Chef Tom fires up the flattop Le Griddle and cooks off thin sliced marinated skirt steak, onions & peppers and Caramelo tortillas for these Steak Fajitas!
When Tex-Mex meets the all-American backyard cookout what do you get? It’s The Queso Dog!
There is a reason why the classics are classics. Sometimes quality ingredients in familiar flavor combinations are exactly what you need! This is The Classic Hot Dog.
If your dog needs more sweet and spice, let us introduce you to The BBQ Dog.
Sweet, salty, savory and umami. The Hawaiian Dog has got flavor for days!
If you’re looking for tasty barbecue burnt ends without buying a whole brisket or paying a premium for a brisket point, then look no further. In this video Chef Tom smokes up a beef chuck roast and turns it into Poor Man’s Burnt Ends.
Wanna make the best smashed potatoes of your life? Check out Chef Britt’s techniques for creating these gold nuggets that hit every level of your taste buds!
Chef Tom fires up the Kamado Joe Classic III Ceramic Charcoal Grill for these incredibly juicy Beer Braised Beef Ribs. They are first braised in a beer based braising liquid inside a cast iron Dutch oven, then finished with a high hear sear, directly over lump charcoal.
Chef Tom fires up the Clementi Wood Fired Oven and bakes an amazing Wood Fired Calzone, featuring scratch-made dough, mouth watering filling, cheese for days and a red sauce for dipping!
Chef Britt shares another Keto-friendly recipe: Stuffed Poblano Peppers! A spicy and meaty mixture gets stuffed in poblano peppers, baked on the Yoder Smokers Pellet Grill, and finished with a cooling sour cream sauce! Check it out!
Chef Tom fires up the Yoder Smokers Loaded Wichita offset smoker his Root Beer Spritzed Spare Ribs. Sweet, salty and smoky with a bark you won’t believe! These ribs have got it all!
We’re keeping the summertime recipes coming with this bright and fresh recipe for Grilled Mahi Mahi! Chef Tom blitzes a marinade, slathers the Mahi Mahi and grills the fish over direct flame for a char-kissed, flavor packed, fresh and light grilled entrée.
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for some Grilled Pork Tenderloin & Chimichurri. Pair that with grilled corn on the cob in a bowl full of rice and quinoa, and you’ve got prime summertime eats!
If you’ve never made your own Grilled Buffalo Wings, you’re missing out! The scratch-made buffalo sauce is so easy and so tasty that you’ll never want to do store-bought sauce again. Pair that with the char of a grilled wing, and you’ve got it made!
Living in a post-covid world, Chef Britt recreates one of her favorite fair foods: Smoked Turkey Legs. She gets the Yoder Smokers Wichita Loaded Offset fired up and shows you how it’s done.
The Grilled Chicken Quesadilla is a go-to weeknight (or any night) meal! Chef Tom packs in the flavor with grilled chicken & onion and creamy cheeses, and pairs it up with grilled avocado salsa and spicy crema for dipping!
The Chicken Guacamole Burger may be made of ground chicken thighs, and not ground beef, but it’s as good or BETTER than any other burger out there! From the juicy patty to the funky feta and the homemade guac and ranch dressing, this burger has it all!
Brisket & Buffalo Sliders are the perfect way to combine the lean, earthy flavors of buffalo with the fatty, beefiness of brisket! Chef Britt ties it all together with tangy shallot marmalade and a creamy combo sauce!
The Backyard Barbecue Burger is all about that feeling you get when it’s finally spring and you fire up the grill to cook a batch of hand-pattied burgers for the family. You’re right where you want to be. You’re in your element. Everyone has their “signature move” when it comes to the burger. We’ve got
Chef Tom shares the Tips & Techniques required to make your very own Italian Sausage from scratch at home, then grills the Italian Sausages on the Yoder Smokers YS640s Pellet Grill for that wood fired flavor!