We’ve preached for years that the best way to cook poultry is using the spatchcock method. Well today we’ll break it down for you. This is the Barbecue 101 recipe and technique that everyone who dips their feet into the world of BBQ must know. This is Spatchcock BBQ Chicken.

Pork Belly Burnt Ends are quickly becoming a new barbecue classic. Of course, these are modeled after the burnt ends from the point meat of the brisket, but they stand alone as an incredibly tasty presentation of the pork belly. This one is great year round, whether it’s for game day snacks, summertime BBQs or holiday parties, and is really simple to prepare!

Stuffed mushrooms are always a crowd favorite, and these stuffed mushrooms go above and beyond! If you’re a fan of mushroom topped steaks, then you’re sure to love these steak stuffed mushrooms. Pan seared ribeye, sautéed onions and mushrooms, cream cheese and a touch of sparkling wine elevate this recipe. The addition of bacon is the icing on the cake!

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 some Filipino Barbecue Pork with a side of Achara. Thanks to Pete & Pete for the suggestion!

Chef Tom is joined by Chef Eric of Kamado Joe to kick off a new series of videos featuring the Kamado Joe lineup of ceramic grills.

If you're a fan of crab cakes (who isn't?!), you're going to love these homemade Smoked Salmon Cakes!