By
Tom Jackson
Chef Tom fires up the Primo Ceramic Grill for a Grilled Salmon Shawarma Wrap!
By
Tom Jackson
Chef Eric Gephart fires up the Kamado Joe Classic III Ceramic grill for a Simple Grilled White Fish that he describes as, "hands down, the best way to cook fish!"
By
Tom Jackson
Chef Tom fires up the Napoleon Phantom 500 for Coconut Shrimp! Breaded in smoked coconut, then fried on the side burner, these coconut shrimp are served along side a scratch-made honey mango chile sauce for dipping.
By
Eric Gephart
Chef Eric Gephart fires up the Kamado Joe for Mustard Cream Cockles!
By
Eric Gephart
Chef Eric Gephart fires up the Kamado Joe for your new favorite party food, Buffalo Salmon Wings!
By
Eric Gephart
Chef Eric Gephart fires up the Kamado Joe for these simple, flavor packed Chipotle Shrimp Tacos!
By
Tom Jackson
Chef Eric Gephart fires up the Kamado Joe Classic III for Quick & Easy Butter Roasted Lobster Tail. This method increases the surface area for more roasted lobster butter flavor, decreases cooking time and makes for a beautiful presentation!
By
Tom Jackson
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill to show us How to Smoke Trout and how to turn your smoked trout into a Smoked Trout Dip!
By
Tom Jackson
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.
By
Tom Jackson
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!
