Tagged with 'recipes'

Crostini are a great way to pack a lot of flavor into just a few bites, which makes them the perfect appetizer or party food! It’s a really simple concept – grilled bread with toppings. That leaves all kinds of opportunity for experimentation. There aren’t many rules, but the thing I like to keep in mind is balance. Balance in texture, flavor, even temperature and color.

Chef Tom grabs a small brisket flat from the grocery store and cooks up some pulled brisket sandwiches with pickled red onions and a scratch made aioli. All on our Kamado Joe Classic II Ceramic Grill.

I promise no one will be disappointed to eat an apple and sausage stuffed pork loin anytime of the year!

Chef Tom delivers a twist on a barbecue classic with Pork Burnt Ends.

Imagine if broccoli cheese soup thickened up, found a bread crumb crust and jumped out of the bowl and onto your plate as a side dish.

Skillet Crown Meatloaf takes your mom's meatloaf and turns it up to 11. This smoke roasted meatloaf is wrapped in bacon and packs a ton of flavor.

Brownie Truffles are amazing, and this recipe takes SIMPLE ingredients (boxed brownie mix?!) and turns them into something so impressive, that your friends and family will think you’re a world-class chocolatier!

Chef Tom cooks up some phenomenal Grilled Pork Tenderloin Tostadas.

Arepas are an found in many places now, but are a distinct culinary icon in Colombia. These patties are composed of cooked corn meal combined with water and salt, at their simplest, though many variations exist. In this case, we’re splitting the arepa to stuff with fillings and serve as a sandwich.

Chef Tom grills up some chicken caesar salad with from scratch caesar dressing.

A super simple and delicious pork tenderloin teamed up with an easy queso sauce. Enjoy nachos for dinner without breaking a sweat!

Chef Tom shows you how to quickly, and easily, make jerk chicken wings at home.

If you love pie and you love creme brûlée, this is the perfect dessert for you! The custard base is essentially what you’d find in creme brûlée, except that we replaced the sugar with Kansas wildflower honey and the vanilla with bourbon!

Grilled Oysters are one of our favorite dishes, and Chef Tom tops this one off with a delicious Chorizo Butter that is the perfect complement to the dish.

Homemade salsa is pretty much always better than store bought. That's no secret, but grilled, homemade, fire roasted salsa... NEXT. LEVEL.

Strip Loin Roast has been a favorite cut of beef for our team for years. Typically this roast is cut into New York Strip (or Kansas City Strip) steaks, but in our opinion, reverse searing it whole is where it’s at. In this video, Chef Tom will show you how to trim, season and cook a strip loin roast to perfection, and creates a fantastic Poblano Creme Fraiche to serve with it.

The weather is warming, but the fresh fruit hasn’t quite arrived, which makes this Bourbon Cherry Skillet Crisp, using frozen cherries, perfect for spring!

Chef Tom cooks up some classic fried chicken in our favorite Lodge dutch oven. This recipe is sure to be a hit whenever you make it.

Ratatouille, the classic French dish of stewed vegetables is elevated here by first grilling the vegetables before combining them with canned San Marzano tomatoes in a cast iron dutch oven for a creamy finish.

Chef Tom cooks up a classic barbecue dish, the beer can chicken. Now no matter where you sit on the debate as to whether the beer is a useful agent in this cook, you can’t deny that it is flat out delicious.