Tagged with 'appetizer'

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

Chef Tom cooks up some beer braised mussels on the Weber Summit Charcoal Grill.

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.

Chef Tom delivers a twist on a barbecue classic with Pork Burnt Ends.

Chef Tom grills up some chicken Caesar salad with from-scratch Caesar dressing.

A super simple and delicious pork tenderloin teamed up with an easy queso sauce. Enjoy nachos for dinner without breaking a sweat!

Chef Tom shows you how to quickly and easily make jerk chicken wings at home.