Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Teriyaki Salmon Skewers. Marinated Kvoray Artic Salmon is threaded onto skewers with fresh pineapple and red onions, then grilled directly over the wood-fired flame, then glazed in teriyaki sauce. A perfectly simple and tasty meal, any night of the week!
Picture an entire pepperoni pizza rolled up like cinnamon rolls, topped with buttermilk ranch dressing and served with tomato dipping sauce. We call it Pepperoni Pizza Rolls, and we bake it on the Yoder Smokers YS640s Pellet Grill!
Chef Tom fires up the Yoder Smokers Pellet Grill for some chopped brisket & homemade fries. Piled high with sauces & toppings, it's Loaded Brisket Fries!
Creamy, smoky, warm-your-bones chowder is exactly what you need to shake off the winter chill. Chef Tom fires up the Kamado Joe Ceramic Charcoal Grill for New England Clam Chowder in a wood-fired bread bowl!
Chef Tom fires up the Yoder Smokers Loaded Wichita Offset Smoker and smokes a Boston Butt Pork Shoulder for an East meets West collision of culinary cultures, Pulled Pork BBQ Sushi Rolls!
No game day is complete without chicken wings, so for the big game Chef Tom is turning up the heat with these reverse seared Honey Habanero Buffalo Wings, cooked over charcoal in the Yoder Smokers Adjustable Flat Top Charcoal Grill!
Buckle up, because Chef Tom is taking us to Flavor Town with one of Guy Fieri's own recipes. Give credit where credit is due. These Trash Can Nachos are out of bounds!
The beautiful thing about the holiday season is that a dish like Puff Pastry Wrapped Brie with Cranberry Chutney is totally appropriate either before or after the big meal. This one is a treat! Oooey, gooey melted brie cheese pouring out of its flaky puff pastry crust and topped with a sweet and tangy cranberry compote that we picked up from our friend BBQ Brian Misko of House of Q!
Chef Tom shares his tips & techniques for preparing a delicious hummus from scratch, including a recipe for fire roasted jalapeño and red bell pepper hummus, finished with a quality extra virgin olive oil and everything bagel seasoning.
So you've got leftover brisket... On occasion, it happens. Could you reheat it and throw it on a bun with some sauce? Sure. You could. Or you could go the extra mile and make a batch of these Brisket Nachos with Smoked Queso and your life will be forever changed. Do the right thing!
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for some Barbecue Chicken Lollipops. Sweet & smoky with a secret ingredient to set it over the top!
Chef Britt cooks up Grilled Steak Flatbreads! She's spicing them up with Zhoug, a spicy cilantro condiment with Yemeni origins. Chef Britt shares her techniques for making these flatbreads from start to finish, and her go-to technique for any steak!
By
Tom Jackson
