Have something ready for friends and family! Chef Britt is ready to give you some tips and tricks for impressing your guests with a cheeseboard. Read through to the end to get a recipe for some unbelievably addictive Smoky Candied Pecans!
Everyone knows about sweet, salty, sour and bitter, but have you met your new best friend, UMAMI?! It’s that fifth sense of taste that your brain associates with savory, delicious roasted meats, and it's the star of the show in this recipe for Umami Bomb Brisket!
If you like the idea of a cocktail that features the most outrageous garnishes you can imagine (bacon? slider? smoked beef jerky?!) and is designed to be consumed before noon, then please read on. We present to you our take on bunch’s favorite cocktail. This is the Bloody Mary with scratch-made smoked beef jerky!
Sometimes you can actually taste the hard work and love put into a cocktail. This rings true every time you have a drink at Cana Wine & Cocktails. Bartender Becky Reynolds brings the same care and love to every cocktail she shakes up. Her Cranberry Fizz is so good, we weren’t sure that she would share the recipe with us. But that’s the kind of gal she is. Consider yourself lucky.
A cocktail is only as good as its ingredients. If you’re looking for a solid seasonal cocktail with quality ingredients in mind, then look no further than Public at the Brickyard. This restaurant that focuses on bringing local ingredients to the marketplace has a rotating cocktail list with a large span of liquor offerings. We asked Bartender Kerry Wehner to mix up a unique cocktail proven to be a hit at holiday parties. She delivered a New York Sour that’s as beautiful as it is tasty.
Chef Tom fires up the Yoder Smokers Loaded Wichita Offset Smoker, slathers a beautiful standing rib roast in a savory Italian inspired wet rub and smokes this flavor packed Tuscan Prime Rib to medium rare. We round it all out with an Herbed Creme Fraiche sauce, made from scratch.
Chef Tom smokes pecans on the Yoder Smokers YS640s Pellet Grill and shares a quick and easy candy making demo for these Smoked Pralines! A perfect gift or party treat for the holidays. Hello, smoky sweetness!
The winter wind is chilling us all to the bone. Time to snuggle up in our favorite blankets and slippers to embrace the season. What better way to warm up our souls with this hearty peanut curry? Inspired by one of my favorite Thai restaurant dishes (pra ram long song), this version cuts through half of the work by using Kim’s Gourmet Spicy Peanut Sauce for the base.
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill to bake these incredible tasty, free form individual apple pies, featuring a bright, citrusy filling, rich with holiday spices and a scratch-made dough. This is the Apple Galette!
Chef Tom brings you his recipe for Coffee Crusted Beef Tenderloin, cooked using the reverse sear method on the Yoder Smokers YS640s Pellet Grill and finished with a Garlic Brie Cream Sauce. This recipe is simple enough to make any day of the week, but decadent enough for the most special occasions!
Chef Tom and Chef Britt team up to bring you these truly delicious Pumpkin Cheesecake Bars, baked on the Yoder Smokers YS640s Pellet Grill, and topped with a Bourbon Butterscotch Sauce. Let the holidays begin!
Chef Tom brings us this beautiful Smoked Fresh Ham featuring a fantastic holiday brine, classic barbecue rub and sweet and tangy glaze. It’s smoked on the Yoder Smokers YS1500s Pellet Grill, and perfect for you next holiday gathering!
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill and cooks up this impressive Crown Roast of Pork with Caramelized Onion & Apple Stuffing. Lightly smoky, sweet, savory and tangy, this recipe covers it all. It’s a meal fit for royalty!
By
Britt Shoffner
