This is the best of ATTBQ - take a recipe that isn’t a traditional outdoor cook and give it an outdoor twist. Thanks Tom! And thanks for your excellent channel. You’ve upped my game considerably.
So thankful for this channel the recipes, skills, tricks and tips you share has helped me become a better home cook no doubt. This year I made several of your dishes including; Standing prime rib with creme fresh, smoky scalloped potatoes, Philippino bbq, crown roast of pork, quesadilla burger, grilled cheese burger, pork ragu, fondant potatoes, green chili enchiladas, chicken and chorizo soup and thats just the ones i can remember. So thank you Chef Tom and the entire ATBBQ crew cant wait to see what you have instore for 2022.
Cioppino is already a very tasty and versatile dish, but this BBQ twist on it with preparing the cod separately makes it even better. Now you get to enjoy that fish much more instead of fishing for flakes of it.
This is a great video on all points. Your comments nail the heart and origin of the dish. As a Bay Area fisherman I was waiting for it, and at about 15:04 you said - Dungeness! Best crab in the world if you ask me and a must for Cioppino. One could do a fish stew without dungey, but in my opinion without it, it wouldn't be Cioppino. I'm looking forward to adding some smoke to my next Cioppino (which of course is on hold until dungey season). But if we're not in crab season maybe in the meantime the smokey lessons learned here port over to a bouillabaisse?!? --> Thanks!
I love the variable uses of the Phantom. Gas or charcoal, numerous ways to use the grates, a side burner. You really integrated a lot of flexibility of that grill.
Awwww yeahhhhh! THATS what I’m talking about Tom! Your ability to never disappoint is uncanny. Im off to see my fishmonger because it’s hard to watch your videos and not eat them for dinner myself. Thanks.
Another impressive dish at the end of the year. I am also a little proud to have been following Chef Tom and the great ATBBQ team for many years and to see the wonderful development - best wishes 👍👍👍
Best bbq channel out there! Way under rated chef Tom you rock and your crew does too! Congrats and here’s to a million subs 🍻yall definitely deserve that!
Huge fan of ATBBQ and love all the videos they have put out. I guess when you reach 500k the ads start rolling. Either way, I’m still watching and learning! Congrats on the milestone!
I absolutely love watching your videos! I’ve been wanting to make one of these dishes for a while now and actually thinking about cooking it directly on my traeger. Thank you again for the awesome content!
I have tried alot of your recipes this is a new one to the list I've gotta try ...just wondering you guys ever think of doing a live cook I'd try to keep up haha
Uhmmm OMG Chef Tom, I really need to step up my game for this one. I am sure the wife will love this, and I thought I had an awesome lobster bisque recipe. This will be fun, thank you
You could freeze the leftovers in individual servings for a few months. The texture of certain seafoods could be impacted by freezing, but that's not a big deal to some people.
Here is a link to that item: www.atbbq.com/grills-and-smokers/gas/napoleon-grills/napoleon-accessories/napoleon-cast-iron-charcoal-and-smoker-tray.html
Are your videos scripted? Or do you just fly by the seat of your overalls? For me it does not matter. Your videos are great all around. Just curious. Looking forward to next year!
This is the best of ATTBQ - take a recipe that isn’t a traditional outdoor cook and give it an outdoor twist. Thanks Tom! And thanks for your excellent channel. You’ve upped my game considerably.
Well done !! Been watching from the start , richly deserved. Cheers , from South Africa 🇿🇦
So thankful for this channel the recipes, skills, tricks and tips you share has helped me become a better home cook no doubt. This year I made several of your dishes including; Standing prime rib with creme fresh, smoky scalloped potatoes, Philippino bbq, crown roast of pork, quesadilla burger, grilled cheese burger, pork ragu, fondant potatoes, green chili enchiladas, chicken and chorizo soup and thats just the ones i can remember. So thank you Chef Tom and the entire ATBBQ crew cant wait to see what you have instore for 2022.
Epic meal, Tom. Congrats on the subs milestone. Richly deserved. Cheers from Australia 👍
Cioppino is already a very tasty and versatile dish, but this BBQ twist on it with preparing the cod separately makes it even better. Now you get to enjoy that fish much more instead of fishing for flakes of it.
I am sure one day you will have one million subscribers.
This is a great video on all points. Your comments nail the heart and origin of the dish. As a Bay Area fisherman I was waiting for it, and at about 15:04 you said - Dungeness! Best crab in the world if you ask me and a must for Cioppino. One could do a fish stew without dungey, but in my opinion without it, it wouldn't be Cioppino. I'm looking forward to adding some smoke to my next Cioppino (which of course is on hold until dungey season). But if we're not in crab season maybe in the meantime the smokey lessons learned here port over to a bouillabaisse?!? --> Thanks!
I love the variable uses of the Phantom. Gas or charcoal, numerous ways to use the grates, a side burner. You really integrated a lot of flexibility of that grill.
I sub to a lot of RUclips cooking channels.. and I think I've learned the most from this one. Really excellent content as always.
Thanks for watching!
Awwww yeahhhhh! THATS what I’m talking about Tom! Your ability to never disappoint is uncanny. Im off to see my fishmonger because it’s hard to watch your videos and not eat them for dinner myself. Thanks.
Thanks for a great year, Chef Tom. Grateful for all your videos and the great service from ATBBQ.
Thank you for watching! We appreciate that.
I’ve been craving ciopinno, I’m happy I waited. Now I have an lifted recipe I can try. Thank you 🙏 Blessings
Enjoy! Thanks for watching!
Got introduced to cioppino when working on a 2-year project in the SF Bay area. Love the recipe & can’t wait to try it! Thanks for posting this.
My God I was drooling all the video through… Tom, that’s one of the best dishes you’ve made!!!
Thanks for watching!
OK, this has to be the pinnacle of CHEFtubers. This is an epic recipe that I hope to recreate one day.
Another impressive dish at the end of the year. I am also a little proud to have been following Chef Tom and the great ATBBQ team for many years and to see the wonderful development - best wishes 👍👍👍
Now I'm jonesing for any thing that swims!! Fishmonger, here I come!!!!
Wow! That looks so good. No I’m starving. Happy New Year!
My mouth is watering!!! Love this!
Best bbq channel out there! Way under rated chef Tom you rock and your crew does too! Congrats and here’s to a million subs 🍻yall definitely deserve that!
What a year, 500k+!!! Congrats!
Congrats on 500k - grab the BIG bowl!
Being from the bay, this makes me happy!
Epic cook on the BBQ, Chef Tom! I can only imagine how well all those flavors blended together in this. Magnificent, sir!
Thanks for watching!
This would make a perfect bread bowl
Huge fan of ATBBQ and love all the videos they have put out. I guess when you reach 500k the ads start rolling. Either way, I’m still watching and learning! Congrats on the milestone!
I absolutely love watching your videos! I’ve been wanting to make one of these dishes for a while now and actually thinking about cooking it directly on my traeger. Thank you again for the awesome content!
Great! Thanks for watching!
half mill club, grats chef tom/atbbq!
Congrats! Keep them coming! 🤙🔥
That is excellent! I have to try this!
O…M…G…. I am totally making this!! Love some cioppino!!
Well done Tom. I’m a codfish yankee and seafood is religion to me.
Congrats on 500k. As usual, this one is Yoderific!
I have tried alot of your recipes this is a new one to the list I've gotta try ...just wondering you guys ever think of doing a live cook I'd try to keep up haha
Outstanding. Looks as good as Phil's Fish Market.
Awesome recipe!
Looks incredible
Congrats on 500k - grab the BIG bowl
Uhmmm OMG Chef Tom, I really need to step up my game for this one. I am sure the wife will love this, and I thought I had an awesome lobster bisque recipe. This will be fun, thank you
Killer job Chef thank you for sharing.
Thanks for watching!
Looks phenomenal! Can you ship a portion to NJ? LOL Congrats on success of the channel. I'm an avid viewer.
So fuego bro like always 🔥
Fuoco*
Luv atbbq!!
I had a pacific clam chowder years ago in Seattle on travel. I’d love to see you guys take on a clam chowder.
www.atbbq.com/thesauce/recipes/new-england-clam-chowder/
Hey Tom did you make the seafood stock?
yes sir
First and pretty fan of your work brother *OG SUB* ✌️
Chef! Wow! Making my shopping list right now. Just one question, how would leftovers keep? I love cioppino, but it's two of us eating it.
You could freeze the leftovers in individual servings for a few months. The texture of certain seafoods could be impacted by freezing, but that's not a big deal to some people.
You had me salivating so much.....then you put cheese on seafood. Sigh. This is goin straight to the top of the list
How did you make the seafood stock?
Congratulations. I recreate one dish a month. Thanks.
I’m in debt because of you and this GD channel. Between the products and the Yoder pellet grill. 😒🤣
Chef Tom please can you show me the recipe of chicken empanada
I don’t see a charcoal basket on the website. And where do the ashes go?
Here is a link to that item: www.atbbq.com/grills-and-smokers/gas/napoleon-grills/napoleon-accessories/napoleon-cast-iron-charcoal-and-smoker-tray.html
@@allthingsbbq where do the ashes collect?
I used to make this in our restaurant and he forgot red wine 🍷
I will definitely be taking a stab at this.
I’d pay a $100 dollar bill to have that in front of me right now.
YUM !! ? Whats the charcoal in for a Gas Grill ~~ do not understand HA !! Special rack !!
It is a versatile grill! The insert allows you to utilize charcoal on a gas grill for the charcoal cookers!
@@allthingsbbq So you have these inserts 2 store ??!!
@
No need to go back to San Fran. Well… maybe we will anyway.
Are your videos scripted? Or do you just fly by the seat of your overalls?
For me it does not matter. Your videos are great all around. Just curious.
Looking forward to next year!
Looks good but you need some bigger bowls lmao
It's sad how terrible San Francisco has become. This dish looks delicious. Happy new year tom and the atbbq team.