Sides

Chef Tom fires up the Clementi Wood Fired Oven and walks us through the process of mixing, proofing, shaping and baking Wood-Fired Bread Bowls.

Treat your Valentine to a Hanger Steak Dinner for Two made entirely on the Yoder Smokers YS640s Pellet Grill, and show them how much you care!

If you're a fan of barbecue baked beans, then you're going to love Chef Tom's Savory Brisket Barbecue Beans. Packed full of smoky chopped brisket and savory flavors, this less-sweet version of barbecue beans is practically a whole meal on its own!

Chef Tom fires up the grill for an easy veggie side dish. Prosciutto Wrapped Asparagus is a quick and easy way to grill up a flavor packed side!

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

Chef Tom fires up the Kamado Joe Pellet Joe for another great side dish. Check out this creamy, cheesy, delicious Brussels Sprouts Gratin!

Chef Tom fires up the Kamado Joe Pellet Joe for a side dish that no Thanksgiving would be complete without, it's Apple Cranberry Sausage Stuffing.

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for his loaded twice baked potatoes, the side dish that steals the show!

No home cooked meal is complete without a solid side dish or two. Today Chef Tom shares his recipe for Ham Hocks & Collard Greens, first preparing a ham hock stock on the Kamado Joe Classic III ceramic charcoal grill, then braising the collards in the flavorful broth and smoky pork. The result is tender, savory greens with a wonderful pot liquor that is practically liquid gold!

Chef Tom smokes up some Tasso Ham & Cheese Grits on the Yoder Smokers YS640s Pellet Grill featuring quick cured pork butt with tons of Cajun flavor!

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 shares his tips & techniques for preparing a delicious hummus from scratch, including a recipe for fire roasted jalapeño and red bell pepper hummus, finished with a quality extra virgin olive oil and everything bagel seasoning.

Chef Tom fires up the Yoder Smokers Flat Top Adjustable Charcoal Grill for Grilled Veggie Skewers that are so tasty that you won't even miss the meat!

No summertime cookout is complete without some great barbecue side dishes. That's why Chef Tom is sharing his recipe for Bacon & Asparagus Pasta Salad, cooked over a bed of lump charcoal on the Yoder Smokers adjustable flat top charcoal grill!

Wanna make the best smashed potatoes of your life? Check out Chef Britt's techniques for creating these gold nuggets that hit every level of your taste buds!

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.

Fresh outta yeast? Don’t have much time? Chef Britt shows you how to make quick bread using an unexpected ingredient: BBQ sauce!

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.

Elote: loved by corn-enthusiasts around the world. This Mexican street food is usually served on-the-cob, dunked in crema, and coated liberally with cotija cheese and chile powder. Here I run through how I adapted this into a dip that’s easy to enjoy in a party setting, or as an accompaniment for your next summer barbecue!