Chef Tom shows you how to make chicken stock with a twist, he grills the chicken breastbone beforehand to add another depth of flavor to the finished stock.
Chef Tom shows you how easy it is to break down a whole chicken at home. Save money, and make better food at home with your own chicken stock. Chef Tom is using a Semi-Stiff Curved Boning Knife for this process.
Chef Tom cooks up a classic barbecue dish, the beer can chicken. Now, no matter where you sit on the debate as to whether the beer is a useful agent in this cook, you can’t deny that it is flat out delicious.
Posole (or Pozole) is a traditional Mexican soup that can feature pork or chicken, and prepared with a green or red salsa. We can't get enough of salsa verde around here, and what better compliment to salsa verde than smoked chicken?!
We're taking components and techniques from a couple of recipes you may have come across here on The Sauce to make a wonderful grilled flatbread. The dough is the same dough we use in our pizzas, and the spatchcock chicken is a technique often utilized in our kitchen. Combine those things with a delicious cream cheese spread, caramelized onions, some greens, and a sweet and tangy apple balsamic reduction and you have a winning main dish or appetizer!
For those of you holding fast to your healthier eating New Year's resolutions, kudos! Eating well doesn't mean turning away from your grill or smoker. Here's one more recipe for you guys to dive into, and it's perfect for these cold months.
There’s plenty of good football on the horizon, and these sweet and tangy chicken sliders are a great snack for a game day party! Not to mention, they’re a cinch to pull off!
Chef Tom teaches you how to make our go to chicken wings recipe. This simple grilled chicken wings recipe is tasty, quick and perfect for a weeknight dinner.
Just when you thought we’d run out of ways to use bacon… We’re employing a brand new (to us) technique that might change all kinds of classic foods (like turning regular chicken wings into Bourbon Bacon Chicken Wings!). It’s bacon paste!
We have gotten a ton of requests to do either smoked chicken quarters or smoked bone-in chicken breast, so Chef Tom shows you how to break down a whole chicken and smoke up some great yardbird.
Chef Tom takes one of our favorite cooking techniques and adds a twist by swapping a foil wrapped brick for a Himalayan Salt Plate. He then places a charcoal basket in our Napoleon P500RSIB-1 and grills bone-in chicken halves indirect with a preheated salt plate on top.
Chef Tom uses our Napoleon Grills P500RSIB to its full potential. He fries chips on the infrared side burner, grills chicken over charcoal and cooks up veggies on a cast iron griddle.
Chef Tom creates a brilliant "one pot" Fettuccine Alfredo with Grilled Chicken on the Yoder Smokers YS640 Pellet Grill. This chicken alfredo recipe is simple, and you can cook the entire meal in 30 minutes, so it is the perfect Italian recipe for a quick weeknight meal.
One of our favorite Mexican foods, cooked start to finish on the Grill! Our quesadillas feature caramelized onions, chile infused spatchcock pulled chicken, black beans, and creamy pepper jack cheese!
By
Tom Jackson
