The petite tender, or teres major, is a lesser known cut of beef that rivals the tenderloin in texture and flavor, but costs a fraction of the price. Chef Tom shares a simple technique for preparing a flavor packed steak on the Kamado Joe Classic III charcoal grill with his take on Grilled Petite Tender.
We’re well aware that the Yoder Smokers Pellet Grills are incredibly versatile machines, capable of smoking, grilling and more. This recipe proves just how great they function when it comes to high heat, direct grilling. Especially when combined with searing power of GrillGrates. So, fire up the grill and make yourself some of these Balsamic Tri-tip Steak Skewers & Grilled Veggies for a flavor packed dinner that you can feel great about!
The Boston Butt pork shoulder is a truly versatile cut of meat. It adapts well to all sorts of cuisines and can be finished in a variety of textures. This Italian Roast Pork Shoulder is finished at slicing temperatures, making it perfect for sandwiches, but equally enjoyable over pasta or as a standalone entrée.
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!
Beef Wellington is a beautiful dish that layers flavors, creating an entire meal in and of itself. Named after the first Duke of Wellington, Arthur Wellesley, who is revered as a national hero in England for defeating Napoleon at Waterloo. Wellesley was a fan of a dish made of beef, mushrooms, truffles, Madeira wine, and paté cooked in pastry, hence the similar Beef Wellington being named in his honor.
It’s that time of year again… when pumpkin everything starts hitting the shelves and nearly every coffee shop and fast food restaurant gets in on the action as well. Well, we’re here to tell you that you don’t have to pair your pumpkin with twelve pounds of sugar, in fact, it’s the perfect addition to a savory recipe such as this one.
Chicken Parmesan is a lot of folks' favorite Italian dish. This recipe combines Chicken Parmesan with pizza (who doesn't love pizza?!) and transforms them into a party perfect pinwheel of finger food excellence!
These Hasselback potatoes have been pretty popular across food blogs for some time now. We couldn't resist the opportunity to cook them on the grill and add a couple of our own personal touches in the process. If you're new to the idea, the Hasselback potato is a potato that has been cut into vertical slices, though not all the way through so that the potato holds together while it bakes. We're adding two different cheeses, butter, cream and more for that scalloped potato flavor that we all love!
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!
Molasses Roasted Carrots and Fennel adds a touch of sweetness to your roasted root veggies this winter to really round out your holiday (or any other day) meal. This side goes great alongside steak or pork chops AND you can prepare it on your grill!
Here’s another winter warmer. It’s ramen. But this isn’t your dorm room ramen. This is 100% made from scratch, big flavor ramen with smoked pork belly. It takes a bit more than a cup of water, a flavor packet, and a microwave, but the payoff is worth it!
Puff pastry is a great food item to have in your freezer at all times. It’s super versatile! It can be used for sweet or savory applications. It’s great for desserts or appetizers and people love this stuff! These ham & cheese puff pinwheels are both visually interesting and super tasty, which makes them great for parties or big dinners.
Friends don’t let friends fry wings. Spread the word, wings belong on the grill. The texture is fantastic, and the flavor is in a whole other league. This concept is simple, really, but doing it right will make all the difference. The breakdown goes like this: brine, rub, grill, sauce. Brining adds flavor and will help you retain moisture.