This week on Tips & Techniques, Chef Tom takes us back to barbecue basics with this All Purpose Barbecue Rub. This seasoning is on the sweeter side, with just the right amount of salt, pepper, savory and smoky flavors. Perfect on your favorite barbecue foods, from chicken to pork to beef!
The Backyard Barbecue Burger is all about that feeling you get when it’s finally spring and you fire up the grill to cook a batch of hand-pattied burgers for the family. You’re right where you want to be. You’re in your element. Everyone has their “signature move” when it comes to the burger. We’ve got a couple. Ground brisket and caramelized BBQ onions. Is your mouth watering yet?
We all want to get the most mileage out of our smoking sessions, and now more than ever we’re utilizing the ingredients we have on hand over running out for ingredients. This Brisket & Dumplings recipe is a great way to do just that!
The Jalapeño Popper Stuffed Burger, made in the Juicy Lucy style, is truly an experience! We’re bringing together two iconic foods to get the best of both worlds. This burger is oozing with flavor, from the cheesy jalapeño stuffed burger patty to the barbecue ranch dressed greens and salty bacon. Put it all between two hearty pretzel buns, and you’ve got one unforgettable burger!
We all love Chili Frito Pie! Chef Tom makes a few adjustments to his Smoked Tri-tip Chili to utilize freezer and pantry staple items for that party snack that everyone loves, hello grilled Frito Chili Pie!
Mexican Pizza! A riff on a classic menu item from your favorite guilty pleasure Mexican fast food joint, the Mexican Pizza is part quesadilla, part enchilada, part pizza and all delicious!
The Stuffed Meatball Sub Sandwich! Chef Tom brings us another great utilization of ground beef and staple pantry items with this beefy, cheesy, saucy Stuffed Meatball Sub Sandwich.
Sloppy Joes with a barbecue twist! These are as easy as comfort food gets, and you probably already have everything you need to make them in your pantry!
Spice up your ground beef with these Red Chile Skillet Enchiladas! The scratch-made red chile enchilada sauce is packed full of flavor and topped off with sharp cheddar cheese and a kiss of smoke from the grill.
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for these insanely delicious, incredibly simple Texas Style Smoked Beef Cheeks, and turns it all into a fantastic chopped beef barbecue sandwich!
The petite tender, or teres major, is a lesser known cut of beef that rivals the tenderloin in texture and flavor, but costs a fraction of the price. Chef Tom shares a simple technique for preparing a flavor packed steak on the Kamado Joe Classic III charcoal grill with his take on Grilled Petite Tender.
The instant pot is the easiest way to cook this less-than-conventional cut of beef and Chef Britt pressure-cooks it in a flavorful braise, slices it up, and sears it hot! She also shows you her easiest recipe for charred salsa verde!
Dry-aged ribeye and sea scallops on homemade pizza dough with a tangy cocktail sauce, two cheeses and garlic cream sauce all baked in the Clementi wood fired oven!
How do we celebrate a big win? With amazing food! Chef Tom channeled his excitement for the Chiefs with this recipe for Kansas City Brisket Burnt Ends.
Chef Tom brings you a Midwest spin on this Italian classic, braising segments of oxtail in a rich flavor base of tomatoes, veggies, herbs and wine in a cast iron dutch oven on the grill. Oxtail Osso Buco served on a bed of creamy polenta is the winter warmer you’ve been waiting for!
Britt shares her family’s classic Christmas dish: Swedish Meatballs! She puts her own spin on them by spicing up the gravy and slow-smoking them on the Yoder Smokers YS640s!
By
Tom Jackson
