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.
Chef Tom takes chicken breasts to the next level with this double stacked grilled chicken sandwich with Nashville hot pub cheese, roasted garlic & bacon aioli and fresh veggies on a pretzel bun! This is the Pub Cheese Grilled Chicken Sandwich!
Fire up the grill, it’s time to fry up some fish tacos! That’s right, forget about making a greasy mess of your kitchen, take the frying outside. These Beer Battered Fish Tacos with Hatch Chile Slaw are everything you want out of a late summer meal!
In episode 2 of Red, White & Que, the atbbq.com crew visits Stroot Locker in Mulvane, Kansas where Butcher Justin Stroot breaks down a half hog into its primal cuts. Back at All Things Barbecue Chef Tom then smokes the whole shoulder and prepares a Pulled Pork Beer Can Cheeseburger.
Big, bright, beautiful flavors explode out of this fantastic grilled fish, that can easily be translated to other types of fish, making this a versatile recipe that you’ll want to hold onto for repeat performances!
The beer can burger is back! This time the monster half pound beef burger is sharing the stage with chorizo. Stuffed full of beer braised onions and peppers, topped with manchego cheese and sitting atop fresh made guacamole, there’s no room for disappointment!
By
Tom Jackson
