Today we are grinding up a whole brisket for a Texas brisket inspired Smoked Texas Brisket Burger featuring our Cowboy Coffee Bacon Jam and homemade pickles. Chef Tom fires up the Yoder Smokers Loaded Wichita Offset Smoker to slow smoke the burgers before finishing them with a high heat sear on the griddle over oak splits INSIDE THE FIRE BOX!
The beautiful thing about the holiday season is that a dish like Puff Pastry Wrapped Brie with Cranberry Chutney is totally appropriate either before or after the big meal. This one is a treat! Oooey, gooey melted brie cheese pouring out of its flaky puff pastry crust and topped with a sweet and tangy cranberry compote that we picked up from our friend BBQ Brian Misko of House of Q!
This one goes out to all moms out there! Smoked Chicken Salad is our barbecue inspired take on one of those classics that moms all over used to make. Whether you’re eating chicken salad between two slices of bread, over the top of a salad or for dipping crackers and veggies, it’s delicious comfort food that always takes us back. Happy Mother’s Day!
Buttermilk Barbecue Smoked Chicken brings together two techniques that result in one tasty bird! Buttermilk has long been used as a tenderizer for brining chicken prior to frying. As the chicken soaks in the buttermilk the acidity begins to open and expand the cell structure of the meat, allowing the liquid to be absorbed and retained, which in turn gives you a very tender bite of chicken. Chef Tom smokes up the buttermilk brined chicken on the Yoder Smokers Loaded Wichita Offset Smoker, for that old school smoke flavor!
Everyone loves the Barbecue Chicken Sandwich. This week Chef Tom shares his take on this new classic, featuring a whole spatchcock chicken smoked on the Yoder Smokers Loaded Wichita Offset Smoker, scratch-made Blue Cheese Slaw, spicy pickles and two fantastic BBQ sauces! Is your mouth watering yet?