Chef Tom smokes up some Tasso Ham & Cheese Grits on the Yoder Smokers YS640s Pellet Grill featuring quick cured pork butt with tons of Cajun flavor!
Shrimp Scampi is one of those fusion food dishes that has made its way across the globe and adapted to its surroundings. Chef Tom shares his recipe for garlicky, buttery, lemony, delicious Shrimp Scampi with cheesy garlic bread, all cooked on Le Griddle.
Chef Britt satisfies a craving with Smoked Bacon & Corn Crab Dip, and keeps it summery with fresh-grilled corn and jalapenos!
Chef Tom shares his tips & techniques for preparing a delicious hummus from scratch, including a recipe for fire roasted jalapeño and red bell pepper hummus, finished with a quality extra virgin olive oil and everything bagel seasoning.
Chef Tom fires up the Yoder Smokers Flat Top Adjustable Charcoal Grill for Grilled Veggie Skewers that are so tasty that you won’t even miss the meat!
No summertime cookout is complete without some great barbecue side dishes. That’s why Chef Tom is sharing his recipe for Bacon & Asparagus Pasta Salad, cooked over a bed of lump charcoal on the Yoder Smokers adjustable flat top charcoal grill!
Wanna make the best smashed potatoes of your life? Check out Chef Britt’s techniques for creating these gold nuggets that hit every level of your taste buds!
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.
Fresh outta yeast? Don’t have much time? Chef Britt shows you how to make quick bread using an unexpected ingredient: BBQ sauce!
Check out this pub cheese recipe that goes with everything– vegetables, crackers, bread or you can just eat it by the spoonful! This recipe one of the easiest dips ever created, and one that lends a great backdrop for almost any Wing Dust from Kosmo’s Q to shine. It all comes together in less than 10 minutes
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!
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 Britt puts a Cajun twist on a French classic potted meat: Rillettes! She starts by creating a quick shrimp stock in the Instant Pot, then uses that to braise pork butt for hours on the Yoder Smokers YS640s!
Chef Britt shows you how to make Curry Cauliflower Soup the ATBBQ way! Elevated with char, smoke, and amazing curry flavors! It’s all blended together with the power of the Vitamix A2500 Ascent Series Blender.
Is wintertime leaving you out in the cold? Time to heat things up and watch Chef Britt show us how to make this warming recipe that’s healthy and packed full of flavor, too!
Putting together a grand-looking charcuterie board doesn’t have to take a lot of work. Chef Britt shows us her tips and techniques for putting together a super easy, yet very chic-looking board that will have your guests in awe. Read on for a wonderfully simple recipe for smokehouse BBQ nuts!
The holidays are here and the whole family is coming over! Luckily, Chef Britt is ready to give you some tips and tricks for impressing your guests with a cheeseboard. Read through to the end to get a recipe for some unbelievably addictive Smoky Candied Pecans!
Chef Britt shows you a great way to extend your leftover turkey this holiday season with turkey fried rice made on Le Griddle!
Chef Tom cooks up the steakhouse classic side dish, Creamed Spinach, in Lodge cast iron over a Yoder Smokers wood fired pellet grill!
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!