Poultry

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, must know 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 Tom shows you how to create a Turducken step by step with each bird being deboned and stuffed until you have a golden brown crisp bird. Enjoy!

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.

Josh Cary and Chef Tom Jackson talk about the “Vegan’s Nightmare,” the Turducken and Tom gives step by step instructions to cook one yourself!

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 years hunt, wraps them in bacon and cooked them up on our Yoder Smokers YS640.

Chef Eric is back with a new recipe, this time a Chicken Ballotine and Johnny Cakes.

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.

Few things are as tasty as chicken from the grill. Make our Bourbon BBQ Sauce recipe and pair with our Grilled Apple Slaw.

Chef Tom cooks up some Chicken Lollipops for your Independence Day gathering. These have a bit of a kick courtesy of Grinder’s Death Nectar Hot Sauce.

Chef Tom cooks up a smoke roasted rotisserie chicken on the Kamado Joe Classic II with the JoeTisserie attachment.

Chef Tom grills up some chicken caesar salad with from scratch caesar dressing.

Chef Tom shows you how to make chicken stock with a twist, he grills the chicken breastbone beforehand to add another depth of flavor to the finished stock.

Chef Tom shows you how to quickly, and easily, make jerk chicken wings at home.

Chef Tom shows you how easy it is to break down a whole chicken at home. Save money, and make better food at home with your own chicken stock. Chef Tom is using a Semi-Stiff Curved Boning Knife for this process.

Chef Tom cooks up some classic fried chicken in our favorite Lodge dutch oven. This recipe is sure to be a hit whenever you make it.

Chef Tom cooks up a classic barbecue dish, the beer can chicken. Now no matter where you sit on the debate as to whether the beer is a useful agent in this cook, you can’t deny that it is flat out delicious.