Tagged with 'tricks'

In this week's episode of Tips & Techniques Chef Tom takes us back to barbecue basics, once again, and teaches us how to make a sweet tomato based barbecue sauce from scratch.

Putting together a grand-looking charcuterie board doesn’t have to take a lot of work. Chef Britt shows us her tips and techniques for putting together a super easy, yet very chic-looking board that will have your guests in awe. Read on for a wonderfully simple recipe for smokehouse BBQ nuts!

Chef Britt shows us a delicious smoky cocktail featuring homemade nocino and a maple-smoked turbinado simple syrup!

Smoked Chocolate Mousse is the perfect way to take your dessert to the next level. This elegant dessert is rich in texture and flavor and the touch of smoke is just the right finish!

Chef Tom shows you how to create a Turducken step by step with each bird being deboned and stuffed until you have a golden brown crisp bird. Enjoy!

Chef Tom cooks up a Reverse Seared Butterflied Pork Chop and then creates a basic pan sauce to serve with it.

The only thing that can make the classic black and blue burger better is the addition of bacon, so that’s what we did.

Chef Tom cooks up some Chicken Lollipops for your Independence Day gathering. These have a bit of a kick courtesy of Grinder’s Death Nectar Hot Sauce.

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.