Bacon & Onion Flatbread: also known as Flammkuchen, Tarte Flambee, or Alsatian Pizza. Chef Britt shares a slice of Alsace with this ultra-thin flatbread fired on the Gozney Roccbox!
This one goes out to all moms out there! Smoked Chicken Salad is our barbecue inspired take on one of those classics that moms all over used to make. Whether you’re eating chicken salad between two slices of bread, over the top of a salad or for dipping crackers and veggies, it’s delicious comfort food that always takes us back. Happy Mother’s Day!
Buttermilk Ranch Dressing is a handy little condiment to have in your repertoire. You can put it on everything from burgers to salad to pizza. Some people even like it on a steak. Who are we to judge?
Chef Britt shows you how to make bacon fat flour tortillas by hand, without having to knead for long periods of time. This is a great utilization for any rendered fat you’ve been saving! And after you learn this recipe, you’ll never want a store-bought tortilla ever again.
Take us back to the beach… This week Chef Tom is reminiscing about the good ol’ days. Smoking hundreds of pounds of Creekstone Farms pork on the beach, feeding a thousand of our closest friends tacos. We may not be able to travel back in time, but we can still make delicious tacos at home (on a smaller scale, of course).
Winner, winner chicken dinner just got extra delicious! Chicken Spiedini is a breaded chicken dish cooked on the grill that will fill your bellies and your hearts. Served over pasta, rice or all alone, it doesn’t really matter
Buttermilk Barbecue Smoked Chicken brings together two techniques that result in one tasty bird! Buttermilk has long been used as a tenderizer for brining chicken prior to frying. As the chicken soaks in the buttermilk the acidity begins to open and expand the cell structure of the meat, allowing the liquid to be absorbed and retained, which in turn gives you a very tender bite of chicken. Chef Tom smokes up the buttermilk brined chicken on the Yoder Smokers Loaded Wichita Offset Smoker, for that old school smoke flavor!
This week Chef Tom brings us a scratch-made Sausage Egg & Cheese Biscuit sandwich, grilled on the Yoder Smokers YS640s Pellet Grill! Check out these delicious sour cream biscuits, homemade breakfast sausage patties grilled like burgers on the GrillGrates, and sunny side up eggs!
By
Britt Shoffner
