Here in Kansas, it seems that Fall needs a little coaxing. The cooler weather and changing leaves are taking their time arriving, but we’re not waiting any longer. It’s soup season! We’re combining two of our favorite things, beer and cheese, to make a creamy, delicious, gonna-eat-it-even-though-it’s-still-warm-outside soup!
We love Chili around here, and the season is right. Instead of ground beef, we take a page out of the competition chili handbook and swapped to tri-tip as it is lean, and will continue to stay tender when braised without falling apart. Enjoy!
Chef Tom cooks up an amazing pot roast recipe using brisket point meat, a classic mix of potato, onion, mushroom and carrots and a bottle of red wine to bring it all together.
Just when you thought we’d run out of ways to use bacon… We’re employing a brand new (to us) technique that might change all kinds of classic foods (like turning regular chicken wings into Bourbon Bacon Chicken Wings!). It’s bacon paste!
What do you do with all that leftover pork shoulder from last weekend? You could make tacos or a pizza… again. Or, you could make this killer Pulled Pork Cornbread Waffle Sandwich with Caramelized Onion & Apple Chutney.
The Kentucky Hot Brown is an American classic! This open faced sandwich was created at the Brown Hotel in Louisville, Kentucky in 1926 to feed the masses of late night dancers who frequented the hotel. Of course, we at All Things Barbecue had to put our touch on the classic by smoking our turkey, instead of roasting it. But the rest we left unchanged.
If you're new to sausage making, breakfast sausage is one of the best sausages to get started with. The ingredients are common spices and herbs, easy to get ahold of, that you're probably already familiar with. It's often a free form sausage, which means you don't have to worry about the casing part of sausage making just yet, and best of all, you can totally eat it every day... if you're so inclined.
Breakfast on the grill, with a twist on quiche! Thaw out that box of puff pastry in your freezer. We're taking quiche crust to a fluffy, flaky new level!
Grab some ripe bananas, and lets whip up some delicious chocolate chip banana bread! In case you've forgotten, your grill (especially those of you using the Yoder Smokers pellet grills) is also a pretty good oven. So, forget about warming up the house on these hot summer days, and do your baking outdoors!
This Italian take on the pot pie is a great weeknight meal that'll have your family eating within an hour of turning on the heat. Despite its simplicity, there is plenty of opportunity to experiment and cater this dish to your family's tastes!
Chef Tom uses our Napoleon Grills P500RSIB to its full potential. He fries chips on the infrared side burner, grills chicken over charcoal and cooks up veggies on a cast iron griddle.
By
Tom Jackson
