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!
Chef Britt stokes the Clementi Wood-Fired Oven to show you one of her favorite breads of all time: Bialys! This humble roll is filled with a simple caramelized onion filling and sure to comfort the soul.
Dry-aged ribeye and sea scallops on homemade pizza dough with a tangy cocktail sauce, two cheeses and garlic cream sauce all baked in the Clementi wood fired oven!
Chef Britt is fired up about The Big Game and shares her super simple recipe for Everything Focaccia, then flips it inside out and shows you her techniques for the perfect grilled cheese! This is the perfect appetizer or snack recipe that’s ready to feed a crowd!
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 fires up the Clementi Wood Fired Oven and cooks up a wood fired steak and some scratch made white bean hummus for a Ribeye & White Bean Hummus Pizza!
Chef Tom fires up the Clementi Wood Fired Oven for an incredible, simple Cajun Grilled Oysters recipe. The perfect appetizer to warm up your pizza oven!
By
Tom Jackson
