We all want to get the most mileage out of our smoking sessions, and now more than ever we’re utilizing the ingredients we have on hand over running out for ingredients. This Brisket & Dumplings recipe is a great way to do just that!
This one goes out to all moms out there! Smoked Chicken Salad is our barbecue inspired take on one of those classics that moms all over used to make. Whether you’re eating chicken salad between two slices of bread, over the top of a salad or for dipping crackers and veggies, it’s delicious comfort food that always takes us back. Happy Mother’s Day!
Buttermilk Barbecue Smoked Chicken brings together two techniques that result in one tasty bird! Buttermilk has long been used as a tenderizer for brining chicken prior to frying. As the chicken soaks in the buttermilk the acidity begins to open and expand the cell structure of the meat, allowing the liquid to be absorbed and retained, which in turn gives you a very tender bite of chicken. Chef Tom smokes up the buttermilk brined chicken on the Yoder Smokers Loaded Wichita Offset Smoker, for that old school smoke flavor!
There are a number of ways to make Roasted Garlic. Today, Chef Tom fires up the Yoder Smokers YS640s Pellet Grill and shares three techniques for roasting garlic on the grill, including how to make garlic confit.
Elote: loved by corn-enthusiasts around the world. This Mexican street food is usually served on-the-cob, dunked in crema, and coated liberally with cotija cheese and chile powder. Here I run through how I adapted this into a dip that’s easy to enjoy in a party setting, or as an accompaniment for your next summer barbecue!
Another year ends, and a new one begins. Ring it in alongside the All Things Barbecue family, with Fresh Oysters on the half shell and a Charred Champagne Mignonette. Cheers!
Chef Tom brings us this beautiful Smoked Fresh Ham featuring a fantastic holiday brine, classic barbecue rub and sweet and tangy glaze. It’s smoked on the Yoder Smokers YS1500s Pellet Grill, and perfect for you next holiday gathering!
Everyone loves the Barbecue Chicken Sandwich. This week Chef Tom shares his take on this new classic, featuring a whole spatchcock chicken smoked on the Yoder Smokers Loaded Wichita Offset Smoker, scratch-made Blue Cheese Slaw, spicy pickles and two fantastic BBQ sauces! Is your mouth watering yet?
Fire up the grill, it’s time to fry up some fish tacos! That’s right, forget about making a greasy mess of your kitchen, take the frying outside. These Beer Battered Fish Tacos with Hatch Chile Slaw are everything you want out of a late summer meal!
By
Tom Jackson
