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!
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.
We’ve preached for years that the best way to cook poultry is using the spatchcock method. Well today we’ll break it down for you. This is the Barbecue 101 recipe and technique that everyone who dips their feet into the world of BBQ must know. This is Spatchcock BBQ Chicken.
Why choose between smoked wings and fried wings when you can have both! These smoke fried chicken wings begin their journey on the smoker, and finish with a dip in the fryer. And once you try this scratch made buffalo sauce, you’ll be whipping up your own sauce every time you make wings!
This baked version of the Italian American classic dish, Chicken Parmesan, is easy enough to pull off on a weeknight, but has such impressive flavor that you’ll be cooking it to impress at parties for years to come!
Chef Tom takes a little inspiration from the hit 1990s sitcom Friends and cooks up a leftover turkey sandwich so good that you’ll want to make a turkey dedicated to it.
Chef Eric Gephart of Kamado Joe is back with another amazing recipe. This time he is roasting a spatchcock turkey with root vegetables on the Big Joe II.
Chef Tom cooks up a Smoke Roasted Spatchcock Turkey with Homemade Sausage Stuffing. This is the perfect recipe for all of your holiday gatherings, from Thanksgiving to Christmas.
It’s nearly Pheasant season here in Kansas so Chef Tom takes some Pheasant breast from last year's hunt, wraps them in bacon and cooked them up on our Yoder Smokers YS640.
Josh Cary and Chef Tom Jackson talk about one of their favorite food films, the classic 1985 Japanese film Tampopo and then cook up some ramen noodles with a smoke roasted whole chicken.
By
Eric Gephart
