The BIGGEST football game of the year is upon us, and Kansas City will be there! So, do yourself and your loved ones a favor, and whip up a batch of these Kansas City Brisket Burnt Ends. You’ll be a hero, no matter who wins the game. Go Chiefs! Buy the Kansas City Burnt Ends
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a west-meets-east barbecue fusion with these Grilled BBQ Pork Chops & Sesame Sprouts Slaw!
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!
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!
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!
Chef Britt shares her favorite holiday cookie recipe: the gingersnap! She shows you how to make perfectly chewy and crispy molasses ginger cookies with a smoky edge!
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill and prepares both red and green salsas for these Christmas Enchiladas with Grilled Pheasant.
Chef Tom puts together a delicious Brisket Quiche, featuring leftover Umami Bomb Brisket, baked on the Yoder Smokers Pellet Grill.
Chef Britt shares one of her most popular recipes: smoked pecan sandies! First she cold smokes pecans before mixing them into a buttery shortbread and then rolls them in smoked maple turbinado sugar! Perfect for sharing with loved ones!
Chef Tom brings you a Midwest spin on this Italian classic, braising segments of oxtail in a rich flavor base of tomatoes, veggies, herbs and wine in a cast iron dutch oven on the grill. Oxtail Osso Buco served on a bed of creamy polenta is the winter warmer you’ve been waiting for!
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!
Everyone knows about sweet, salty, sour and bitter, but have you met your new best friend, UMAMI?! It’s that fifth sense of taste that your brain associates with savory, delicious roasted meats, and it the star of the show in this recipe for Umami Bomb Brisket!
If you like the idea of a cocktail that features the most outrageous garnishes you can imagine (bacon? slider? smoked beef jerky?!) and is designed to be consumed before noon, then please read on. We present to you our take on bunch’s favorite cocktail. This is the Bloody Mary with scratch-made smoked beef jerky!
Chef Tom fires up the Yoder Smokers Loaded Wichita Offset Smoker, slathers a beautiful standing rib roast in a savory Italian inspired wet rub and smokes this flavor packed Tuscan Prime Rib to medium rare. We round it all out with an Herbed Creme Fraiche sauce, made from scratch.
Chef Tom smokes pecans on the Yoder Smokers YS640s Pellet Grill and shares a quick and easy candy making demo for these Smoked Pralines! A perfect gift or party treat for the holidays. Hello, smoky sweetness!
Chef Britt shows us a delicious smoky cocktail featuring homemade nocino and a maple-smoked turbinado simple syrup!
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill to bake these incredible tasty, free form individual apple pies, featuring a bright, citrusy filling, rich with holiday spices and a scratch-made dough. This is the Apple Galette!
Chef Tom shares more Tips & Techniques on How to Carve a Turkey, so you’ll look like a pro at your holiday gathering!
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 brings you his recipe for Coffee Crusted Beef Tenderloin, cooked using the reverse sear method on the Yoder Smokers YS640s Pellet Grill and finished with a Garlic Brie Cream Sauce. This recipe is simple enough to make any day of the week, but decadent enough for the most special occasions! SHOP all featured