Tagged with 'brine'

If you're a fan of traditional brisket pastrami, you're going to LOVE Beef Short Rib Pastrami. It's time to level up!

Chef Tom fires up the Yoder Smokers Loaded Wichita Offset Smoker for a Bacon Wrapped Barbecue Pheasant Sandwich with Apple Pecan Slaw.

Chef Tom shares the process of preparing and utilizing a brine from scratch in order to maximize the flavor and juiciness of your grilled and smoked meats.

Chef Tom fires up the Le Griddle to cook off some marinated skirt steaks for a Carne Asada Burrito just in time for Cinco de Mayo!

Buttermilk Barbecue Smoked Chicken brings together two techniques that result in one tasty bird! Buttermilk has long been used as a tenderizer for brining chicken prior to frying. As the chicken soaks in the buttermilk the acidity begins to open and expand the cell structure of the meat, allowing the liquid to be absorbed and retained, which in turn gives you a very tender bite of chicken. Chef Tom smokes up the buttermilk brined chicken on the Yoder Smokers Loaded Wichita Offset Smoker, for that old school smoke flavor!

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill and prepares both red and green salsas for these Christmas Enchiladas with Grilled Pheasant.

Chef Tom brings us this beautiful Smoked Fresh Ham featuring a fantastic holiday brine, classic barbecue rub and sweet and tangy glaze. It’s smoked on the Yoder Smokers YS1500s Pellet Grill, and perfect for you next holiday gathering!

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!

Brisket. Coffee. Chipotle. Ancho. Red wine. Smoke. This Coffee Crusted Brisket recipe features all of the above AND MORE! It’s not just brisket. It’s a full meal! If you’re ready for a truly down to earth brisket with incredible flavors, read on!

Looking for a new technique for cooking your holiday turkey? This Rotisserie Holiday Turkey, cooked over a charcoal fire in the Kamado Joe, has fantastic flavor and is incredibly juicy!

Add a touch of barbecue to your holiday dinners with this chile brined, butter injected, spatchcock turkey, smoked on the Yoder Smokers YS640 Pellet Grill. Barbecue Smoked Turkey is sure to be a hit this holiday season!

Spring is upon us, so hopefully everyone who hasn’t been grilling and smoking all winter long is dusting off the smoker and ready to kick out some killer tacos! This is a recipe that you’ll want to try now, because it’s gonna be a hit all Spring and Summer long! Check out these Brisket Tacos with Smoked Salsa, cooked on the Yoder Smokers Pellet Grill.

We’ve preached for years that the best way to cook poultry is using the spatchcock method. Well today we’ll break it down for you. This is the barbecue 101, must know recipe and technique that everyone who dips their feet into the world of BBQ must know. This is Spatchcock BBQ Chicken.

Chef Tom smokes up one of our most requested recipes, pastrami! He cures it for six days and then smokes it on the Yoder Smokers Loaded Wichita. Enjoy.

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 Tom works a little All Things Barbecue magic on a bonafide Louisiana classic, the Shrimp Po’ Boy.

Chef Tom cooks up some phenomenal Grilled Pork Tenderloin Tostadas.

Chef Tom cooks up some classic fried chicken in our favorite Lodge dutch oven. This recipe is sure to be a hit whenever you make it.

Chef Tom cures a fresh bone-in ham before smoking and finally glazing it to finish. Give this recipe a shot and let us know what you think!

Chef Tom cooks up some cedar plank salmon on our Kamado Joe Classic Joe 18″ ceramic grill.