Spring is upon us, so hopefully everyone who hasn’t been grilling and smoking all winter long is dusting off the smoker and ready to kick out some killer tacos! This is a recipe that you’ll want to try now, because it’s going to be a hit all Spring and Summer long! Check out these Brisket Tacos with Smoked Salsa, cooked on the Yoder Smokers Pellet Grill.
Big, bright, beautiful flavors explode out of this fantastic grilled fish, that can easily be translated to other types of fish, making this a versatile recipe that you’ll want to hold onto for repeat performances!
Chef Tom was up at the Kansas Speedway with Yoder Smokers cooking the 810 Sports Party at the 2017 American Royal (the world’s largest barbecue competition) and cooks up some Chopped Flank Steak Street Tacos on the Yoder Smokers 24×48 Flattop Charcoal Grill.
Chef Tom cooks up a classic Tacos al Pastor recipe on a Kamado Joe Grill. This fusion of Lebanese and Mexican dishes and techniques packs big flavor. You will marinade your pork for an hour and cook in the traditional method on a rotisserie.
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!
The beer can burger is back! This time the monster half pound beef burger is sharing the stage with chorizo. Stuffed full of beer braised onions and peppers, topped with manchego cheese and sitting atop fresh made guacamole, there’s no room for disappointment!
Posole (or Pozole) is a traditional Mexican soup that can feature pork or chicken, and prepared with a green or red salsa. We can't get enough of salsa verde around here, and what better compliment to salsa verde than smoked chicken?!
By
Tom Jackson
