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!
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.
Porchetta is an Italian classic, and for good reason! This savory, juicy, delicious cut of meat is the stuff pork lover’s dreams are made of! Fire up the Yoder Smokers Pellet Grill, it’s Grilled Porchetta time!
We’re taking it back to the old school. This classic Old Fashioned Glazed Ham is both beautiful and delicious. So, don’t sleep on this recipe!
Chef Eric is back with his Pork Bomb Sandwich, a simple, and impressive, sandwich built with pork and his blue smoked slaw recipe.
Simplify your dinner plans with this fantastic Barbecue Smoked Meatloaf, using a couple key ingredients that pack a big flavor punch!
One of our favorite uses for leftover rib-tip meat is our scratch-made Mexican chorizo (Boston Butt pork shoulder works just as well!), and what better way to enjoy chorizo than in a Chorizo Breakfast Burrito?! We’re putting the Le Griddle to work, and the pay off is huge!
Here’s a recipe that brings together succulent smoky pork belly and the crispy fried goodness of all of the other state fair favorite foods. These smoked Pork Belly Corn Fritters are nearly impossible to stop eating, so make sure you’ve got plenty to go ’round!