Grilled Veggie Skewers
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- čas přidán 23. 07. 2020
- Chef Tom fires up the Yoder Smokers Flat Top Adjustable Charcoal Grill for Grilled Veggie Skewers that are so tasty that you won't even miss the meat!
Full recipe: www.atbbq.com/thesauce/grille...
What always fascinates me about Chef Tom, no matter what ingredients he uses, in the end there is a wonderful meal 👍👍👍
Just what I needed to raise my game with this. Thanks very much!
The best part about grilling veggies is that you can eat them whenever you like without the risk of getting extremly sick.
Chef Tom, rocked this exact recipe tonight for a grill out with some friends. The perfect side to my main course- Chicago style hot dogs 😎 had to bring a taste of home to the East Coast here in Boston! Thanks for all your content.
in a moment of clarity it came what to do with takeout chopsticks thanks for the inspiration
Looks awesome! Thx so much
Crazy, as soon as I thought “I don’t think he’s added any salt” you added the black garlic salt and lemon! Awesome video, and super helpful. I’m definitely going to try to make this tomorrow on my grill ☀️
I made these with my vegan burger and it was approved by all guests; vegans and the non-vegans as well. The Dijon gives the marinade an excellent kick. Thank you so much for the recipe 😉
Thanks for the feedback and thanks for watching!
Hey guys at atbbq,
I was looking for some vegetarian options for our big family bbq in June 2022 here in Germany 🇩🇪 .
I didn’t expect Chef Tom to provide a veggie bbq video, but as I saw the thumbnail I immediately knew that I have to search no more.
And I was right.
This is exactly what I needed.
Watching this I feel the baste flavours make sense and I can almost taste the lemon 🍋 and salt 🧂 in the end.
As always…
thank you so much for the video, the work and the ideas.
Your long time and big time fan from Germany 🇩🇪
Ozzy
Hey, Ozzy! Thanks for watching and taking the time to comment!
Can't wait to try grilling some summer veggies
Love these recipes!
The video was posted 4 minutes ago, how do you know if you enjoy the recipe to a 15 minute video?! Lol
@@jacobivey8947 Considering the recipe is given by 2:45, it was pretty easy to tell!
Hey, Chef Tom. As long as we are on the skewer theme I would love to see your take on Japanese Yakitori. What charcoal, sauce, equipment setup.
I was diagnosed 2 weeks ago with type 2 diabetes. Your timing is perfect. I can eat all of those! Thanks!
You get diabetes because of the fat you eat. Your body loves to store fat even in cells that are not made to store fat but the body does it anyway cuz it see it as good energy for later since the body dont know when you are gonna eat next time. So when the insulin want to "open" the cell it cant because the fat in the cell blocks it. Therefore the glucose cant enter and then the body pumps out even more insulin and thats how you diabetes type 2. I can take a needle and pull out the fat from you cells to see exactly where that fat comes from for example bacon, chicken.
And if i take a needle and put fat in your cell you will get diabetes type 2.
Meat esp red meat is associated w a huge increased risk of type 2 diabetes though so i think thats why hes looking at meat free options. Its beyond just fat and sugar.
Every time i get some vegetarian guests over at my place for bbq,
I come back for your skewers!
Luv Them!
Thanks!!! I really needed to know how to use skewers. They didn't come with instructions.
11:34 best part of the video
Great summertime recipe chef! WHAT???!!! Lol.
More veggies, yesss !
I make veggie kabobs a lot in the summer but I never baste them. I always do a quick spray of canola oil and shake some Killer Hogs AP. Now I feel like I’ve been missing out by not basting them. Lol
My wife would love these, gotta try them out now
Of course I’d add some chicken in there for myself! Haha
Only Chef Tom could make me watch a vegetarian video. Lol
I marinated my veggies in olive oil, balsamic vinegar salt, and pepper for 24 hours before grilling.
No 🍅 Tomatoes or mushrooms 🍄🍄🥳🥳🥳 looks great this is the best way to have all your vegetables on separate sticks
Chef Tom you gotta do a chicken sausage recipe! I want to break in this new grinder and I need your guidance.
Thanks for the recipe. I have been experimenting (and failing!) with vegetarian and vegan mixes on the pellet grill because I have some really good friends who are vegan, and want to be able to cook for everyone.
How would you recommend to keep them warm without continuing to cook them, if you are cooking meats low and slow too, and don’t have multiple zones on you grill? I have a camp chef smoke pro 24” with the sidekick propane attachment, but would love to keep that for reverse sears and get some wood flavor into the veggies. Thanks again
I made grilled skewers this week, coulda used these extra tips from Tom! Chicken and veggie came out great though
Cultivate all the seeds ever and ever❤
Closes the grill
Chef Tom: what?
You could put jalapeno in the sauce you basted it with for more heat.
I’d say marinade the veg in a massive bowl first rather than brush. Let the flavours soak in for a few hours first. Then cook on offset and glaze
Thanks for sharing, would you consider grilling bacon wrapped shrimp? It's pretty tastey.
Lol at 11.35!
What a great way to have fun on grill while I cut back on just smoking and grilling meat 😎
Where do I get the cotton gloves you’re wearing underneath your black gloves?
When doing a brisket should I add a water Pan to my stick burner
Depends on the atmospherics and the cut (packer/flat/point). For a flat, I generally keep a small loaf tin with water toward the firebox and check every few hours regardless of humidity. For packers and points, if it's humid out, I'd say no, as all the air coming in to the firebox has a higher moister content.
WHAT???
Too funny !!!!
Looking for advice
I have a 5lb filet mignon it’s whole like a tri tip would like to bbq it on charcoal 2 zone fire how long per side? Also slice after done or slice before on the grill?
Hello Lee. Leave it whole, season it to suit, start it on the low temp side until the internal temperature reaches 10 to 15-degrees below your target temperature. Move it to the direct side to finish. Let is rest and then slice to serve. Thanks for watching.
Thank you very much
💯💯💯🤙🏽🤙🏽🤙🏽
Any reason no mushrooms?
Taste too much like olive oil at first taste and that was still with only using 1 cup; I ended up adding more mustard, more honey and definitely more lemon juice. Needed more acidity to cut the strong flavor of the olive oil. But ended up being a hit at the barbecue! saw people dipping veggies in the jar with the left over liquid and even saw them brushing it over directly over some fish on their plate.
There is this place called Jungle Jim's. You can order pretty good meats from them, all types of stuff. If you ever want to experiment with new meats on the grill
HEY BIG GUY!!! LOVE YOUR CHANNEL AND WORK YOU DO💯👍 BUT I'M NOT SEEING FISH OR SEA FOOD RECIPES 🦐🦞🦑🐬🐟,
Agreed! 💯
Brit just did an eel yesterday! 😜
& he just did fish tacos last week!
wow that was one juicy lemon lol
hooly this looks so good
I'm hungry 😕
I felt like this was missing something... "where's the meat?" lol just kidding. Thanks for sharing!
Try basting from back to front, then the flames won't burn you. js
I would like you to cook whole hog please
Nice to see you use charcoal, not a fan of pellet smokers.
who cares
@@Stlmgnolia obviously you.
I was hoping for a “first try” on the lemon juice. Was disappointed. Unsubscribed.
Wah
It’s a joke, numb nuts.