Whether you’re preparing for a Thanksgiving feast or a summertime cook-out, this Apple Smoked Barbecue Turkey is just what you need! First brined in the fantastic new Cattleman’s Grill Butcher House Brine with apple cider, then injected with apple infused butter, smoked over charcoal and apple wood in the Kamado Joe and served with a Cran-Apple BBQ Sauce. It’s juicy, smokey and packed full of flavor!
Chef Britt shows us a new side to bring to the holiday table: Barbecue Smoked Carrots! They get roasted on the grill in a spicy and sweet glaze, and served with a cool yogurt sauce and herbaceous parsley pesto!
Elevate your holiday meal with the Bacon Wrapped Turkey Roulade! Stuffed with Swiss cheese and mushrooms, wrapped in bacon and roasted on the Yoder Smokers YS640s Pellet Grill, this alternative turkey entree is sure to impress!
Chef Tom fires up the Kamado Joe Classic III Ceramic Charcoal Grill to share his version Texas Chili. Homemade chile base, no beans, and best of all… smoked brisket! It’s Texas Brisket Chili!
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill and packs it full of these epic Dr. Pepper Baby Back Ribs. Smoked, braised and glazed to perfection!
Everyone loves the Barbecue Chicken Sandwich. This week Chef Tom shares his take on this new classic, featuring a whole spatchcock chicken smoked on the Yoder Smokers Loaded Wichita Offset Smoker, scratch-made Blue Cheese Slaw, spicy pickles and two fantastic BBQ sauces! Is your mouth watering yet?
Fresh ground beef brisket patties, American and pepper jack cheeses, bacon, smoky mustard grilled onions & cowboy sauce on a brioche bun. Giddy up! This is the Cowboy Brisket Burger!
Chef Tom brings you an all-new way to prepare your bbq chicken with these Pickle Brined Chicken Wings, cooked on the Yoder Smokers YS640s Pellet Grill!
It’s hot outside. There’s no getting around it. The good news is, there are tostadas. And not just any tostadas, but Shrimp Tostadas with Jalapeño Guacamole! Bring the heat. Eat fresh. Be cool!
Smoked Beef Short Ribs are a crowd favorite, and for good reason. The smokey, crunchy bark and the tender, juicy rib meat are everything great about barbecue. We’re going to let you in on a little secret, they’re also incredibly easy to cook! Check out Chef Tom’s recipe for Smoked Beef Short Ribs, cooked over charcoal and cherry wood on the Kamado Joe Classic III Ceramic Grill, and as a bonus, a bright and tangy Chimichurri sauce to compliment.
In episode 2 of Red, White & Que, the atbbq.com crew visits Stroot Locker in Mulvane, Kansas where Butcher Justin Stroot breaks down a half hog into its primal cuts. Back at All Things Barbecue Chef Tom then smokes the whole shoulder and prepares a Pulled Pork Beer Can Cheeseburger.
The atbbq.com crew kick off the Red, White & Que series with a trip to Kan-Grow Farm in Wichita, Kansas where Chef Britt and Chef Tom make pickles with farmer Jimmy Vo, before returning to the patio where Chef Tom prepares one of his favorite BBQ side dishes, the grilled Green Goddess Potato Salad.
These Pork Tenderloin Pineapple Bowls are the perfect summertime recipe. They’re fresh, bright, sweet, savory and to top it off, they’re absolutely beautiful!
If you’re looking for a recipe to impress at your summer barbecue, look no further. This smoked-then-seared tomahawk pork loin from Heritage Farms is ideal for feeding a small crowd. So fire up the Kamado Joe and get ready for all the “ooos" and "ahhhs.”
Chef Tom fires up the Yoder Smokers Charcoal Flat Top Grill for a simple, but flavor packed BBQ Grilled Skirt Steak dish featuring grilled peaches and green onions! Say hello to your next easy Summer dinner!
It’s getting warm outside, and this light and bright BBQ Grilled Chicken Breasts with Mango Pico de Gallo recipe is a perfect weeknight recipe for a warm Summer night!
By
Tom Jackson
