Entrées

Learn how to cure your pork loin in just a couple of hours with this flavor packed recipe. Chef Eric Gephart fires up the Kamado Joe Pellet Joe for his Quick Cured Pork Loin with Pura Vida Sauce.

Chef Tom fires up the Yoder Smokers Loaded Wichita Offset Smoker for a Cider Brined Barbecue Turkey that is the perfect combination of Thanksgiving and classic barbecue flavors!

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill and smokes some St. Louis spare ribs until the bones pull right out of the the meat. The boneless ribs are then beer battered and deep fried for these Pork RIb Corn Dogs!

Chef Eric from Kamado Joe shows us how to get a ceramic grill to a high searing temperature quickly. Then he makes an amazing Flank Steak recipe with Chimichurri Butter. 

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for an Easy Thanksgiving Turkey! Make the most of your holiday with this quick and easy recipe, that's sure to impress!

Chef Eric Gephart from Kamado Joe walks you through how to break down a side of salmon. Then he fires up the Kamado Joe Classic III for a quick and easy recipe-- Chili Ponzu Seared Salmon.

It's that time of year when we start to think comfort food. Maybe a pot of chili? Perhaps some creamy mac and cheese? How about both at the same time? Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Chili Mac!

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a Chicken Florentine inspired One Pot Chicken Dinner!