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.
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!
Chef Tom cooks up a recipe he got from our friend Chef Eric Gephart of Kamado Joe. This Scottish Salmon with Maple Miso Sauce is sure to be a crowd pleaser.
Chef Tom cooks up a barbecue classic, the Moink Ball. This combination of Italian Beef meatballs and bacon is a standard snack at barbecue competitions around the country… but we’re going to go ahead and make our meatballs from scratch.
Crostini are a great way to pack a lot of flavor into just a few bites, which makes them the perfect appetizer or party food! It’s a really simple concept – grilled bread with toppings. That leaves all kinds of opportunity for experimentation. There aren’t many rules, but the thing I like to keep in mind is balance. Balance in texture, flavor, even temperature and color.
Grilled Oysters are one of our favorite dishes, and Chef Tom tops this one off with a delicious Chorizo Butter that is the perfect complement to the dish.
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?!
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.