Tagged with 'condiments'

Chef Tom shares two unique recipes for How to Make Ketchup; Classic Ketchup made from canned tomatoes and Fire Roasted Habanero Ketchup with fresh tomatoes and a fiery kick!

Chef Tom fires up the Napoleon Grills rotisserie for grilled Chicken Shawarma. Marinated chicken thighs are shaved thin to serve with garlicky Toum sauce.

In this week's episode of Tips & Techniques Chef Tom takes us back to barbecue basics, once again, and teaches us how to make a sweet tomato based barbecue sauce from scratch.

Buttermilk Ranch Dressing is a handy little condiment to have in your repertoire. You can put it on everything from burgers to salad to pizza. Some people even like it on a steak. Who are we to judge?

Chef Tom walks us through the process of making a modern aioli. This Grilled Lemon Dill Aioli is a hybrid of the classic aioli and mayonnaise, and with the kiss of char from the Napoleon Grills Prestige P500, it’s a perfect condiment for everything from seafood to burgers to grilled veggies and more!

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill to smoke a pumpkin and turn it into a delicious holiday spread, it’s Smoked Pumpkin Butter!

Simple ingredients and BIG flavor! That’s what these Parmesan Crusted Stuffed Pork Chops are all about. Chef Tom fires up the Yoder Smokers YS640s Pellet Grill, stuffs some beautiful Heritage Farms Cheshire Pork Chops to the brim with prosciutto, provolone and fresh spinach before coating them in parmesan cheese and Italian spices and cooking them on a sizzling hot griddle! To top it all off, Chef Tom show you how to prepare a simple, but powerful Gremolata.

Chef Tom fires up the Kamado Joe Ceramic Grill for some amazing charcoal grilled Carne Asada Cedar Plank Nachos with fresh pico & avocado crema!

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!