Make your sweetheart a meal to remember this Valentine’s Day (and enjoy the brownie points)! Chateaubriand & Bacon Wrapped Green Beans are a totally do-able, and highly impressive meal that you can pull off entirely on the grill and still have time to spend with your main squeeze!
It’s Christmas tacos, y’all! And not just your run-of-the-mill tacos, but Surf ‘n Turf Tacos. Tacos worthy of a truly special occasion! Happy holidays. Let’s feast!
Chef Tom prepares a Standing Prime Rib Roast on the Yoder Smokers Pellet Grill using the reverse sear technique, and tops it all off with a Horseradish Creme Fraiche.
Looking for a light & refreshing way to do dinner on the grill? Check out these Grilled Steak Lettuce Wraps. One of our summertime favs!
Chef Tom is back and he’s bringing you his Food Network Magazine published recipe, Chipotle Flank Steak with Chef Eric’s Blue Smoked Slaw! Tom & Eric debuted this recipe at the Food Network & Cooking Channel’s South Beach Wine & Food Festival in February of 2018, and now we’re bringing it to you!
Picanha is a staple of Brazilian Churrasco BBQ. It’s simplicity is deceptive, as the flavor from the preparation of this cut of beef is so much greater than the effort it requires. Chef Tom skewers the Picanha and grills it over charcoal on the Yoder Smokers Adjustable Charcoal Grill, and adds a side of garlic butter
We’re well aware that the Yoder Smokers Pellet Grills are incredibly versatile machines, capable of smoking, grilling and more. This recipe proves just how great they function when it comes to high heat, direct grilling. Especially when combined with searing power of GrillGrates. So, fire up the grill and make yourself some of these Balsamic Tri-tip
Warning: This is not an ordinary steak sandwich. Between the char kissed, thin sliced tri-tip roast, the huge flavor of a scratch-made sweet tomato jam, the creamy cilantro cream cheese spread, quick pickled red onions and toasted bolillo bun, this is decidedly an extraordinary Tri-Tip Steak Sandwich. Proceed with warranted excitement!
Chef Eric is joined by Chef Andy of Blue Fin Sake Bar (Wichita, KS) and they whip up some Beef Negimaki on the Kamado Joe Classic II.
This week we’re bringing you a killer week night dinner option. This Grilled Ribeye with Pickled Pepper Puree is HUGE on flavor, but super easy to prepare. For the best flavor and texture, you’ll want to grab a couple of monster, thick cut ribeye steaks and divvy them up to serve. The fattiness of the Grilled