Seafood

Chef Tom fires up the Kettle Joe for Seared Scallops with Lemon Butter Caper Sauce cooked on soapstone over charcoal.

Chef Tom fires up the Yoder Smokers Flattop Adjustable Charcoal Grill for Grilled Shrimp Spring Rolls. Fresh, light and bright with tons of flavor!

Chef Tom fires up the Napoleon Phantom 500 gas grill for a quick, easy, bright and fresh meal. This is Everything Bagel Crusted Seared Ahi Tuna!

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Teriyaki Salmon Skewers. Marinated Kvoray Artic Salmon is threaded onto skewers with fresh pineapple and red onions, then grilled directly over the wood-fired flame, then glazed in teriyaki sauce. A perfectly simple and tasty meal, any night of the week!

Chef Tom fires up the Napoleon Prestige for a Grilled Cajun Shrimp Pasta, featuring charcoal grilled shrimp skewers, Andouille sausage, veggies, bow-tie pasta and a creamy Cajun Béchamel sauce.

Creamy, smoky, warm-your-bones chowder is exactly what you need to shake off the winter chill. Chef Tom fires up the Kamado Joe Ceramic Charcoal Grill for New England Clam Chowder in a wood-fired bread bowl!

Happy New Year! Let's kick it off the best way possible... with Salmon & Avocado Eggs Benedict!

Ring in the new year in style with Paella on the Grill! Chef Tom fires up the Yoder Smokers Adjustable Charcoal Grill for this Spanish classic!

Chef Tom fires up the Napoleon Prestige gas grill for a creamy, cheesy, decadent Lobster Mac & Cheese!

Shrimp Scampi is one of those fusion food dishes that has made its way across the globe and adapted to its surroundings. Chef Tom shares his recipe for garlicky, buttery, lemony, delicious Shrimp Scampi with cheesy garlic bread, all cooked on Le Griddle.

Chef Britt satisfies a craving with Smoked Bacon & Corn Crab Dip, and keeps it summery with fresh-grilled corn and jalapeños!

Chef Tom offers up his take on an east coast summer classic with these Grilled Lobster Rolls. The fresh lobster gets a quick par-boil before hitting the grill. It's lightly charred over charcoal in the Yoder Smokers Adjustable Charcoal Flat Top Grill, then tossed in a compound butter and piled high on a fresh homemade brioche roll. This recipe is worth the splurge!

Chef Britt celebrates her birthday by firing up the Kamado Joe Classic II for one of her favorite dishes: Japanese BBQ Eel! Also known as Kabayaki, or Unadon, it’s a simple, sweet, grilled fish dish served over rice.

Summer is the perfect time for grilled fresh fish tacos, which is exactly why Chef Tom is firing up the Napoleon Grills Prestige 500 gas grill for these Chipotle Lime Fish Tacos. Fresh, bright and juicy with just a touch of char from the grill!

Chef Britt fires the coals on the Kamado Joe Classic II to bring you one of her favorite summer staples: BBQ Shrimp Salad! This recipe is incredibly simple and lets the bounty of summer shine with grilled corn, honey BBQ shrimp, and all the veggies!

We’re keeping the summertime recipes coming with this bright and fresh recipe for Grilled Mahi Mahi! Chef Tom blitzes a marinade, slathers the Mahi Mahi and grills the fish over direct flame for a char-kissed, flavor packed, fresh and light grilled entrée.

Chef Tom fires up the Napoleon Grills Prestige Gas Grill and loads the Lodge Cast Iron Fish Pan full of his Beer Battered Fish & Chips!

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill to cook up a Louisiana classic, just in time for Mardi Gras. It’s Barbecue Shrimp & Grits!

Dry-aged ribeye and sea scallops on homemade pizza dough with a tangy cocktail sauce, two cheeses and garlic cream sauce all baked in the Clementi wood fired oven!

Chef Tom and Chef Britt bring you their first collaboration of 2020: Pastrami Smoked Salmon & Everything Bagels. Succulent and smoky salmon with incredible pastrami flavors served on a classic everything bagel made from scratch! You won’t wanna miss this!