Chef Tom fires up the Clementi Wood Fired Oven and cooks up a wood fired steak and some scratch made white bean hummus for a Ribeye & White Bean Hummus Pizza!
Chef Tom shares a great technique for utilizing spare rib tips, with these Barbecue Smoked Beans and St. Louis Spare Ribs cooked on the Yoder Smokers Pellet Grill!
Get a little Irish in ya’ this St. Patty’s with this Guinness soaked Smoked Shepherd’s Pie!
We’re back with more smoked salmon! If you haven’t already, go check out our recipe for Cold Smoked Salmon, and then join us for this creamy, smoky and savory Smoked Salmon Chowder!
If ever you’ve enjoyed the rich goodness of Cold Smoked Salmon over cream cheese on a bagel and wondered, “how do they do that?” Today we’re here to show you. Chef Tom walks you through the curing and cold smoking process that creates that incredibly flavorful Cold Smoked Salmon.
Happy Mardi Gras! Celebrate with this Tasso Ham & Grilled Chicken Jambalaya cooked over a wood fire on the Yoder Smokers Pellet Grill!
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.