Tasso Ham is a classic New Orleans ingredient, and Chef Tom takes us step-by-step through the preparation process.
Everyone loves a good pulled pork sandwich, but getting it just right requires proper technique, some great flavors and a little time. Lucky for you, we’re here to walk you through it, step by step, but this isn’t any basic Barbecue Boston Butt Pulled Pork Shoulder recipe. We’ve got a few tricks up our sleeve!
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!
Looking for a game day app? Chef Tom has got you covered! Check out this Grilled Bloomin’ Onion, cooked entirely on the Kamado Joe Ceramic Charcoal Grill.
Chef Tom debones and stuffs chicken wings for a truly impressive game-day appetizer. Take your wings to the next level with these Chorizo Stuffed Chicken Wings, grilled on the Yoder Smokers YS640 Pellet Grill!
Fried rice is a great way to utilize the leftover meats and veggies in your refrigerator, and the beautiful thing is that there really aren’t any rules. So today we fuse the culinary cultures of the Far East with South America with this Grilled Chicken Chimichurri Fried Rice. Hope you’re ready for the adventure!
Chef Tom fires up the Yoder Smokers Pellet Grill for these cheese stuffed, bacon wrapped, smoked, seared BBQ chicken breasts! Barbecue Chicken Bombs. Boom!
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 brings us his version of the Mexican soup, Pozole Verde, including a fire roasted salsa verde and roast chicken on the Kamado Joe!
Chef Eric Gephart is back with another killer recipe cooked on the Kamado Joe Ceramic Grill. This time he shares a couple of incredible tricks and the result is a truly remarkable Smoked Crab Dip!