Simple ingredients and BIG flavor! That’s what these Parmesan Crusted Stuffed Pork Chops are all about. Chef Tom fires up the Yoder Smokers YS640s Pellet Grill, stuffs some beautiful Heritage Farms Cheshire Pork Chops to the brim with prosciutto, provolone and fresh spinach before coating them in parmesan cheese and Italian spices and cooking them on a sizzling hot griddle! To top it all off, Chef Tom show you how to prepare a simple, but powerful Gremolata.
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!
Fresh ground beef brisket patties, American and pepper jack cheeses, bacon, smoky mustard grilled onions & cowboy sauce on a brioche bun. Giddy up! This is the Cowboy Brisket Burger!
Chef Tom brings you an all-new way to prepare your bbq chicken with these Pickle Brined Chicken Wings, cooked on the Yoder Smokers YS640s Pellet Grill!
“Niçoise.” You may have seen the word previously on a menu, but are not entirely sure how to pronounce it. Niçoise (pronounced “nee-swahz”) is a classic French dish often found in European Bistros and adored by culinarians around the world. Although you can find more traditional iterations that only use cooked tuna and raw vegetables, this is a more nouveau take with grilled salmon, boiled eggs, and blanched vegetables. Some briny olives and capers add salty interest, while the tangy lemon vinaigrette packs the punch.
Since I’ve been here at All Things BBQ, I’ve wanted to bring my magic tahini dressing to the masses. I don’t think it gives you magical powers necessarily, but it comes together in a way that’s so simple that it feels like magic. It’s also a dressing where you can mess around with the ratios of tahini, honey, and lemon to suit your taste, so feel free to play around to make it your own. I always enjoy when people feel empowered to play by their own rules, so here I’m allowing you to do that.
For the third episode of Red, White & Que the atbbq.com crew visits Sweet Berries & Brambles berry farm in Harper, Kansas to gather fresh strawberries for Chef Britt’s Strawberry Shortcake Cobbler.
In episode 2 of Red, White & Que, the atbbq.com crew visits Stroot Locker in Mulvane, Kansas where Butcher Justin Stroot breaks down a half hog into its primal cuts. Back at All Things Barbecue Chef Tom then smokes the whole shoulder and prepares a Pulled Pork Beer Can Cheeseburger.
So much of coming up with new ideas for dinner is composed of thinking of two things you love and bringing them together. Enter Buffalo Chicken Wedge Salad! Tangy, spicy (or not too spicy), savory shredded chicken thighs in homemade Buffalo sauce atop a grilled wedge of crisp iceberg lettuce that’s topped with our homemade blue cheese dressing. It’s a magic combination!
The BLT is a classic sandwich, and for good reason. It’s a beautifully balanced combination of smoky, salty, fresh, tender and crunchy. But sometimes we just can’t leave well enough alone, so we’re taking the BLT to the next level. This is the Smoked Pork Belly BBQ BLT, cooked entirely on the new Yoder Smokers YS640s Pellet Grill!
Easter is right around the corner, and lamb is one of our favorite Easter meals. Check out Chef Tom’s twist on Braised Lamb Shanks, featuring local grass-fed lamb braised on the Yoder Smokers Pellet Grill in a sauce of chipotles, Pinot Noir wine and San Marzano tomatoes and topped off with a lime gremolata.
Scratch-made comfort food that is made with love and care is a hard thing to pass up. This week we bring you Biscuits & Gravy, featuring all scratch-made breakfast sausage, ground from spare rib tips and pork butt, buttermilk biscuits cooked on the grill and creamy sausage gravy. Is your mouth watering yet?
Chef Tom shares a great technique for utilizing spare rib tips, with these Barbecue Smoked Beans and St. Louis Spare Ribs cooked on the Yoder Smokers Pellet Grill!
We all want to care for our cast iron as best we can. In this video, Chef Tom walks you through the Tips & Techniques required to keep your Yoder Smokers Reversible Cast Iron Griddle looking pretty and cooking perfect!
If ever you’ve enjoyed the rich goodness of Cold Smoked Salmon over cream cheese on a bagel and wondered, “how do they do that?” Today we’re here to show you. Chef Tom walks you through the curing and cold smoking process that creates that incredibly flavorful Cold Smoked Salmon.
Everyone loves a good pulled pork sandwich, but getting it just right requires proper technique, some great flavors and a little time. Lucky for you, we’re here to walk you through it, step by step, but this isn’t any basic Barbecue Boston Butt Pulled Pork Shoulder recipe. We’ve got a few tricks up our sleeve!
Make your sweetheart a meal to remember this Valentine’s Day (and enjoy the brownie points)! Châteaubriand & Bacon Wrapped Green Beans are a totally do-able, and highly impressive meal that you can pull off entirely on the grill and still have time to spend with your main squeeze!
By
Tom Jackson
