Chef Tom fires up the Yoder Smokers Loaded Wichita Offset Smoker for Smoked Cream Cheese! Your favorite new BBQ trend has so many possibilities, why choose just one?!
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Green Chile Chicken Enchiladas, featuring grilled chicken thighs tossed in a sour cream cheese sauce, stuffed into flour tortillas and smothered in fire roasted salsa verde.
Chicken Tinga is a delicious and popular Mexican dish comprised of shredded chicken in a tomato and chipotle sauce. This week Chef Tom shares his recipe for the Pheasant Tinga Quesataco, featuring pheasant meat braised in Tinga sauce, stuffed into tortillas with cheese and finished on the griddle in the Napoleon Prestige Gas Grill.
Buckle up, because Chef Tom is taking us to Flavor Town with one of Guy Fieri's own recipes. Give credit where credit is due. These Trash Can Nachos are out of bounds!
So you've got leftover brisket... On occasion, it happens. Could you reheat it and throw it on a bun with some sauce? Sure. You could. Or you could go the extra mile and make a batch of these Brisket Nachos with Smoked Queso and your life will be forever changed. Do the right thing!
Summer is the perfect time for grilled fresh fish tacos, which is exactly why Chef Tom is firing up the Napoleon Grills Prestige 500 gas grill for these Chipotle Lime Fish Tacos. Fresh, bright and juicy with just a touch of char from the grill!
Chef Tom fires up the flattop Le Griddle and cooks off thin sliced marinated skirt steak, onions & peppers and Caramelo tortillas for these Steak Fajitas!
Chef Britt shares another Keto-friendly recipe: Stuffed Poblano Peppers! A spicy and meaty mixture gets stuffed in poblano peppers, baked on the Yoder Smokers Pellet Grill, and finished with a cooling sour cream sauce! Check it out!
The Grilled Chicken Quesadilla is a go-to weeknight (or any night) meal! Chef Tom packs in the flavor with grilled chicken & onion and creamy cheeses, and pairs it up with grilled avocado salsa and spicy crema for dipping!
Mexican Pizza! A riff on a classic menu item from your favorite guilty pleasure Mexican fast food joint, the Mexican Pizza is part quesadilla, part enchilada, part pizza and all delicious!
Spice up your ground beef with these Red Chile Skillet Enchiladas! The scratch-made red chile enchilada sauce is packed full of flavor and topped off with sharp cheddar cheese and a kiss of smoke from the grill.
The instant pot is the easiest way to cook this less-than-conventional cut of beef and Chef Britt pressure-cooks it in a flavorful braise, slices it up, and sears it hot! She also shows you her easiest recipe for charred salsa verde!
Fire up the grill, it’s time to fry up some fish tacos! That’s right, forget about making a greasy mess of your kitchen, take the frying outside. These Beer Battered Fish Tacos with Hatch Chile Slaw are everything you want out of a late summer meal!
By
Tom Jackson
