Moink balls (that’s “moo” and “oink”) are beef meatballs wrapped in bacon. If there is one BBQ appetizer that you need to know about, it’s the moink ball. It’s beef, it’s pork, it’s awesome!
Chef Tom breaks down the few simple steps to taking your standard pre-cooked ham and turning it into a holiday meal masterpiece. A little smoke and a sweet mustard glaze take this ham to amazing heights.
Chef Tom shows you just how simple a truly fantastic Thanksgiving turkey can be. By spatchcocking, brining and roasting the bird at 325°F in our Yoder Smokers YS640 we end up with a wonderful roasted smokey flavor that compliments any other dishes you want to serve alongside your turkey.
Thanksgiving turkey can be intimidating. Even seasoned cooks struggle to produce a perfectly moist, crowd pleasing, mouth watering, nap inducing turkey. The good news is, we’re here to help.
Chef Tom adapts one of our favorite recipes from “BBQ Brian” Misko’s best selling cookbook, “Grilling with House of Q.” This simple recipe only calls for three ingredients and is perfect to make during the fall or as a great holiday side dish.
If you can't tell from our videos, we love steak, especially when the steak is a Creekstone Farms Master Chef Choice Cowboy Ribeye. In this video Chef Tom reverse sears our ribeye on a Napoleon Grills P500RSIB and infuses it with a little smoke flavor during the first part of the cook.
If you like spicy and you like fried chicken, then Nashville Hot Chicken should be right up your alley. Despite its popularity in the Music City, there is much left to the imagination when it comes to creating it yourself. There doesn’t seem to be a hot chicken joint in town that’s willing to part with its recipes or signature techniques. Lucky for you guys, we’re not in the habit of keeping secrets. After some research and tweaking, we’ve come up with a recipe and technique adapted to the grill that, at the very least, is likely going to make you sweat.
By
Tom Jackson
