Breads/Baking

Chef Tom fires up the Clementi Clementino Wood Fired Oven for some Buffalo Chicken Pizza!

Picture an entire pepperoni pizza rolled up like cinnamon rolls, topped with buttermilk ranch dressing and served with tomato dipping sauce. We call it Pepperoni Pizza Rolls, and we bake it on the Yoder Smokers YS640s Pellet Grill!

If you're in the mood for a sweet treat, then Chef Tom has got you covered! Check out these Carrot Cake Cupcakes with cream cheese frosting and candied pecans, all cooked on the Yoder Smokers YS640s Pellet Grill!

Celebrate Saint Patrick's Day with Chef Tom and a St. Paddy's Pastrami Pizza Party in the Ooni Koda 16 Pizza Oven!

Chef Tom fires up the Clementi Wood Fired Oven and walks us through the process of mixing, proofing, shaping and baking Wood-Fired Bread Bowls.

Is it breakfast? Is it dessert? Doesn't matter, it's delicious! Check out Chef Tom's Donut Bread Pudding cooked on the grill!

The beautiful thing about the holiday season is that a dish like Puff Pastry Wrapped Brie with Cranberry Chutney is totally appropriate either before or after the big meal. This one is a treat! Oooey, gooey melted brie cheese pouring out of its flaky puff pastry crust and topped with a sweet and tangy cranberry compote that we picked up from our friend BBQ Brian Misko of House of Q!

Shrimp Scampi is one of those fusion food dishes that has made its way across the globe and adapted to its surroundings. Chef Tom shares his recipe for garlicky, buttery, lemony, delicious Shrimp Scampi with cheesy garlic bread, all cooked on Le Griddle.

Chef Britt mixes together an iconic loaf of white bread, AKA The Pullman Loaf or Pain De Mie. Combined with the bacon she made the previous week, she creates a killer BLT sandwich.

Nothing sounds more like down-home Summer baking than Honey Peach Pie! Chef Britt fires up the Kamado Joe Classic II ceramic grill to get the job done and shows you her techniques for the best gluten-free pie crust!

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 Britt shows how to make funnel cakes with our newest product at ATBBQ.com: Gluten-Free Flour from Antimo Caputo! This specially-formulated flour blend is one of the best-tasting all-purpose gluten-free flours on the market!

Soft, pillowy pretzels buns are the stuff of legend. The secret? A bath in lye and baked in a wood-fired oven! Chef Britt shows you how to make the best pretzel buns for your next cookout!

Chef Britt brings the classic dessert Pavlova to the Yoder Smokers Pellet Grill and shows you the perfect way to impress mom this Mother’s Day!

A beef tallow brioche bun will take your burger game to the ultimate level! Just replace the butter with beef fat to amp up the beefiness for burgers!

Bacon & Onion Flatbread: also known as Flammkuchen, Tarte Flambee, or Alsatian Pizza. Chef Britt shares a slice of Alsace with this ultra-thin flatbread fired on the Gozney Roccbox!

Chef Britt shows you how to make bacon fat flour tortillas by hand, without having to knead for long periods of time. This is a great utilization for any rendered fat you’ve been saving! And after you learn this recipe, you’ll never want a store-bought tortilla ever again.

Fresh outta yeast? Don’t have much time? Chef Britt shows you how to make quick bread using an unexpected ingredient: BBQ sauce!

This week Chef Tom brings us a scratch-made Sausage Egg & Cheese Biscuit sandwich, grilled on the Yoder Smokers YS640s Pellet Grill! Check out these delicious sour cream biscuits, homemade breakfast sausage patties grilled like burgers on the GrillGrates, and sunny side up eggs!

Need a big o’ bowl of comfort? Look no further as Chef Britt guides you through her incredible recipe for her take on Banana Pudding!