Recipes

Chef Eric Gephart fires up the Kamado Joe Classic III Ceramic Charcoal Grill for a Quick Roasted Pork Tenderloin recipe!

Chef Tom fires up the Kamado Joe Kettle Joe to share a unique technique for producing Crispy Chicken & Veggie Teriyaki!

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for some incredible, cheesy shrimp Tacos Gobernador cooked on the cast iron griddle in the Yoder Smokers YS640s Pellet Grill.

Chef Eric Gephart fires up the Kamado Joe Classic III Ceramic Charcoal Grill and puts a high-heat sear on his Blackened Bourbon-aki Tuna!

Chef Tom fires up the Yoder Smokers Loaded Wichita Offset Smoker for Easy Smoked Beef Short Ribs that are impressively simple and incredibly tasty!

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a Smoked Salmon Caesar Salad featuring dry brined salmon and the best scratch-made Caesar Dressing you've ever tasted!

Chef Eric Gephart of Kamado Joe fires up the Classic III Ceramic Charcoal Grill for his Tuscan inspired Simple Citrus Seared Chicken Breast. There's nothing better than a 30-minute meal that is power packed with bold grilled citrus flavor.

Chef Tom fires up the Napoleon P500 Gas Grill for Irish Beef Hand Pies and Guinness Cheese Sauce, just in time for St. Patrick's Day!

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for cast iron seared Blackened Catfish with Tomato Pan Sauce served on a bed of orzo pasta. A perfect meal any day of the week!

Chef Tom fires up the Le Griddle Stainless Steel Teppanyaki Grill for these B&G Breakfast Smash Burgers, that transform biscuits and gravy into burger form.

Chef Tom fires up the Ooni Koda 16 Pizza Oven for Meatball Pizza featuring scratch-made meatballs, fresh San Marzano tomato sauce and easy pizza dough!

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a jalapeño and Cheese Crusted California Breakfast Burrito featuring smoked tri-tip, hash browns, eggs and so much more!

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Pozole Rojo featuring grilled pork shoulder, an earthy red chile sauce and plenty of hominy!

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a delicious fusion of barbecue flavors with this recipe for Al Pastor Pork Belly Burnt Ends!

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a Valentine's Day Surf & Turf Recipe with Grilled Dry Aged Ribeye & Butter Poached Lobster!

Chef Tom fires up the Napoleon Prestige P500 Gas Grill for Fried Bacon Mac & Cheese! Roasted bacon & pimento mac and cheese formed into balls, breaded and deep fried on the side burner. This is party food magic!

Chef Tom fires up the Yoder Smokers Loaded Wichita Offset Smoker to give these brined-then-smoked Barbecue Chicken Wings a quick soak in the smoke before searing them over direct flame inside the fire box. Finished with a toss in barbecue sauce and served with garlic parm dipping sauce, these wings are perfect for your next game-day party!

Chef Tom fires up the Alfa 4 Pizze Wood Fired Oven for a Wood Fired White Chicken Lasagna featuring shredded spatchcock chicken and a creamy pesto mornay sauce!