Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Pozole Rojo featuring grilled pork shoulder, an earthy red chile sauce and plenty of hominy!
Chef Tom fires up the Napoleon Prestige P500 Gas Grill for Fried Bacon Mac & Cheese! Roasted bacon & pimento mac and cheese formed into balls, breaded and deep fried on the side burner. This is party food magic!
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a beefy, cheesy, rich French Onion Soup featuring a Creekstone Farms prime beef short rib for added goodness!
If you're looking for a game-day recipe that also utilizes that leftover Thanksgiving turkey, then look no further! Chef Tom fires up the Kamado Joe Classic III for Buffalo Turkey Dip.
Chef Tom fires up the Yoder Smokers Loaded Wichita Offset Smoker for Smoked Cream Cheese! Your favorite new BBQ trend has so many possibilities, why choose just one?!
The beautiful thing about the holiday season is that a dish like Puff Pastry Wrapped Brie with Cranberry Chutney is totally appropriate either before or after the big meal. This one is a treat! Oooey, gooey melted brie cheese pouring out of its flaky puff pastry crust and topped with a sweet and tangy cranberry compote that we picked up from our friend BBQ Brian Misko of House of Q!
By
Tom Jackson
