Great video Tom going to try this for the holidays
Does your beard ever get into “the sauce”? That would be a great way of adding flavor.
& from kazahstan
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
Not hating u%@ is it a bit raw on the top? Great video though
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 !*!& Never tried it on either of my smokers though.
I dont even eat lamb %$ I definitely want to try that.
Always sear the ends!!! Looks good Tom
amazing, simply amazing!!
Almost 100k. Great recipe!
Wow, the results look amazing! Gotta try this recipe, it really looks like a showstopper dish!
?#*#?@u? dish. Thanks for the work y’all ### into these dishes. Something I definitely want to try.
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 $? always
Again a very nice video and a fantastic recipe
I’ve enjoyed seeing you !%k! 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, I know you $&$& promote a lot of different rubs and marinades, @@* could you show more recipes that make use of *&e* 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, ?@$ I’d like to start working on my own rub and marinade recipes at the same time.
the proper name of the “silverskin” surrounding the bone is Periosteum and the proper name of “silverskin” that surrounds muscles is Fascia or aponeurosis 🙂
so who gets to eat all this delicious food you make?! and how do I sign up for it?!
It’s nice to see the sides added in. Just gives the videos a little extra. : ] +1
I’d love to see a smoked, pulled lamb shoulder!
Great tips, Tom! Thanks for sharing!! 🐑🔥🍖🍴
BTW, you really ought to write a cookbook.
We finally answered the age old question of “Where’s the lamb Saauuce!?”
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 ? 🙂
great recipe chef tom. i have a question can you ?*$@ a whole lamb in pellet smoker or it has to be spit roasted?
Looks great, $& I can’t help && feel you overdo it with $o* $$*% 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 @#$ ?$%% flavours and you lose the essence of the meat.
Looks amazing! Great job!
Amazing show..will do this!
I really hate this guy. A lot! And I’m not sayin’ why! Feel free to guess, though
Dude I’ve just eaten and you’ve made me hungry again haha. Those spuds look great ## well! (Spuds are slang for potato #*e& in uk)
100K subscribers!! woohoo! Can’t wait to come see the store in Wichita some time
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.