Tagged with 'how to'

Chef Tom fires up the Napoleon Presige P500 to show us How to Grill Chicken Breasts on a Gas Grill.

Chef Tom fires up the Napoleon Phantom 500 gas grill to show us how to make pork fat flour tortillas on the grill!

Chef Tom breaks down a whole Creekstone Farms Prime Brisket and turns it into Brisket & Cheddar Smoked Sausage, smoked on the Yoder Smokers Loaded Wichita Offset Smoker.

Chef Tom puts the DoJoe pizza attachment to work cranking out Pepperoni Pizza on the Kamado Joe Pellet Joe. Check out the scratch-made dough and pizza sauce that take this classic pizza to another level!

Chef Tom fires up the Yoder Smokers Flat-Top Charcoal Grill for a rundown on how to smoke Barbecue Pork Spare Ribs over indirect heat in a charcoal grill.

Chef Tom takes us back to basics as he fires up the Yoder Smokers YS640s Pellet Grill and walks us through the process of preparing the perfect Grilled Strip Steak and how to make it even better with a delicious compound butter!

Chef Britt shows you how to clean a cutting board effectively! A must-see for anyone with a wooden cutting board!

There are a number of ways to make Roasted Garlic. Today, Chef Tom fires up the Yoder Smokers YS640s Pellet Grill and shares three techniques for roasting garlic on the grill, including how to make garlic confit.

Chef Tom walks us through the Tips & Techniques needed to make the perfect Pizza Dough. Flour, water, salt and yeast. Simple and delicious!

Chef Tom walks us through the process of making a modern aioli. This Grilled Lemon Dill Aioli is a hybrid of the classic aioli and mayonnaise, and with the kiss of char from the Napoleon Grills Prestige P500, it’s a perfect condiment for everything from seafood to burgers to grilled veggies and more!

The atbbq.com crew kick off the Red, White & Que series with a trip to Kan-Grow Farm in Wichita, Kansas where Chef Britt and Chef Tom make pickles with farmer Jimmy Vo, before returning to the patio where Chef Tom prepares one of his favorite BBQ side dishes, the grilled Green Goddess Potato Salad.

Looking for a new technique for cooking your holiday turkey? This Rotisserie Holiday Turkey, cooked over a charcoal fire in the Kamado Joe, has fantastic flavor and is incredibly juicy!

Every grill master should have a great from scratch sausage recipe. These Homemade Hot Links will blow away your taste buds with their incredible flavors and texture! They are a perfect place to start, for a beginner, but an equally great recipe for you more seasoned sausage makers to add to your repertoires.

Chef Tom shows you how easy it is to make aioli from scratch. We of course put a twist on it and add a little something extra, but the basics are here.

Chef Tom shows you how to quickly, and easily, pickle red onions. These are perfect for topping sandwiches and are a great jumping off point for getting into pickling different foods.

Chef Tom shows you how easy it is to butterfly a pork loin for a roulade.

Chef Tom shows you just how easy it is to make clarified butter at home.

Chef Tom breaks down how to start and maintain a clean fire in an offset smoker. No matter what brand you are using, this method will ensure a clean fire time after time.

With a little patience and just a handful of ingredients, you could be enjoying your very own homemade bacon at a fraction of the price that you’re paying for the store bought stuff. The best part? The endless options for customizing your bacon. But let's start with the basics. Read on, if you’re ready to take your bacon to the next level!

If you're new to sausage making, breakfast sausage is one of the best sausages to get started with. The ingredients are common spices and herbs, easy to get a hold of, that you're probably already familiar with. It's often a free form sausage, which means you don't have to worry about the casing part of sausage making just yet, and best of all, you can totally eat it every day... if you're so inclined.