Whether they’re going on a burger or getting dipped in buttermilk ranch for an appetizer, these Bacon Wrapped Onion Rings are sure to please! Salty, sweet, savory and delicious, they’ve got it all!
Elote: loved by corn-enthusiasts around the world. This Mexican street food is usually served on-the-cob, dunked in crema, and coated liberally with cotija cheese and chile powder. Here I run through how I adapted this into a dip that’s easy to enjoy in a party setting, or as an accompaniment for your next summer barbecue!
The petite tender, or teres major, is a lesser known cut of beef that rivals the tenderloin in texture and flavor, but costs a fraction of the price. Chef Tom shares a simple technique for preparing a flavor packed steak on the Kamado Joe Classic III charcoal grill with his take on Grilled Petite Tender.
Chef Tom fires up the Kamado Joe ceramic charcoal grill for this fantastic vegetarian appetizer! This Buffalo Cauliflower is first smoke-roasted whole on the grill with apple wood before being broken down for a quick pan fry in the Lodge Cast Iron Skillet. Smoky, crispy, tangy and delicious!
Whether you’re preparing for a Thanksgiving feast or a summertime cook-out, this Apple Smoked Barbecue Turkey is just what you need! First brined in the fantastic new Cattleman’s Grill Butcher House Brine with apple cider, then injected with apple infused butter, smoked over charcoal and apple wood in the Kamado Joe and served with a Cran-Apple BBQ Sauce. It’s juicy, smokey and packed full of flavor!
Chef Tom fires up the Kamado Joe Classic III Ceramic Charcoal Grill to share his version of Texas Chili. Homemade chile base, no beans, and best of all… smoked brisket! It’s Texas Brisket Chili!
Smoked Beef Short Ribs are a crowd favorite, and for good reason. The smokey, crunchy bark and the tender, juicy rib meat are everything great about barbecue. We’re going to let you in on a little secret, they’re also incredibly easy to cook! Check out Chef Tom’s recipe for Smoked Beef Short Ribs, cooked over charcoal and cherry wood on the Kamado Joe Classic III Ceramic Grill, and as a bonus, a bright and tangy Chimichurri sauce to compliment.
The atbbq.com crew kick off the Red, White & Que series with a trip to Kan-Grow Farm in Wichita, Kansas where Chef Britt and Chef Tom make pickles with farmer Jimmy Vo, before returning to the patio where Chef Tom prepares one of his favorite BBQ side dishes, the grilled Green Goddess Potato Salad.
If you’re looking for a recipe to impress at your summer barbecue, look no further. This smoked-then-seared tomahawk pork loin from Heritage Farms is ideal for feeding a small crowd. So fire up the Kamado Joe and get ready for all the “ooos" and "ahhhs.”
By
Tom Jackson
