Chef Britt fires the coals on the Kamado Joe Classic II to bring you one of her favorite summer staples: BBQ Shrimp Salad! This recipe is incredibly simple and lets the bounty of summer shine with grilled corn, honey BBQ shrimp, and all the veggies!
This week on Tips & Techniques, Chef Tom takes us back to barbecue basics with this All Purpose Barbecue Rub. This seasoning is on the sweeter side, with just the right amount of salt, pepper, savory and smoky flavors. Perfect on your favorite barbecue foods, from chicken to pork to beef!
The Jalapeño Popper Stuffed Burger, made in the Juicy Lucy style, is truly an experience! We’re bringing together two iconic foods to get the best of both worlds. This burger is oozing with flavor, from the cheesy jalapeño stuffed burger patty to the barbecue ranch dressed greens and salty bacon. Put it all between two hearty pretzel buns, and you’ve got one unforgettable burger!
Buttermilk Barbecue Smoked Chicken brings together two techniques that result in one tasty bird! Buttermilk has long been used as a tenderizer for brining chicken prior to frying. As the chicken soaks in the buttermilk the acidity begins to open and expand the cell structure of the meat, allowing the liquid to be absorbed and retained, which in turn gives you a very tender bite of chicken. Chef Tom smokes up the buttermilk brined chicken on the Yoder Smokers Loaded Wichita Offset Smoker, for that old school smoke flavor!
Chef Britt shows us a spin on a holiday classic: Sweet Potato Casserole! She makes smoky sweet potato mash and tops it all with homemade marshmallow fluff!
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!
Chef Tom breaks down our awesome recipe for Competition Brisket. This technique has been honed over time as we have cooked with barbecue geniuses like Andy Groneman of Smoke on Wheels Competition BBQ and 'BBQ Brian' Misko of the House of Q.
Chef Tom shows you just how simple a truly fantastic Thanksgiving turkey can be. By spatchcocking, brining and roasting the bird at 325°Fi in our Yoder Smokers YS640 we end up with a wonderful roasted smokey flavor that compliments any other dishes you want to serve alongside your turkey.
This grilled apple slaw is the perfect side for Autumn grilling. Incorporating flavors of the fall, this summer recipe can thrive months after the summer!
Friends don’t let friends fry wings. Spread the word, wings belong on the grill. The texture is fantastic, and the flavor is in a whole other league. This concept is simple, really, but doing it right will make all the difference. The breakdown goes like this: brine, rub, grill, sauce. Brining adds flavor and will help you retain moisture.
By
Britt Shoffner
