Chef Tom brings together two of our favorite foods for these BBQ Pulled Pork Tacos, smoked on the Yoder Smokers pellet grill!
Scratch-made comfort food that is made with love and care is a hard thing to pass up. This week we bring you Biscuits & Gravy, featuring all scratch-made breakfast sausage, ground from spare rib tips and pork butt, buttermilk biscuits cooked on the grill and creamy sausage gravy. Is your mouth watering yet?
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!
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.