Josh Cary and Chef Tom Jackson take the Cooking with Fire podcast to Argentina and talk about one of their favorite culinary icons, Chef Francis Mallmann. Chef Tom also gives you a fantastic recipe for Tournedos Wrapped in Bacon and Sage out of Mallmann’s cookbook Seven Fires.
The Kentucky Hot Brown is an American classic! This open-faced sandwich was created at the Brown Hotel in Louisville, Kentucky in 1926 to feed the masses of late night dancers who frequented the hotel. Of course, we at All Things Barbecue had to put our touch on the classic by smoking our turkey, instead of roasting it. But the rest we left unchanged.
Chef Tom cooks up the famous bacon bite recipe from BBQ Brian Misko’s “Grilling with House of Q” cookbook. A slab of cured bacon, cut into large strips and smoked, and then direct grilled before being sliced into cubes. Delicious!
Jalapeño poppers are a favorite appetizer around here. We’re always looking for ways to tweak our poppers to make them new and exciting again, so when Steven Raichlen visited us and shared his bacon wrapped snow crab jalapeño poppers from his book Project Smoke, we couldn’t wait to share them with all of you!
Breakfast on the grill, with a twist on quiche! Thaw out that box of puff pastry in your freezer. We're taking quiche crust to a fluffy, flaky new level!
If you're someone who loves a good burger, but is always looking for ways to kick it up a notch, how about grilled cheese sandwiches for buns? Yeah, let's do this!
It's not exactly the meatloaf you grew up eating. It's wrapped in bacon, cuddled up to cream cheese and beer battered onion rings and kissed with chipotle ketchup, all before getting a bear hug from a sweet slider bun. I don't want to say it's better than what your Mom made you as a kid, but it is.
The All Things Barbecue take on a classic potato side, the twice baked potato. We’re keeping it pretty classic, but the flavor added by the grill makes it feel brand new! Oh, and here’s a pro-tip: cook your bacon on the grill. So much smokier!
We create an amazing stuffing for thick cut pork chops and cook it on a Himalayan Salt Plate on our Napoleon Grill. This grill is crazy versatile and allows us to cook anything we need right at the grill.
Homemade green chile Mac 'n cheese + 1/3 lb Angus burger + chipotle ketchup + more cheese + pretzel bun. This burger will change your life. There it is. I said it.
See what happens when we combine the efficiency of the Kamado Joe ceramic charcoal grill with even heat distribution of a cast iron plate setter. It's the perfect set up for grilling pizza, and you can do it directly on the plate setter! All of you ceramic grill enthusiasts, check it out!
We’re packing big flavor into this simple, four-ingredient recipe for bacon wrapped green beans! You could put Smoke on Wheels BBQ Marinade, Cattleman’s Grill Tri-tip Seasoning, and bacon on just about anything and it’d taste great, so why not green beans?
We may all be wrapping up football season, but that doesn’t mean we have to wrap up tailgate food! I love this recipe because a good deal of it can be done ahead of time and stored in the fridge until you’re ready to party! You may have seen something like this floating around the internet. There have been some fried versions out there that have gone a bit viral, but you know that we had to give it a BBQ twist! It’s the fire from a hot grill and the BBQ sauce glaze that set this one apart. If you’re a fan of The Sauce, we’ll bet you prefer the grilled version as well!
Chef Tom cooks up bacon wrapped pork medallions that get to the essence of a great grilled meal. A few ingredients and a minimum of steps yields a meal that your family will thank you for, and you’ll thank us for saving you some precious time
If there is one thing as popular as smoked meats here at All Things Barbecue, it’s peppers. It’s not an accident that we stock the store with all kinds of chile-centric marinades, rubs, sauces, glazes, salsas and more. Our love for all things peppers is why we keep tinkering with jalapeño popper recipes. This time we’ve managed to jam more green chile into this green chile than ever before.
Moink balls (that’s “moo” and “oink”) are beef meatballs wrapped in bacon. If there is one BBQ appetizer that you need to know about, it’s the moink ball. It’s beef, it’s pork, it’s awesome!
By
Tom Jackson
