Chef Tom fires up the Le Griddle flattop and utilizes leftover Beef Tallow Smoked Brisket to answer the question, Will it Taco? The Brisket Breakfast Taco features Caramelo tortillas with toasted queso Chihuahua, a slab of brisket, sunny side egg and scratch-made potatoes O'Brien topped with salsa de arbol.
Chile Rellenos are a wonderful Mexican comfort food that’s perfect for the changing seasons. Today Chef Tom fires up the flat top Le Griddle and puts it to work. We’ll show you how to do everything on the griddle, from roasting the peppers to browning chorizo and cooking a spicy tomato sauce, then frying up the chile rellenos.
Chef Tom fires up the flattop Le Griddle and cooks off thin sliced marinated skirt steak, onions & peppers and Caramelo tortillas for these Steak Fajitas!
The Boss Man, The CEO, The Executive… Call it what you will, but say it with respect. This week, Chef Tom goes next level with this Wagyu Burger, featuring a whipped beef bone marrow spread, house-made pickled onions, melting Raclette cheese and a sweet & spicy BBQ Jam ALL cooked on Le Griddle!
We’re taking it over the top today with a mind-blowing Quesadilla Burger featuring two caramelized onion quesadillas for buns, a half chorizo, half beef burger patty, tons of fresh veggies and the star of the show… fried hatch chile rings!
One of our favorite uses for leftover rib-tip meat is our scratch-made Mexican chorizo (Boston Butt pork shoulder works just as well!), and what better way to enjoy chorizo than in a Chorizo Breakfast Burrito?! We’re putting the Le Griddle to work, and the payoff is huge!
Chef Tom was up at the Kansas Speedway with Yoder Smokers cooking the 810 Sports Party at the 2017 American Royal (the world’s largest barbecue competition) and cooks up some Chopped Flank Steak Street Tacos on the Yoder Smokers 24×48 Flattop Charcoal Grill.
Who doesn't love a killer Philly Cheesesteak Sandwich? Here we make our take on a classic American food...that's where this Philly Cheesesteak Recipe comes in. It's simple, but with a few tweaks it goes from good to great.
By
Tom Jackson
