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.
I’m not sure where I came up with this recipe, but I’m glad I did. Tater tots, our favorite Wing-Time Buffalo Wing Sauce, three kinds of cheese and some jalapeños combine to make an awesome dish that is perfect for dipping a hefty tortilla chip in.
If your New Year’s resolution is to eat more cheese, then you’re in luck. We’ve got cheese. Creamy, delicious Brie smothered in raspberry jalapeño jam and wrapped up in buttery, flaky puff pastry. You know you want it.
If there is one thing as popular as smoked meats here at All Things Barbecue, it’s peppers. It’s not an accident that we stock the store with all kinds of chile-centric marinades, rubs, sauces, glazes, salsas and more. Our love for all things peppers is why we keep tinkering with jalapeño popper recipes. This time we’ve managed to jam more green chile into this green chile than ever before.
Chef Tom takes a classic Mexican street food and puts a twist on it by using a quesadilla as a bun for our bacon wrapped Creekstone Farms Uncured Pork Franks. Topped with chipotle mayo, avocado, cotija cheese and some jalapeños.
Chef Tom breaks down the few simple steps to taking your standard pre-cooked ham and turning it into a holiday meal masterpiece. A little smoke and a sweet mustard glaze take this ham to amazing heights.
With apple season at its best, we continue to find new ways to utilize everyone’s favorite Fall fruit. This one is sure to be a crowd pleaser. It’s visually beautiful! Blow away your friends and family by putting a little finesse into baking on the grill.
Whip up some pretzel bites as a game-day snack, served with this fantastic Jalapeño Cream Cheese Dip. Or form slightly larger rolls, for slider or burger buns.
By
Tom Jackson
