The beautiful thing about the holiday season is that a dish like Puff Pastry Wrapped Brie with Cranberry Chutney is totally appropriate either before or after the big meal. This one is a treat! Oooey, gooey melted brie cheese pouring out of its flaky puff pastry crust and topped with a sweet and tangy cranberry compote that we picked up from our friend BBQ Brian Misko of House of Q!
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!
No summertime cookout is complete without some great barbecue side dishes. That's why Chef Tom is sharing his recipe for Bacon & Asparagus Pasta Salad, cooked over a bed of lump charcoal on the Yoder Smokers adjustable flat top charcoal grill!
Chef Tom fires up the Kamado Joe Classic III Ceramic Charcoal Grill for these incredibly juicy Beer Braised Beef Ribs. They are first braised in a beer based braising liquid inside a cast iron Dutch oven, then finished with a high heat sear, directly over lump charcoal.
We all want to get the most mileage out of our smoking sessions, and now more than ever we’re utilizing the ingredients we have on hand over running out for ingredients. This Brisket & Dumplings recipe is a great way to do just that!
Chef Britt shows you how to make bacon fat flour tortillas by hand, without having to knead for long periods of time. This is a great utilization for any rendered fat you’ve been saving! And after you learn this recipe, you’ll never want a store-bought tortilla ever again.
Spice up your ground beef with these Red Chile Skillet Enchiladas! The scratch-made red chile enchilada sauce is packed full of flavor and topped off with sharp cheddar cheese and a kiss of smoke from the grill.