Tips & Techniques

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.

We have a real treat this time. Bratwurst sliders with beer cheese on a pretzel bun. We cover making the brats, smoke house onions, the jalapeño cheese sauce and even the pretzel buns. This is a great treat for the big game or just relaxing on the deck.

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.

Don’t throw out that turkey neck! Hold on to the spatchcocked backbone! Here are a couple of uses for the parts that often end up in the trash.

Whip up some pretzel bites as a game-day snack, served with this fantastic Jalapeño Cream Cheese Dip. Or form slightly larger rolls, for slider or burger buns.

This pork chop is stuffed with bourbon soaked cherries and raisins, toasted walnuts, fresh sage and cornbread. It’s perfectly suited for Autumn, and for keeping your grill active during the holiday season.

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.

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.

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

Napoleon Gourmet Grills‘ unique dual fuel feature allows you to achieve the taste and texture of food seared over natural lump charcoal with the simplicity of a gas fired ignition.

Smoking ribs on a gas grill is a challenge, but we love a good challenge, so read on for our step-by-step guide.

We all know that guy or have a friend that insists on never cleaning their cooker, swearing that it will ruin the “seasoning”.

Whether you are cooking on a Yoder Smokers YS640 pellet smoker in your backyard or a Cimarron Comp Cart out on the competition trail, here are the top accessories that every Yoder owner should have in their arsenal.

March is, for many, the start of the competition season, but April is when the pace really picks up. As the weather warms up and the days get longer teams all over the country are getting out and shaking off the cobwebs at contests all over.

Troy Black is the Series Director for the Sam's Club National Barbecue Tour and the author of some amazing cookbooks. Troy loves to teach others how to cook low and slow barbecue and his smokers of choice are Yoder Smokers Pellet Smokers and Grills.

There are many ways to prepare and cook a turkey for the holidays from roasting whole to cutting into quarters and cooking separate. In the end, most methods work well enough. But “well enough” is not good enough for us. In our journey to find the best way to prepare a turkey we have tried it all. We always come back to the method that produces great results every time – spatchcock the turkey and smoke it.

The holidays are here and for many of us that means hosting family and friends for a turkey dinner (or lunch). There can be a lot of pressure on the host to find and prepare the perfect turkey, so we have come up with a few tips to make sure you have the perfect bird.

If you ask someone what the best barbecue sauce on the planet is, you are bound to get some very different answers.