Chef Tom fires up the Yoder Smokers Loaded Wichita Offset Smoker and smokes a Boston Butt Pork Shoulder for an East meets West collision of culinary cultures, Pulled Pork BBQ Sushi Rolls!
Chef Tom shares his tips & techniques for preparing a delicious hummus from scratch, including a recipe for fire roasted jalapeño and red bell pepper hummus, finished with a quality extra virgin olive oil and everything bagel seasoning.
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!
If you're looking for tasty barbecue burnt ends without buying a whole brisket or paying a premium for a brisket point, then look no further. In this video Chef Tom smokes up a beef chuck roast and turns it into Poor Man's Burnt Ends.
If you’ve never made your own Grilled Buffalo Wings, you’re missing out! The scratch-made buffalo sauce is so easy and so tasty that you’ll never want to do store-bought sauce again. Pair that with the char of a grilled wing, and you’ve got it made!
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!
We all want to get the most mileage out of our smoking sessions, and now more than ever we’re utilizing the ingredients we have on hand over running out for ingredients. This Brisket & Dumplings recipe is a great way to do just that!
Whether they’re going on a burger or getting dipped in buttermilk ranch for an appetizer, these Bacon Wrapped Onion Rings are sure to please! Salty, sweet, savory and delicious, they’ve got it all!
This one goes out to all moms out there! Smoked Chicken Salad is our barbecue inspired take on one of those classics that moms all over used to make. Whether you’re eating chicken salad between two slices of bread, over the top of a salad or for dipping crackers and veggies, it’s delicious comfort food that always takes us back. Happy Mother’s Day!
Winner, winner chicken dinner just got extra delicious! Chicken Spiedini is a breaded chicken dish cooked on the grill that will fill your bellies and your hearts. Served over pasta, rice or all alone, it doesn’t really matter
We all love Chili Frito Pie! Chef Tom makes a few adjustments to his Smoked Tri-tip Chili to utilize freezer and pantry staple items for that party snack that everyone loves, hello grilled Frito Chili Pie!
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!
Chef Tom brings you his favorite technique for How to Cold Smoke Cheese on the Yoder Smokers YS640s Pellet Grill. This technique can be transferred to lots of other grills (Kamado Joe, Napoleon Gas Grill, Weber Kettle), and works just as well on cheese as it does on cured salmon, nuts and even fruits. Get creative!
Who doesn’t love wings? Actually, I hate to ask that rhetorical question, because, quite frankly, I don’t want to know who doesn’t like wings. Not liking wings is akin to not enjoying music or films. Of course, there’s plenty of people out there who have yet to have a great chicken wing. And luckily, with Kosmo’s Q Wing Dust, it doesn’t get any easier to achieve just that.
Chef Britt puts a Cajun twist on a French classic potted meat: Rillettes! She starts by creating a quick shrimp stock in the Instant Pot, then uses that to braise pork butt for hours on the Yoder Smokers YS640s!
By
Tom Jackson
