Chef Tom brings you an all-new way to prepare your bbq chicken with these Pickle Brined Chicken Wings, cooked on the Yoder Smokers YS640s Pellet Grill!
In episode 2 of Red, White & Que, the atbbq.com crew visits Stroot Locker in Mulvane, Kansas where Butcher Justin Stroot breaks down a half hog into its primal cuts. Back at All Things Barbecue Chef Tom then smokes the whole shoulder and prepares a Pulled Pork Beer Can Cheeseburger.
Looking for a go-to weeknight meal to add to your rotation? Check out this recipe for Grilled Steak & Veggie Bowls that’ll have you eating delicious grilled food that you can feel good about in no time!
If you’re a fan of fried and spicy foods, then this Nashville Hot Chicken is a must-try recipe! Crispy fried chicken cooked right on the side burner of your gas grill, smothered in a FIERY cayenne paste! Don’t worry, you can adjust the heat to just how crazy or tame your taste-buds may be. Either way, the flavor is fantastic!
Barbacoa is a meat that many of us here in the U.S. have come to know as shredded beef. Depending on the geographic location it could refer to whole heads of cows (or cheeks), even sheep or goat meat, often cooked over an open fire, but more traditionally wrapped in leaves and cooked in a pit, dug in the ground. The interpretation is loose, today. Often barbacoa is cooked over an open fire, braised or even steamed. Whatever the cooking method or meat, one thing you want to look for is a cut of meat with a high fat content, which makes beef short ribs perfect for this Beef Short Rib Barbacoa.
If you’re looking for a go-to brisket recipe, then look no further! This Smoked BBQ Brisket recipe doesn’t fuss with the bells and whistles involved in a competition style brisket, but boasts great flavors, the smoke-factor you love and most importantly, produces the best gift a brisket can give… burnt ends!
Smoked pork belly is an incredibly succulent cut of meat, packed with tons of flavor, with the proper preparation. The perfect compliment to the velvety mouth feel of pork belly is a bright, sweet and tangy Grilled Pineapple Pico de Gallo, so that’s what we’re bringing to you! Check out this summer crowd pleaser, and whip up your own Smoked Pork Belly with Grilled Pineapple Pico!
We’re going big on flavor this week with these Chorizo Stuffed Pork Chops and Smoked Salsa Verde! The pork is first marinated in a scratch-made mixture of fruit juices, tequila and aromatics, then stuffed with salty chorizo and cotija cheese before getting some char on the Kamado Joe Classic Joe II. Couple that with the bright flavors and smokiness of the salsa verde, and you’ve got a winning combination!
Warning: This is not an ordinary steak sandwich. Between the char kissed, thin sliced tri-tip roast, the huge flavor of a scratch-made sweet tomato jam, the creamy cilantro cream cheese spread, quick pickled red onions and toasted bolillo bun, this is decidedly an extraordinary Tri-Tip Steak Sandwich. Proceed with warranted excitement!
Why choose between smoked wings and fried wings when you can have both! These smoke fried chicken wings begin their journey on the smoker, and finish with a dip in the fryer. And once you try this scratch made buffalo sauce, you’ll be whipping up your own sauce every time you make wings!
Stuffed mushrooms are always a crowd favorite, and these stuffed mushrooms go above and beyond! If you’re a fan of mushroom topped steaks, then you’re sure to love these steak stuffed mushrooms. Pan seared ribeye, sautéed onions and mushrooms, cream cheese and a touch of sparkling wine elevate this recipe. The addition of bacon is the icing on the cake!
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.
We’re less than a week away from Fat Tuesday, so why not whip up a Cajun favorite in celebration of Mardi Gras?! Certainly, there are plenty of culinary traditions to choose from, but when a sandwich is an option, you can bet I’m picking the sandwich. The Po’ Boy is a classic with so many variations that it’s hard to choose just one. That’s how we ended up with the Fried Oyster AND Hot Link Po’ Boy! And the beauty is, by utilizing the versatility of the Napoleon Prestige, you can do it all on the grill. And we did.
If you like spicy and you like fried chicken, then Nashville Hot Chicken should be right up your alley. Despite its popularity in the Music City, there is much left to the imagination when it comes to creating it yourself. There doesn’t seem to be a hot chicken joint in town that’s willing to part with its recipes or signature techniques. Lucky for you guys, we’re not in the habit of keeping secrets. After some research and tweaking, we’ve come up with a recipe and technique adapted to the grill that, at the very least, is likely going to make you sweat.
By
Tom Jackson
