Chef Tom brings together two of our favorite foods for these BBQ Pulled Pork Tacos, smoked on the Yoder Smokers pellet grill!

Looking for a game day app? Chef Tom has got you covered! Check out this Grilled Bloomin’ Onion, cooked entirely on the Kamado Joe Ceramic Charcoal Grill.

Chef Eric is back with his Pork Bomb Sandwich, a simple, and impressive, sandwich built with pork and his blue smoked slaw recipe.

Arepas are found in many places now, but are a distinct culinary icon in Colombia. These patties are composed of cooked corn meal combined with water and salt, at their simplest, though many variations exist. In this case, we’re splitting the arepa to stuff with fillings and serve as a sandwich.

What do you do with all that leftover pork shoulder from last weekend? You could make tacos or a pizza… again. Or, you could make this killer Pulled Pork Cornbread Waffle Sandwich with Caramelized Onion & Apple Chutney.

Chef Tom takes a little inspiration from the Carolinas and cooks up a whole pork shoulder and some cheese grits. 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.

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.