Pork

Chef Tom shows a 1-up rib technique for his Asian inspired baby back ribs recipe.

It's heating up out there. Cool off with this refreshing recipe for Asian inspired grilled pork loin, pineapple and onion skewers on a bed of cool crisp cucumber noodles, smothered in a sweet, salty and spicy peanut sauce!

Chef Tom grinds, seasons, and cases some delicious beer brats with one of our favorite beers, New Belgium Fat Tire.

Chef Tom smokes up some amazingly tender dry style baby back ribs. Rubbed with a little Plowboys BBQ Yardbird and Cattleman's Grill 8 Second Ride, they had the perfect balance of sweet and heat while retaining an amazing texture.

If you thought smoked pork belly couldn't get any better, I've got news for you. A few days in pastrami brine does amazing things to that fatty succulent slab of pork!

Chef Tom's most requested recipe is pork belly, and he loves to cook it for both pulled and sliced, so he decided to combine the two in one epic sandwich. Enjoy!

BBQ for breakfast? Yes, please! Really, though, this meal is great any time of day. I know at my house when we smoke a pork butt we can never quite finish off all of that pulled pork. This recipe is a great way to use your leftovers in a brand new way!

Chef Tom walks you through our technique for producing award-winning competition pulled pork. This is the same recipe that gave us a 2nd Place Pork finish in our first ever KCBS competition.

This Italian take on the pot pie is a great weeknight meal that'll have your family eating within an hour of turning on the heat. Despite its simplicity, there is plenty of opportunity to experiment and cater this dish to your family's tastes!

Chef Tom cooks up some amazing Asian inspired pork sliders with a crisp tangy slaw.

Sticky, sweet, salty and spicy ribs! These have a great flavor profile, but the magic is in the cooking technique. We're slicing the ribs BEFORE smoking them, which allows for more cooking surface which means more rub which means more flavor. Not to mention, the cooking process takes a fraction of the time.

This recipe is incredibly simple and makes the perfect finger food for a get together.

We create an amazing stuffing for thick cut pork chops and cook it on a Himalayan Salt Plate on our Napoleon Grill. This grill is crazy versatile and allows us to cook anything we need right at the grill.

Chef Tom walks you through our process for trimming, seasoning, smoking and saucing competition style ribs. This is our recipe for every KCBS competition we cook (when we have time), and has done well for us landing us in the top 10 on more than one occasion.

See what happens when we combine the efficiency of the Kamado Joe ceramic charcoal grill with even heat distribution of a cast iron plate setter. It's the perfect set up for grilling pizza, and you can do it directly on the plate setter! All of you ceramic grill enthusiasts, check it out!

Chef Tom crafts a split pea soup with pulled pork that is out of this world good, and is perfect for those long, snowy winter days.

Spaghetti is good. Pizza is awesome. Spaghetti Pizza (Spaghizza) is epic! I feel like most people would make pizza at home more often if it wasn’t for the headache of making the dough from scratch or having to go out and find a quality pre-made dough. It’s not even that it’s all that difficult, but it does require some time and planning.

Enter spaghetti crust. Most of us have spaghetti in the pantry. You might even have some leftover in the fridge. With the addition of a couple of ingredients, you can turn that spaghetti into pizza crust. Check it out!

Chef Tom creates a take on the classic pulled pork sandwich with an amazing apple slaw to pair with the pork all piled up on ciabatta buns.

We may all be wrapping up football season, but that doesn’t mean we have to wrap up tailgate food! I love this recipe because a good deal of it can be done ahead of time and stored in the fridge until you’re ready to party! You may have seen something like this floating around the internet. There have been some fried versions out there that have gone a bit viral, but you know that we had to give it a BBQ twist! It’s the fire from a hot grill and the BBQ sauce glaze that set this one apart. If you’re a fan of The Sauce, we’ll bet you prefer the grilled version as well!

Chef Tom cooks up bacon wrapped pork medallions that get to the essence of a great grilled meal. A few ingredients and a minimum of steps yields a meal that your family will thank you for, and you’ll thank us for saving you some precious time