By
Tom Jackson
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Brisket Cheesesteak with homemade Cheese Whiz!
By
Tom Jackson
Chef Tom fires up the Yoder Smokers Loaded Wichita Offset Smoker for Smoked Meatloaf with Caramelized Onion Gravy!
By
Tom Jackson
Chef Tom fires up the Kamado Joe for an old school classic, the Patty Melt!
By
Britt Shoffner
Bacon & Onion Flatbread: also known as Flammkuchen, Tarte Flambee, or Alsatian Pizza. Chef Britt shares a slice of Alsace with this ultra-thin flatbread fired on the Gozney Roccbox!
By
Tom Jackson
We’re taking it over the top today with a mind-blowing Quesadilla Burger featuring two caramelized onion quesadillas for buns, a half chorizo, half beef burger patty, tons of fresh veggies and the star of the show… fried hatch chile rings!
By
Tom Jackson
Skillet Crown Meatloaf takes your mom's meatloaf and turns it up to 11. This smoke roasted meatloaf is wrapped in bacon and packs a ton of flavor.
By
Tom Jackson
We're taking components and techniques from a couple of recipes you may have come across here on The Sauce to make a wonderful grilled flatbread. The dough is the same dough we use in our pizzas, and the spatchcock chicken is a technique often utilized in our kitchen. Combine those things with a delicious cream cheese spread, caramelized onions, some greens, and a sweet and tangy apple balsamic reduction and you have a winning main dish or appetizer!
