Chef Tom fires up the Yoder Smokers Adjustable Charcoal Flat-top Grill for Korean Barbecue Short Ribs Burritos stuffed full of Kalbi beef, Kimchi Fried Rice and Cucumber Pico!
Chef Tom whips up a batch of scratch-made Brisket Hot Links, utilizing brisket scraps and big flavors to produce juicy, smokey, all-beef sausages smoked on the Yoder Smokers YS640s Pellet Grill.
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for the Bacon Wrapped Barbecue Scotch Egg! A Bristish classic meets good ol' fashioned barbecue!
Chef Tom fires up the Le Griddle Stainless Steel Teppanyaki Grill for these B&G Breakfast Smash Burgers, that transform biscuits and gravy into burger form.
Chef Tom smokes up a batch of the cheese stuffed, sausage and bacon wrapped jalapeno barbecue staple known as Armadillo Eggs on the Yoder Smokers YS640s Pellet Grill.
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 Napoleon Prestige for a Grilled Cajun Shrimp Pasta, featuring charcoal grilled shrimp skewers, Andouille sausage, veggies, bow-tie pasta and a creamy Cajun Béchamel sauce.
By
Tom Jackson
