Tagged with 'sauce'

Chef Tom fires up the Yoder Smokers YS64os Pellet Grill for Carne Asada Fries!

Chef Tom fires up the Napoleon P500 Gas Grill for Irish Beef Hand Pies and Guinness Cheese Sauce, just in time for St. Patrick's Day!

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for cast iron seared Blackened Catfish with Tomato Pan Sauce served on a bed of orzo pasta. A perfect meal any day of the week!

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a delicious fusion of barbecue flavors with this recipe for Al Pastor Pork Belly Burnt Ends!

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a Valentine's Day Surf & Turf Recipe with Grilled Dry Aged Ribeye & Butter Poached Lobster!

Chef Tom fires up the Napoleon Prestige P500 Gas Grill for Fried Bacon Mac & Cheese! Roasted bacon & pimento mac and cheese formed into balls, breaded and deep fried on the side burner. This is party food magic!

Chef Tom fires up the Yoder Smokers Loaded Wichita Offset Smoker to give these brined-then-smoked Barbecue Chicken Wings a quick soak in the smoke before searing them over direct flame inside the fire box. Finished with a toss in barbecue sauce and served with garlic parm dipping sauce, these wings are perfect for your next game-day party!

Chef Tom fires up the Alfa 4 Pizze Wood Fired Oven for a Wood Fired White Chicken Lasagna featuring shredded spatchcock chicken and a creamy pesto mornay sauce! 

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for an EASY holiday dessert. This is Easy Pumpkin Pie Cobbler with Bourbon Butterscotch Sauce!

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a sweet, salty and smoky Dr. Pepper Glazed Ham!

Chef Tom fires up the Le Griddle for Grilled Curry Flank Steak Tacos served up in fresh, scratch made naan bread!

Chef Tom fires up the Kamado Joe Pellet Joe for these EASY flavor-packed Honey Sriracha Grilled Chicken Wings!

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for these EASY Bacon Wrapped Pork Tenderloin Medallions!

Chef Tom fires up the Yoder Smokers Loaded Wichita Offset Smoker to smoke up some fresh sausage, then turns the firebox into a grill for these grilled shrimp and sausage skewers!

Chef Tom fires up the Kettle Joe for Seared Scallops with Lemon Butter Caper Sauce cooked on soapstone over charcoal.

In this week's episode of Tips & Techniques Chef Tom takes us back to barbecue basics, once again, and teaches us how to make a sweet tomato based barbecue sauce from scratch.