Chef Eric Gephart takes the ATBBQ chefs to Kan-Grow Hydro Farms in Wichita, Ks. to source local ingredients for an upcoming class. The three-course class was cooked entirely on Kamado Joe grills.
To learn more about classes at ATBBQ, go to https://classes.atbbq.com
To shop Kamado Joe, click here: https://www.atbbq.com/kamado_joe
Read More: https://www.atbbq.com/thesauce/kan-grow-hydro-farm-visit/
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All Things Barbecue’s staff chef Tom Jackson shows you how to butcher a bone-in pork loin to make a beautiful frenched rack and chops.
Shop @ ATBBQ: https://www.atbbq.com/
Featured products:
Victorinox 6″ Curved Boning Knife – https://www.atbbq.com/victorinox-6-inch-semi-stiff-curved-boning-knife.html
Cutting Board – https://www.atbbq.com/accessories/cutlery/cutting-boards.html
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Chef Tom and Chef Britt go to Stroot Lockers in Mulvane, Ks. to get a half hog and then use it to make a Pulled Pork Beer Can Burger.
This is episode number two of our new series, Red, White & Que! ATBBQ Chefs Tom and Britt will cook up four of their favorite summer BBQ recipes.
They meet the vendors who produce the ingredients they need and then make their recipes in the ATBBQ teaching kitchen.
Stay tuned for tomorrow’s episode– Chef Britt is making a Strawberry Cobbler.
Full recipe: https://www.atbbq.com/thesauce/pulled-pork-beer-can-cheeseburger/
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Chef Tom cooks up a Reverse Seared Butterflied Pork Chop and then creates a basic pan sauce to serve with it. Enjoy!
Full Recipe: http://thesauce.atbbq.com/videos-reverse-seared-butterflied-pork-chop-pan-sauce/
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In this video Chef Tom of All Things Barbecue will show you how to reverse sear a ribeye. We start off with an amazing piece of meat, a Creekstone Farms Master Chef Choice Ribeye weighing in at just over 18 oz. (http://store.creekstonefarms.com/master-chef-choice-cowboy-ribeye/) and season it with one of our favorite steak seasonings. Full recipe: https://www.atbbq.com/thesauce/video-reverse-sear-cowboy-cut-ribeye/
Shop @ ATBBQ: https://www.atbbq.com/
Featured products:
Yoder Smokers YS640 Pellet Grill – https://www.atbbq.com/yoder-smokers-ys640-pellet-grill-standard-cart.html
Cattleman’s Grill California Tri-Tip Seasoning – https://www.atbbq.com/cattlemans-grill-california-tri-tip-seasoning.html
GrillGrates – https://www.atbbq.com/yoder-smokers-direct-grillgrates.html
Victorinox Curved Boning Knife – https://www.atbbq.com/victorinox-6-inch-semi-stiff-curved-boning-knife.html
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Chef Tom and Chef Britt visit Kan-Grow Hydro Farms to make pickles for our Green Goddess Potato Salad recipe.
This is episode number one of our new series, Red, White & Que! ATBBQ Chefs Tom and Britt will cook up four of their favorite summer BBQ recipes.
They meet the vendors who produce the ingredients they need and then make their recipes in the ATBBQ teaching kitchen.
Stay tuned for tomorrow’s episode– Chef Tom is making a Pulled Pork Beer Can Burger!
Full Recipe: https://www.atbbq.com/thesauce/green-goddess-potato-salad/
Items Used in Recipe:
Cornhusker Duck Fat Spray: https://www.atbbq.com/sauces-and-rubs/sauces/condiments/cornhusker-kitchen-duck-fat-cooking-spray.html
Cattleman’s Grill California Tri-Tip Seasoning: https://www.atbbq.com/sauces-and-rubs/rubs/all-purpose-rubs/cattlemans-grill-california-tri-tip-seasoning.html
Noble Saltworks Hickory Salt: https://www.atbbq.com/sauces-and-rubs/rubs/all-purpose-rubs/noble-saltworks-hickory-smoked-flaked-finishing-salt.html
Lodge 7-Quart Cast Iron Oven: https://www.atbbq.com/accessories/bbq-and-grilling-cookware/cast-iron-cookware/lodge-logic-7-quart-cast-iron-dutch-oven.html
Kamado Joe Classic III: https://www.atbbq.com/grills-and-smokers/charcoal-grills/kamado-joe-classic-iii-ceramic-grill-with-cart.html
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