Nothing says “Fall” like a bowl of chili and a football game. Today Chef Tom fires up the Kamado Joe Ceramic Charcoal Grill for a charcoal and wood smoked Classic Beef Chili with ground brisket.
Living in a post-covid world, Chef Britt recreates one of her favorite fair foods: Smoked Turkey Legs. She gets the Yoder Smokers Wichita Loaded Offset fired up and shows you how it’s done.
Spice things up with a habanero margarita! This one gets kicked up a notch with some pepper-infused hot honey and rimmed with a habanero salt!
Nashville Hot Wings are easy to make — all you need is Wing Dust.
Chef Britt is fired up about The Big Game and shares her super simple recipe for Everything Focaccia, then flips it inside out and shows you her techniques for the perfect grilled cheese! This is the perfect appetizer or snack recipe that’s ready to feed a crowd!
Every Fall we just can’t wait for the weather to cool off so we can whip up a batch of Chili Blanco. Creamy and savory with a touch of char from the grill, this White Chili with Chicken is a recipe we can’t get enough of!
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
Chef Tom cooks up one of our favorite tailgating recipes, the jalapeño popper… but we switch it up with three separate recipes.
Chef Tom cooks up his takes on a modern classic, the Juicy Lucy Cheeseburger. He shows you the classic version and his BBQ version.
The only thing that can make the classic black and blue burger better is the addition of bacon, so that’s what we did.
Chef Tom cooks up some Chicken Lollipops for your Independence Day gathering. These have a bit of a kick courtesy of Grinder’s Death Nectar Hot Sauce.
Chef Tom cooks up a barbecue classic, the Moink Ball. This combination of Italian Beef meatballs and bacon is a standard snack at barbecue competitions around the country… but we’re going to go ahead and make our meatballs from scratch.
Homemade salsa is pretty much always better than store bought. That’s no secret, but grilled, homemade, fire roasted salsa… NEXT. LEVEL.