Tagged with 'grilled'

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Taco Salad with Grilled Chicken! 

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Blackberry Pork Chops!

Chef Eric Gephart fires up the Kamado Joe Classic III Ceramic grill for a Simple Grilled White Fish that he describes as, "hands down, the best way to cook fish!" 

Chef Tom fires up the PK Grills Aaron Franklin PK300AF charcoal grill for Grilled Esquites! 

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a Grilled Chicken Caesar Wrap!

Chef Tom fires up the Yoder Smokers Loaded Wichita Offset Smoker to give these brined-then-smoked Barbecue Chicken Wings a quick soak in the smoke before searing them over direct flame inside the fire box. Finished with a toss in barbecue sauce and served with garlic parm dipping sauce, these wings are perfect for your next game-day party!

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Teriyaki Salmon Skewers. Marinated Kvoray Artic Salmon is threaded onto skewers with fresh pineapple and red onions, then grilled directly over the wood-fired flame, then glazed in teriyaki sauce. A perfectly simple and tasty meal, any night of the week!

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!