We hear that there is a thing called “Left over pulled pork”. We didn’t even know those words could be used together without the word “No” in front of it. Anyway if you have some of this delicacy around, we have a way to put it to good use.
Chef Tom goes with a little fusion action this time around. Rich and flavorful teriaki-style bourbon chicken with broccoli-cabbage slaw and spicy salsa makes for a great dish.
Backyard cooks, competition pit masters and BBQ enthusiasts often have an opinion on which method is better, and we frequently find that it’s fairly evenly divided. Both methods have their advantages, and both should be celebrated. Today we’ll cover the simple process of dry smoking ribs so you can discover for yourself your opinion and perhaps your preference.
Let’s smoke some sweet and spicy ribs. Chipotles give us extra smoky flavors and a bit of a bite with honey and brown sugar teaming up to smooth it out.
Chef Tom takes the ultra popular beer can burger and puts a twist on it, because what would a burger with beer in the title be without beer in the recipe?
BBQ Chicken Pizza is a favorite around here. The bite of the red onion with chicken and BBQ flavors is great. If you’ve never had one, you are missing out.
Napoleon Gourmet Grills‘ unique dual fuel feature allows you to achieve the taste and texture of food seared over natural lump charcoal with the simplicity of a gas fired ignition.