Tagged with 'cold smoking'

Chef Tom makes Hot Buttered Rum with Cold Smoked Brown Butter Washed Rum!

Chef Tom brings the holiday sweets & treats with these cold smoked Chocolate Ganache Truffles, featuring a choose-your-own-adventure finish!

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!

Check out this smoky spin on one of our favorite French classics. This Smoked Duck Confit, cold smoked and cooked on the Yoder Smokers Pellet Grill, has an incredibly velvety texture and wonderful salty herbaceous flavor!

Chef Tom gets a little inspiration from State Fairs all over the US and cooks up some Beer Battered Smoked Sausage Corn Dogs.

Chef Tom is joined by Chef Eric of Kamado Joe to kick off a new series of videos featuring the Kamado Joe lineup of ceramic grills.

Here in Kansas, it seems that Fall needs a little coaxing. The cooler weather and changing leaves are taking their time arriving, but we’re not waiting any longer. It’s soup season! We’re combining two of our favorite things, beer and cheese, to make a creamy, delicious, gonna-eat-it-even-though-it’s-still-warm-outside soup!

Forget the boiling water. Your smoker can cook eggs, too. The timeless appetizer, the deviled egg, made better with smoke (and bacon).

If you're looking for fun and creative ways to use your pellet smoker, this is a really cool one. We saw this over on TastingTable's website and had to give it a try ourselves. The Italian delicacy bottarga, is made of salted, cured fish roe, most often of the grey mullet which is found along coastlines. Of course, here in the middle of America, there is no egg more accessible than the chicken egg, so the choice to cure the yolk for the same effect makes total sense to us. The process is lengthy, though uncomplicated. It's a really fun little experiment that yields a new smoky, salty condiment to top your pasta, salads or breakfast dishes.