Love the hat! Also that dip looks killer!

That's a nice hat you got there Tom. When's the collab?

@jlaw3255

2 жыл бұрын

Yes need a collab! Two of my favourite bbq bros

I can always count on the legendary culinary skills of Chef Tom. 🥇

I love some fresh trout! Looks delicious. The dip is 🔥.

Awesome! A simple classic. And I love sporting the Chud's hat!!

Looks delicious! Definitely going to have to try this! Nice hat by the way!

Yey, Chef Tom is back!

Perfect timing Tom ! My annual trip to The June Lake Loop for trout opener is right around the corner.

You’re awesome man, keep it up. you’re gonna blow up.

Love smoked fish. I have tried a similar warmed then cooled brine for fried chicken, so I think it’s a great idea for the trout. Will definitely try it!

Love this!!

The next great recipe and I will give it a try asap 👍👍👍

I like the support for Chuds!

You make that look so good

Perfect timing April 1 is just around the corner this would make even the stockers taste great.

I was thinking this was going to be recipe for rillettes at first, but this looks a lot better

Talk about a flavor bomb.

That looks amazing!! I was wondering how long it would take for you to sample that trout after smoking. I would be digging in ASAP!

You have some patience, Chef Tom! I love smoked trout so much that coming out of the smoker its "get in ma bellay!!" But that dip though.....thats money right there!

@allthingsbbq

2 жыл бұрын

Thanks for watching!

Man does that looks good!

@allthingsbbq

2 жыл бұрын

Thanks for watching!

Sounds super interesting! May try this this weekend. Can't fire up the smoker with just one meal...

Love the hat!

Can you please try making a bbq style Mexican torta ????

Hey chef Tom is this the same way you would just make a dish of smoked trout itself or just for dip? A video of making smoked trout filets if you do them any different would be great to see!

I just cracked open a smoked trout today for an early Xmas breakfast with my Mum. So tasty but I have leftovers, I'm trying to find ideas of what to do with the rest.

sweet hat

Wow

Holy damn, im the first one! Chef Tom, love you, keep up the good work 🤘🥃🇺🇸

@allthingsbbq

2 жыл бұрын

Thanks for watching!

@zenjamin6262

2 жыл бұрын

Good job Donovan way to go !

Looks delicious curious about the type of of wood pellets that you used.

@allthingsbbq

2 жыл бұрын

BBQr's Delight-Hickory www.atbbq.com/bbqrs-delight-hickory-pellets-20lbs.html

Great as always Tom. Question, have you shared what knife you are using? It looks like a Miyabi, but I can’t identify it.

@allthingsbbq

2 жыл бұрын

www.atbbq.com/accessories/cutlery/knives/chef-s-knives/shun-premier-7-inch-santoku-knife.html

Yalls gotta buy your salt brine. That's not a question it's an observation. :)

What type of pellets

@allthingsbbq

2 жыл бұрын

Hickory www.atbbq.com/bbqrs-delight-hickory-pellets-20lbs.html

Now we're talking. Been looking for a recipe as I can get saba from the local Asian market for $3.99 pound but if I want to buy it already smoked, it's $24 a pound.

@allthingsbbq

Жыл бұрын

That should be great in this recipe. Please share your results! Thanks for watching.

With all the spiciness, how can you taste to fish?

Looked good but my thought is make it simple less is best sometimes your way laying the essence of the trout

Trout, eh?

@brianshenk6912

2 жыл бұрын

Eh?

Nice 🧢