Barbecue Chicken Bombs
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- Опубликовано: 7 янв 2019
- Cheese stuffed, bacon wrapped, smoked, seared BBQ chicken breasts! Boom.
Full recipe: www.atbbq.com/thesauce/barbec...
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Just made this on my new ys640. The family is all smiles. There was no talking at the dinner table. I bought the Yoder YS 640 because of Chef Tom and all Things BBQ. Best purchase I have ever made ( other than the wedding ring I bought my fabulous wife)
Looks absolutely amazing.. I make them very similar but I'm going to try this recipe. Thx for sharing.
Thanks Chef Tom! I gave this a shot with some minor adjustments and it tasted fantastic! Highly recommended for all to try.
I can't stop watching your channel. Keep up the strong work. I have tried many of your offerings to varied success, but it is always fun!
If I didn't have hands, I would still find a way to enjoy these!!! Nice work! BACON...YES!! And the way the sauce gets nice and sticky on the smoker...divine!
Trying this right now. It’s exciting!
What a great dish.... It will be on the table when my grill fellows are here...
Looks delicious, can't wait to make it thanks 👍👍
The next time I do chicken... this is what I am doing! Thank you Chef Tom for another awesome recipe!
Looks amazing! Love your videos!
Dude... that is some innovation. Well done man.
Really missed an opportunity to call this Chicken Cordon 'Que
Daaaaang...
Caleb Alleman... You sir, win the internet today.
I'm stealing this.
T. Jackson no worries still looks incredible! Used like 3 of your recipes to help put on a holiday dinner party last month. Did Prime Rib, Spatchcocked Turkey, and the cranberry gastrique. Everything turned out great! Keep up the good work.
Tom may have... but I certainly will not when I present this to my guests lol
Love your Videos and your voice tolle chill and relax. Greetz from Germany. Weber🏋
Thank you Chef Tom looks Delicious gotta try it
Chef Tom steady crushin' another awesome recipe. Thanks, brother!
I made this. It was the most amazing thing ever. Told my co workers about it, they've made it.
Awesome job chef thank you for sharing this one.
Now thats a recipe, Going to make several this weekend.
Lovin your videos bro. Good stuff
I've made this several times on my Traeger. Comes out just as advertised and my family loves it! I think by this point my five year old twins and I have watched every Chef Tom vid out. :)
So legit!!!
Great tip with the bag...I’ve always used wax paper, which usually tears with the last breast or two.
Just a small remark, when you tenderize de meat, its much more effective and safe if you use a pastry dough roll
Love this, make it all the time but with a jalapeno in the middle as well.
If you are worried about holes, adding a little oil to your bag really helps when you pound them out. Those bombs look amazing, by the way. Can't wait to get back out to Wichita and do some shopping.
Gotta try this!
Holy shit...that knife was crazy sharp
Nice man, I like it!
I literally just caught myself drooling! You are a lucky man! I have a high school friend that does BB-Q during the Spring, Summer and Fall that makes a REAL good Chicken Bomb. I want a chicken bomb.... NOW!
Ok, well... for the first time, I just tried a recipe of yours. Oh. My. Word! This stuff is amazing!!
Thanks!
Bravo. This is on the menu this weekend
Mouth watering!
Another great one! Cheers
Looks yummy!
I did something VERY similar to this at the last Chiefs game we went to a few weeks back and they were dynamite!! Did it all on the Weber kettle in the parking lot! Its my poor mans Yoder YS 640 haha! Great video as awlays
Pure Genius!! On the grill
I don’t know why I torture myself watching this at 12:45am.... At least I know what’s for dinner tonight. Gonna have some interesting dreams 🤤😴
Again a very nice recipe 👍👍👍
You're an artist and your canvas is a BBQ... no seriously this looked really good. The bacon looked good on all sides and the bombs of cream cheese in the center was perfectly held inside.
Nice job. Looks delicious
Looks really great!
Nice work sir!
Looking good Tom! I would also throw a half jalapeno in the center.
That looks bomb!
Great job bro 👍
Chef Tom thanks for the video, I'm gonna give this one a try.
Let us know how it goes!
there really hard to get the hole thing crispy unless you got a grate under it.. but man these look good.. emm makes me think of ideas that is for sure..
i will try this with some jalapeno peppers in it. just cut the pepper in strips and put it in with the cheese.
Hi Chef Tom, love the videos keep them coming! I love the sweet water spices you guys sell. They put tons of flavor into my cooks. Is there any way to get sweet water brines to flavor ribs? I know the smoked apple says rib bath brine. Could you give us a video on that?
Great video
Like an American chicken cordon bleu. Love it!
If lovin’ these bombs is wrong I don’t wanna be right.
Truer words were never spoken.
Looks amazing! Time to do some sort of twist on the cheese steak now!
"but of course, also, it tastes awesome" - I love Chef Tom
WOW!!! Those look amazing.
Thanks!
Beautiful
Looks Awesome !!!!!!
Gonna try with mac n cheese filling 🤣
I think you should make a Nashville hot chicken version of this...
If you have a Kamado joe once it's been a hour on 225 degrees. Can you take it out of the dome so it can hit a tempreture at 400?
Glad you are feeling better
Great recipe, Tom. I have a question for you: I was planning on making this dish, but one of our guests doesn’t eat dairy. Any alternatives for the filling? Thanks
Damn Dude!!
Make camarones a la diabla (devil shrimp) !
2:40 that's a butterfly cut ✌
You need to collaborate with guga foods or sous vide everything. You guys would be lit doing a video together bro!
Could have added ham and finely chopped broccoli in the roll-up for a good cordon bleu. In fact, this is exactly how I make chicken cordon bleu when I'm willing to spend the time, when I just want it fast and easy I'll slice a breast to butterfly it, lay in cheese and ham, close up the breast and done. Sometimes I'll wrap in bacon, sometimes I don't have any bacon. But life is just better with bacon.
Looks good but what do you do if you don't have that fancy smoker ??
Hi Tom Great video and looks good. Can you cook chicken croquettes please? Thanks
YARDBIRD!!!!!!
Boom!
Looks great! What do you use to clean your cutting boards after chicken contamination?
Soap and water ( ` _ `)
What type of knives do you use and where can I get them.
Chef uses Wusthof knives mainly... You can buy them atbbq.com. Thanks for watching!
The cheese ooze was the money shot! Also, yet unrelated, Chef Tom, how the hell do you keep your beard so straight? Mine is unruly!
It's just genes man. Unruly beards are cool too. :)
Hi, which brand of pellets do you use?
Jeremy Hale I would love to know as well!
We use BBQr's Delight exclusively. Usually, it is a mixture of pecan and cherry.
Do you not feel the heat through those gloves?
Not when you put cotton gloves on your paws first, then the nitriles. Thanks for watching!
www.atbbq.com/hantover-knit-gloves-white-60-40-blend.html
www.atbbq.com/hantover-nitrile-gloves-black.html
Make some discada chef.
Can you do a vid on roasted chestnuts and perhaps smoked peanuts.
We have smoked nuts on our list. Maybe in a video with several easy appetizers. Thanks!
What's a dough boy?
This would be ok to with a thigh am i right?
Yes, you'll just want to adjust the filling and bacon for the smaller cut.
Anyone catch what flavor of smoke he hit those with?
I don't think he said during the video. Someone else asked in the comments and this was his answer. BBQr's Delight exclusively. Usually, it is a mixture of pecan and cherry.
John Doro
Firebug appears to be out of business... Can you suggest a like sauce...
I spoke too soon. Firebug is in stock at Atbbq.com
This is true. They were having supply issues, but we worked it out. We will always have Firebug sauce for you guys!
Collab with Babish, Brad Leone, Matty Matheson, maybe even our lord & savior Guy Fieri
I know what I'm making next...
Why would you upload a video with audio disruption?
We didn't.
Not for planes lol...no b words
Why did you decide to do the bacon and chicken at the same time instead of smoking the chicken first and then wrapping in bacon
Why would you take the extra steps? It isn't going to add anything and will only make it more work.
This looks incredible. It's like food porn. I was looking over my shoulders watching this.
Are you seeing anyone, Chef Tom?
Richard Hoover 😂
His wife. ;)
You have 3 layers of bacon in some places that's too much soggy bacon = shit
I can’t afford a 1k + grill. What are some cheaper options for us poor people.
Topher Quick
Green Mountain sells a smoker/grill option. It reaches 500 degrees and is still available at a reasonable price for the money. The have three levels. Check em out and see what you can do!
Use a Weber kettle. Cheap, easy to use, and with practice, you can do pretty much anything on them.
Why dont u be good to me and hook me up with one of those grills!!👍👍
Did everyone get together and say "lets have that nervous sounding guy be our commentator because he has a beard and thats means he knows bbq and looks countryish.."?
No, we said, how about we get Tom, a culinary trained chef/baker who works at one of the top bakeries in the US (Ken's Artisan Bakery in Portland, OR) to move to Kansas so he can do cooking classes, develop recipes and help people make great food. The beard and the fact that he does things like disappear into the mountains for days at a time and hunts was just an added bonus. Oh, and we love his family, so that was nice too. Thanks for watching.
@@allthingsbbq shit man, he had a family.
filthy
Is it possible to use the words “pounded out” and “stuffed” in a non-sexual manner? Find out in today’s episode of ATBBQ.
Too much work for chicken.
Why would you add pescos? Isn't that Mexican money? Could you fix your audio? Someone might take the pescos seriously lol
hot take :: i really dont think bacon is that great