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 takes a little inspiration from the hit 1990s sitcom Friends and cooks up a leftover turkey sandwich so good that you’ll want to make a turkey dedicated to it.
Chef Tom cooks up a Smoke Roasted Spatchcock Turkey with Homemade Sausage Stuffing. This is the perfect recipe for all of your holiday gatherings, from Thanksgiving to Christmas.
We create an amazing stuffing for thick cut pork chops and cook it on a Himalayan Salt Plate on our Napoleon Grill. This grill is crazy versatile and allows us to cook anything we need right at the grill.
You may be familiar with the turducken; a chicken stuffed into a duck stuffed into a turkey. It’s become quite popular as a holiday dinner centerpiece in the last several years. Well, it turns out that the idea translates pretty well to the squash world. So, we’re stuffing a zucchini inside a butternut squash inside a spaghetti squash. Unfortunately, spag-but-chini doesn’t have the same ring as turducken, so we present to you the Squash-ducken! This savory vegetarian dish has all of those Thanksgiving flavors you’re familiar with and works great as a side or main dish alternative for your friends and family who aren’t meat eaters.
This pork chop is stuffed with bourbon soaked cherries and raisins, toasted walnuts, fresh sage and cornbread. It’s perfectly suited for Autumn, and for keeping your grill active during the holiday season.
By
Tom Jackson
