Chef Tom fires up the Yoder Smokers YS640s Pellet Grill and smokes a Creekstone Farms Duroc Pork Butt using the popular brisket cooking technique known as the "foil boat." This is Foil Boat Pork Butt
Chef Tom fires up the Napoleon Phantom for a San Francisco classic, Cippino Seafood Stew, featuring an array of fresh seafood and plenty of charcoal grilled goodness!
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill, and bakes up a classic family recipe that's perfect for Christmas (or any) breakfast/brunch! This is Grandma's Sour Cream Coffee Cake!
Chef Tom fires up the Kamado Joe Classic III ceramic charcoal grill for Red Chile Brisket Tamales featuring smoked-then-braised shredded beef filling wrapped in beef tallow masa and corn husks, steamed until perfectly tender!