By
Tom Jackson
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Blackberry Pork Chops!
By
Britt Shoffner
Portobello Mushroom Burgers are the perfect flavor-packed option for vegetarians and friends of vegetarians! Chef Britt shows you how to put it all together in less than 30 minutes!
By
Tom Jackson
There are a number of ways to smoke salmon. You may be familiar with the fully cured smoked salmon, like lox, that you find on bagels or cured platters. It’s dense, often salty and fully cured and safe to eat without cooking with heat. There is also the option of hot smoking fresh salmon with little more than seasoning on the surface of the fish to affect the final product. This recipe, however, lives somewhere in between. By giving the salmon a quick cure, you can force flavors into the flesh while pulling some water out and concentrating the flavors. The fish is not fully cured, so we finish it on the grill, which imparts smoke flavor and makes the fish safe to eat. The end product is flavorful, tender, juicy and quite versatile. Partially cured Hot Smoked Salmon is great served hot off the grill or cooled and eaten on salads, sandwiches or as a snack.
By
Tom Jackson
We’re well aware that the Yoder Smokers Pellet Grills are incredibly versatile machines, capable of smoking, grilling and more. This recipe proves just how great they function when it comes to high heat, direct grilling. Especially when combined with searing power of GrillGrates. So, fire up the grill and make yourself some of these Balsamic Tri-tip Steak Skewers & Grilled Veggies for a flavor packed dinner that you can feel great about!
