Just when you thought the deviled egg could not get any better, we’re adding two game changers. Smoke and bacon. Check out these Smoked Deviled Eggs prepared entirely on the Yoder Smokers YS640 Pellet Grill!
Pitmaster Josh Cary and Chef Tom Jackson discuss one of the unsung heroes of the holiday dinner table… gravy! From red-eye gravy to country gravy to the classic brown gravy made with turkey drippings, it all gets covered.
This is a solid potato side dish for a Tex-Mex or Latin inspired meal. It features longaniza, a sausage similar to chorizo. I know at our house, and here in the All Things Barbecue teaching kitchen, we’re often cooking Latin inspired foods, so who wouldn’t like another fantastic potato side dish to fit!
Ratatouille, the classic French dish of stewed vegetables is elevated here by first grilling the vegetables before combining them with canned San Marzano tomatoes in a cast iron dutch oven for a creamy finish.
We’re taking a break from your regularly scheduled barbecue programming to bring you a fantastic addition to any number of your grilled and smoked foods, pickles. If there are two things the All Things Barbecue crew loves (outside of outdoor cooking), it’s pickles and peppers. So it only makes sense for us to share one of our pickle recipes with all of you!
Embrace those winter veggies with this fantastic tangy, herbaceous side of roasted root veggies! A touch of smoke during roasting is just the right finishing touch.
The holiday season is in full swing, and so much of the delicious food we eat around the holidays is food you can’t eat all of the time. I mean heavy, I’m gonna be at the gym all week if I have another bite kind of food. This recipes packs all the flavor of delicious holiday food, without the heaviness afterward. So mix it up around the holidays, or bookmark this one for the new year. Whatever you do, don’t pass it over! It’s too good to miss!
Green bean casserole is a family favorite for us here at All Things Barbecue and Chef Tom brings a little life back to this boring old dish by breaking it down into three simple components and cooking it all up on our Napoleon Grill PRO665RSIB.
Oktoberfest may have officially wrapped up this week, but we’re not ready to give it up just yet. As the weather cools, this warm potato salad becomes a fantastic side dish to lengthen your grilling season!
One of our favorite dishes around here is Chef Tom’s Smoked Green Chili Mac and Cheese. This dish is crammed full of flavor, and is the perfect side for your next big cookout.
One of the most beautiful things about potatoes is that there are SO MANY ways you can enjoy them. So, if you’re tired of baked or mashed or whatever your potato rut may be, dive into this killer pesto potato recipe
The All Things Barbecue take on a classic potato side, the twice baked potato. We’re keeping it pretty classic, but the flavor added by the grill makes it feel brand new! Oh, and here’s a pro tip: cook your bacon on the grill. So much smokier!
These Hasselback potatoes have been pretty popular across food blogs for some time now. We couldn't resist the opportunity to cook them on the grill and add a couple of our own personal touches in the process. If you're new to the idea, the Hasselback potato is a potato that has been cut into vertical slices, though not all the way through so that the potato holds together while it bakes. We're adding two different cheeses, butter, cream and more for that scalloped potato flavor that we all love!
By
Tom Jackson
