Well I’m a butcher for a grocery store and we have Boston butts on ad this week. So, I know what I’ll be trying!! Always enjoy your videos bud! Your videos are amazing!
@leblanc72757 жыл бұрын
Keep up the good work Tom! Awesome teacher.... I've learned so much from these videos
@amado77604 жыл бұрын
Chef Tom every time I see you cook my mouth is watering. You are awesome man.
@vancesmith47437 жыл бұрын
WOW!!! Can't wait to do this! Hope you guys put your site links in the description box someday, it really would help your subscribers get to the recipe! Thanks!!
@Crazy37088 жыл бұрын
Chef Tom another high quality video with great content! Love that you choose high quality ingredients like Anson Mills. Thanks for sharing once again and look forward to next week!
@allthingsbbq8 жыл бұрын
Thank you! Anson Mills products just make food better... we're working on a dish with their Carolina Gold Rice next. Also, thank you for watching. It means a lot to the whole crew here.
@calenpope97877 жыл бұрын
I wish you would explain WHY you use the different rubs/spices, rather than just the name of the mix you use. Great meat cut!
@thebuildguy4 жыл бұрын
that's the 'rub' with this channel ;)
@emmgeevideo4 жыл бұрын
You have to remember that this channel is part cooking education and part infomercial. ATBBQ sells all the rubs and I'm sure it's better for business to not get into too much detail. Just go to their web site and order what Hefe Tom tells you to use. I hasten to add that a) there's nothing wrong with selling stuff via KZfaq and b) I'm a good customer of ATBBQ. I bought my Yoder YS640S based mostly off of their videos and I've bought gobs of accessories for it. I believe that if a web site teaches you something, you should patronize them. But I also wish they were a little more transparent about the infomercial side of these videos and I think Messr. Tom could do a better job breaking down which ingredients go well with which meats and guide us toward making our own rubs and sauces. You know, teach us to become "Barbecue Legends".
@mironccr3458 жыл бұрын
Wow, pork and grits, what a combination. I'm definitely giving this a try. Nicely done!
@allthingsbbq8 жыл бұрын
Let us know how it turns out!
@jasonb71567 жыл бұрын
another quality video! I stopped in last week and it was great to see the store! I have my first butt on the smoker using the rubs i picked up last week! can't wait to taste the finished product.
@stewdun24268 жыл бұрын
Grits looked great and another added bonus to the bbq video.
@allthingsbbq8 жыл бұрын
Thank you, they really are an amazing product. We love Anson Mills around here.
@ryanwatts7 жыл бұрын
Hey Tom, love the videos I'm a big fan all the way from Australia. I found your channel a few weeks back and I've been blown away. Any chance your could do a video about curing your own bacon? Keep up the great work!
@allthingsbbq7 жыл бұрын
We are doing a bacon photo blog now that you will be able to find at thesauce.atbbq.com soon. We will do a new video on it in the future, but our year is dead full already with holiday recipes. We will however get to it, we promise!
@maryjohnson55168 жыл бұрын
OMG LOVE THIS CHANNEL, LOOKS GREAT !!!
@allthingsbbq8 жыл бұрын
Thank you!
@mkejdo8 жыл бұрын
Nice one, Chef Tom! Looks great!
@allthingsbbq8 жыл бұрын
Thanks for watching!
@PostalBarbecue8 жыл бұрын
oh man that looks good! You guys are crushing it! The colour of that shoulder is perfect.
@allthingsbbq8 жыл бұрын
It was amazing, one of the best recipes we've ever churned out of here. Thanks!
@PostalBarbecue8 жыл бұрын
yeah man. I am going to have to give it a try for sure.
@stevezuffa51358 жыл бұрын
Looks incredible
@Mrbink014 жыл бұрын
Looks fantastic! Disappointed he didn't spoon some of the pork juice over the dish though.
@matthewreeves78206 жыл бұрын
Can you do a brisket burnt end?
@chimpartwork8 жыл бұрын
Yah. This looks fantastic. Great cook Tom!
@allthingsbbq8 жыл бұрын
Thank you for watching!
@bigdre61824 жыл бұрын
I would love to see you cook a chunk roast
@pmfolly17 жыл бұрын
If you like the Anson grits you should try Jimmy red grits from Geechie-boy -mill, heirloom seed! Many of the better Charleston restaurants are using them.
@sfmgolf8 жыл бұрын
Love the videos! Going to try the pork and grits next!
@allthingsbbq8 жыл бұрын
Let us know what you think, thanks!
@garybuster86248 жыл бұрын
looks awesome thanks for the video.
@allthingsbbq8 жыл бұрын
Thank you for watching!
@joeyfalcone39907 жыл бұрын
made it. great combination.
@allthingsbbq7 жыл бұрын
Thanks for letting us know how it went!
@shawnmcdougal56496 жыл бұрын
You cut all the flavor out of that shoulder!
@earthdog19616 жыл бұрын
Affirmative on that ! (Maybe these guys should read up on the 'Paleolithic Diet" or the "Atkins Diet", protein and savory fat RULES !.
@shawnmcdougal56496 жыл бұрын
Amen!
@CentralTexasGrilling8 жыл бұрын
Question, are you injecting the Smoke On Wheels by itslef or did you mix it with something? Water, Apple Juice, etc.
@allthingsbbq8 жыл бұрын
Just pure Smoke on Wheels injection. Thanks for watching!
@MrBigwill778 жыл бұрын
Thanks again. So the next episode should be brought to us by BeardBrand. Lol. Thanks again
@allthingsbbq8 жыл бұрын
Nah, we're just big fans of their stuff and since they keep our beards on point, we figured they deserved a nice shoutout! :) Thank you for watching!
@SuperFatrock7 жыл бұрын
I Love You Man!
@Jones5727 жыл бұрын
Awesome...great job!
@mimimontoya87158 жыл бұрын
I'm new to your channel so I was wondering do you own a restaurant? I'm from Indiana but I would definitely travel just to try your food! Especially these grits✨
@allthingsbbq8 жыл бұрын
We do not own a restaurant, but we do cooking classes in our store. You can check those out at classes.atbbq.com. We've had people drive from Alabama and Montana, plus northern Iowa, St. Louis and all over Texas. Thanks!
@Usbp7208 жыл бұрын
allthingsbbq
@crousvanis8 жыл бұрын
Loved the channel guys, can I ask where you put the dampner on the 640 to get even heat throughout? Do you ever measure the temp with a probe on the top shelf or set it and have faith? I just bought one and would love to hear your thoughts!!!
@allthingsbbq8 жыл бұрын
We pull it all the way out and then push it in about 5 to 6 inches. We have measured the pit before, and it was rock solid within 10º to 15º all over, but really at this point we just set it and let it do it's thing. We pretty much ignore the controller all together. Thanks for watching!
@jasonbean72967 жыл бұрын
real grits. mmm..
@aaronjohnson16157 жыл бұрын
What's the purpose for always using the top shelf of the YS640? Just wondering because I plan getting one soon.
@allthingsbbq7 жыл бұрын
It's easier to film... seriously. It cooks nearly identically on the top, so we don't worry about it.
@dolig31167 жыл бұрын
I love all the videos you guys make! Where did you learn to cook? I would like to take up the craft
@allthingsbbq7 жыл бұрын
Tom studied at the Oregon Culinary Institute, and then went on to cook under Ken Forkish at Ken's Artisan Bakery in Portland, OR. Thanks for watching!
@rsmiff8 жыл бұрын
Great video. I love grits! How do you tell when the grits don't need anymore water? Sight & taste? With my luck I'd turn them to mush.
@allthingsbbq8 жыл бұрын
You're spot on, when you cook the grits you'll let them absorb nearly all of the water and then add a bit more slowly. This way you can control the process. You'll know they're ready once the consistency that you want is reached, meaning yes, both sight and taste. Thanks for watching!
@OtakuBob228 жыл бұрын
If I wanted to do a large batch of grits, would I be able to double/triple the ingredients and use a 5-7 qt dutch oven instead of the skillet, or would it be best to use the skillet and prepare multiple batches?
@allthingsbbq8 жыл бұрын
I have never cooked a batch that large, but I don't see why not. Restaurants do large batches every day, so we at least know it can be done!
@jeremyd52988 жыл бұрын
How about cold smoking cheese for the smoke flavor then use it in bacon wrapped stuffed Jalapeño's?
@allthingsbbq8 жыл бұрын
That sounds great! We'll add it to our list (which is filling up, we have content planned through next summer at this point), but we move stuff around when we really want to do a particular recipe. Thanks!
@deka3608 жыл бұрын
so fire
@allthingsbbq8 жыл бұрын
Thanks!
@yamahawins8 жыл бұрын
that looked great! ill for sure try the grits and butt together!. have you ever made smoked beer cheese?? I'd love to know how to make that stuff..
@allthingsbbq8 жыл бұрын
We'll add it to our list and start researching. Thanks!
@flippskiw.37948 жыл бұрын
Way to less viewers. Deserves way more. Great vid
@allthingsbbq8 жыл бұрын
Thank you!
@ColonelK0rn17 жыл бұрын
I haven't tried grits with my pulled pork, nor have I cooked a whole pork shoulder. Thanks for giving me a new thing to try on the grill. I do have a question, my wife is allergic to apples, and with the Smoke on Wheels injection, you say it contains apple juice. Do you add the juice, or is it an ingredient?
@LangFitness6 жыл бұрын
ColonelK0rn He was using a special marinade that was mixed in already. Vinegar and apple juice etc.
@rickross1997 жыл бұрын
Grits are pretty hard to find up here. I'll have to try the cheesy kind the one's I tried in the south were not good at all for my taste.
@edchun16 жыл бұрын
Rick, I know this may be heresy to Southerners, but polenta and grits are essentially the same thing. Polenta is usually a finer grind.
@CCCFellowship18 жыл бұрын
Great Video...! Question... What was the last item you put on the pork? Was it Cilantro or Parsley...
@allthingsbbq8 жыл бұрын
That was parsley. Thanks for watching!
@scolbert66446 жыл бұрын
Great video...
@maximumminimal51547 жыл бұрын
Hi i love all you're videos, but why do you always use premix rub/injection/sauce. can u please do a video how to make it from scratch? I'm from Germany and can't get those products. Thx
@allthingsbbq7 жыл бұрын
Yeah, we have been asked to use more from scratch products, but one problem we face is that we're paid to use them as we sell them for a living. From time to time we may try and swap them out, but know that you can always substitute another product... it will always come out great if you swap mustard for mustard or barbecue rub for barbecue rub as these products are usually close enough in flavor that it won't make a massive difference. Thanks for watching!
@kenyattaclay76666 жыл бұрын
Depending on where you live in Germany you can find these things sometimes. If you are near any of the larger military bases some of the grocery stores in the area will carry American foods and seasonings. I know I would go sometimes and find things because it was closer than going to the commissary.
@designanddestroy8 жыл бұрын
Are you in Cali? I can't tell... That whole pork shoulder wouldnt even fit in my walmart smoker lol... Ill build an offset smoket with some steel barrels... Awesome channel!
@allthingsbbq8 жыл бұрын
No, we're in Wichita, KS right in the middle of the US. You can always use a picnic roast for this recipe... it's good enough that you should just do it with whatever you can cram in your pit! Thanks for watching!
@crimsonflyer5 жыл бұрын
Can you use chicken stock for more flavor instead of water?
@johnraisanen45546 жыл бұрын
what kinda've hot plate is Chef Tom using?
@alejandroarroyo17087 жыл бұрын
cuanto tiempo fue en total la cocción?
@bigdaddybbq43018 жыл бұрын
Gonna have to try this...but you should of poured a little of that juice from the foil on top.
@allthingsbbq8 жыл бұрын
We did, it just didn't make the final cut. :)
@crisworkizer7 жыл бұрын
First off nice cook..what are your thoughts on wrapping meat with foil vs butcher paper..and which buticher paper the white or the pink ? there seams to be discussion this. Thanks
@allthingsbbq7 жыл бұрын
We use both at times. We use the pink (unwaxed) paper. It's easy to find at restaurant supply stores. We are working on a video on different wrapping techniques and when to use them. Thanks!
@DominusEstOK7 жыл бұрын
As a future idea, how about ABTs.
@pratherat6 жыл бұрын
What are the gloves you wear?
@blink5556 жыл бұрын
Cook grits like pasta - in salty water
@DominusEstOK7 жыл бұрын
I noticed that in most of your vids you put big cuts on the top shelf, is there a particular reason for that?
@BlutigeTranen7 жыл бұрын
I think it's to allow more of the ambient heat and smoke to do it's work over the lower rack which is more for probably straight up grilling. I am, by no means, an expert or sure... but I think that's it.
@allthingsbbq7 жыл бұрын
It's because it's easier to shoot on the top shelf (better light)... that's the only reason. The temp difference is small, like 10º or so, so anything cooked on the top would be almost identical on the bottom. Thanks for watching!
@BlutigeTranen7 жыл бұрын
See? I was completely wrong haha.
@malikb29397 жыл бұрын
I'm from Texas, and we love grits out here but I bet folks watching this video from the northern states don't know what the hell grits is. 😁
@allthingsbbq7 жыл бұрын
I don't know, my grandfather grew up in Indiana and they ate grits all the time growing up. I think it's as generational as anything. South Carolina does grits right though, they blew my mind the first time I ate them there. Thanks for watching!
@actafadul7 жыл бұрын
Malik B I'm from NY and the first time I heard of grits was at a Waffle House when I visited Georgia..and they were good as hell
@malikb29397 жыл бұрын
JoeTheStreetz Ha. Yeah, it's common down south and southern states. Im not surprised you never heard of it until you went to Georgia. I mingle alot online at different chat sites, and I was surprised to learn alot of Northerners don't know what grits is. But they are curious. Many thought it was oatmeal or yogurt. 😁😁😁 And alot of Southerners had to explain to them what it is and how good it taste. They still didn't get an idea what it actually taste like because there is no other food type comparable to it. That's why with this video, I was sitting back laughing a bit when Tom and allinthebbq Fam was making grits like it's very common in America but there are regions in America that don't know what grits is and never tasted it ----- some thought it was Malt-O-Meal or Cream Of Wheat. 😄
@DTBoss917 жыл бұрын
I'm in Seattle and the rest of my family is from the south. Trust we know what grits are up here, at least most of the black folks do.
@malikb29397 жыл бұрын
stryfetc1 Yep. Or bacon. At least out here, we normally eat it with eggs and bacon. And grape jelly. Yep, mix the grits with grape jelly and eat it with eggs and bacon. It will satisfy you like a KING. 😁......👌
@RubenB6583 жыл бұрын
I think an opportunity was missed not to add some of the juices from the foil.
@Emiljon8 жыл бұрын
Why is the skin typically left on a picnic cut?
@allthingsbbq8 жыл бұрын
It's thinner at that section, so we're trying to keep the moisture in and keep it from overcooking as compared to the larger Boston Butt section. Thanks!
@tvtech57278 жыл бұрын
can you make jalapeno poppers
@a.w.w.7288 жыл бұрын
My waistline hates you guys so much. However that's the only thing that does. Looks amazing. See you guys on payday once again.
@allthingsbbq8 жыл бұрын
We feel you... we try and eat a lot of veggies throughout the week to stay at least slightly trim. :)
@hulkhuggett8 жыл бұрын
Can you smoke a turkey for us? Thanks!
@allthingsbbq8 жыл бұрын
Here's our turkey recipe from last Thanksgiving: kzfaq.info/get/bejne/i7FybJyZyJ_ThIU.html Thanks for watching!
@hulkhuggett8 жыл бұрын
+allthingsbbq Thanks, you guys rock! I looked for turkey on your channel; guess I missed it.
@estebban3456 жыл бұрын
How can I smoke stuff without one of those fancy cookers?
@tasteofpurple30446 жыл бұрын
Esteban B get a cheaper one
@michaell316 жыл бұрын
I use my weber 22 inch charcoal kettle grill. Check out the Slow N Sear site Adrenaline BBQ
@rickross1997 жыл бұрын
Am I going nuts or is there a constant beeping going off in the background. Every time I watch these videos I'm walking around my house trying to figure out what the hell is beeping.
@LangFitness6 жыл бұрын
Hey Rick Ross that’s your ankle monitor 🤪
@pratherat6 жыл бұрын
I've never noticed but now I hear it too. Something in the recording process, maybe? Now I can't not hear it. Thanks for that, lol.
@haroldsarmiento7277 жыл бұрын
I really enjoy your recipes but I cannot replicate them because I don't have access to all the rubs you use on them. Could you try to build a rub from scratch? It will be easier for me. I live in the middle East and I am lucky to find pork but not the rubs that you mention in your videos. Thanks for sharing your knowledge!!!
@allthingsbbq7 жыл бұрын
We are going to be working on a list of DIY rubs you can do, but if you head over to many different sites (like amazingribs.com) you can find some barbecue rubs to make. Pork and brisket rubs are very common.
@haroldsarmiento7277 жыл бұрын
Great, thanks!!
@LangFitness6 жыл бұрын
Great idea Harold.
@MrBigwill778 жыл бұрын
Nice Beard Game #Tite
@allthingsbbq8 жыл бұрын
Thank you! We have BeardBrand (www.beardbrand.com/) products to thank for that!
@earthdog19616 жыл бұрын
DudeWho in the world soaks their grits ? I've been cooking grits since I was 6, and in 51 years never needed to soak them. WTF Brother? Plain Grits, Buttered Grits, Crackling Grits, Cheese Grits, Fried Grits, Grits & Eggs, Fish & Grits, Shrimp & Grits, Grits and anything, BUT "soaking Grits" ? I think you may have "Grits" confused with "Polenta" which can be soaked, or just boiled as one would do Cream of Wheat, or Oat Meal back in the old days. Grits, Oatmeal, Cream of Wheat, Ploenta . . . they are all porridges. Grits differ from "Polenta" in that Grits are made from dried ground Hominy Corn. Hominy Corn is basically a corn that has been processed with lime water to eliminate contaminates & bactirea, but it makes the corn swell to twice its size. Once dried, and then ground, the "meal" (hominy grits) can then be boiled and prepared in 20 to 30 minutes, a real time saver back in the antebellum south. (Quick Grits in five minutes? Yo! Butter them up!). Every thing you're discussing leads me to believe you have have been mislead about the difference between Polenta and Hominy Grits. The reason I know this tidbit of info is because 40 years ago, I used to volunteer as an actor at a heritage site called "The Georgia Museum of Agriculture & Historic Village", (formerly known as " The Georgia Agrirama"), a 19th-century living museum located in Tifton, Georgia, sort of like the famous "Colonial Williamsburg" . It opened on July 4, 1976, and is located "a stone's throw" from I-75, and the 8th Street exit. We actually had a waterwheel powered grist mill to grind corn and flour, as well as a sugar cane and molasses gin. Even had one of the original Eli Whitney cotton gins (and it still worked), and an old still where we made fake "Moonshine". (We'd offer samples and the visitors would get a free cup of Fresca :-) ). Anyway, great videos. Keep up the good job and take pride.
@teddysalad89995 жыл бұрын
No, it dont take no 18.25 minutes to talk about grits...
@timthompson64245 жыл бұрын
I love this channel but I don't understand why you only use branded rubs/sauces. Is this just to save time or are you being paid by these companies? I apologize if this is an overly hostile comment but I'm just curious that you put so much effort into the cooking and don't try to make your own recipes for rubs, sauces and injections.
@allthingsbbq5 жыл бұрын
We are ATBBQ.com. Chef Tom has also had a hand in developing rubs for companies like Cattleman's Grill, which is used a lot on this channel. Hope that answers your question.
@timthompson64245 жыл бұрын
@@allthingsbbq thanks so much for your reply! I should have checked out the website sooner.