Recipes

Chef Tom fires up the Napoleon Presige P500 to show us How to Grill Chicken Breasts on a Gas Grill.

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill and smokes a Creekstone Farms Duroc Pork Butt using the popular brisket cooking technique known as the "foil boat." This is Foil Boat Pork Butt

Chef Tom walks us through the process of cold smoking butter on the Kamado Joe Kettle Joe, then makes Beef Tallow Popcorn smothered in Smoked Butter.

Chef Tom fires up the Yoder Smokers Flat-top Charcoal Grill for Smoked Tri-Tip Tacos using the reverse sear method.

Chef Tom shares his recipe for Homemade Egg Nog!

Chef Tom makes Hot Buttered Rum with Cold Smoked Brown Butter Washed Rum!

Chef Tom fires up the Napoleon Phantom for a San Francisco classic, Cippino Seafood Stew, featuring an array of fresh seafood and plenty of charcoal grilled goodness!

 Chef Tom fires up the Yoder Smokers YS640s Pellet Grill, and bakes up a classic family recipe that's perfect for Christmas (or any) breakfast/brunch! This is Grandma's Sour Cream Coffee Cake!

Chef Tom fires up the Kamado Joe Classic III ceramic charcoal grill for Red Chile Brisket Tamales featuring smoked-then-braised shredded beef filling wrapped in beef tallow masa and corn husks, steamed until perfectly tender!

Chef Tom brings the sweetness with this Chocolate Custard Pie with Peanut Butter Whipped Cream prepared on the Yoder Smokers YS640s Pellet Grill.

Smoked Pork & Apple Crepes are the perfect combination of sweet & savory flavors! Chef Tom gets this recipe done, from start to finish, on the Yoder Smokers Loaded WIchita Offset Smoker.

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a beefy, cheesy, rich French Onion Soup featuring a Creekstone Farms prime beef short rib for added goodness!

Chef Tom grills up a simple, flavor packed recipe for Frenched rack of lamb. These Cajun Lamb Lollipops are grilled over a bed charcoal in the Kamado Joe Kettle Joe, basted in cajun butter and sliced into individual servings and served over cheesy grits. 

Elevate your potato side dish with Chef Tom's Fondant Potatoes recipe, cooked on the Yoder Smokers YS640s Pellet Grill!

If you're looking for a game-day recipe that also utilizes that leftover Thanksgiving turkey, then look no further! Chef Tom fires up the Kamado Joe Classic III for Buffalo Turkey Dip.

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for an EASY holiday dessert. This is Easy Pumpkin Pie Cobbler with Bourbon Butterscotch Sauce!

Chef Tom fires up the Alfa One Wood-Fired Oven for a match made in heaven, it's Baked Broccoli & Beer Cheese. Much like a gratin, this cheesy side dish is perfect for your next holiday dinner!

Chef Tom cooks up the most delicious rice dish over a charcoal fire on the Kamado Joe Kettle Joe, with a truly impressive steak. This is Strip Steak with Mushroom Risotto.

Chef Tom cooks up a classic dessert on the Napoleon Grills Prestige Gas Grill. Tender roasted apples, flaky puff pastry and sweet and salty bourbon caramel sauce make for a perfect holiday dessert! This is Tarte Tatin.