If you’re a fan of fried and spicy foods, then this Nashville Hot Chicken is a must-try recipe! Crispy fried chicken cooked right on the side burner of your gas grill, smothered in a FIERY cayenne paste! Don’t worry, you can adjust the heat to just how crazy or tame your taste-buds may be. Either way, the flavor is fantastic!
Barbacoa is a meat that many of us here in the U.S. have come to know as shredded beef. Depending on the geographic location it could refer to whole heads of cows (or cheeks), even sheep or goat meat, often cooked over an open fire, but more traditionally wrapped in leaves and cooked in a pit, dug in the ground. The interpretation is loose, today. Often barbacoa is cooked over an open fire, braised or even steamed. Whatever the cooking method or meat, one thing you want to look for is a cut of meat with a high fat content, which makes beef short ribs perfect for this Beef Short Rib Barbacoa.
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!
If you’re looking to branch out from your typical American barbecue, give these Korean Barbecue Short Ribs (or Galbi) a try. It’s a simple way to achieve big flavor, especially with the salty, umami addition of the Ssamjang dipping sauce!
Chef Tom is back, and he’s bringing you his Food Network Magazine published recipe, Chipotle Flank Steak with Chef Eric’s Blue Smoked Slaw! Tom & Eric debuted this recipe at the Food Network & Cooking Channel’s South Beach Wine & Food Festival in February 2018, and now we’re bringing it to you!
Smoked pork belly is an incredibly succulent cut of meat, packed with tons of flavor, with the proper preparation. The perfect compliment to the velvety mouth feel of pork belly is a bright, sweet and tangy Grilled Pineapple Pico de Gallo, so that’s what we’re bringing to you! Check out this summer crowd pleaser, and whip up your own Smoked Pork Belly with Grilled Pineapple Pico!
Just when you thought the deviled egg could not get any better, we’re adding two game changers. Smoke and bacon. Check out these Smoked Deviled Eggs prepared entirely on the Yoder Smokers YS640 Pellet Grill!
Spring is upon us, so hopefully everyone who hasn’t been grilling and smoking all winter long is dusting off the smoker and ready to kick out some killer tacos! This is a recipe that you’ll want to try now, because it’s going to be a hit all Spring and Summer long! Check out these Brisket Tacos with Smoked Salsa, cooked on the Yoder Smokers Pellet Grill.
By
Tom Jackson
