By
Tom Jackson
Chef Tom takes us back to basics and walks through three different methods for How to Cook Veggies on your gas grill!
By
Eric Gephart
Chef Eric Gephart fires up the Kamado Joe for your new favorite party food, Buffalo Salmon Wings!
By
Tom Jackson
Chef Tom fires up the Le Griddle Stainless Steel Teppanyaki Grill for a Blackened Blue Cheese Burger featuring Black Garlic Aioli, Smoked Blue Cheese Dressing and blue cheese studded brisket blend burger patties!
By
Eric Gephart
Chef Eric Gephart fires up the Kamado Joe for these simple, flavor packed Chipotle Shrimp Tacos!
By
Tom Jackson
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill and utilizes some leftover Koarean Barbecue Beef Bulgogi to answer the question, Will It Taco?
By
Tom Jackson
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!
By
Tom Jackson
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill to show us How to Smoke Trout and how to turn your smoked trout into a Smoked Trout Dip!
By
Tom Jackson
Chef Eric Gephart fires up the Kamado Joe Classic III Ceramic Charcoal Grill for a Quick Roasted Pork Tenderloin recipe!
By
Tom Jackson
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for cast iron seared Blackened Catfish with Tomato Pan Sauce served on a bed of orzo pasta. A perfect meal any day of the week!
By
Tom Jackson
Chef Tom fires up the Napoleon Prestige P500 Gas Grill to share his Tips & Techniques for How to Cook a Steak on a Gas Grill.
By
Tom Jackson
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!
By
Tom Jackson
Chef Tom fires up the Alfa 4 Pizze Wood Fired Oven for a Wood Fired White Chicken Lasagna featuring shredded spatchcock chicken and a creamy pesto mornay sauce!
By
Tom Jackson
Chef Tom fires up Aaron Franklin's PK Grills PK300AF Charcoal Grill for Chimichurri Grilled Shrimp Bowls packed full of charred shrimp & veggies, couscous and smoky chimichurri sauce!
By
Tom Jackson
Chef Tom fires up the Yoder Smokers Flat-top Charcoal Grill for Smoked Tri-Tip Tacos using the reverse sear method.
By
Tom Jackson
Chef Tom fires up the Kamado Joe Classic III ceramic charcoal grill for Red Chile Brisket Tamales featuring smoked-then-braised shredded beef filling wrapped in beef tallow masa and corn husks, steamed until perfectly tender!
By
Tom Jackson
Chef Tom grills up a simple, flavor packed recipe for Frenched rack of lamb. These Cajun Lamb Lollipops are grilled over a bed charcoal in the Kamado Joe Kettle Joe, basted in cajun butter and sliced into individual servings and served over cheesy grits.
By
Tom Jackson
Chef Tom fires up the Alfa One Wood-Fired Oven for a match made in heaven, it's Baked Broccoli & Beer Cheese. Much like a gratin, this cheesy side dish is perfect for your next holiday dinner!
By
Tom Jackson
Chef Tom cooks up the most delicious rice dish over a charcoal fire on the Kamado Joe Kettle Joe, with a truly impressive steak. This is Strip Steak with Mushroom Risotto.
By
Tom Jackson
Everyone loves a twice baked potato, and with the holiday season upon us, a casserole is the perfect way to feed a small crowd! Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for his Twice Baked Potato Casserole!
By
Tom Jackson
Chef Tom fires up the Napoleon P500RSIB Gas Grill for a Grilled Turkey Roulade stuffed with a holiday pesto!
