Crostini are a great way to pack a lot of flavor into just a few bites, which makes them the perfect appetizer or party food! It’s a really simple concept – grilled bread with toppings. That leaves all kinds of opportunity for experimentation. There aren’t many rules, but the thing I like to keep in mind is balance. Balance in texture, flavor, even temperature and color.
Chef Tom grabs a small brisket flat from the grocery store and cooks up some pulled brisket sandwiches with pickled red onions and a scratch made aioli. All on our Kamado Joe Classic II Ceramic Grill.
You know what we love about stuffed pork loin? The possibilities are endless! Now, while this particular stuffed loin may seem best suited for cooler weather, I promise no one will be disappointed to eat an apple and sausage stuffed pork loin anytime of the year!
Arepas are found in many places now, but are a distinct culinary icon in Colombia. These patties are composed of cooked corn meal combined with water and salt, at their simplest, though many variations exist. In this case, we’re splitting the arepa to stuff with fillings and serve as a sandwich.
By
Tom Jackson
