Tagged with 'baking'

Chef Tom fires up the Le Griddle for Grilled Curry Flank Steak Tacos served up in fresh, scratch made naan bread!

Chef Tom fires up the Clementi Clementino Wood Fired Oven for homemade cheesy, tender Garlic Knots!

Chef Tom fires up the Clementi Wood Fired Oven and walks us through the process of mixing, proofing, shaping and baking Wood-Fired Bread Bowls.

The beautiful thing about the holiday season is that a dish like Puff Pastry Wrapped Brie with Cranberry Chutney is totally appropriate either before or after the big meal. This one is a treat! Oooey, gooey melted brie cheese pouring out of its flaky puff pastry crust and topped with a sweet and tangy cranberry compote that we picked up from our friend BBQ Brian Misko of House of Q!

Chef Tom shares his recipe for Apple Streusel Pie, including scratch-made pie dough, baked on the Yoder Smokers YS640s Pellet Grill.

Chef Britt mixes together an iconic loaf of white bread, AKA The Pullman Loaf or Pain De Mie. Combined with the bacon she made the previous week, she creates a killer BLT sandwich.

Chef Tom shares one of his favorite summer dessert recipes, Strawberry Shortcake. Baked on the grill and smothered in fresh strawberries and whiskey whipped cream!

Nothing sounds more like down-home Summer baking than Honey Peach Pie! Chef Britt fires up the Kamado Joe Classic II ceramic grill to get the job done and shows you her techniques for the best gluten-free pie crust!

Chef Britt cooks up Grilled Steak Flatbreads! She's spicing them up with Zhoug, a spicy cilantro condiment with Yemeni origins. Chef Britt shares her techniques for making these flatbreads from start to finish, and her go-to technique for any steak!

Chef Tom fires up the Clementi Wood-Fired Oven and bakes an amazing Wood-Fired Calzone, featuring scratch-made dough, mouth watering filling, cheese for days and a red sauce for dipping!

Soft, pillowy pretzels buns are the stuff of legend. The secret? A bath in lye and baked in a wood-fired oven! Chef Britt shows you how to make the best pretzel buns for your next cookout!

Chef Britt brings the classic dessert Pavlova to the Yoder Smokers Pellet Grill and shows you the perfect way to impress mom this Mother’s Day!

A beef tallow brioche bun will take your burger game to the ultimate level! Just replace the butter with beef fat to amp up the beefiness for burgers!

Chef Britt shows you how to make bacon fat flour tortillas by hand, without having to knead for long periods of time. This is a great utilization for any rendered fat you’ve been saving! And after you learn this recipe, you’ll never want a store-bought tortilla ever again.

Fresh outta yeast? Don’t have much time? Chef Britt shows you how to make quick bread using an unexpected ingredient: BBQ sauce!

This week Chef Tom brings us a scratch-made Sausage Egg & Cheese Biscuit sandwich, grilled on the Yoder Smokers YS640s Pellet Grill! Check out these delicious sour cream biscuits, homemade breakfast sausage patties grilled like burgers on the GrillGrates, and sunny side up eggs!

Need a big o’ bowl of comfort? Look no further as Chef Britt guides you through her incredible recipe for her take on Banana Pudding!

Chef Tom walks us through the Tips & Techniques needed to make the perfect Pizza Dough. Flour, water, salt and yeast. Simple and delicious!

Chef Britt updates a Kansas favorite: Bierocks! She smokes a chuck roast and mixes it with beer-and-mustard-braised cabbage to create her filling. Then she shows you how she makes and bakes the dough for these tasty meat-filled buns!

Chef Britt demonstrates her baking expertise on how to make pâte à choux filled with luscious smoky chocolate pudding! She shares her amazing technique for 6-minute chocolate pudding using the Vitamix!