Chef Tom & Chef Britt do a side by side taste test of tomatoes grown inside the San Marzano region on Italy vs. those grown elsewhere.
In this week’s episode of Tips & Techniques Chef Tom takes us back to barbecue basics, once again, and teaches us how to make a sweet tomato based barbecue sauce from scratch.
This week on Tips & Techniques, Chef Tom takes us back to barbecue basics with this All Purpose Barbecue Rub. This seasoning is on the sweeter side, with just the right amount of salt, pepper, savory and smoky flavors. Perfect on your favorite barbecue foods, from chicken to pork to beef!
Chef Tom shares the Tips & Techniques required to make your very own Italian Sausage from scratch at home, then grills the Italian Sausages on the Yoder Smokers YS640s Pellet Grill for that wood fired flavor!
We all want to care for our cast iron as best we can. In this video, Chef Tom walks you through the Tips & Techniques required to keep your Yoder Smokers Reversible Cast Iron Griddle looking pretty and cooking perfect!
Buttermilk Ranch Dressing is a handy little condiment to have in your repertoire. You can put it on everything from burgers to salad to pizza. Some people even like it on a steak. Who are we to judge?
Chef Britt shows you how to make bacon fat flour tortillas by hand, without having to knead for long periods of time. This is a great utilization for any rendered fat you’ve been saving! And after you learn this recipe, you’ll never want a store-bought tortilla ever again.
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.
Chef Britt shows you how to clean a cutting board effectively! A must-see for anyone with a wooden cutting board!
Chef Tom shows takes us through the step-by-step process of cleaning the Yoder Smokers pellet grill. Items you’ll need to get the job done: Weber 21″ Three-Sided Grill Brush Weber Cast Iron Grill Brush Degreaser. See our ATBBQ Grill & Oven Cleaner/Degreaser Vacuum Microfiber Towel Green Pad Paint Scraper 150 Grit Sandpaper High Temp Grill
Chef Tom brings you his favorite technique for How to Cold Smoke Cheese on the Yoder Smokers YS640s Pellet Grill. This technique can be transferred to lots of other grills (Kamado Joe, Napoleon Gas Grill, Weber Kettle), and works just as well on cheese as it does on cured salmon, nuts and even fruits. Get
Chef Tom takes us back to barbecue basics with this Tips & Techniques video on how to trim a Boston butt pork shoulder for smoking.
Chef Tom walks us through the Tips & Techniques needed to make the perfect Pizza Dough. Flour, water, salt and yeast. Simple and delicious!
Chef Tom walks us through the process of making a modern aioli. This Grilled Lemon Dill Aioli is a hybrid of the classic aioli and mayonnaise, and with the kiss of char from the Napoleon Grills Prestige P500, it’s a perfect condiment for everything from seafood to burgers to grilled veggies and more!
Chef Britt shows us her tips & techniques on making ramen noodles using the extrusion method on the Ankarsrum Mixer, then dresses them up with Kim’s Gourmet Spicy Peanut sauce, Chile Crunch, and Everything Seasoning for a super simple quick meal.
Putting together a grand-looking charcuterie board doesn’t have to take a lot of work. Chef Britt shows us her tips and techniques for putting together a super easy, yet very chic-looking board that will have your guests in awe. Read on for a wonderfully simple recipe for smokehouse BBQ nuts!
The holidays are here and the whole family is coming over! Luckily, Chef Britt is ready to give you some tips and tricks for impressing your guests with a cheeseboard. Read through to the end to get a recipe for some unbelievably addictive Smoky Candied Pecans!
Chef Tom shares more Tips & Techniques on How to Carve a Turkey, so you’ll look like a pro at your holiday gathering!
Tasso Ham is a classic New Orleans ingredient, and Chef Tom takes us step-by-step through the preparation process.
Timing your Thanksgiving dinner is a balancing act. Especially if you are limited on heating sources. The key is to have everything planned in advance so you’ll know what to cook and when. Here’s the hour by hour breakdown of cooking so you’ll be able to have your meal done on time. Traditionally, many people