We all love Chili Frito Pie! Chef Tom makes a few adjustments to his Smoked Tri-tip Chili to utilize freezer and pantry staple items for that party snack that everyone loves, hello grilled Frito Chili Pie!
Mexican Pizza! A riff on a classic menu item from your favorite guilty pleasure Mexican fast food joint, the Mexican Pizza is part quesadilla, part enchilada, part pizza and all delicious!
The Stuffed Meatball Sub Sandwich! Chef Tom brings us another great utilization of ground beef and staple pantry items with this beefy, cheesy, saucy Stuffed Meatball Sub Sandwich.
Sloppy Joes with a barbecue twist! These are as easy as comfort food gets, and you probably already have everything you need to make them in your pantry!
Spice up your ground beef with these Red Chile Skillet Enchiladas! The scratch-made red chile enchilada sauce is packed full of flavor and topped off with sharp cheddar cheese and a kiss of smoke from the grill.
There are a number of ways to make Roasted Garlic. Today, Chef Tom fires up the Yoder Smokers YS640s Pellet Grill and shares three techniques for roasting garlic on the grill, including how to make garlic confit.
Perfectly-cooked rack of lamb served over a bed of comforting stewed chickpeas! Chef Britt shares this simple yet indulgent dish while showcasing the theory of reverse-searing!
What better way to celebrate Easter (or any holiday) than with a big skillet of cheesy, saucy, Lamb & Sausage Stuffed Pasta Shells?! It’s comfort food, designed for sharing, and Chef Tom is cooking it up on the Yoder Smokers YS640s Pellet Grill!
Check out this pub cheese recipe that goes with everything– vegetables, crackers, bread, or you can just eat it by the spoonful! This recipe one of the easiest dips ever created, and one that lends a great backdrop for almost any Wing Dust from Kosmo’s Q to shine. It all comes together in less than 10 minutes (maybe even 5 minutes!). Check it out.
By
Tom Jackson
