Tagged with 'meat'

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!

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!