Porchetta is an Italian classic, and for good reason! This savory, juicy, delicious cut of meat is the stuff pork lover’s dreams are made of! Fire up the Yoder Smokers Pellet Grill, it’s Grilled Porchetta time!
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!
Here’s a recipe that brings together succulent smoky pork belly and the crispy fried goodness of all the other state fair favorite foods. These smoked Pork Belly Corn Fritters are nearly impossible to stop eating, so make sure you’ve got plenty to go ’round!
Every grill master should have a great from scratch sausage recipe. These Homemade Hot Links will blow away your taste buds with their incredible flavors and texture! They are a perfect place to start, for a beginner, but an equally great recipe for you more seasoned sausage makers to add to your repertoires.
BBQ, bacon, & cheeseburgers. What a magic combination! Check out Chef Tom’s BBQ Bacon Cheeseburger recipe, and this KILLER setup on the Yoder Smokers YS640 Pellet Grill!
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!
It’s not thin crust, and you probably won’t be folding it, but you are going to love the OTHER New York Style Pizza. This is a dish that Italian grandmas on Long Island have been whipping up for decades. It’s a style not often found outside of New York, but it’s time to spread the word. This is Grandma Pie.
Looking for a new seafood dish to mix things up? These Wood Fired Clams & Fresh Pasta are packed full of flavor and texture and perfect any time of year!
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.
Last month Chef Tom of All Things Barbecue was invited to the Food Network & Cooking Channel’s South Beach Wine & Food Festival in Miami to cook in both the Burger Bash and Beachside BBQ events. Today we share his Bacon Jam Smash Burger recipe, which was cooked for a crowd of 4000 at the Burger Bash! It’s a simple burger with HUGE flavor, and the Bacon Jam, which is the star of the show, is not only good on burgers, but so much more! Make sure to bookmark this recipe!
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!
Check out these Backyard Baby Back Ribs for low maintenance, perfectly seasoned, tender, juicy ribs! Sure to please a crowd without overworking the pit-master on his day off, backyard baby back ribs are perfect for any occasion!
Pork Belly Burnt Ends are quickly becoming a new barbecue classic. Of course, these are modeled after the burnt ends from the point meat of the brisket, but they stand alone as an incredibly tasty presentation of the pork belly. This one is great year round, whether it’s for game day snacks, summertime BBQs or holiday parties, and is really simple to prepare!
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.
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.
By
Tom Jackson
