Chef Tom puts the DoJoe pizza attachment to work cranking out Pepperoni Pizza on the Kamado Joe Pellet Joe. Check out the scratch-made dough and pizza sauce that take this classic pizza to another level!
Picture an entire pepperoni pizza rolled up like cinnamon rolls, topped with buttermilk ranch dressing and served with tomato dipping sauce. We call it Pepperoni Pizza Rolls, and we bake it on the Yoder Smokers YS640s Pellet Grill!
Chef Tom fires up the Clementi Wood-Fired Oven and bakes an amazing Wood-Fired Calzone, featuring scratch-made dough, mouth watering filling, cheese for days and a red sauce for dipping!
Chef Britt updates a Kansas favorite: Bierocks! She smokes a chuck roast and mixes it with beer-and-mustard-braised cabbage to create her filling. Then she shows you how she makes and bakes the dough for these tasty meat-filled buns!
It’s not thin crust, and you probably won’t be folding it, but you are going to love the OTHER New York Style Pizza. This is a dish that Italian grandmas on Long Island have been whipping up for decades. It’s a style not often found outside of New York, but it’s time to spread the word. This is Grandma Pie.
Looking for a new seafood dish to mix things up? These Wood Fired Clams & Fresh Pasta are packed full of flavor and texture and perfect any time of year!
There’s nothing like building a fire and cooking a meal over it. It’s a primal way of cooking that connects you to your food and creates incredible flavor, color and texture. The Clementi Pulcinella Wood Fired Oven gives you the opportunity to do this in style. In this beautiful, delicious Wood-Fired Chicken Flatbread recipe, we explore the versatility of the wood-fired oven and win big with the finished product!
See what happens when we combine the efficiency of the Kamado Joe ceramic charcoal grill with even heat distribution of a cast iron plate setter. It's the perfect set up for grilling pizza, and you can do it directly on the plate setter! All of you ceramic grill enthusiasts, check it out!
We may all be wrapping up football season, but that doesn’t mean we have to wrap up tailgate food! I love this recipe because a good deal of it can be done ahead of time and stored in the fridge until you’re ready to party! You may have seen something like this floating around the internet. There have been some fried versions out there that have gone a bit viral, but you know that we had to give it a BBQ twist! It’s the fire from a hot grill and the BBQ sauce glaze that set this one apart. If you’re a fan of The Sauce, we’ll bet you prefer the grilled version as well!
By
Tom Jackson
