Chef Tom fires up the Clementi Wood Fired Oven for an incredible, simple Cajun Grilled Oysters recipe. The perfect appetizer to warm up your pizza oven!
Chef Eric Gephart of Kamado Joe joins the ATBBQ crew once again, this time to impress us all with his flavor packed take on Snapper Veracruz.
There are a number of ways to smoke salmon. You may be familiar with the fully cured smoked salmon, like lox, that you find on bagels or cured platters. It’s dense, often salty and fully cured and safe to eat without cooking with heat. There is also the option of hot smoking fresh salmon with
Crab cakes are one of those great equalizers, when it comes to appetizers. It’s a seafood for folks who don’t love seafood. This recipe for Grilled Crab Cakes beats even the best restaurant crab cakes out there, and is probably a lot easier than you think. Oh, and the Lemon Caper Aioli is the icing
Chef Eric of Kamado Joe is back with another amazing recipe. This time he cooks up a Wasabi Pea Crusted Chilean Sea Bass on the Kamado Joe Classic II using the Half Moon Soapstone inside the Divide & Conquer Cooking System.
Looking for a new seafood dish to mix things up? These Wood Fired Clams & Fresh Pasta are packed full of flavor and texture and perfect any time of year!
Chef Eric Gephart of Kamado Joe finally shares his world famous Shrimp & Grits recipe, and he’s doing it right here on The Sauce! From the perfectly cooked cheesy grits to the rich butter sauce and char grilled skewered shrimp, this recipe is an instant classic! Don’t miss out. Cook it and tell us what
Big, bright, beautiful flavors explode out of this fantastic grilled fish, that can easily be translated to other types of fish, making this a versatile recipe that you’ll want to hold onto for repeat performances!
Pitmaster Josh Cary and Chef Tom Jackson continue a new series of recipes based on films, this time with a risotto inspired by the opening scene of the 1996 film “Big Night.” Chef Tom then cooks up a delicious Seafood Risotto with grilled shrimp and lobster cooked directly over the coals of our Kamado Joe