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!
There is a reason why the classics are classics. Sometimes quality ingredients in familiar flavor combinations are exactly what you need! This is The Classic Hot Dog.
If you're looking for tasty barbecue burnt ends without buying a whole brisket or paying a premium for a brisket point, then look no further. In this video Chef Tom smokes up a beef chuck roast and turns it into Poor Man's Burnt Ends.
No summertime cookout is complete without some great barbecue side dishes. That's why Chef Tom is sharing his recipe for Bacon & Asparagus Pasta Salad, cooked over a bed of lump charcoal on the Yoder Smokers adjustable flat top charcoal grill!
Wanna make the best smashed potatoes of your life? Check out Chef Britt's techniques for creating these gold nuggets that hit every level of your taste buds!
Chef Tom fires up the Kamado Joe Classic III Ceramic Charcoal Grill for these incredibly juicy Beer Braised Beef Ribs. They are first braised in a beer based braising liquid inside a cast iron Dutch oven, then finished with a high heat sear, directly over lump charcoal.
Chef Tom fires up the Clementi Wood-Fired Oven and bakes an amazing Wood-Fired Calzone, featuring scratch-made dough, mouth watering filling, cheese for days and a red sauce for dipping!
Chef Britt shares another Keto-friendly recipe: Stuffed Poblano Peppers! A spicy and meaty mixture gets stuffed in poblano peppers, baked on the Yoder Smokers Pellet Grill, and finished with a cooling sour cream sauce! Check it out!
Chef Tom fires up the Yoder Smokers Loaded Wichita offset smoker his Root Beer Spritzed Spare Ribs. Sweet, salty and smoky with a bark you won’t believe! These ribs have got it all!
We’re keeping the summertime recipes coming with this bright and fresh recipe for Grilled Mahi Mahi! Chef Tom blitzes a marinade, slathers the Mahi Mahi and grills the fish over direct flame for a char-kissed, flavor packed, fresh and light grilled entrée.
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for some Grilled Pork Tenderloin & Chimichurri. Pair that with grilled corn on the cob in a bowl full of rice and quinoa, and you’ve got prime summertime eats!
By
Tom Jackson
