Chef Tom fires up the Kamado Joe Classic III Ceramic Grill for this charcoal and pecan wood smoked Carolina Pulled Pork, mopped in a vinegar and tomato based sauce, in the Lexington style.
Chef Britt celebrates her birthday by firing up the Kamado Joe Classic II for one of her favorite dishes: Japanese BBQ Eel! Also known as Kabayaki, or Unadon, it’s a simple, sweet, grilled fish dish served over rice.
Summer is the perfect time for grilled fresh fish tacos, which is exactly why Chef Tom is firing up the Napoleon Grills Prestige 500 gas grill for these Chipotle Lime Fish Tacos. Fresh, bright and juicy with just a touch of char from the grill!
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for some Barbecue Chicken Lollipops. Sweet & smoky with a secret ingredient to set it over the top!
Chef Britt fires the coals on the Kamado Joe Classic II to bring you one of her favorite summer staples: BBQ Shrimp Salad! This recipe is incredibly simple and lets the bounty of summer shine with grilled corn, honey BBQ shrimp, and all the veggies!
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Chinese Barbecue Pork Char Siu. Smoky, sweet, salty & savory, this one checks all the boxes!
Chef Britt cooks up Grilled Steak Flatbreads! She's spicing them up with Zhoug, a spicy cilantro condiment with Yemeni origins. Chef Britt shares her techniques for making these flatbreads from start to finish, and her go-to technique for any steak!
Chef Tom fires up the flattop Le Griddle and cooks off thin sliced marinated skirt steak, onions & peppers and Caramelo tortillas for these Steak Fajitas!
By
Tom Jackson
