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.
Chef Tom tackles another brisket, Texas style. Instead of trimming out the point and flat and cooking them separate, we cook the full packer brisket and instead of foil we use butcher paper to wrap the brisket to help retain moisture and maintain our color.
All the great things you love in a Bloody Mary (optional vodka, on the side) plus the goodness of grilled strip steaks. This is a salad that will not disappoint!
Breakfast on the grill, with a twist on quiche! Thaw out that box of puff pastry in your freezer. We're taking quiche crust to a fluffy, flaky new level!
Chef Tom takes one of our favorite cooking techniques and adds a twist by swapping a foil wrapped brick for a Himalayan Salt Plate. He then places a charcoal basket in our Napoleon P500RSIB-1 and grills bone-in chicken halves indirect with a preheated salt plate on top.
Pizza is a lot of people’s favorite food. Make sure yours is the best it can be with a killer dough recipe and the tips and techniques we show off in this video.
It's heating up out there. Cool off with this refreshing recipe for Asian inspired grilled pork loin, pineapple and onion skewers on a bed of cool crisp cucumber noodles, smothered in a sweet, salty and spicy peanut sauce!
Chef Tom smokes up some amazingly tender dry style baby back ribs. Rubbed with a little Plowboys BBQ Yardbird and Cattleman's Grill 8 Second Ride, they had the perfect balance of sweet and heat while retaining an amazing texture.
If you thought smoked pork belly couldn't get any better, I've got news for you. A few days in pastrami brine does amazing things to that fatty succulent slab of pork!
Chef Tom's most requested recipe is pork belly, and he loves to cook it for both pulled and sliced, so he decided to combine the two in one epic sandwich. Enjoy!
BBQ for breakfast? Yes, please! Really, though, this meal is great any time of day. I know at my house when we smoke a pork butt we can never quite finish off all of that pulled pork. This recipe is a great way to use your leftovers in a brand new way!
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.
If you're someone who loves a good burger, but is always looking for ways to kick it up a notch, how about grilled cheese sandwiches for buns? Yeah, let's do this!
Chef Tom walks you through our technique for producing award-winning competition pulled pork. This is the same recipe that gave us a 2nd Place Pork finish in our first ever KCBS competition.
This Italian take on the pot pie is a great weeknight meal that'll have your family eating within an hour of turning on the heat. Despite its simplicity, there is plenty of opportunity to experiment and cater this dish to your family's tastes!
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.
By
Tom Jackson
