Tagged with 'smoking'

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 Kamado Joe for this smoked Pork Belly Banh Mi with scratch made pickled daikon & carrots, fresh cilantro and jalapeños stuffed into a baguette spread with Sriracha mayo. Your taste buds will thank you!

So you've got leftover brisket... On occasion, it happens. Could you reheat it and throw it on a bun with some sauce? Sure. You could. Or you could go the extra mile and make a batch of these Brisket Nachos with Smoked Queso and your life will be forever changed. Do the right thing!

How do we celebrate a big win? With amazing food! Chef Tom channeled his excitement for the Chiefs with this recipe for Kansas City Brisket Burnt Ends.

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill to smoke a pumpkin and turn it into a delicious holiday spread, it’s Smoked Pumpkin Butter!

Check out these Backyard Baby Back Ribs for low maintenance, perfectly seasoned, tender, juicy ribs! Sure to please a crowd without overworking the pit-master on his day off, backyard baby back ribs are perfect for any occasion!

We’ve preached for years that the best way to cook poultry is using the spatchcock method. Well today we’ll break it down for you. This is the Barbecue 101 recipe and technique that everyone who dips their feet into the world of BBQ must know. This is Spatchcock BBQ Chicken.

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.

Chef Tom cooks up the famous bacon bite recipe from BBQ Brian Misko’s “Grilling with House of Q” cookbook. A slab of cured bacon, cut into large strips and smoked, and then direct grilled before being sliced into cubes. Delicious!

World Champion Pitmaster (American Royal 2009) Todd Johns of Plowboys Barbecue joins us today to show us how to cook his famous Burnt Ends Pot Pie.

A full “packer” brisket consists of two muscles: the flat and the point. The flat is the leaner of the two, and the cut from which we get brisket slices. The point is much fattier and provides us the succulent, delicious, fatty BBQ wonder that is burnt ends. Looking at the thick veins of fat that run through point meat, it’s not a stretch to compare the point to the Boston Butt from a pork shoulder. This, of course, begs the question, “Can I burnt ends a pork shoulder?” Yes. Yes, you can.

Very simply, the term roulade refers to rolling meat. This simple idea is a fantastic technique that can be translated to a variety of meats. In fact, we’ve visited this idea a few times in the past. The Southwestern Stuffed Pork Loin, Chicken Spedini, and Turkey Roulade are great examples. When it comes to beef roulades, flank steak is usually top dog. We, however, are kind of crazy about tri-tip right now, even if it will require a little extra effort in this application. This recipe will take a whole tri-tip roast, sliced horizontally and meat glued together to give us something similar to the shape of a flank steak.

Let’s smoke some sweet and spicy ribs. Chipotles give us extra smoky flavors and a bit of a bite with honey and brown sugar teaming up to smooth it out.

This recipe is a Texas favorite. Savory and spicy pork sausage surrounding a jalapeño stuffed with pepper jack and cream cheese.