Chef Eric Gephart fires up the Kamado Joe Classic III for Quick & Easy Butter Roasted Lobster Tail. This method increases the surface area for more roasted lobster butter flavor, decreases cooking time and makes for a beautiful presentation!
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a Valentine's Day Surf & Turf Recipe with Grilled Dry Aged Ribeye & Butter Poached Lobster!
Chef Tom is joined by WWE Superstar Tom Pestock, aka Baron Corbin, as they reverse sear 110-day dry aged prime tomahawk ribeye steaks on the Yoder Smokers YS640s Pellet Grill.
Chef Tom takes us back to basics as he fires up the Yoder Smokers YS640s Pellet Grill and walks us through the process of preparing the perfect Grilled Strip Steak and how to make it even better with a delicious compound butter!
Chef Tom offers up his take on an east coast summer classic with these Grilled Lobster Rolls. The fresh lobster gets a quick par-boil before hitting the grill. It's lightly charred over charcoal in the Yoder Smokers Adjustable Charcoal Flat Top Grill, then tossed in a compound butter and piled high on a fresh homemade brioche roll. This recipe is worth the splurge!
By
Tom Jackson
