Chef Tom smokes up a batch of the cheese stuffed, sausage and bacon wrapped jalapeno barbecue staple known as Armadillo Eggs on the Yoder Smokers YS640s Pellet Grill.
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill and smokes a whole Creekstone Farms prime brisket using the foil boat method. Juicy braised brisket with a smoky, crunchy bark... is the Foil Boat Brisket the best of both worlds?!
Level up your chicken wings with these Smoked Fried Truffalo Wings! Chef Tom fires up the Napoleon Phantom 500 to give these wings a quick smoke before frying them in a cast iron skillet on the side burner, then tossing them in a white truffle infused Buffalo sauce!
Chef Tom prepares his Apple Brined Pulled Pork, smoked on the Yoder Smokers YS640s Pellet Grill. The apple juice brine makes for the juiciest pulled pork!
If you're looking for tasty barbecue burnt ends without buying a whole brisket or paying a premium for a brisket point, then look no further. In this video Chef Tom smokes up a beef chuck roast and turns it into Poor Man's Burnt Ends.
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill and packs it full of these epic Dr. Pepper Baby Back Ribs. Smoked, braised and glazed to perfection!
Fresh ground beef brisket patties, American and pepper jack cheeses, bacon, smoky mustard grilled onions & cowboy sauce on a brioche bun. Giddy up! This is the Cowboy Brisket Burger!
These Pork Tenderloin Pineapple Bowls are the perfect summertime recipe. They’re fresh, bright, sweet, savory and to top it off, they’re absolutely beautiful!
The BLT is a classic sandwich, and for good reason. It’s a beautifully balanced combination of smoky, salty, fresh, tender and crunchy. But sometimes we just can’t leave well enough alone, so we’re taking the BLT to the next level. This is the Smoked Pork Belly BBQ BLT, cooked entirely on the new Yoder Smokers YS640s Pellet Grill!
Chef Tom shares a great technique for utilizing spare rib tips, with these Barbecue Smoked Beans and St. Louis Spare Ribs cooked on the Yoder Smokers Pellet Grill!
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!
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!
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!
We’ve preached for years that the best way to cook poultry is using the spatchcock method. Well today we’ll break it down for you. This is the Barbecue 101 recipe and technique that everyone who dips their feet into the world of BBQ must know. This is Spatchcock BBQ Chicken.
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!
By
Tom Jackson
