Tagged with 'recipes'

Few things are as tasty as chicken from the grill. Make our Bourbon BBQ Sauce recipe and pair with our Grilled Apple Slaw.

Chef Tom shows you two techniques for freezing and storing fresh peaches for use year round. Plus, we make a peach salsa recipe that is sure to impress.

Chef Tom cooks up a classic Tacos al Pastor recipe on a Kamado Joe Grill. This fusion of Lebanese and Mexican dishes and techniques packs big flavor. You will marinade your pork for an hour and cook in the traditional method on a rotisserie.

The only thing that can make the classic black and blue burger better is the addition of bacon, so that’s what we did.

Chef Tom is joined by Chef Eric of Kamado Joe to kick off a new series of videos featuring the Kamado Joe lineup of ceramic grills.

Chef Tom is cooking up something special for our 100th recipe video. This reverse seared cowboy ribeye calls back to our very first video… but this time we add some special components to take a steak and make it into a meal.

Chef Tom cooks up a lasagna from scratch starting with homemade noodles, meat sauce, and a bechamel before layering it all together and baking it with a blend of two cheeses.

If you're a fan of crab cakes (who isn't?!), you're going to love these homemade Smoked Salmon Cakes!

Chef Tom smokes up some classic Venison Summer Sausage with a mixture of 2/3 venison and 1/3 beef fat. Using these LEM seasonings makes sausage making incredibly simple, and they’re a great jumping off point for making a sausage just the way you like it. Enjoy!

Watch Chef Tom reverse sear a whole beef tenderloin and grill shrimp on the Yoder Smokers YS640 Pellet Grill for an amazing Surf n’ Turf dinner.

This is a solid potato side dish for a Tex-Mex or Latin inspired meal. It features longaniza, a sausage similar to chorizo. I know at our house, and here in the All Things Barbecue teaching kitchen, we’re often cooking Latin inspired foods, so who wouldn’t like another fantastic potato side dish to fit!

Chef Tom cooks up a recipe he got from our friend Chef Eric Gephart of Kamado Joe. This Scottish Salmon with Maple Miso Sauce is sure to be a crowd pleaser.

Chef Tom works a little All Things Barbecue magic on a bonafide Louisiana classic, the Shrimp Po’ Boy.

Chef Tom cooks up some Chicken Lollipops for your Independence Day gathering. These have a bit of a kick courtesy of Grinder’s Death Nectar Hot Sauce.

Chef Tom cooks up one of our favorite burger fusions, the Lamb Burger. We kick that up a notch with a green harissa sauce.

Loaded with everyone’s favorite cookie and chunks of creamy candy bar, the brownie’s fun cousin Blondie is here to shake up your dessert plans!

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.

The beer can burger is back! This time the monster half pound beef burger is sharing the stage with chorizo. Stuffed full of beer braised onions and peppers, topped with manchego cheese and sitting atop fresh made guacamole, there’s no room for disappointment!

Chef Tom cooks up a barbecue classic, the Moink Ball. This combination of Italian Beef meatballs and bacon is a standard snack at barbecue competitions around the country… but we’re going to go ahead and make our meatballs from scratch.

Chef Tom cooks up a smoke roasted rotisserie chicken on the Kamado Joe Classic II with the JoeTisserie attachment.