That looks tremendous food lad, I am slowly building my mexican repertoire and kind of linking it to my greenhouse gardening as we don't have the access to the ingredients here in England - heres to the spring and summer many thanks.
From a full time video production professional and part time bbq enthusiast, your channel is the best of both worlds. You do a fantastic job and so does your production team.
I eat Al Pastor tacos on the regular down here in Texas. But not in a tradition way. Our HEB grocery stores sell what I call "pork pieces" marinated in the red/orange sauce and a guy just dolls it up with peppers and onion and the like and gives it a dance in a cast iron skillet. Great when you are cooking for one!
Hey man. As a Mexican chef and as a taco lover, I gotta say I like a lot what I see here! Most of your methods and ingredients in this recipe are very authentic. But the extra twists you did are fantastic! May I recommend adding some chile ancho to the marinade? Also see how you like it with a little bit of Mexican oregano. Kudos, man! I can't wait to give your recipe a go.
Tom, another great one that I can't wait to try. I was wondering if you could do a show on Tandoori chicken, Kamado style. Tandoor ovens are so similar to a Kamado and I'd love to see you show us how to bring together this traditional Indian dish with a Kamado.
One of the things my father does for these (and almost any build it yourself taco we prepare using one of his mother’s recipes) is to pickle sliced red onion with finely chopped habanero peppers in lime juice. The acidity helps with the heat of the habanero (in a good way for those who prefer milder heat), but it does wonders to compliment the other flavors within the marinade. I’m not sure how it would combine with the pineapple (none of my grandmother’s recipes call for pineapple), but they both serve the purpose of being in that citrusy/tangy vibe to the flavor profile. Very interested by the use of pork belly. We’ve never done that in our family....yet. I might want to give it a shot because as you said the lack of necessary equipment to accomplish this seems super handy
I just bought a Kamado Joe and a Pizza oven from All Things BBQ, and Al Pastor is by far my favorite meat of all. You have to know I will be making this recipe and making pizzas with the leftovers with Pineapple and Mexican cheese, fresh chilies and fresh Mexican Oregano from my garden! Thanks you guys…
I’m watching Chef Tom mix the marinade in the ziplock. As soon as a little gets on the wrist above the glove, you could see the care leave LOL! Great recipe, Tom!
Well done Tom ! The only missing step to make this tacos "Glories" was a smokey red salsa or Spicy BBQ sauce. Keep up the excellent work, looking forward to next video.
Looks delicious. That marinade is really close to what I use on Pork Tenderloins. Smoke to 110* and then sear to 140* to get a nice char on the outside. Always a pleasure sir...
Your videos are next level man, you take backyard BBQ to School because you add the class. Already support the website and will get a Yoder from you guys when I get back mainland.
I need you opinion on the following BBQ process on pork ribs and pulled pork, the marinate was a whole orange, whole lemon, whole apple, with I was not sure if it was sugar or salt in a blender it became a bright yellow marinate then the pork was marinated in it of about a day after that it was pulled out of the marinate and coated with bright yellow mustered, then a mix of what it seams to be a paprika, red flaked peppers, and bit of coffee (not sure on the coffee), with black pepper and salt then it was sent to be BBQ ed from time to time he would coat the pork specially at the last moments with a BBQ sauce, after it was done it would be wrapped in foil to rest from what I heard it was mind blowing. I just need to know your version and what could be done better or what it should not be done. thanx for sharing your information
I just got a new weber kettle and these are the perfect thing to pop its cherry. I can already taste that pork bellybseared over charcoal and hickory chunks.
It's the Hestan Cue Smart Induction Burner, we love it: www.atbbq.com/accessories/housewares/cookware/hestan-cue-smart-countertop-induction-burner-cooktop.html
That's a great idea! We have our another Tacos Al Pastor recipe, and I was thinking I would mix the pork belly and pork shoulder when I make this at home! -joe
Ok, this is convincing me to try pork belly again. I tried cooking with it, and I wasn't super impressed. But the pork belly you used looked much nicer than what I found. Way more meat still attached than what I had. I love Al Pastor and will be trying this soon!
I’ve been watching you work for a while and thought I’d ask if you had a really good rub or marinade for baby back ribs that would make them nice and tender and full of flavor on a regular barrel typed bbq grill
If you visit The Sauce and search "baby back" it will display a variety of different recipes. Here is the link: www.atbbq.com/thesauce Chef Tom's most recent rib recipe is a honey sriracha rib. Here is the link to that recipe: www.atbbq.com/thesauce/recipes/honey-sriracha-baby-back-ribs/ Also, here is a link to all of the pork rubs we carry in our store: www.atbbq.com/sauces-and-rubs/rubs/pork-rubs.html Thanks!
here is the link: www.atbbq.com/accessories/bbq-and-grilling-cookware/grill-grates/specialty-grills/grillgrate-yoder-smokers-grate-tool.html they make tongs as well: www.atbbq.com/accessories/bbq-and-grilling-cookware/grill-grates/specialty-grills/grillgrate-grate-tongs.html
@@acmdavid11 good tacos doesn’t need any cotija cheese. All it needs is cilantro, salsa, onion and a bit of lime juice. I been to Mexico many times and I live in L.A and cotija is rarely used. Oaxacan cheese is way better
Could you do this recipe with a pork butt instead of belly? If so, what adjustments would need to be made? I saw the pork butt video but like the techniques in this video a lot. I haven't worked with belly enough to know how it behaves.
Taco's look amazing! also doable! I love watching your video! Have a question for you. Years ( 5-6) ago my friend made a pork tenderloin, marinated for 24 hours. Stuffed with thinly sliced onion's and peppers. Then tied together. Can't remember if he chared them before wrapping them in foil. We took hogie rolls, toasted (with flavor) sliced meat for awesome sandwich! fixings on side.. Wrap leftovers for Cold cut sandwich or finger food! the taste was amazing. brine was brown sugar, salt, spice. Any help you can give me on this I would appreciate! thank you for making great videos! lol
One of the best skillets! Here is a link to the product: www.atbbq.com/accessories/bbq-and-grilling-cookware/cast-iron-cookware/finex-12-cast-iron-skillet.html
Les falta muchísimo para tener el sazón auténtico de los tacos al pastor, esta una receta copiada de las publicaciones de cocineros mexicanos...es un estilo tex-mex... Hecho por personas con paladar anglosajón... sin embargo se agradece el esfuerzo por imitar el estilo mexicano de las taquerías...
Don't get me wrong, I love your videos! As a certified foody I enjoy recepies from different cultures! So many unique ways to cook or prepare food in the world! That said... After following your content for years I honestly couldn't point out a dish that wasn't over seasoned! I'm not a health nut by all means, but damn ya'll americans are salty af lol
How this man going to say he's going to make it more accessible for backyard cooks, then use pork belly? I can't find pork belly anywhere, but maybe two times a year. Pork shoulder, I can find usually for less than $1 a pound. Y'all must be big fancy if you got pork belly just chillin' all the time.
Wow, maybe it's a midwest-thing… we even have pork belly at Costco. You can always do this recipe with a pork shoulder, we did it a couple years ago but we cooked it on the Joetisserie. Here is the link: ruclips.net/video/F6iv55ZYlOg/видео.html
Thank you Chef Tom looks Delicious gotta try it
Nice job. I'm going to give this a try.
That looks tremendous food lad, I am slowly building my mexican repertoire and kind of linking it to my greenhouse gardening as we don't have the access to the ingredients here in England - heres to the spring and summer many thanks.
Those look amazing.. and the porkbelly modification for regular grills is genius!!!!!!!
Thanks for watching!
From a full time video production professional and part time bbq enthusiast, your channel is the best of both worlds. You do a fantastic job and so does your production team.
Thanks for watching! We appreciate it.
I eat Al Pastor tacos on the regular down here in Texas. But not in a tradition way. Our HEB grocery stores sell what I call "pork pieces" marinated in the red/orange sauce and a guy just dolls it up with peppers and onion and the like and gives it a dance in a cast iron skillet. Great when you are cooking for one!
How can anyone dislike this man's videos. You 7 people have issues.
Pro-tip, add pineapple between 4-5 strips of meat in the skewers
Chef Tom is the man! Been watching for some time now!! Keep it up
I'd love to see some at home gyros for the common man!
Thanks for watching! Good suggestion!
I just discovered Chef Tom 2 days ago.. imo he is so underrated
Made this for my crew at the Firehouse, they loved it as a taco.
This morning I used the left overs and made Al Pastor omelets. Delicious!
That's awesome! Thanks for watching!
Best BBQ youtuber.
Regards from Brazil
Thanks for watching!
Looks amazing!
Hey man. As a Mexican chef and as a taco lover, I gotta say I like a lot what I see here!
Most of your methods and ingredients in this recipe are very authentic. But the extra twists you did are fantastic!
May I recommend adding some chile ancho to the marinade? Also see how you like it with a little bit of Mexican oregano.
Kudos, man!
I can't wait to give your recipe a go.
Thanks for the feedback! Thanks for watching!
Looks great as always. Thx ATBBQ! It definitely tacos!
Tom, another great one that I can't wait to try. I was wondering if you could do a show on Tandoori chicken, Kamado style. Tandoor ovens are so similar to a Kamado and I'd love to see you show us how to bring together this traditional Indian dish with a Kamado.
im totally making this dish. thanks
One of the things my father does for these (and almost any build it yourself taco we prepare using one of his mother’s recipes) is to pickle sliced red onion with finely chopped habanero peppers in lime juice. The acidity helps with the heat of the habanero (in a good way for those who prefer milder heat), but it does wonders to compliment the other flavors within the marinade. I’m not sure how it would combine with the pineapple (none of my grandmother’s recipes call for pineapple), but they both serve the purpose of being in that citrusy/tangy vibe to the flavor profile. Very interested by the use of pork belly. We’ve never done that in our family....yet. I might want to give it a shot because as you said the lack of necessary equipment to accomplish this seems super handy
Is your father (or family) from the yucatan? That sounds like what is often served with cochinita pibil
@@smdftb8495 Mexico City but cochinita pibil was made often on the weekends if we had the time to make it! Served with the pickled onions of course
@@alexramirez1772 truly one of the world's greatest dishes. Thanks for the response!
I like Al Pastor a lot and have made a version before, but the way these tacos are made is great, mouthwatering and awesome 👍👍👍
Thanks for watching!
I just bought a Kamado Joe and a Pizza oven from All Things BBQ, and Al Pastor is by far my favorite meat of all. You have to know I will be making this recipe and making pizzas with the leftovers with Pineapple and Mexican cheese, fresh chilies and fresh Mexican Oregano from my garden! Thanks you guys…
That's great! Thanks for watching!
I’m watching Chef Tom mix the marinade in the ziplock. As soon as a little gets on the wrist above the glove, you could see the care leave LOL! Great recipe, Tom!
Love the recipe Chef even though its not traditional al pastor recipe they look really good.
Thanks for watching!
Trying this soon for sure! Thanks Chef Tom! How about some beef or lamb birria with some consomme chef?
They already did it.
Thanks for watching! Here is a link to Birria on the Grill: www.atbbq.com/thesauce/recipes/birria-on-the-grill/
Well done Tom ! The only missing step to make this tacos "Glories" was a smokey red salsa or Spicy BBQ sauce. Keep up the excellent work, looking forward to next video.
Thanks for watching!
Another incredible job and always enjoy your creativity. THIS is on the July 4th menu!
Thanks for watching! Have a great 4th!
Gotta have the Cotija. Looks great.
Looks delicious. That marinade is really close to what I use on Pork Tenderloins. Smoke to 110* and then sear to 140* to get a nice char on the outside. Always a pleasure sir...
Thanks for watching!
CHEF TOM IS AWESOME!!!
Suggestion - Cut slivers of pineapple to put in between every few slices of pork belly on the skewer.
Your videos are next level man, you take backyard BBQ to School because you add the class. Already support the website and will get a Yoder from you guys when I get back mainland.
Thanks for watching!
I need you opinion on the following BBQ process on pork ribs and pulled pork, the marinate was a whole orange, whole lemon, whole apple, with I was not sure if it was sugar or salt in a blender it became a bright yellow marinate then the pork was marinated in it of about a day after that it was pulled out of the marinate and coated with bright yellow mustered, then a mix of what it seams to be a paprika, red flaked peppers, and bit of coffee (not sure on the coffee), with black pepper and salt then it was sent to be BBQ ed from time to time he would coat the pork specially at the last moments with a BBQ sauce, after it was done it would be wrapped in foil to rest from what I heard it was mind blowing.
I just need to know your version and what could be done better or what it should not be done.
thanx for sharing your information
That looks so good!
Thanks for watching!
I'm starting to think chef Tom has a taco addiction. Would love see some Cuban dishes
Taco addiction for sure!
Tacos are the best! Good recommendation, thanks!
Relapse is part of recovery!
It’s not addiction. It’s a lifestyle 😜 Tacos for life!
Relapse is part of recovery!
Looks beyond good!
Thanks for watching!
Can you do this recipe on a horizontal grill. I have the hooray Santa Maria grill and would love to try this recipe
These look fabulous and I bet it smelled damn good
Those look so yummy 😍😍😍
Thanks for watching!
They look scrumptious
Thanks for watching!
Incredible. Wow.
Thanks for watching!
My new favorite taco!
I just got a new weber kettle and these are the perfect thing to pop its cherry. I can already taste that pork bellybseared over charcoal and hickory chunks.
Great idea! Thanks for watching!
pork belly, tacos, duck fat tortillas... SOLD!!! i'll take a plate!
Chef Tom, what brand of hot plate do you use? I’ve been searching but can’t seem to find anything close to what you have.
It's the Hestan Cue Smart Induction Burner, we love it: www.atbbq.com/accessories/housewares/cookware/hestan-cue-smart-countertop-induction-burner-cooktop.html
You've got to check out Flores Tortillas!
Very interesting !
Those look 🔥🔥🔥
Looks good!
I’ll for sure try it ….
Let us know how it turns out. Thanks for watching!
Does the amount of achiote paste replace the use of dry ingredients such as cumin and oregano?
No, use the achiote paste and the dry ingredients in the recipe.
Enjoy the videos. Maybe some more veggies please?
You should take it a step further and do Tacos Pastor Locos with all the different meats combined which is found at food trucks.
That's a great idea! We have our another Tacos Al Pastor recipe, and I was thinking I would mix the pork belly and pork shoulder when I make this at home! -joe
With the price of protein rising can we do some videos on using cheap cuts?
My favorite 😍
Looks fantastic Tom!!!! Love your BBQ recipes!!!
BTW...........Where is Chef Britt?
Miss her videos.........
She has taken some time to be with her family. Thanks for watching!
@@allthingsbbq Thanks Tom....Be good Be safe
Probably my favorite food I’ve ever seen made on this channel. I’d agree with more heat and stick to corn tortillas. Those tacos look straight 🔥🔥🔥🔥!!!
Thanks for watching!
are you in Lawrence Kansas? I live in Olathe not far from there and have never seen those tortillas
We are in Wichita, KS!
You da man!
Gee wiz! Wonderful.
Thanks for watching!
Ok, this is convincing me to try pork belly again. I tried cooking with it, and I wasn't super impressed. But the pork belly you used looked much nicer than what I found. Way more meat still attached than what I had. I love Al Pastor and will be trying this soon!
I suppose you could use thick bacon instead..
I’ve been watching you work for a while and thought I’d ask if you had a really good rub or marinade for baby back ribs that would make them nice and tender and full of flavor on a regular barrel typed bbq grill
If you visit The Sauce and search "baby back" it will display a variety of different recipes. Here is the link: www.atbbq.com/thesauce
Chef Tom's most recent rib recipe is a honey sriracha rib. Here is the link to that recipe: www.atbbq.com/thesauce/recipes/honey-sriracha-baby-back-ribs/
Also, here is a link to all of the pork rubs we carry in our store: www.atbbq.com/sauces-and-rubs/rubs/pork-rubs.html
Thanks!
Perfeito top top Zeraaa muito bom sensacional 🇧🇷🇧🇷🇧🇷
Seven de Lugo amigó
Where did you get that spatula? I need one!
It's made by Grill Grates, specifically for the grooves in their grill grates.
here is the link: www.atbbq.com/accessories/bbq-and-grilling-cookware/grill-grates/specialty-grills/grillgrate-yoder-smokers-grate-tool.html
they make tongs as well: www.atbbq.com/accessories/bbq-and-grilling-cookware/grill-grates/specialty-grills/grillgrate-grate-tongs.html
Thank you
Adding cotija cheese to tacos al pastor is like adding ketchup on steak. I definitely like your cooking method, will definitely try it out
This is NOT a good comparison. Good steak doesn’t need ketchup (Or A1) Though, good tacos will almost always have cojita as a compliment. 🤤
@@acmdavid11 good tacos doesn’t need any cotija cheese. All it needs is cilantro, salsa, onion and a bit of lime juice. I been to Mexico many times and I live in L.A and cotija is rarely used. Oaxacan cheese is way better
Is there no salt in this recipe?
Taco Tuesday? Chef Tom.......Taco Today!
Le quedaron chingones pero le faltó el guacamoli en la salsa amigo saludos
Saludos y ¿gracias?
Who is this Al Pastor guy ? He's all over the food channels.
These tacos look out of this world! Great job, man!
Thanks for watching!
where the salsa verde/rojas is? impossible to me eat a taco without salsa
what kind of cast iron pan is that
Here is a link to the skillet: www.atbbq.com/accessories/bbq-and-grilling-cookware/cast-iron-cookware/finex-12-cast-iron-skillet.html
Tom , I want one of your hats. Their Cool 😎. I'm in the restaurant hospitality business.
Here is a link to the hat Chef Tom wears: www.atbbq.com/accessories/apparel/hats/atbbq-new-era-9fifty-snapback.html
Thanks for watching!
Could you do this recipe with a pork butt instead of belly? If so, what adjustments would need to be made? I saw the pork butt video but like the techniques in this video a lot. I haven't worked with belly enough to know how it behaves.
My goodness!!!!
I want that for my last meal. Boom. 👍😋
Taco's look amazing! also doable! I love watching your video! Have a question for you. Years ( 5-6) ago my friend made a pork tenderloin, marinated for 24 hours. Stuffed with thinly sliced onion's and peppers. Then tied together. Can't remember if he chared them before wrapping them in foil. We took hogie rolls, toasted (with flavor) sliced meat for awesome sandwich! fixings on side.. Wrap leftovers for Cold cut sandwich or finger food! the taste was amazing. brine was brown sugar, salt, spice. Any help you can give me on this I would appreciate! thank you for making great videos! lol
Oh Yes The pork belly
Anyone else need that skillet in their life?
One of the best skillets! Here is a link to the product: www.atbbq.com/accessories/bbq-and-grilling-cookware/cast-iron-cookware/finex-12-cast-iron-skillet.html
You can put the habanero salsa after the fact
Chicago style Italian Beef
Wish I could get some caramelos! They’ve been sold out for months.
Everything except the darn cilantro. That would make it perfect for me
Achiote paste is so hard to find!!!
Yeah, but damn, those tortilla were actually glowing!
❤️
Cook the biggest bird you can find on the smallest grill you have.
Turkey on a Smokey Joe.
Never chipotles
I really hope you used fresh pineapple on that Taco! LOL I'd still eat it anyways
Well shit, guess i'm going to el fogon for lunch now.
Gimmie some please 😂😂😋😋🤤🤤🙏🏿👌🏿🙌🏿😎💋
But will it taco?!?!?!?!? Lol
Les falta muchísimo para tener el sazón auténtico de los tacos al pastor, esta una receta copiada de las publicaciones de cocineros mexicanos...es un estilo tex-mex... Hecho por personas con paladar anglosajón... sin embargo se agradece el esfuerzo por imitar el estilo mexicano de las taquerías...
Smoke a prepackaged corned beef
🤠🤝
But does it Taco?
Tortilla de harina nooooo
Don't get me wrong, I love your videos!
As a certified foody I enjoy recepies from different cultures! So many unique ways to cook or prepare food in the world!
That said...
After following your content for years I honestly couldn't point out a dish that wasn't over seasoned!
I'm not a health nut by all means, but damn ya'll americans are salty af lol
Pastor bacon fat I'm good
you destroyed all hopes with that fruit!
Too much achiote for that much chiles.
How this man going to say he's going to make it more accessible for backyard cooks, then use pork belly? I can't find pork belly anywhere, but maybe two times a year. Pork shoulder, I can find usually for less than $1 a pound. Y'all must be big fancy if you got pork belly just chillin' all the time.
Wow, maybe it's a midwest-thing… we even have pork belly at Costco. You can always do this recipe with a pork shoulder, we did it a couple years ago but we cooked it on the Joetisserie. Here is the link: ruclips.net/video/F6iv55ZYlOg/видео.html
@@allthingsbbq yea, maybe the Midwest does things a little different than the south. Thanks for reply.
What a way to destroy mexican recipes.
would it have made it better with some wine?