Chef Tom fires up the Le Griddle Stainless Steel Teppanyaki Grill for a Blackened Blue Cheese Burger featuring Black Garlic Aioli, Smoked Blue Cheese Dressing and blue cheese studded brisket blend burger patties!
Chef Tom grills up a simple, flavor packed recipe for Frenched rack of lamb. These Cajun Lamb Lollipops are grilled over a bed charcoal in the Kamado Joe Kettle Joe, basted in cajun butter and sliced into individual servings and served over cheesy grits.
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill and smokes some St. Louis spare ribs until the bones pull right out of the the meat. The boneless ribs are then beer battered and deep fried for these Pork RIb Corn Dogs!