It's not exactly the meatloaf you grew up eating. It's wrapped in bacon, cuddled up to cream cheese and beer battered onion rings and kissed with chipotle ketchup, all before getting a bear hug from a sweet slider bun. I don't want to say it's better than what your Mom made you as a kid, but it is.
You may have noticed that we love our cast iron. That's because you can cook just about anything you'd prepare in your oven or on your stovetop in cast iron. That includes baked goods. Today we're repurposing canned biscuits to make one big cinnamon roll!
Chef Tom creates a brilliant "one pot" Fettuccine Alfredo with Grilled Chicken on the Yoder Smokers YS640 Pellet Grill. This chicken alfredo recipe is simple, and you can cook the entire meal in 30 minutes so it is the perfect Italian recipe for a quick weeknight meal.
I’m sure you have an arsenal of quality party foods to top your table as you gather with friends and family to watch basketball this month. We just can’t resist sharing our favorites with you, so here’s one more. Just in queso…
We create an amazing stuffing for thick cut pork chops and cook it on a Himalayan Salt Plate on our Napoleon Grill. These grills are crazy versatile and allows us to cook anything we need right at the grill.
Chicken Parmesan is a lot of folks' favorite Italian dish. This recipe combines Chicken Parmesan with pizza (who doesn't love pizza?!) and transforms them into a party perfect pinwheel of finger food excellence!
We're still kind of geeking out over cast iron plate setters for the kamado style grills. Last week we were baking pizzas on it. This week we're grilling flank steak directly on top. This is a pretty classic, solid fajita recipe that is simple and easy to translate to whichever cooker you're using, so non-ceramic grill users-- read on, as well!
Get set for a romantic Valentine’s with this simple dinner for two. We’re grilling strip steaks, topping them with a delicious compound butter and mushrooms along with some angel hair pasta. It’s not difficult to dress up steak and pasta with a few easy tricks!
The Big Game is just days away, but, for once, all of you master procrastinators who have no idea what you’ll be cooking are in better shape than most. That’s because this dessert is better than most, and an ideal addition to your game day spread. Think chunky Nutella meets salted caramel on a flakey, buttery crust. Now clean the drool off your phone or keyboard and check out this recipe!
We’re less than a week away from Fat Tuesday, so why not whip up a Cajun favorite in celebration of Mardi Gras?! Certainly, there are plenty of culinary traditions to choose from, but when a sandwich is an option, you can bet I’m picking the sandwich. The Po’ Boy is a classic with so many variations that it’s hard to choose just one. That’s how we ended up with the Fried Oyster AND Hot Link Po’ Boy! And the beauty is, by utilizing the versatility of the Napoleon Prestige, you can do it all on the grill. And we did.
I’m not sure where I came up with this recipe, but I’m glad I did. Tater tots, our favorite Wing-Time Buffalo Wing Sauce, three kinds of cheese and some jalapeños combine to make an awesome dish that is perfect for dipping a hefty tortilla chip in.
Spaghetti is good. Pizza is awesome. Spaghetti Pizza (Spaghizza) is epic! I feel like most people would make pizza at home more often if it wasn’t for the headache of making the dough from scratch or having to go out and find a quality pre-made dough. It’s not even that it’s all that difficult, but it does require some time and planning.
Enter spaghetti crust. Most of us have spaghetti in the pantry. You might even have some leftover in the fridge. With the addition of a couple of ingredients, you can turn that spaghetti into pizza crust. Check it out!
We’re packing big flavor into this simple four ingredient recipe for bacon wrapped green beans! You could put Smoke on Wheels BBQ Marinade, Cattleman’s Grill Tri-tip Seasoning and bacon on just about anything and it’d taste great, so why not green beans?