Chef Tom debones and stuffs chicken wings for a truly impressive game-day appetizer. Take your wings to the next level with these Chorizo Stuffed Chicken Wings, grilled on the Yoder Smokers YS640 Pellet Grill!
Fried rice is a great way to utilize the leftover meats and veggies in your refrigerator, and the beautiful thing is that there really aren’t any rules. So today we fuse the culinary cultures of the Far East with South America with this Grilled Chicken Chimichurri Fried Rice. Hope you’re ready for the adventure!
Chef Tom fires up the Yoder Smokers Pellet Grill for these cheese stuffed, bacon wrapped, smoked, seared BBQ chicken breasts! Barbecue Chicken Bombs. Boom!
Looking for a new technique for cooking your holiday turkey? This Rotisserie Holiday Turkey, cooked over a charcoal fire in the Kamado Joe, has fantastic flavor and is incredibly juicy!
Contrary to popular belief, turkey stock can add the perfect punch of savory flavor to your stuffing, rice dishes, gumbo, even turkey salad sandwiches. Make this stock in advance and freeze it for when you need it. Use an ice cube tray and freezer bags to make “flavor bombs” to drop in any dish needing a boost. The possibilities are plenty for this hearty stock recipe.
Brining is the process of submerging meat in a salt solution, often in combination with other flavoring agents (herbs, chili, aromatics), to give your meat its best shot at staying moist while cooking. With brines, you’ll want to marinate the whole bird/spatchcocked bird at least a couple of hours, but for more flavor leave it in the brine solution overnight.
Add a touch of barbecue to your holiday dinners with this chile brined, butter injected, spatchcock turkey, smoked on the Yoder Smokers YS640 Pellet Grill. Barbecue Smoked Turkey is sure to be a hit this holiday season!
Every Fall we just can’t wait for the weather to cool off so we can whip up a batch of Chili Blanco. Creamy and savory with a touch of char from the grill, this White Chili with Chicken is a recipe we can’t get enough of!
If you’re a fan of fried and spicy foods, then this Nashville Hot Chicken is a must try recipe! Crispy fried chicken cooked right on the side burner of your gas grill, smothered in a FIERY cayenne paste! Don’t worry, you can adjust the heat to just how crazy or tame your taste-buds may be. Either way, the flavor is fantastic!
Chicken with Alabama White Sauce is a regional specialty made famous by Big Bob Gibson in Decatur, Alabama. The white barbecue sauce is unlike any other barbecue sauce out there, and may seem strange, if you’re new to the idea. However, the flavor is incredible and works great with smoky grilled chicken. Bonus: with the sauce prepared ahead of time, and your chicken prepped and ready to cook, this is an IDEAL tailgate dish! So fire up the good ol’ Weber Kettle, and give it a try!
The Grilled Chicken Sandwich may not sound like the most exciting recipe, but this particular sandwich is packed full of flavor and easy enough to prepare and enjoy week in and week out! I know what we’re having for dinner tonight!
Chef Eric Gephart is back with a new recipe… this time it’s the Kamado Joe King Wing. This is a whole wing recipe that is sure to impress your friends and family.
Check out this smoky spin on one of our favorite French classics. This Smoked Duck Confit, cold smoked and cooked on the Yoder Smokers Pellet Grill, has an incredibly velvety texture and wonderful salty herbaceous flavor!
There’s nothing like building a fire and cooking a meal over it. It’s a primal way of cooking that connects you to your food and creates incredible flavor, color and texture. The Clementi Pulcinella Wood Fired Oven gives you the opportunity to do this in style. In this beautiful, delicious Wood-Fired Chicken Flatbread recipe, we explore the versatility of the wood-fired oven and win big with the finished product!
Pitmaster Josh Cary and Chef Tom Jackson talk about the classic French dish Duck à l’Orange, and take it up a notch by cooking it on the Kamado Joe Classic II Ceramic Grill.
By
Tom Jackson
