Tagged with 'barbecue'

It’s nearly Pheasant season here in Kansas so Chef Tom takes some Pheasant breast from last years hunt, wraps them in bacon and cooked them up on our Yoder Smokers YS640.

Chef Tom cooks up one of our favorite tailgating recipes, the jalapeño popper… but we switch it up with three separate recipes.

Chef Eric is back with a new recipe, this time a Chicken Ballotine and Johnny Cakes.

Chef Tom shows off the Wüsthof 4 Piece Barbecue Tool Set. This set includes a classic turner, tongs, duel head basting brush and meat fork.

Chef Tom cooks up some Filipino Barbecue Pork with a side of Achara. Thanks to Pete & Pete for the suggestion!

Chef Tom was up at the Kansas Speedway with Yoder Smokers cooking the 810 Sports Party at the 2017 American Royal (the world’s largest barbecue competition) and cooks up some Chopped Flank Steak Street Tacos on the Yoder Smokers 24×48 Flattop Charcoal Grill.

Chef Eric Gephart of Kamado Joe is back with his recipe for Bacon Cured Pork Tenderloin Recipe with Mint Jalapeno Grilled Peach Salsa. Enjoy!

Chef Tom cooks up his takes on a modern classic, the Juicy Lucy Cheeseburger. He shows you the classic version and his BBQ version.

Chef Tom cooks up a Reverse Seared Butterflied Pork Chop and then creates a basic pan sauce to serve with it.

Few things are as tasty as chicken from the grill. Make our Bourbon BBQ Sauce recipe and pair with our Grilled Apple Slaw.

Chef Tom cooks up a classic Tacos al Pastor recipe on a Kamado Joe Grill. This fusion of Lebanese and Mexican dishes and techniques packs big flavor. You will marinade your pork for an hour and cook in the traditional method on a rotisserie.

The only thing that can make the classic black and blue burger better is the addition of bacon, so that’s what we did.

Chef Tom is cooking up something special for our 100th recipe video. This reverse seared cowboy ribeye calls back to our very first video… but this time we add some special components to take a steak and make it into a meal.

Chef Tom cooks up some Chicken Lollipops for your Independence Day gathering. These have a bit of a kick courtesy of Grinder’s Death Nectar Hot Sauce.

The beer can burger is back! This time the monster half pound beef burger is sharing the stage with chorizo. Stuffed full of beer braised onions and peppers, topped with manchego cheese and sitting atop fresh made guacamole, there’s no room for disappointment!

Chef Tom cooks up a barbecue classic, the Moink Ball. This combination of Italian Beef meatballs and bacon is a standard snack at barbecue competitions around the country… but we’re going to go ahead and make our meatballs from scratch.

Chef Tom cooks up a smoke roasted rotisserie chicken on the Kamado Joe Classic II with the JoeTisserie attachment.

Crostini are a great way to pack a lot of flavor into just a few bites, which makes them the perfect appetizer or party food! It’s a really simple concept – grilled bread with toppings. That leaves all kinds of opportunity for experimentation. There aren’t many rules, but the thing I like to keep in mind is balance. Balance in texture, flavor, even temperature and color.

Chef Tom grabs a small brisket flat from the grocery store and cooks up some pulled brisket sandwiches with pickled red onions and a scratch made aioli. All on our Kamado Joe Classic II Ceramic Grill.

I promise no one will be disappointed to eat an apple and sausage stuffed pork loin anytime of the year!