Chef Tom fires up the Napoleon Phantom 500 for Coconut Shrimp! Breaded in smoked coconut, then fried on the side burner, these coconut shrimp are served along side a scratch-made honey mango chile sauce for dipping.
It's that time of year when we start to think comfort food. Maybe a pot of chili? Perhaps some creamy mac and cheese? How about both at the same time? Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Chili Mac!