Chef Tom never ceases to amaze me. Thats alot of prep, heat management, and skillful timing for that burrito but damn does it look awesome! Never ever seen a cheese crust wrap before and fresh jalapeños is next level.
Wow - that rocks! We have a houseful of guests for our son’s wedding this weekend and I was thinking of giving these a try until I watched the full video. Looks fantastic, but a bit too involved for a large group, at least for my skill set. Love your channel!
Nice! Love these kinds of burritos. To save on messiness I'd do the crusted cheese on the inside rather than the outside. Throw the jalapeños and cheese on the griddle like you did, then throw the tortilla on top- when the cheese gets nicely cooked and melted to the tortilla flip it over and then throw in the burrito fillings while the other side of the tortilla heats up. Roll it up and serve.
Hello! Congratulations for the channel! I always watch it. I have a question: what does it depend on to keep the cheese from sticking to the griddle? Does it depend on the type and quality of the cheese? Does it depend on the material the griddle is made of? Thanks for your contributions! Greetings from Ecuador!
I use to get California burritos while living in Phoenix. I can't find anywhere that does them on the east coast. I miss the fries, carni, pico, and chz.
That looks amazing! For a video suggestion, how about an overview of the variable damper position; the best position for smoking, grilling, etc. Just got my 640s, trying to get the hang of it. As always, love the videos!
The baffle was originally put in the design of the smoker to help with airflow because the cookers only had one fan. Now they have 2 fans so it is not needed as much. For most cooks, Yoder recommends pushing it in about a third of the way. This will keep the smoker fairly even all around. You can push it all the way over to the firebox to do zone cooking. This would make the heat more intense on the side. You see people do this when direct grilling on the grillgrates.
That “Be good “ sticker doesn’t quite capture the magnificence of Chef Tom’s beard. Fun fact: Chef Tom nurtures baby bald eagles in his beard with left over brisket trimmings.
Live crawfish season is just around the corner, and Fat Tuesday is next week...nudge nudge. I recognize these two events might not synch up, but something to keep in the idea hopper.
The Trail Dust has more herbs and spices compared to the Tri Tip which gives it a different flavor profile. Trail Dust: Salt, Spices (Black Pepper, Mustard Seed, Dill Seed, Parsley, Thyme, Red Pepper), Dehydrated Garlic, and Dehydrated Onion Tri Tip: sea salt, garlic, red bell pepper, onion, red pepper, and spices
Kinda funny seeing something as basic as tater tots on an episode, lol!! Awesomeness. I've also been thinking a gag episode is in order, like how to make boxed Mac and cheese.....
What happened to the onions? Like the mushroom comment, and for me, always garlic! Good with pork or chicken, too. Aw, let me shut up. I'm hungry. Thanks
I literally squealed like a Ned Flanders when he saw purple drapes as you covered that burrito in that cheesy jalapeño blanket of love. ruclips.net/video/ZMaV2dN7YpM/видео.html
Looked bomb until the marinara on top. Salsa is fucking clutch and Jarred salsa is a war crime. Sorry, but I gotta call you out, I love your work but trust me. Roast ingredients for the salsa roja while BBQing the tritip (this and the cheese🤤🤤). Romas, garlic, onion, dried ancho (make sure dried chilis are pliable in the bag), lime juice, cilantro, s&p.
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Chef Tom never ceases to amaze me. Thats alot of prep, heat management, and skillful timing for that burrito but damn does it look awesome! Never ever seen a cheese crust wrap before and fresh jalapeños is next level.
LOVE A SHOUTOUT TO LOWKEY! They are PHENOMENAL. They deserve the love!
"it might be hard to put it down" as he still is holding it. Classic!
My goodness it's the most unique and loaded with flavor burrito recipe on RUclips and I've seen a lot of these before.
Thanks for watching!
Chef Tom you deliver top notch recipes. I really enjoy watching what you cook up.
Thanks for watching!
I can always count on you to come up with things I've never seen before. So simple yet looks so good!
Thanks for watching!
Wow - that rocks! We have a houseful of guests for our son’s wedding this weekend and I was thinking of giving these a try until I watched the full video. Looks fantastic, but a bit too involved for a large group, at least for my skill set. Love your channel!
Just go for a classic burrito instead. I can knock out 10 burritos in about 20 minutes start to finish.
Seen a lot in Texas, but nothing like this. What a great burrito!
Another awesome video with tri-tip! Thanks again!
Thanks for watching!
muhgawd... This is now going to the top of my "When do I want to get a bit fancy?" cooking list.
Another great video!
Thanks for watching!
That looks outstanding!!
Sayy Chef Tom you are a teacher of food… keep doing what you you doing… I like to see you do a chicken Alfredo dish…
Thanks for watching! www.atbbq.com/thesauce?ss360Query=chicken%20alfredo
Man. That just looks incredible.
Thanks for watching!
Good lord, that looks incredible
Oh my goodness! Home run!!
OMG!!!! EPIC!!! Cannot wait to try these.
Thanks for watching!
I love me a good California burrito and this one looks delicious! Great job chef Tom 🤙🏼
Thanks for watching!
Nice! Love these kinds of burritos. To save on messiness I'd do the crusted cheese on the inside rather than the outside. Throw the jalapeños and cheese on the griddle like you did, then throw the tortilla on top- when the cheese gets nicely cooked and melted to the tortilla flip it over and then throw in the burrito fillings while the other side of the tortilla heats up. Roll it up and serve.
Gonna try this,this weekend, gonna use thin sliced chuck steak marinated in a citrus and steak seasoned rub. Thanks for the video, keep em coming.
That! Looks fricking incredible 😱
Looks great, keep it up!
Looks great!
Oh DAMN! Gotta do these!!!
Thanks Chef! I'm trying this one for sure!
Looks delicious Tom. Those Wichita farmers are going to flock to town for one of those, mainly because it has California in the name.
As always thank you for sharing you knowledge and love the burrito 🌯 will try this out this weekend.
I know that would be delicious,well worth the effort.
Gotta do this...YUM!
Damn, Chef Tom just invented the American version of a Cornish Pasty !
Hell yeah.
Again looking amazing, mouthwatering and delicious - great Job as always 👍👍👍
You've got my attention and thanks for sharing.
Thanks for watching!
dude. you did a great job on this one. lowkey is here in LA and i havent tried it yet but you nailed it.
Hello!
Congratulations for the channel! I always watch it.
I have a question: what does it depend on to keep the cheese from sticking to the griddle?
Does it depend on the type and quality of the cheese?
Does it depend on the material the griddle is made of?
Thanks for your contributions! Greetings from Ecuador!
You had me at hot sauce binder.
I use to get California burritos while living in Phoenix. I can't find anywhere that does them on the east coast. I miss the fries, carni, pico, and chz.
Yayyyy something without cilantro, thanks, it looks very delicious 😊👍
Love this one 👍😎🍺
😱that looks faaaantastic Tom😍
Thanks for watching!
Well done!
Can you do a beef shank next? Love to see your take on that.
I've NEVER seen anything like this, especially the cheese crust...wow! thank you for posting this. Now I go back on my diet, LOL
Thanks for watching!
Woowwww. I need that in my life!
That looks amazing! For a video suggestion, how about an overview of the variable damper position; the best position for smoking, grilling, etc. Just got my 640s, trying to get the hang of it. As always, love the videos!
The baffle was originally put in the design of the smoker to help with airflow because the cookers only had one fan. Now they have 2 fans so it is not needed as much. For most cooks, Yoder recommends pushing it in about a third of the way. This will keep the smoker fairly even all around. You can push it all the way over to the firebox to do zone cooking. This would make the heat more intense on the side. You see people do this when direct grilling on the grillgrates.
@@allthingsbbq awesome, thanks for the info!
Wasn't hungry 10 minutes ago...
Starving now! Well played
Thanks for watching!
That “Be good “ sticker doesn’t quite capture the magnificence of Chef Tom’s beard. Fun fact: Chef Tom nurtures baby bald eagles in his beard with left over brisket trimmings.
Jesus wept, chef. 11/10 would smash.
Wondering if there would be a concern of the prob wire making contact with flattop insert can it melt?
You would be proud of me Tom because in know id eat the hell out of one of those and look for more. Damn, that looks good!
Live crawfish season is just around the corner, and Fat Tuesday is next week...nudge nudge. I recognize these two events might not synch up, but something to keep in the idea hopper.
Made a version of this burrito but used beans and rice instead. Came out delicious just need to work on my cheese crust game.
Looks like I found another new breakfast meal! Quick question, what is the difference between Tri Tip and Traildust from Cattleman's Grill?
The Trail Dust has more herbs and spices compared to the Tri Tip which gives it a different flavor profile.
Trail Dust: Salt, Spices (Black Pepper, Mustard Seed, Dill Seed, Parsley, Thyme, Red Pepper), Dehydrated Garlic, and Dehydrated Onion
Tri Tip: sea salt, garlic, red bell pepper, onion, red pepper, and spices
@@allthingsbbq Thank you. I have the Trail Dust already, just seeing if I need to add another item to the arsenal.
Wtf that looks so good
Killer burrito !
Being from Fresno CA, I think tri tip is better than brisket!
Swap those peppers for some bacon slices and I'm in !
Looks awesome! But I’m sure ONE would feed my family of four!
Meat and Taters! Chef Tom, I nominate you as an honorary Texan! Well-done, as always!
Thanks for watching!
One thing you could of added was after the cheese crust imagine wrapping that in bacon 🥓😁 then putting back on the griddle 🔥🔥🔥
Now you're probing heavy into BBQ Pit Boys territory
Hey they make extra large tortillas for making big burritos
Kinda funny seeing something as basic as tater tots on an episode, lol!! Awesomeness. I've also been thinking a gag episode is in order, like how to make boxed Mac and cheese.....
Siiiiick
I will ditch the onions and add mushrooms. Looks great.
So this isn’t something to eat Thanksgiving morning? 😂😂
Any chance of doing a rabbit video with the breakdown as well?
Wow, that's on my to do list for sure.
Total Sodium per Serving: 6600 mg (200% DV)
That looks fucking amazing... sorry for the language but I am Aussie so.......... deal with it. X
Looks awesome, but you forgot the beans!!!!!
Oh my lord.......this is like food porn or something. Absolutely amazing burrito, Chef Tom!!! Holy moly.....what a work of art!!
Thanks for watching!
yassss...
Check out the skirted Hefeir in Colorado Springs for video ideas
I want
DAMN!! i had a bowl of oatmeal, i feel cheated out :)
Never see you on my recommendations anymore.
added bonus: you don't need to eat lunch or dinner!
What happened to the onions? Like the mushroom comment, and for me, always garlic! Good with pork or chicken, too. Aw, let me shut up. I'm hungry. Thanks
This is inspired stoner food.
I literally squealed like a Ned Flanders when he saw purple drapes as you covered that burrito in that cheesy jalapeño blanket of love.
ruclips.net/video/ZMaV2dN7YpM/видео.html
😂😂😂 Thanks for watching!
That’ll be 12.50$ please! Hahaha probably worth every cent…minus that avocado! I might have to substitute bacon. It’s such a sacrifice!
Looked bomb until the marinara on top. Salsa is fucking clutch and Jarred salsa is a war crime. Sorry, but I gotta call you out, I love your work but trust me. Roast ingredients for the salsa roja while BBQing the tritip (this and the cheese🤤🤤). Romas, garlic, onion, dried ancho (make sure dried chilis are pliable in the bag), lime juice, cilantro, s&p.
Oh! Went back and saw the onions. Sorry
Cheese and breakfast burrito sound good. Crusted and California 🤢🤢🤢Burritos look great!
Nice manicure bro
Looks incredible!
Oh my goodness, that looks So good !
Thanks again.
Thanks for watching!