Tagged with 'YS640'

Chef Tom shows you how to create a Turducken step by step with each bird being deboned and stuffed until you have a golden brown crisp bird. Enjoy!

Chef Tom bakes up a smoke roasted pumpkin pie from scratch and includes some nice little details that will help you serve your best tasting, and best-looking, pumpkin pie ever.

Chef Tom cooks up a Smoke Roasted Spatchcock Turkey with Homemade Sausage Stuffing. This is the perfect recipe for all of your holiday gatherings, from Thanksgiving to Christmas.

It’s nearly Pheasant season here in Kansas so Chef Tom takes some Pheasant breast from last years hunt, wraps them in bacon and cooked them up on our Yoder Smokers YS640.

Chef Tom gets a little inspiration from State Fairs all over the US and cooks up some Beer Battered Smoked Sausage Corn Dogs.

Chef Tom cooks up a Mojo Pork Cubano (inspired by Roy Choi’s recipe for the film Chef) on the Yoder Smokers YS640. We were excited that our friends Troy from T-Roy Cooks and Justin from Baby Back Maniac could join us to get a little taste of the sandwich as well.

A new comfort veggie side dish, with an Italian flair!

Chef Tom gives you an overview of the Yoder Smokers Thermal Jacket, including how to install it on your pit and just how it works to reduce pellet consumption during the harsh winter months.

Chef Tom cooks up his takes on a modern classic, the Juicy Lucy Cheeseburger. He shows you the classic version and his BBQ version.

As far as desserts go, this molten lava cake is one that shows up dressed to impress! With its short cook time, it’s a fantastic choice for dinner party entertainment, and it tastes amazing!

Few things are as tasty as chicken from the grill. Make our Bourbon BBQ Sauce recipe and pair with our Grilled Apple Slaw.

Chef Tom shows you two techniques for freezing and storing fresh peaches for use year round. Plus, we make a peach salsa recipe that is sure to impress.

The only thing that can make the classic black and blue burger better is the addition of bacon, so that’s what we did.

Chef Tom is cooking up something special for our 100th recipe video. This reverse seared cowboy ribeye calls back to our very first video… but this time we add some special components to take a steak and make it into a meal.

Chef Tom cooks up a lasagna from scratch starting with homemade noodles, meat sauce, and a bechamel before layering it all together and baking it with a blend of two cheeses.

Chef Tom smokes up some classic Venison Summer Sausage with a mixture of 2/3 venison and 1/3 beef fat. Using these LEM seasonings makes sausage making incredibly simple, and they’re a great jumping off point for making a sausage just the way you like it. Enjoy!

Watch Chef Tom reverse sear a whole beef tenderloin and grill shrimp on the Yoder Smokers YS640 Pellet Grill for an amazing Surf n’ Turf dinner.

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!

Chef Tom works a little All Things Barbecue magic on a bonafide Louisiana classic, the Shrimp Po’ Boy.

Chef Tom cooks up some Chicken Lollipops for your Independence Day gathering. These have a bit of a kick courtesy of Grinder’s Death Nectar Hot Sauce.