know dunking Oreos in milk is awesome but is there any way to do so with hot food in a savory fashion?” Well that question was answered. Awesome video.

Nice joB! I just so happen to have an eye of round roast in the freezer...hmm...doing this tomorrow!

Absolutely beautiful job! My mouth is watering and I just finished breakfast! Would probably go great with mushrooms too 😋

5:23 😂 😂 😂

What kind of gloves are those?! They are blister proof! I want them!!

That is again looking mouthwatering and I love your little jokes - always high Level Videos 👍👍👍

Messy sandwiches are the best sandwiches

Chicago style Italian beef!!!

You did it! We love you too!

Chef Tom please start a chain restaurant ASAP that delivers

Awesome video.... That strainer is no joke!!

Great video.

Looks great! Have you ever tried pureeing the veg and adding some into the jus to thicken it just a smidge? Also, curious what the difference wd be if you did fat cap up?

This must happen this Sunday🔥💨

Oh, that looks so good. One question, why not cover the juice when you put it back on the smoker? I would think you would lose a lot to evaporation or is that the idea? Thanks again.

looks super tasty! Just curious what brand of knives you use? They are sharp as hell! I need some. And a sandwich if available

Mnomnomnomnom that looks absolutely delicious. All the ingredients I love. Mmmmmm

Now I'm hungry!

I slice all my veggies on the bias because it does taste better😊

Me: let me run to the store and make this... Store: Nothing here to see!

American Swiss Cheeze ... i can sense a whole nation being offended by that name XD

Would love it if you would set up for shipping to Canada. Looking forward to ordering some sauces, rubs etc. that I haveseen on all these videos.

Looks great, but how strong is the mustard rub?

Hey, Thank you for the videos I'm a huge fan and have been watching them all night! Just out of curiousity... What gloves are you wearing as you are picking up pans and meat like it's nothing? I can see an "under glove" but would you mind telling me as I'd love to get some too!

I want that sandwich. I HAVE to have that sandwich. The closest I can do right now is a bologna sandwich on a hotdog bun and taking a shot of worcestershire.

It ain't pretty but it is a thing of beauty!!! Chef Tom 2020

Once again...😊👍

Top 👍👍👍👍

how about different smoke wood taste test?

Looks awesome im mad your eating it and not me

SO you don't season before you sear the meat? Curious, why not? Thanks man!!

Awesome recipe!! You roasted at 250 degrees, is that the magic temp for good smoke production? Everything I've done so far on my new 640S has been quick cooks in the 350 - 400 range and I've been missing the smokiness. Gonna try a smoke tube but that just introduces more stuff to take care of - much rather just get the smokiness from the grill. Help please!!!!!

Is it always cold where you tape?

Next time try cutting the onions on a bias too. They for sure taste better that way.

What slicer do you use?

LOL! You know that's got to be tasty.

Lodge no longer is making the fish pans. I have asked many times but they say they probably won't make a comeback 😢

Veggies taste better cut on bias :-) Can you share what gloves you always wear? Looks like cotton inner with latex outer?

Great recipe. Could be a candidate for a Memorial Day bbq--assuming Covid is gone by then!

Chef Tom. Hi from the UK. Now then, I like your videos, no, I really like your videos ( I’m near lay through watching all of them, well lots and lots anyway) and I REALLY REALLY do like them....BUT..... this is more of a request or suggestion rather than a criticism. Now this may be a UK thing but I would really like you, ATBBQ to do a little more of using raw ingredients, herbs, spices etc. as opposed to always using proprietary branded mixes and rubs. In my opinion it would be a little more ‘chef y’. Plus not everyone can get or wants to use bottled rubs. I hope I don’t offend but I love to make meals completely from scratch as I’m sure many other folks do. Otherwise Tom, please keep doing what you do. The food always looks delicious and your delivery is spot on. Well done and Thank You from lockdown England.:). Keep well y’all ( whatever that means :)

Do y’all have a smoker tutorial Trying to learn so I can make some baby back ribs

#sojuicy

can't imagine anyone's around to answer but I thought searing meat inhibited the smoke getting in? idk just asking

I only wish I could give you two thumbs up....

I like what u are doing

Man, those look absolutely delicious! I'm definitely adding this to my list of cooks to do!! A quick question: is there a particular reason you went with Yoder grills (if sponsored which I assume is the case the I completely get that)? I know they are good but curious on thoughts between them and Rec-Tec or Camp Chef. I'm wanting to get a pellet smoker sometime if I can coax the wife into it ( I already have a PBC and a BSK).

I think your were just trying to show off those knife skills Chef. 😂

That just made me VERY HUNGRY

French Dip? Le Duh!

While Turkish Doner is around, none of these is necessary.

A.B.F.T.T. Also N.B.F.T.C.

good luck finding that bread LOL.. Looks awesome though Chef Tom!!

🔥♨️🔥🌟🥪🌟🔥♨️🔥

Chef Tom, how about Al pastor tacos? Maybe a homemade pineapple salsa?

How about grilled lobster tails or king crab meat?

How about Baltimore pit beef

Make Baltic Pitt beef

I’d love to see you cook some venison.

Can you explain which kind of cut this is? I guess you have multinational viewers and not everybody knows the American cuts.

Yeah I'll take a plane ride anytime to eat your food lol

Awe JEW

As always, now I'm HUNGRY!

Chef Tom, Wheres's the horseradish?😀

Chef, how do you keep your beard so crispy ??

I just jizzed mah pants

I’m glad it’s Chef Tom and not the other one. She’s not very good

Needs a little horsradish!

You are very pleasant to listen too. Some of the guys are very abrasive and you are not. Thank you

Everything but the mustard. Can’t stand that crap. Looks delicious though. A cheesesteak sounds good right now too!

Can you Plz use another grill sometimes???

You had me until you put cheese on a French dip. Having said that, I'm the idiot that puts ketchup on scrambled eggs, so there is that LOL

You should never cut through the entire loaf! Cut the bread like a taco then it holds together and then you dip.

That meat does not have good color when you took it out of package