Chef Britt celebrates her birthday by firing up the Kamado Joe Classic II for one of her favorite dishes: Japanese BBQ Eel! Also known as Kabayaki, or Unadon, it’s a simple, sweet, grilled fish dish served over rice.
Summertime is the perfect time for grilled fresh fish tacos, which is exactly why Chef Tom is firing up the Napoleon Grills Prestige 500 gas grill for these Chipotle Lime Fish Tacos. Fresh, bright and juicy with just a touch of char from the grill!
Chef Britt fires the coals on the Kamado Joe Classic II to bring you one of her favorite summer staples: BBQ Shrimp Salad! This recipe is incredibly simple and lets the bounty of summer shine with grilled corn, honey BBQ shrimp, and all the veggies!
We’re keeping the summertime recipes coming with this bright and fresh recipe for Grilled Mahi Mahi! Chef Tom blitzes a marinade, slathers the Mahi Mahi and grills the fish over direct flame for a char-kissed, flavor packed, fresh and light grilled entrée.
Chef Tom fires up the Napoleon Grills Prestige Gas Grill and loads the Lodge Cast Iron Fish Pan full of his Beer Battered Fish & Chips!
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill to cook up a Louisiana classic, just in time for Mardi Gras. It’s Barbecue Shrimp & Grits!
Dry aged ribeye and sea scallops on homemade pizza dough with a tangy cocktail sauce, two cheeses and garlic cream sauce all baked in the Clementi wood fired oven!
Chef Tom and Chef Britt bring you their first collaboration of 2020: Pastrami Smoked Salmon & Everything Bagels. Succulent and smoky salmon with incredible pastrami flavors served on a classic everything bagel made from scratch! You won’t wanna miss this!
Check out this super easy make-ahead meal that is sure to keep you satisfied! Peanut noodle salad with grilled chile shrimp! This sweet and savory dish will feed your family dinner out of one pot or divide it into four portions for a simple lunch that’s great reheated or cold. View all of the Shrimp
This salad makes it feel like summer, where fresh vegetables reign alongside sweet and spicy barbecue flavors. The dressing is not complicated, combining your favorite ranch and barbecue sauce! This great meal prep option is a crowd favorite! View all of the Shrimp Meal Prep Recipes HERE!
Anyone who knows me well knows that I love Asian food, but more specifically, Japanese food. Inspired by Kim’s Gourmet Terriyaki Sauce, I’m showing you a healthy and easy-to-make Shrimp Rice Bowl, served with a side of yummy grilled edamame! View all of the Shrimp Meal Prep Recipes HERE!
Greek salads are found frequently on lunch menus, but rarely will you find them with grilled shrimp and romaine! Chef Britt shows you how to put together this flavor-packed Greek Grain Salad and keep it fresh all week! Shop all products HERE! Greek Grain Salad with Shrimp Makes 4 servings Ingredients Grilled Components: Dizzy Pig
Another year ends, and a new one begins. Ring it in alongside the All Things Barbecue family, with Fresh Oysters on the half shell and a Charred Champagne Mignonette. Cheers!
The winter wind is chilling us all to the bone. Time to snuggle up in our favorite blankets and slippers to embrace the season. What better way to warm up our souls with this hearty peanut curry? Inspired by one of my favorite Thai restaurant dishes (pra ram long song), this version cuts through half
Fire up the grill, it’s it’s time to fry up some fish tacos! That’s right, forget about making a greasy mess of your kitchen, take the frying outside. These Beer Battered Fish Tacos with Hatch Chile Slaw are everything you want out of a late summer meal!
“Niçoise.” You may have seen the word previously on a menu, but are not entirely sure how to pronounce it. Niçoise (pronounced “nee-swahz”) is a classic French dish often found in European Bistros and adored by culinarians around the world. Although you can find more traditional iterations that only use cooked tuna and raw vegetables,
Since I’ve been here at All Things BBQ, I’ve wanted to bring my magic tahini dressing to the masses. I don’t think it gives you magical powers necessarily, but it comes together in a way that’s so simple that it feels like magic. It’s also a dressing where you can mess around with the ratios
I’m not gonna lie, I’m not the best at packing my lunch. It doesn’t help that I work in kitchens where food is so readily available to eat. You can’t blame me for not planning ahead! But between recipe developing menus for cooking classes, or whipping up a dessert buffet for 50, I often dream
It’s hot outside. There’s no getting around it. The good news is, there are tostadas. And not just any tostadas, but Shrimp Tostadas with Jalapeño Guacamole! Bring the heat. Eat fresh. Be cool!
Chef Tom breaks down a side of wild caught Sockeye salmon and crafts a delicious Salmon Burger. Fire up the Yoder Smokers YS640s! This one is perfect for your Summer cookouts!