Tagged with 'griddle recipe'

Chef Tom fires up the Kamado Joe Kettle Joe to share a unique technique for producing Crispy Chicken & Veggie Teriyaki!

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for some incredible, cheesy shrimp Tacos Gobernador cooked on the cast iron griddle in the Yoder Smokers YS640s Pellet Grill.

Chef Tom fires up the Le Griddle Stainless Steel Teppanyaki Grill for these B&G Breakfast Smash Burgers, that transform biscuits and gravy into burger form.

Chef Tom fires up the Le Griddle for Grilled Curry Flank Steak Tacos served up in fresh, scratch made naan bread!

Chef Tom is cooking up ground brisket and veggies on the Le Griddle for the Taco Burger, fully loaded with all the fixins!

Chef Tom fires up the Le Griddle Stainless Steel Teppanyaki Grill for Grilled Chicken Tacos with Avocado Salsa!

Chef Tom whips up a Southern staple, Pimento Cheese, then fires up the Kamado Joe Ceramic Charcoal grill and smothers his burgers with the spread. This is the Pimento Cheese Burger!

Chef Tom fires up the Le Griddle flattop and utilizes leftover Beef Tallow Smoked Brisket to answer the question, Will it Taco? The Brisket Breakfast Taco features Caramelo tortillas with toasted queso Chihuahua, a slab of brisket, sunny side egg and scratch-made potatoes O'Brien topped with salsa de arbol.

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill to smoke then sear a beautiful Wagyu Prime Rib roast!

Chef Tom fires up the flattop Le Griddle and cooks off thin sliced marinated skirt steak, onions & peppers and Caramelo tortillas for these Steak Fajitas!

Chef Tom fires up the Le Griddle to cook off some marinated skirt steaks for a Carne Asada Burrito just in time for Cinco de Mayo!

Chef Britt makes chicken taquitos with keto-friendly ingredients! She shows you her best techniques for rolling up these little Keto delights!

Chef Britt is fired up about The Big Game and shares her super simple recipe for Everything Focaccia, then flips it inside out and shows you her techniques for the perfect grilled cheese! This is the perfect appetizer or snack recipe that’s ready to feed a crowd!

We’re taking it over the top today with a mind-blowing Quesadilla Burger featuring two caramelized onion quesadillas for buns, a half chorizo, half beef burger patty, tons of fresh veggies and the star of the show… fried hatch chile rings!

One of our favorite uses for leftover rib-tip meat is our scratch-made Mexican chorizo (Boston Butt pork shoulder works just as well!), and what better way to enjoy chorizo than in a Chorizo Breakfast Burrito?! We’re putting the Le Griddle to work, and the payoff is huge!

You’ve made the pastrami, now it’s time for the ultimate pastrami sandwich! The Pastrami Reuben. The only thing that makes a homemade Pastrami Reuben better is homemade sauerkraut. With a little patience, you’ll find yourself enjoying one of the greatest sandwiches you’ve ever tasted!

Last month Chef Tom of All Things Barbecue was invited to the Food Network & Cooking Channel’s South Beach Wine & Food Festival in Miami to cook in both the Burger Bash and Beachside BBQ events. Today we share his Bacon Jam Smash Burger recipe, which was cooked for a crowd of 4000 at the Burger Bash! It’s a simple burger with HUGE flavor, and the Bacon Jam, which is the star of the show, is not only good on burgers, but so much more! Make sure to bookmark this recipe!

Chef Tom cooks up a Mojo Pork Cubano (inspired by Roy Choi’s recipe for the film Chef) on the Yoder Smokers YS640. We were excited that our friends Troy from T-Roy Cooks and Justin from Baby Back Maniac could join us to get a little taste of the sandwich as well.

Chef Tom cooks up his take on a modern classic, the Juicy Lucy Cheeseburger. He shows you the classic version and his BBQ version.

Chef Tom takes some fresh ground brisket and makes classic diner style cheeseburgers on the Le Griddle with some crisp bacon and sautéed onions.