Tagged with 'techniques'

Strip Loin Roast has been a favorite cut of beef for our team for years. Typically, this roast is cut into New York Strip (or Kansas City Strip) steaks, but in our opinion, reverse searing it whole is where it’s at. In this video, Chef Tom will show you how to trim, season and cook a strip loin roast to perfection, and creates a fantastic Poblano Crème Fraîche to serve with it.

Chef Tom shows you how easy it is to break down a whole chicken at home. Save money, and make better food at home with your own chicken stock. Chef Tom is using a Semi-Stiff Curved Boning Knife for this process.

You’ve heard it before, that you need to sear your steak to “lock in the juices” or “lock in the moisture.” But what is really happening when you sear your steak? Chef Tom breaks it down for you.

Chef Tom cooks up a classic barbecue dish, the beer can chicken. Now, no matter where you sit on the debate as to whether the beer is a useful agent in this cook, you can’t deny that it is flat out delicious.

Chef Tom shows you just how easy it is to make clarified butter at home.

Chef Tom cooks up two racks of St. Louis cut spare ribs, spritzing one, but not the other. He then breaks down the major differences in the two cuts when they’re all finally finished.

Chef Tom shows you how to set up your Weber Kettle or similar style charcoal grill to do low and slow smoking using the snake method.

While this isn't an authentic Santa Maria style tri-tip, the reverse sear method adds a touch of smoke, and the marinade and Santa Maria style rub give you the big flavor of the California classic!

Chef Tom shows you his go-to techniques for slicing and dicing onions in the ATBBQ Test Kitchen.

My favorite cocktail just got better! We've kicked up the Old Fashioned by adding smoke to make, well, the Smoked Old Fashioned.

Chef Tom kicks off our new weekly video series, Tips & Techniques, with three simple tips for peeling garlic.

Take this holiday party staple south of the border with our Carne Asada Chex Mix

Chef Tom does a reverse seared prime rib, which is the perfect main dish for your holiday get together.

Green bean casserole is a family favorite for us here at All Things Barbecue and Chef Tom brings a little life back to this boring old dish by breaking it down into three simple components and cooking it all up on our Napoleon Grill PRO665RSIB.

One of our favorite dishes around here is Chef Tom’s Smoked Green Chili Mac and Cheese. This dish is crammed full of flavor, and is the perfect side for your next big cookout.

Chef Tom shows you how we cook Caveman Steaks, which are thick cut steaks (in this case porterhouse and bone-in ribeyes) direct on hardwood charcoal.

Chef Tom tackles another brisket, Texas style. Instead of trimming out the point and flat and cooking them separate, we cook the full packer brisket and instead of foil we use butcher paper to wrap the brisket to help retain moisture and maintain our color.

Chef Tom shows a 1-up rib technique for his Asian inspired baby back ribs recipe.

Chef Tom smokes up some amazingly tender dry style baby back ribs. Rubbed with a little Plowboys BBQ Yardbird and Cattleman's Grill 8 Second Ride, they had the perfect balance of sweet and heat while retaining an amazing texture.

If you thought smoked pork belly couldn't get any better, I've got news for you. A few days in pastrami brine does amazing things to that fatty succulent slab of pork!