Chef Tom fires up the Yoder Smokers YS480s Pellet Grill for Reverse Seared Duck Breasts with roasted veggies and a sweet and tangy honey mustard sauce!
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for fried morel and cheesy Polenta Stuffed Peppers, wrapped in bacon and drizzled with hot honey!
Chef Tom fires up the Clementino Wood Fired Oven for his scratch made Chicken Meatballs with Mushroom Gravy. Served on a bed of Yukon Gold Potato Puree, this is some seriously tasty winter warming comfort food!
Elevate your holiday meal with the Bacon Wrapped Turkey Roulade! Stuffed with Swiss cheese and mushrooms, wrapped in bacon and roasted on the Yoder Smokers YS640s Pellet Grill, this alternative turkey entree is sure to impress!
Stuffed mushrooms are always a crowd favorite, and these stuffed mushrooms go above and beyond! If you’re a fan of mushroom topped steaks, then you’re sure to love these steak stuffed mushrooms. Pan seared ribeye, sautéed onions and mushrooms, cream cheese and a touch of sparkling wine elevate this recipe. The addition of bacon is the icing on the cake!
Beef Wellington is a beautiful dish that layers flavors, creating an entire meal in and of itself. Named after the first Duke of Wellington, Arthur Wellesley, who is revered as a national hero in England for defeating Napoleon at Waterloo. Wellesley was a fan of a dish made of beef, mushrooms, truffles, Madeira wine, and paté cooked in pastry, hence the similar Beef Wellington being named in his honor.