Chili Rellenos Recipe

Chile Rellenos

Chile Rellenos are a wonderful Mexican comfort food that’s perfect for the changing seasons. Today Chef Tom fires up the flat top Le Griddle and puts it to work. We’ll show you how to do everything on the griddle, from roasting the peppers to browning chorizo and cooking a spicy tomato sauce, then frying up

BBQ Shrimp Salad

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!

Nashville Hot Elote

Elote: loved by corn-enthusiasts around the world. This Mexican street food is usually served on-the-cob, dunked in crema, and coated liberally with cotija cheese and chile powder. Here I run through how I adapted this into a dip that’s easy to enjoy in a party setting, or as an accompaniment for your next summer barbecue!

Ramen Noodles

Chef Britt shows us her tips & techniques on making ramen noodles using the extrusion method on the Ankarsrum Mixer, then dresses them up with Kim’s Gourmet Spicy Peanut sauce, Chile Crunch, and Everything Seasoning for a super simple quick meal.

Meal Prep: BBQ Shrimp Salad

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!

Buffalo Cauliflower Recipe

Buffalo Cauliflower

Chef Tom fires up the Kamado Joe ceramic charcoal grill for this fantastic vegetarian appetizer! This Buffalo Cauliflower is first smoke-roasted whole on the grill with apple wood before being broken down for a quick pan fry in the Lodge Cast Iron Skillet. Smoky, crispy, tangy and delicious!