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!
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!
If you're a fan of barbecue baked beans, then you're going to love Chef Tom's Savory Brisket Barbecue Beans. Packed full of smoky chopped brisket and savory flavors, this less-sweet version of barbecue beans is practically a whole meal on its own!
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for everyone’s favorite big barbecue meat. Follow along as we walk you through everything you need to know to prepare some killer Smoked Brisket & Burnt Ends!
Chef Tom puts three brisket smoking techniques to the test with The Brisket Wrap Test. We’ll uncover the differences between cooking briskets wrapped in foil, wrapped in butcher paper or completely unwrapped, and what it means for your next brisket cook.
Nothing says “Fall” like a bowl of chili and a football game. Today Chef Tom fires up the Kamado Joe Ceramic Charcoal Grill for a charcoal and wood smoked Classic Beef Chili with ground brisket.
Chef Tom brings home the Italian American comfort food classic with his Grilled Lasagna. This Grilled Lasagna features a grilled Italian sausage & beef red sauce with San Marzano tomatoes, a creamy three cheese spread with Italian herbs and spices, all layered with pasta and cooked to perfection on the Yoder Smokers YS640s Pellet Grill.
Chef Tom fires up the Kamado Joe charcoal grill & smokes a Creekstone Farms prime tri-tip roast, brisket style, for a smoked tri-tip chopped beef sandwich.
Poutine is one of the ultimate comfort foods. Fries smothered in gravy and cheese curds; what more could you ask for? How about we put it on top of a burger?! This is the Poutine Burger!
Chef Tom fires up the Kamado Joe Classic II ceramic charcoal grill for these Tex-Mex Steak & Bacon Breakfast Tacos, and utilizes every inch of the Divide & Conquer System. From the direct grilled flank steak to the half moon griddled eggs and cheesy tortillas, these tacos are packed to the brim with tasty goodness!
Chef Tom takes us back to basics as he fires up the Yoder Smokers YS640s Pellet Grill and walks us through the process of preparing the perfect Grilled Strip Steak and how to make it even better with a delicious compound butter!
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 Britt gets familiar with center-cut, beef back ribs, and prepares them with tons of Tuscan flavor! These Tuscan Smoked Beef Ribs couldn't get any easier!
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill to smoke a delicious KC Cattle Company whole wagyu brisket. For this cook we let the brisket smoke open and unwrapped from start to finish, creating an impressive bark and smoke ring. Couple this technique with the injection and the fat content of the wagyu brisket and you get a juicy brisket with incredible texture and flavor with very little effort!
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!
Chef Tom fires up the flattop Le Griddle and cooks off thin sliced marinated skirt steak, onions & peppers and Caramelo tortillas for these Steak Fajitas!
By
Tom Jackson
