Beef

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?!