Tips & Techniques

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

Chef Tom puts the theory of resting steaks to the test. We cook five steaks to 125º internal temperature and rest them for different periods of time, from 0 minutes to 12 minutes. We provide you with the results of our test, and you can decide if you want to rest your steaks or not.

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.

Chef Tom breaks down how to start and maintain a clean fire in an offset smoker. No matter what brand you are using, this method will ensure a clean fire time after time.

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

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

With a little patience and just a handful of ingredients, you could be enjoying your very own homemade bacon at a fraction of the price that you’re paying for the store bought stuff. The best part? The endless options for customizing your bacon. But let's start with the basics. Read on, if you’re ready to take your bacon to the next level!

What sets this meal off is the smoked chuck roast, which adds a nice smokey flavor to the final dish

Chef Tom creates a take on the classic pulled pork sandwich with an amazing apple slaw to pair with the pork all piled up on ciabatta buns.

Chef Tom here with a great recipe for a bacon explosion.

Chef Tom breaks down our method of preparing competition chicken thighs. This is the recipe we use in KCBS competitions and incorporates tips, techniques and methods we have learned from competition barbecue pitmasters like Andy Groneman of Smoke on Wheels Competition BBQ (Kansas City) and “BBQ Brian” Misko of House of Q (British Columbia, Canada).

Chef Tom takes a classic Mexican street food and puts a twist on it by using a quesadilla as a bun for our bacon wrapped Creekstone Farms Uncured Pork Franks. Topped with chipotle mayo, avocado, cotija cheese and some jalapeños.

Chef Tom grills up a couple beautiful racks of lamb on the Yoder Smokers YS640 with a wonderful marinade, savory/sweet rub, and glaze.

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.

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.

Prime rib is a family favorite and the perfect centerpiece for your holiday dinner. Wow your friends and family with this amazing prime rib recipe.

Chef Tom cooks up three amazing dishes for Thanksgiving or any time of year. Grilled Green Beans, Roasted Potatoes and the standout Stuffing Waffle.

Chef Tom shows you just how simple a truly fantastic Thanksgiving turkey can be. By spatchcocking, brining and roasting the bird at 325°Fi 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.