Smoked Barbecue Chicken Wings

How to make Smoked Barbecue Chicken Wings

Chef Tom fires up the Yoder Smokers Loaded Wichita Offset Smoker to give these brined-then-smoked Barbecue Chicken Wings a quick soak in the smoke before searing them over direct flame inside the fire box. Finished with a toss in barbecue sauce and served with garlic parm dipping sauce, these wings are perfect for your next game-day party!

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Cajun Lamb Lollipops & Cheese Grits

How to make Cajun Lamb Lollipops & Cheese Grits

Chef Tom grills up a simple, flavor packed recipe for Frenched rack of lamb. These Cajun Lamb Lollipops are grilled over a bed charcoal in the Kamado Joe Kettle Joe, basted in cajun butter and sliced into individual servings and served over cheesy grits. 

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