One of our most requested videos over the last year has been smoked bologna, and here it is! Chef Tom takes a rather unremarkable piece of meat and turns it into something fantastic with a little rub and smoke.
We're taking components and techniques from a couple of recipes you may have come across here on The Sauce to make a wonderful grilled flatbread. The dough is the same dough we use in our pizzas, and the spatchcock chicken is a technique often utilized in our kitchen. Combine those things with a delicious cream cheese spread, caramelized onions, some greens, and a sweet and tangy apple balsamic reduction and you have a winning main dish or appetizer!
Chef Tom cooks up two racks of St. Louis cut spare ribs, spritzing one, but not the other. He then breaks down the major differences in the two cuts when they’re all finally finished.
For those of you holding fast to your healthier eating New Year's resolutions, kudos! Eating well doesn't mean turning away from your grill or smoker. Here's one more recipe for you guys to dive into, and it's perfect for these cold months.
Embrace those winter veggies with this fantastic tangy, herbaceous side of roasted root veggies! A touch of smoke during roasting is just the right finishing touch.
Chef Tom cooks up another incredibly healthy dish, Chili Lime Cod En Papillote, en papillote translates to “in paper.” This simple recipe is delicious and cooks quickly, making it perfect for a weeknight meal.
While this isn't an authentic Santa Maria style tri-tip, the reverse sear method adds a touch of smoke, and the marinade and Santa Maria style rub give you the big flavor of the California classic!
Chef Tom cooks up one of our favorite recipes of all time… and if you’re looking for something a bit lighter for the New Year, this is the perfect dish!
Pork loin is such a great cut of meat. It's super affordable. It's lean, but wonderfully tender and juicy, when cooked to the proper internal temperature. And there are a million ways to prepare it! One of our favorite things to do with pork loin is butterfly it and stuff it. Again, there are countless options for the filling. This time around we kept it simple, but the flavor is BIG!
Chef Tom shows you the two-piece diffuser for your Yoder Smokers YS480 or YS640 Pellet Grill. This diffuser makes direct grilling and clean-up easy and is a must-have accessory for your pit.
Chef Tom cooks up a beautiful rack of lamb recipe with an amazing pistachio based crust. This recipe pops with flavor, and is a great update to your typical lamb dish.