Beef

Chef Tom fires up the Yoder Smokers Flat-top Charcoal Grill for Smoked Tri-Tip Tacos using the reverse sear method.

Chef Tom fires up the Kamado Joe Classic III ceramic charcoal grill for Red Chile Brisket Tamales featuring smoked-then-braised shredded beef filling wrapped in beef tallow masa and corn husks, steamed until perfectly tender!

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a beefy, cheesy, rich French Onion Soup featuring a Creekstone Farms prime beef short rib for added goodness!

Chef Tom cooks up the most delicious rice dish over a charcoal fire on the Kamado Joe Kettle Joe, with a truly impressive steak. This is Strip Steak with Mushroom Risotto.

Chef Tom is joined by WWE Superstar Tom Pestock, aka Baron Corbin, as they reverse sear 110-day dry aged prime tomahawk ribeye steaks on the Yoder Smokers YS640s Pellet Grill.

Chef Tom utilizes leftover brisket, smoked turkey and sausage for a Barbecue Lasagna, cooked on the Yoder Smokers YS640s Pellet Grill.

Chef Tom fires up the Napoleon Phantom 500 for a cheesy, creamy Carne Asada Taco Soup featuring charcoal grilled flank steak.

Chef Eric from Kamado Joe shows us how to get a ceramic grill to a high searing temperature quickly. Then he makes an amazing Flank Steak recipe with Chimichurri Butter. 

Elevate your next tailgate with Chef Tom's Bacon Cheeseburger Meatballs cooked on the Kamado Joe Kettle Joe!

It's that time of year when we start to think comfort food. Maybe a pot of chili? Perhaps some creamy mac and cheese? How about both at the same time? Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Chili Mac!

Chef Tom fires up the Le Griddle for Grilled Curry Flank Steak Tacos served up in fresh, scratch made naan bread!

Chef Eric Gephart cooks up New York Strip Steak with a unique reverse sear recipe on the Kamado Joe Kettle Joe. The strip loin is subjected to the best of low and slow bark building and direct fast searing. The mayonnaise-based sauce sear creates a crust and flavor profile second to none. 

What's summer without a Juicy Lucy Burger?! Chef Eric Gephart from Kamado Joe cooks up his Stuffed Burger recipe and shares tips for grilling over charcoal.

Chef Tom fires up the Big Green Egg and smokes a whole Creekstone Farms Prime Brisket using the Kamado Joe SloRoller.

Chef Tom breaks down a whole Creekstone Farms Prime Brisket and turns it into Brisket & Cheddar Smoked Sausage, smoked on the Yoder Smokers Loaded Wichita Offset Smoker.

Chef Tom is cooking up ground brisket and veggies on the Le Griddle for the Taco Burger, fully loaded with all the fixins!

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Tallow Basted Seared Ribeye!

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill and smokes a whole Creekstone Farms prime brisket using the foil boat method. Juicy braised brisket with a smoky, crunchy bark... is the Foil Boat Brisket the best of both worlds?!

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Bacon Cheeseburger Sliders! Load up the grill and pile up the sliders, we're eating big-time for the weekend!