Tagged with 'recipe'

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!

Living in a post-COVID world, Chef Britt recreates one of her favorite fair foods: Smoked Turkey Legs. She gets the Yoder Smokers Wichita Loaded Offset fired up and shows you how it’s done.

Spice up your ground beef with these Red Chile Skillet Enchiladas! The scratch-made red chile enchilada sauce is packed full of flavor and topped off with sharp cheddar cheese and a kiss of smoke from the grill.

Josh Cary and Chef Tom Jackson talk about the classic French dish Duck à l’Orange, and take it up a notch by cooking it on the Kamado Joe Classic II Ceramic Grill.

Josh Cary and Chef Tom Jackson talk about the history of the American, not Italian, classic Spaghetti, and Meatballs, and Chef Tom cooks up some from scratch Italian meatballs with marinara sauce.

Josh Cary and Chef Tom Jackson talk about their favorite drinks to have handy when grilling, give a little history of cheesecake, and break down an incredible recipe for Kahlua Cheesecake on the grill

Josh Cary and Chef Tom Jackson talk about just how versatile a simple kettle style grill can be, talk about how salmon has been an important food for many cultures throughout human history, cover conservation efforts underway in the Pacific Northwest and smoke up an amazing wild caught sockeye salmon fillet on a roasted cedar plank.

Josh Cary and Chef Tom Jackson talk pastrami and how it came to be the defining meat in Delis. Also, they cover some simple tips for cleaning your grill and getting it ready to cook for the Spring.

Josh Cary and Chef Tom Jackson talk pork ribs on this episode of Cooking with Fire.

Josh Cary and Chef Tom Jackson give you a recipe for the ultimate holiday centerpiece, Prime Rib.

Josh Cary and Chef Tom Jackson are back with another episode, this time they’re curing and smoking the perfect holiday ham from scratch.

Josh Cary and Chef Tom Jackson are here with their second Thanksgiving Podcast of the year, and this time they’re talking turkey.

Josh Cary and Chef Tom Jackson break down the history of Texas Style Brisket and give you a recipe to create perfect brisket at home.

Josh Cary and Chef Tom Jackson chat about Carolina Barbecue, and discuss the regional differences in sauces and which cuts of pork reign supreme in each region.

If you're new to sausage making, breakfast sausage is one of the best sausages to get started with. The ingredients are common spices and herbs, easy to get a hold of, that you're probably already familiar with. It's often a free form sausage, which means you don't have to worry about the casing part of sausage making just yet, and best of all, you can totally eat it every day... if you're so inclined.

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 complement the steaks.

Chile Verde is a dish most people avoid making at home. Let us show you how easy it is to make this classic Mexican recipe.

This is a rich and flavorful chowder that uses those great hatch chiles that pop up every year.

All Things Barbecue’s staff chef, Tom Jackson, shows you how to trim St. Louis Style Spare Ribs and walks you through the process of smoking, wrapping and saucing them. We smoked these ribs on a Yoder Smokers YS640 Pellet Smoker and used R Butts R Smokin’ Butt Kick’n Chicken and Ozark Heat rubs 50/50. We then sauced them with a 50/50 blend of a sweer BBQ sauce and Firebug Grill’n Sauce Hot.

This recipe takes a classic French recipe and wraps it in bacon. The bacon keeps the chicken moist and adds a great layer of flavor.