Chef Britt shows you how to make bacon fat flour tortillas by hand, without having to knead for long periods of time. This is a great utilization for any rendered fat you’ve been saving! And after you learn this recipe, you’ll never want a store-bought tortilla ever again.
Chef Britt continues her side series where she shows you her take on corn spoonbread with tasty add-ins such as wild rice, bacon and hatch chiles!
The BLT is a classic sandwich, and for good reason. It’s a beautifully balanced combination of smoky, salty, fresh, tender and crunchy. But sometimes we just can’t leave well enough alone, so we’re taking the BLT to the next level. This is the Smoked Pork Belly BBQ BLT, cooked entirely on the new Yoder Smokers
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!
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!
Smoked pork belly is an incredibly succulent cut of meat, packed with tons of flavor, with the proper preparation. The perfect compliment to the velvety mouth feel of pork belly is a bright, sweet and tangy Grilled Pineapple Pico de Gallo, so that’s what we’re bringing to you! Check out this summer-time crowd pleaser, and
Pork Belly Burnt Ends are quickly becoming a new barbecue classic. Of course, these are modeled after the burnt ends from the point meat of the brisket, but they stand alone as an incredibly tasty presentation of the pork belly. This one is great year round, whether it’s for game day snacks, summertime BBQs or
Pitmaster Josh Cary and Chef Tom Jackson talk a bit about a food with almost no history, pork belly burnt ends, and discuss what makes them so fantastic.
If you thought smoked pork belly couldn’t get any better, I’ve got news for you. A few days in pastrami brine does amazing things to that fatty succulent slab of pork!
Chef Tom’s most requested recipe is pork belly, and he loves to cook it for both pulled and sliced so he decided to combine the two in one epic sandwich. Enjoy!