Certainly, there is more than one way to bake a cake, but this technique is unlike most. Don’t worry, it’s not any more involved than a typical cake, and the hot fudge like sauce that is created in the process is totally worth putting the box cake aside and giving it a shot!
Chef Tom breaks down the few simple steps to taking your standard pre-cooked ham and turning it into a holiday meal masterpiece. A little smoke and a sweet mustard glaze take this ham to amazing heights.
You may be familiar with the turducken; a chicken stuffed into a duck stuffed into a turkey. It’s become quite popular as a holiday dinner centerpiece in the last several years. Well, it turns out that the idea translates pretty well to the squash world. So, we’re stuffing a zucchini inside a butternut squash inside a spaghetti squash. Unfortunately, spag-but-chini doesn’t have the same ring as turducken, so we present to you the Squash-ducken! This savory vegetarian dish has all of those Thanksgiving flavors you’re familiar with and works great as a side or main dish alternative for your friends and family who aren’t meat eaters.
‘Tis the season for pumpkin! There is a multitude of pumpkin recipes out there, but if you have a hundred other things going on this Thanksgiving, as most of us do, then this recipe is what you need to pull off a flavor-packed low maintenance dessert.
Here’s another winter warmer. It’s ramen. But this isn’t your dorm room ramen. This is 100% made from scratch, big flavor ramen with smoked pork belly. It takes a bit more than a cup of water, a flavor packet, and a microwave, but the payoff is worth it!
If you’re looking for a cool weather salad to impress your guests this Fall, you’ve found it. Big bold flavors make this a perfect entrée salad, or you can cut down the portions and serve it on the side.
Often, during the cooler seasons our sides can get a bit heavy; a bit dreary. Mashed potatoes are great. Braised veggies are fantastic. But sometimes you need that sunshine on a cold winter day to wake you up. That’s exactly what this broccoli salad is. It has these wonderful Autumn elements like apples, rosemary and smoky mustard, but it also brings a beautiful brightness through lime juice, honey and almonds. So, when you’re ready for a little sunshine, give this recipe a try.
Chef Tom shows you just how simple a truly fantastic Thanksgiving turkey can be. By spatchcocking, brining and roasting the bird at 325°Fi in our Yoder Smokers YS640 we end up with a wonderful roasted smokey flavor that compliments any other dishes you want to serve alongside your turkey.
Thanksgiving turkey can be intimidating. Even seasoned cooks struggle to produce a perfectly moist, crowd pleasing, mouth watering, nap inducing turkey. The good news is, we’re here to help.
The name says it all! Well, almost. The name doesn’t mention how incredibly easy these are to prepare. It doesn’t matter if you’re tailgating or throwing a holiday party, this appetizer is perfect for the occasion.
Chef Tom adapts one of our favorite recipes from “BBQ Brian” Misko’s best selling cookbook, “Grilling with House of Q.” This simple recipe only calls for three ingredients and is perfect to make during the fall or as a great holiday side dish.
A full “packer” brisket consists of two muscles: the flat and the point. The flat is the leaner of the two, and the cut from which we get brisket slices. The point is much fattier and provides us the succulent, delicious, fatty BBQ wonder that is burnt ends. Looking at the thick veins of fat that run through point meat, it’s not a stretch to compare the point to the Boston Butt from a pork shoulder. This, of course, begs the question, “Can I burnt ends a pork shoulder?” Yes. Yes, you can.
For a delicious and creative way to serve pizza appetizers, give this recipe a try. For the dough, we’re using frozen dinner rolls, and the cast iron muffin pan gives the crust great texture. You can use your favorite sauce, cheeses and toppings and change it up as much as you like.
Chef Tom takes the ultra popular beer can burger and puts a twist on it, because what would a burger with beer in the title be without beer in the recipe?
We’ve talked in the past about how much leftover pulled pork the ATBBQ kitchen produces, so we’re always looking for new ingredients and combinations for utilizing those leftovers. If you’ve been following along here on The Sauce then hopefully you’ve taken our advice and have a box of puff pastry in the freezer. Everything else you need to make this bbq pizza is likely already in your fridge and pantry, and you could be eating dinner within an hour.
By
Tom Jackson
