Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a beefy, cheesy, rich French Onion Soup featuring a Creekstone Farms prime beef short rib for added goodness!
Shrimp Scampi is one of those fusion food dishes that has made its way across the globe and adapted to its surroundings. Chef Tom shares his recipe for garlicky, buttery, lemony, delicious Shrimp Scampi with cheesy garlic bread, all cooked on Le Griddle.
Chef Britt mixes together an iconic loaf of white bread, AKA The Pullman Loaf or Pain De Mie. Combined with the bacon she made the previous week, she creates a killer BLT sandwich.
Chef Britt cooks up Grilled Steak Flatbreads! She's spicing them up with Zhoug, a spicy cilantro condiment with Yemeni origins. Chef Britt shares her techniques for making these flatbreads from start to finish, and her go-to technique for any steak!
Chef Britt updates a Kansas favorite: Bierocks! She smokes a chuck roast and mixes it with beer-and-mustard-braised cabbage to create her filling. Then she shows you how she makes and bakes the dough for these tasty meat-filled buns!
Chef Britt stokes the Clementi Wood-Fired Oven to show you one of her favorite breads of all time: Bialys! This humble roll is filled with a simple caramelized onion filling and sure to comfort the soul.
Chef Tom and Chef Britt bring you their first collaboration of 2020: Pastrami Smoked Salmon & Everything Bagels. Succulent and smoky salmon with incredible pastrami flavors served on a classic everything bagel made from scratch! You won’t wanna miss this!
Putting together a grand-looking charcuterie board doesn’t have to take a lot of work. Chef Britt shows us her tips and techniques for putting together a super easy, yet very chic-looking board that will have your guests in awe. Read on for a wonderfully simple recipe for smokehouse BBQ nuts!
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.
What do you do with all that leftover pork shoulder from last weekend? You could make tacos or a pizza… again. Or, you could make this killer Pulled Pork Cornbread Waffle Sandwich with Caramelized Onion & Apple Chutney.
Grab some ripe bananas, and let's whip up some delicious chocolate chip banana bread! In case you've forgotten, your grill (especially those of you using the Yoder Smokers pellet grills) is also a pretty good oven. So, forget about warming up the house on these hot summer days, and do your baking outdoors!
See what happens when we combine the efficiency of the Kamado Joe ceramic charcoal grill with even heat distribution of a cast iron plate setter. It's the perfect set up for grilling pizza, and you can do it directly on the plate setter! All of you ceramic grill enthusiasts, check it out!
By
Tom Jackson
