Every Fall we just can’t wait for the weather to cool off so we can whip up a batch of Chili Blanco. Creamy and savory with a touch of char from the grill, this White Chili with Chicken is a recipe we can’t get enough of!
If you’re a fan of fried and spicy foods, then this Nashville Hot Chicken is a must-try recipe! Crispy fried chicken cooked right on the side burner of your gas grill, smothered in a FIERY cayenne paste! Don’t worry, you can adjust the heat to just how crazy or tame your taste-buds may be. Either way, the flavor is fantastic!
Barbacoa is a meat that many of us here in the U.S. have come to know as shredded beef. Depending on the geographic location it could refer to whole heads of cows (or cheeks), even sheep or goat meat, often cooked over an open fire, but more traditionally wrapped in leaves and cooked in a pit, dug in the ground. The interpretation is loose, today. Often barbacoa is cooked over an open fire, braised or even steamed. Whatever the cooking method or meat, one thing you want to look for is a cut of meat with a high fat content, which makes beef short ribs perfect for this Beef Short Rib Barbacoa.
We’re taking it over the top today with a mind-blowing Quesadilla Burger featuring two caramelized onion quesadillas for buns, a half chorizo, half beef burger patty, tons of fresh veggies and the star of the show… fried hatch chile rings!
Chef Tom is back, and he’s bringing you his Food Network Magazine published recipe, Chipotle Flank Steak with Chef Eric’s Blue Smoked Slaw! Tom & Eric debuted this recipe at the Food Network & Cooking Channel’s South Beach Wine & Food Festival in February 2018, and now we’re bringing it to you!
Smoked pork belly is an incredibly succulent cut of meat, packed with tons of flavor, with the proper preparation. The perfect compliment to the velvety mouth feel of pork belly is a bright, sweet and tangy Grilled Pineapple Pico de Gallo, so that’s what we’re bringing to you! Check out this summer crowd pleaser, and whip up your own Smoked Pork Belly with Grilled Pineapple Pico!
Crab cakes are one of those great equalizers, when it comes to appetizers. It’s a seafood for folks who don’t love seafood. This recipe for Grilled Crab Cakes beats even the best restaurant crab cakes out there, and is probably a lot easier than you think. Oh, and the Lemon Caper Aioli is the icing on the (crab) cake! Dive right into your new favorite seafood appetizer!
Just when you thought the deviled egg could not get any better, we’re adding two game changers. Smoke and bacon. Check out these Smoked Deviled Eggs prepared entirely on the Yoder Smokers YS640 Pellet Grill!
The Boston Butt pork shoulder is a truly versatile cut of meat. It adapts well to all sorts of cuisines and can be finished in a variety of textures. This Italian Roast Pork Shoulder is finished at slicing temperatures, making it perfect for sandwiches, but equally enjoyable over pasta or as a standalone entrée.
Spring is upon us, so hopefully everyone who hasn’t been grilling and smoking all winter long is dusting off the smoker and ready to kick out some killer tacos! This is a recipe that you’ll want to try now, because it’s going to be a hit all Spring and Summer long! Check out these Brisket Tacos with Smoked Salsa, cooked on the Yoder Smokers Pellet Grill.
We’re going big on flavor this week with these Chorizo Stuffed Pork Chops and Smoked Salsa Verde! The pork is first marinated in a scratch-made mixture of fruit juices, tequila and aromatics, then stuffed with salty chorizo and cotija cheese before getting some char on the Kamado Joe Classic Joe II. Couple that with the bright flavors and smokiness of the salsa verde, and you’ve got a winning combination!
Warning: This is not an ordinary steak sandwich. Between the char kissed, thin sliced tri-tip roast, the huge flavor of a scratch-made sweet tomato jam, the creamy cilantro cream cheese spread, quick pickled red onions and toasted bolillo bun, this is decidedly an extraordinary Tri-Tip Steak Sandwich. Proceed with warranted excitement!
There’s nothing like building a fire and cooking a meal over it. It’s a primal way of cooking that connects you to your food and creates incredible flavor, color and texture. The Clementi Pulcinella Wood Fired Oven gives you the opportunity to do this in style. In this beautiful, delicious Wood-Fired Chicken Flatbread recipe, we explore the versatility of the wood-fired oven and win big with the finished product!
This week we’re bringing you a killer week night dinner option. This Grilled Ribeye with Pickled Pepper Purée is HUGE on flavor, but super easy to prepare. For the best flavor and texture, you’ll want to grab a couple monster, thick-cut, ribeye steaks and divvy them up to serve. The fattiness of the Grilled Ribeye steaks is perfectly complimented by the Italian influenced flavor profile of the Pickled Pepper Purée.
Forget buying your roast beef at the deli counter, this homemade Smoked Roast Beef will save you money and blow your taste buds away! And we’re taking this all the way with a savory, herbaceous smoked roast beef sandwich featuring fire roasted red bell peppers and a creamy horseradish spread!
It’s nearly Pheasant season here in Kansas so Chef Tom takes some Pheasant breast from last year's hunt, wraps them in bacon and cooked them up on our Yoder Smokers YS640.
Big, bright, beautiful flavors explode out of this fantastic grilled fish, that can easily be translated to other types of fish, making this a versatile recipe that you’ll want to hold onto for repeat performances!
By
Tom Jackson
