Chef Tom fires up the Napoleon P500 Gas Grill for Philly Cheesesteak Queso!

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a creamy, smoky summertime snack, it's Grilled Corn Dip with Smoked Cream Cheese, topped with Chile Crunch and fresh veggies!

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill to show us How to Smoke Trout and how to turn your smoked trout into a Smoked Trout Dip!

If you're looking for a game-day recipe that also utilizes that leftover Thanksgiving turkey, then look no further! Chef Tom fires up the Kamado Joe Classic III for Buffalo Turkey Dip.

Chef Tom fires up the Yoder Smokers Loaded Wichita Offset Smoker for Smoked Cream Cheese! Your favorite new BBQ trend has so many possibilities, why choose just one?!

Chef Tom shares his tips & techniques for preparing a delicious hummus from scratch, including a recipe for fire roasted jalapeño and red bell pepper hummus, finished with a quality extra virgin olive oil and everything bagel seasoning.

Check out this pub cheese recipe that goes with everything– vegetables, crackers, bread, or you can just eat it by the spoonful! This recipe one of the easiest dips ever created, and one that lends a great backdrop for almost any Wing Dust from Kosmo’s Q to shine. It all comes together in less than 10 minutes (maybe even 5 minutes!). Check it out.

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!