Veggies

Chef Tom fires up Aaron Franklin's PK Grills PK300AF Charcoal Grill for Chimichurri Grilled Shrimp Bowls packed full of charred shrimp & veggies, couscous and smoky chimichurri sauce!

Elevate your potato side dish with Chef Tom's Fondant Potatoes recipe, cooked on the Yoder Smokers YS640s Pellet Grill!

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for this quick and EASY Grilled Barbecue Salmon with Peanut Slaw recipe!

Chef Tom fires up the Kamado Joe Kettle Joe for an easy Garden Fresh Grilled Flatbread featuring charcoal grilled dough, herbed smoked cream cheese and a whole garden's worth of fresh and quick pickled veggies!

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for fried morel and cheesy Polenta Stuffed Peppers, wrapped in bacon and drizzled with hot honey!

Chef Tom fires up the Kamado Joe Classic III Charcoal Grill for Elote Grilled Mexican Street Corn!

Chef Tom cooks a Reverse Seared Cowboy Ribeye on the Kamado Joe Pellet Joe, and rounds out the meal with roasted red potatoes and grilled broccolini.

Chef Tom fires up the grill for an easy veggie side dish. Prosciutto Wrapped Asparagus is a quick and easy way to grill up a flavor packed side!

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for his loaded twice baked potatoes, the side dish that steals the show!

Chile Rellenos are a wonderful Mexican comfort food that’s perfect for the changing seasons. Today Chef Tom fires up the flat top Le Griddle and puts it to work. We’ll show you how to do everything on the griddle, from roasting the peppers to browning chorizo and cooking a spicy tomato sauce, then frying up the chile rellenos.

Chef Tom fires up the Yoder Smokers Flat Top Adjustable Charcoal Grill for Grilled Veggie Skewers that are so tasty that you won't even miss the meat!

Chef Britt fires the coals on the Kamado Joe Classic II to bring you one of her favorite summer staples: BBQ Shrimp Salad! This recipe is incredibly simple and lets the bounty of summer shine with grilled corn, honey BBQ shrimp, and all the veggies!

Chef Tom & Chef Britt do a side by side taste test of tomatoes grown inside the San Marzano region in Italy vs. those grown elsewhere.

No summertime cookout is complete without some great barbecue side dishes. That's why Chef Tom is sharing his recipe for Bacon & Asparagus Pasta Salad, cooked over a bed of lump charcoal on the Yoder Smokers adjustable flat top charcoal grill!

Wanna make the best smashed potatoes of your life? Check out Chef Britt's techniques for creating these gold nuggets that hit every level of your taste buds!

Portobello Mushroom Burgers are the perfect flavor-packed option for vegetarians and friends of vegetarians! Chef Britt shows you how to put it all together in less than 30 minutes!

There are a number of ways to make Roasted Garlic. Today, Chef Tom fires up the Yoder Smokers YS640s Pellet Grill and shares three techniques for roasting garlic on the grill, including how to make garlic confit.

Elote: loved by corn-enthusiasts around the world. This Mexican street food is usually served on-the-cob, dunked in crema, and coated liberally with cotija cheese and chile powder. Here I run through how I adapted this into a dip that’s easy to enjoy in a party setting, or as an accompaniment for your next summer barbecue!

Chef Britt shows you how to make Curry Cauliflower Soup the ATBBQ way! Elevated with char, smoke, and amazing curry flavors! It’s all blended together with the power of the Vitamix A2500 Ascent Series Blender.