Tagged with 'meat'

Chef Tom brings us 5 ground beef recipes designed to comfort and please, with ingredients you probably already have on hand!

We all love Chili Frito Pie! Chef Tom makes a few adjustments to his Smoked Tri-tip Chili to utilize freezer and pantry staple items for that party snack that everyone loves, hello grilled Frito Chili Pie!

Mexican Pizza! A riff on a classic menu item from your favorite guilty pleasure Mexican fast food joint, the Mexican Pizza is part quesadilla, part enchilada, part pizza and all delicious!

The Stuffed Meatball Sub Sandwich! Chef Tom brings us another great utilization of ground beef and staple pantry items with this beefy, cheesy, saucy Stuffed Meatball Sub Sandwich.

Sloppy Joes with a barbecue twist! These are as easy as comfort food gets, and you probably already have everything you need to make them in your pantry!

Chef Tom takes us back to barbecue basics with this Tips & Techniques video on how to trim a Boston butt pork shoulder for smoking.

Happy St. Patrick's Day! Let’s get green with some Chicken Pesto Pizza on the RoccBox Pizza Oven!

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!

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for these insanely delicious, incredibly simple Texas Style Smoked Beef Cheeks, and turns it all into a fantastic chopped beef barbecue sandwich!

The petite tender, or teres major, is a lesser known cut of beef that rivals the tenderloin in texture and flavor, but costs a fraction of the price. Chef Tom shares a simple technique for preparing a flavor packed steak on the Kamado Joe Classic III charcoal grill with his take on Grilled Petite Tender.

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill to cook up a Louisiana classic, just in time for Mardi Gras. It’s Barbecue Shrimp & Grits!

Say aloha to your new favorite smoky snack. Chef Tom brings us Smoked Spam Musubi on the Yoder Smokers YS640s Pellet Grill!

Dry-aged ribeye and sea scallops on homemade pizza dough with a tangy cocktail sauce, two cheeses and garlic cream sauce all baked in the Clementi wood fired oven!

How do we celebrate a big win? With amazing food! Chef Tom channeled his excitement for the Chiefs with this recipe for Kansas City Brisket Burnt Ends.

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a west-meets-east barbecue fusion with these Grilled BBQ Pork Chops & Sesame Sprouts Slaw!

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill and prepares both red and green salsas for these Christmas Enchiladas with Grilled Pheasant.

Chef Tom puts together a delicious Brisket Quiche, featuring leftover Umami Bomb Brisket, baked on the Yoder Smokers Pellet Grill.

Chef Tom brings you a Midwest spin on this Italian classic, braising segments of oxtail in a rich flavor base of tomatoes, veggies, herbs and wine in a cast iron dutch oven on the grill. Oxtail Osso Buco served on a bed of creamy polenta is the winter warmer you’ve been waiting for!

Britt shares her family’s classic Christmas dish: Swedish Meatballs! She puts her own spin on them by spicing up the gravy and slow-smoking them on the Yoder Smokers YS640s!

Putting together a grand-looking charcuterie board doesn’t have to take a lot of work. Chef Britt shows us her tips and techniques for putting together a super easy, yet very chic-looking board that will have your guests in awe. Read on for a wonderfully simple recipe for smokehouse BBQ nuts!