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!
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 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!
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.
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!