Tagged with 'pellet grill'

If you're a fan of traditional brisket pastrami, you're going to LOVE Beef Short Rib Pastrami. It's time to level up!

Chef Tom fires up the grill for an easy veggie side dish. Prosciutto Wrapped Asparagus is a quick and easy way to grill up a flavor packed side!

Looking for some cold weather comfort food? Chef Tom's got you covered with his Smoked Pork Ragu. Boston Butt pork shoulder smoked on the Yoder Smokers YS640s Pellet Grill, then braised in a rich San Marzano tomato sauce and served on a bed of pappardelle pasta!

Chef Tom fires up the Kamado Joe Pellet Joe for another great side dish. Check out this creamy, cheesy, delicious Brussels Sprouts Gratin!

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill to smoke then sear a beautiful Wagyu Prime Rib roast!

Chef Tom gives the new Pellet Joe grill from Kamado Joe a test run smoking some low and slow spare ribs, then cranks up the heat and grills off some burgers.

Chef Britt mixes together an iconic loaf of white bread, AKA The Pullman Loaf or Pain De Mie. Combined with the bacon she made the previous week, she creates a killer BLT sandwich.

Chef Britt gets familiar with center-cut, beef back ribs, and prepares them with tons of Tuscan flavor! These Tuscan Smoked Beef Ribs couldn't get any easier!

Chef Britt brings the classic dessert Pavlova to the Yoder Smokers Pellet Grill and shows you the perfect way to impress mom this Mother’s Day!

A beef tallow brioche bun will take your burger game to the ultimate level! Just replace the butter with beef fat to amp up the beefiness for burgers!

Perfectly-cooked rack of lamb served over a bed of comforting stewed chickpeas! Chef Britt shares this simple yet indulgent dish while showcasing the theory of reverse-searing!

Chef Britt updates a Kansas favorite: Bierocks! She smokes a chuck roast and mixes it with beer-and-mustard-braised cabbage to create her filling. Then she shows you how she makes and bakes the dough for these tasty meat-filled buns!

Everyone knows about sweet, salty, sour and bitter, but have you met your new best friend, UMAMI?! It’s that fifth sense of taste that your brain associates with savory, delicious roasted meats, and it's the star of the show in this recipe for Umami Bomb Brisket!

Chef Tom brings you his recipe for Coffee Crusted Beef Tenderloin, cooked using the reverse sear method on the Yoder Smokers YS640s Pellet Grill and finished with a Garlic Brie Cream Sauce. This recipe is simple enough to make any day of the week, but decadent enough for the most special occasions!

Chef Tom shows you how to create a Turducken step by step with each bird being deboned and stuffed until you have a golden brown crisp bird. Enjoy!

Chef Tom cooks up a pan-seared steak on the Uuni 2S Portable Wood Fired Oven. This is a simple recipe that is really all about the flavor the steak as it sears and bastes in the cast iron pan.

KC strip steaks are marinated in a spicy brine and rubbed with tri-tip seasoning to make a delicious crust. While they cook you make a thick creamy sauce to compliement the steaks.