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 fires up the Yoder Smokers YS640s Pellet Grill for a reverse seared Dry-Aged Prime Rib, aged for 40 days in the Steak Locker. The flavor packed beef is served with a beef gravy jus, prepared from the dry-aged beef trimmings.
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 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.
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!