Appetizers

Chef Tom fires up the Yoder Smokers YS64os Pellet Grill for Carne Asada Fries!

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for the Bacon Wrapped Barbecue Scotch Egg! A Bristish classic meets good ol' fashioned barbecue!

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill to show us How to Smoke Trout and how to turn your smoked trout into a Smoked Trout Dip!

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a Smoked Salmon Caesar Salad featuring dry brined salmon and the best scratch-made Caesar Dressing you've ever tasted!

Chef Tom fires up the Napoleon P500 Gas Grill for Irish Beef Hand Pies and Guinness Cheese Sauce, just in time for St. Patrick's Day!

Chef Tom fires up the Ooni Koda 16 Pizza Oven for Meatball Pizza featuring scratch-made meatballs, fresh San Marzano tomato sauce and easy pizza dough!

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a delicious fusion of barbecue flavors with this recipe for Al Pastor Pork Belly Burnt Ends!

Chef Tom fires up the Napoleon Prestige P500 Gas Grill for Fried Bacon Mac & Cheese! Roasted bacon & pimento mac and cheese formed into balls, breaded and deep fried on the side burner. This is party food magic!

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!

Chef Tom walks us through the process of cold smoking butter on the Kamado Joe Kettle Joe, then makes Beef Tallow Popcorn smothered in Smoked Butter.