Tagged with 'tricks'

Traditional ceviche consists of raw seafood that is cured, or chemically cooked, in an acid. Of course, we like to put smoke on whatever we can get our hands on, so we’re giving our shrimp a smoke bath before it hits the citrus juices. In this recipe, when the shrimp comes off the smoker they will be fully cooked before being marinated in the acid, so the soaking time won’t be as long as if we were starting with raw shrimp. You could do the same with a cold smoke and longer marination. This method will also ease the minds of your friends who are wary of seafood that’s not cooked over a flame. You can think of ceviche as a seafood salsa, if you like. The ingredient possibilities are endless, so do some experimenting with different seafood, veggies and fruits.

Try one of the classic French sauces on a KC Strip. Béarnaise Sauce is a smooth and flavorful sauce that goes great with lots of dishes, but really shines with red meats.

Smoked country game sausage is easy to make and tastes better because you make it.

This healthy recipe combines flavorful grilled spaghetti squash with chicken and gives you a nice pesto twist. Substitute spinach for basil and take the flavor to a new level.

Macaroni and cheese. Hot cheese dips and sauces. Creamy baked vegetable or seafood dishes. Pasta with white sauce. These are a few of the places béchamel sauces can take you. Béchamel is one of five mother sauces from which many other hot (or cooked) sauces are built. It’s ideal for improving pasta, vegetables and fish. We’ll lay out the basic recipe for making béchamel and where to go from there.

Grill up some artichokes for snacks, pizzas, salads or dips.

Cured salmon is a real treat for fish lovers. Using the versatile salt block, this fish will be ready for cold smoking.

Chile Verde is a dish most people avoid making at home. Let us show you how easy it is to make this classic Mexican recipe.

Try our take on fish tacos with this marinated mahi-mahi recipe from Chef Tom. This healthy and tasty recipe is quick to make.

This is a rich and flavorful chowder that uses those great hatch chiles that pop up every year.

All Things Barbecue’s staff chef, Tom Jackson, walks you through brining and smoking your own pastrami at home. This simple process will result in the best pastrami you have ever eaten.

All Things Barbecue’s staff chef, Tom Jackson, shows you how to trim St. Louis Style Spare Ribs and walks you through the process of smoking, wrapping and saucing them. We smoked these ribs on a Yoder Smokers YS640 Pellet Smoker and used R Butts R Smokin’ Butt Kick’n Chicken and Ozark Heat rubs 50/50. We then sauced them with a 50/50 blend of a sweer BBQ sauce and Firebug Grill’n Sauce Hot.

With savory flavors galore, this recipe is sure to be an at-home dinner favorite!

To those who already love pork racks, have we got something special for you! Paired with savory marinades and seasonings, this recipe will blow your mind.

All Things Barbecue’s staff chef shows you how to butcher a bone-in pork loin into a frenched rack of pork.

Pizza is always a great choice! Try this recipe for a delicious Italian original!

Chef Tom builds a grilled salad with a Southwest flair and substitutes chorizo crumbles for bacon.

This recipe takes a classic French recipe and wraps it in bacon. The bacon keeps the chicken moist and adds a great layer of flavor.

These flavorful cheeseburgers pack a lot of flavor into a small package.