Chef Britt fires up the grill for a big batch of Chicken Tikka Masala: a flavor-packed curry with char-grilled chicken! This dish is a surefire winner!
It’s not as crazy as it sounds, I promise. Ok, maybe it is, BUT it’s absolutely delicious. These Peanut Butter & Jelly Chicken Wings are a bite of nostalgia mixed with American barbecue as well as Asian flavors. It’s fusion-que at its best!
Simple ingredients and BIG flavor! That’s what these Parmesan Crusted Stuffed Pork Chops are all about. Chef Tom fires up the Yoder Smokers YS640s Pellet Grill, stuffs some beautiful Heritage Farms Cheshire Pork Chops to the brim with prosciutto, provolone and fresh spinach before coating them in parmesan cheese and Italian spices and cooking them on a sizzling hot griddle! To top it all off, Chef Tom show you how to prepare a simple, but powerful Gremolata.
It’s hot outside. There’s no getting around it. The good news is, there are tostadas. And not just any tostadas, but Shrimp Tostadas with Jalapeño Guacamole! Bring the heat. Eat fresh. Be cool!
Chef Tom fires up the Yoder Smokers Charcoal Flat Top Grill for a simple, but flavor packed BBQ Grilled Skirt Steak dish featuring grilled peaches and green onions! Say hello to your next easy Summer dinner!
We’re well aware that the Yoder Smokers Pellet Grills are incredibly versatile machines, capable of smoking, grilling and more. This recipe proves just how great they function when it comes to high heat, direct grilling. Especially when combined with searing power of GrillGrates. So, fire up the grill and make yourself some of these Balsamic Tri-tip Steak Skewers & Grilled Veggies for a flavor packed dinner that you can feel great about!
Very simply, the term roulade refers to rolling meat. This simple idea is a fantastic technique that can be translated to a variety of meats. In fact, we’ve visited this idea a few times in the past. The Southwestern Stuffed Pork Loin, Chicken Spedini, and Turkey Roulade are great examples. When it comes to beef roulades, flank steak is usually top dog. We, however, are kind of crazy about tri-tip right now, even if it will require a little extra effort in this application. This recipe will take a whole tri-tip roast, sliced horizontally and meat glued together to give us something similar to the shape of a flank steak.
By
Britt Shoffner
