It's heating up out there. Cool off with this refreshing recipe for Asian inspired grilled pork loin, pineapple and onion skewers on a bed of cool crisp cucumber noodles, smothered in a sweet, salty and spicy peanut sauce!
Grab some ripe bananas, and let's whip up some delicious chocolate chip banana bread! In case you've forgotten, your grill (especially those of you using the Yoder Smokers pellet grills) is also a pretty good oven. So, forget about warming up the house on these hot summer days, and do your baking outdoors!
Chef Tom grabs a couple recipes out of Steven Raichlen's newest cook book "Project Smoke" and creates a killer combination of tri-tip and horseradish sauce that is to die for.
If you're someone who loves a good burger, but is always looking for ways to kick it up a notch, how about grilled cheese sandwiches for buns? Yeah, let's do this!
This Italian take on the pot pie is a great weeknight meal that'll have your family eating within an hour of turning on the heat. Despite its simplicity, there is plenty of opportunity to experiment and cater this dish to your family's tastes!
Chef Tom uses our Napoleon Grills P500RSIB to its full potential. He fries chips on the infrared side burner, grills chicken over charcoal and cooks up veggies on a cast iron griddle.
If you're looking for a fun way to spice up your grill life, check out these cheeseburger dogs. They're essentially a cheeseburger morphed into hot dog form. Oh, and they're stuffed with cheese!
It's not exactly the meatloaf you grew up eating. It's wrapped in bacon, cuddled up to cream cheese and beer battered onion rings and kissed with chipotle ketchup, all before getting a bear hug from a sweet slider bun. I don't want to say it's better than what your Mom made you as a kid, but it is.
You may have noticed that we love our cast iron. That's because you can cook just about anything you'd prepare in your oven or on your stove top in cast iron. That includes baked goods. Today we're repurposing canned biscuits to make one big cinnamon roll!
Sticky, sweet, salty and spicy ribs! These have a great flavor profile, but the magic is in the cooking technique. We're slicing the ribs BEFORE smoking them, which allows for more cooking surface which means more rub which means more flavor. Not to mention, the cooking process takes a fraction of the time.
Chef Tom creates a brilliant "one pot" Fettuccine Alfredo with Grilled Chicken on the Yoder Smokers YS640 Pellet Grill. This chicken alfredo recipe is simple, and you can cook the entire meal in 30 minutes, so it is the perfect Italian recipe for a quick weeknight meal.
The All Things Barbecue take on a classic potato side, the twice baked potato. We’re keeping it pretty classic, but the flavor added by the grill makes it feel brand new! Oh, and here’s a pro-tip: cook your bacon on the grill. So much smokier!
By
Tom Jackson
