Chile Rellenos are a wonderful Mexican comfort food that’s perfect for the changing seasons. Today Chef Tom fires up the flat top Le Griddle and puts it to work. We’ll show you how to do everything on the griddle, from roasting the peppers to browning chorizo and cooking a spicy tomato sauce, then frying up
If you’re looking to make tacos, burritos, rice bowls or even a breakfast scramble, then you need these Grilled Carnitas in your life! Chef Tom fires up the Yoder Smokers YS640s Pellet Grill and turns a Boston Butt pork shoulder into mouth watering Grilled Carnitas.
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 brings together two of our favorite barbecue foods to create Bacon Wrapped Jalapeño Popper Stuffed Barbecue Chicken, smoke-roasted 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 Britt satisfies a craving with Smoked Bacon & Corn Crab Dip, and keeps it summery with fresh-grilled corn and jalapenos!
Chef Tom fires up the Napoleon Grills rotisserie for grilled Chicken Shawarma. Marinated chicken thighs are shaved thin to serve with garlicky Toum sauce.
Chef Tom shares his tips & techniques for preparing a delicious hummus from scratch, including a recipe for fire roasted jalapeño and red bell pepper hummus, finished with a quality extra virgin olive oil and everything bagel seasoning.
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.
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!
Chef Tom offers up his take on an east coast summer classic with these Grilled Lobster Rolls. The fresh lobster gets a quick par-boil before hitting the grill. It’s lightly charred over charcoal in the Yoder Smokers Adjustable Charcoal Flat Top Grill, then tossed in a compound butter and piled high on a fresh homemade
Chef Britt brings home the bacon by showing you exactly how to cure and smoke pork belly entirely from scratch!
Carbonara is one of the easiest and tastiest dishes that can be quickly prepared for a perfect weeknight meal!
Chef Tom fires up the Kamado Joe for this smoked Pork Belly Banh Mi with scratch made pickled daikon & carrots, fresh cilantro and jalapeños stuffed into a baguette spread with Sriracha mayo. Your taste buds will thank you!
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
Chef Tom shares one of his favorite summer dessert recipes, Strawberry Shortcake. Baked on the grill and smothered in fresh strawberries and whiskey whipped cream!