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If you're looking for a recipe to impress at your summer barbecue, look no further. This smoked-then-seared tomahawk pork loin from Heritage Farms is ideal for feeding a small crowd. So fire up the Kamado Joe and get ready for all of the "ooos and ahhhs."

BBQ Tomahawk Pork Loin Recipe

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Ingredients

• 1 (10 bone) Heritage Farms Tomahawk Pork Loin


• Big Rick’s Jalapeño Honey Mustard


• Plowboys BBQ Yardbird Rub


• R Butts R Smokin’ Honey Chipotle

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Instructions

Stabilize your Kamado Joe Classic III Ceramic Grill at 250ºF, set up for smoking, with 2-3 fist sized chunks of cherry wood for smoke.

Slather the Tomahawk Pork Loin with Big Rick’s Jalapeño Honey Mustard. Season with Plowboys BBQ Yardbird Rub and R Butts R Smokin’ Honey Chipotle. Let the rub set up until wet on the surface and darkened in color, about 5-10 minutes.

Place the Tomahawk Pork Loin on the main cooking grate. Smoke until the internal temperature reaches 135ºF, about 90-115 minutes. Remove from the grill. Immediately brush with a layer of Big Rick’s Jalapeño Honey Mustard. Tent with foil and rest.

Remove the deflector plates from the grill. Add a handful of Kamado Joe Big Block Charcoal to the coal bed. Place a Kamado Joe Half Moon Cast Iron Griddle on the lowest setting of the divide and conquer system. Open the top and bottom vents all the way and wait for the temperature to reach 500ºF+, about 15 minutes.

You might also enjoy: BBQ Pulled Pork Tacos

Meanwhile, Slice the Tomahawk Pork Loin into individual pork chops. Season the cut surfaces with more Plowboys BBQ Yardbird Rub.

When the griddle is smoking hot, add a thin layer of vegetable oil to the griddle and immediately fill the griddle with the pork chops. Cook just until seared, about 2 minutes per side. Remove from the grill and serve immediately.

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The BLT is a classic sandwich, and for good reason. It's a beautifully balanced combination of smoky, salty, fresh, tender and crunchy. But sometimes we just can't leave well enough alone, so we're taking the BLT to the next level. This is the Smoked Pork Belly BBQ BLT, cooked entirely on the new Yoder Smokers YS640s Pellet Grill!

Smoked Pork Belly BBQ BLT Recipe

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Ingredients

• One 2 & 1/2 lb skin off pork belly


• Big Rick’s Jalapeño Honey Mustard


• R Butts R Smokin’ Honey Chipotle BBQ Rub


• Big Rick’s Original BBQ Sauce


• Butter


• Sourdough bread


• Mayonnaise


• Green leaf lettuce


• Heirloom tomatoes

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Instructions:

Preheat your Yoder Smokers YS640s Pellet Grill to 275ºF, set up for smoking. Install the Yoder Smokers Griddle on the bottom left side of the grill.

Spread a thin layer of Big Rick’s Jalapeño Honey Mustard all over the pork belly. Season generously with R Butts R Smokin’ Honey Chipotle BBQ Rub. Allow the rub to set up until the entire surface of the belly is wet in appearance, about 5 minutes.

Smoke the pork belly on the second shelf until the internal temperature reaches 195ºF in the deepest part of the meat (not just the fat) of the belly, about five and half hours. Remove from the grill and rest 10 minutes.

Increase the temperature of the grill to 425ºF. While the grill warms up, slice 1/2” thick slices of the pork belly.

When the grill comes up to temperature, melt a few tablespoons of butter on the griddle and place the bread on top of the melted butter. Toast the bread on one side and remove from the griddle.

You might also enjoy: Grilled Chicken Sandwich

While toasting the bread, place pork belly slices on the griddle and crisp on each side. After flipping the sliced belly, brush the top side with a generous amount of Big Rick’s Original BBQ Sauce. Remove from the grill.

Build the sandwiches, spreading the bottom slice of bread with mayo. Top that with the green leaf lettuce, then slices of tomato, pork belly and top slice of bread.

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Chef Tom brings together two of our favorite foods for these BBQ Pulled Pork Tacos, smoked on the Yoder Smokers pellet grill!

Barbecue Pulled Pork Tacos Recipe

Ingredients

• One (7 lb) Boston Butt Pork Shoulder


• Sweetwater Spice Tres Chiles Fajita Bath Brine Concentration


• Cattleman’s Grill 8 Second Ride Carne Asada Seasoning


• 1/2 cup pineapple juice


• Plowboys BBQ Tarheel Tang BBQ Sauce


• Flour tortillas


• Kansas Flavor Bread & Butter Pickled Jalapeños

For the Pineapple Slaw:

• 1 head red cabbage, cored, shredded


• 1 cup carrots, shredded


• 1 cup crushed pineapple


• 2 tbsp Plowboys BBQ Tarheel Tang BBQ Sauce


• 2 tbsp American Stockyard Carolina Smoky Mustard BBQ Sauce


• 1 tbsp white sugar


• 1/2 tsp Noble Saltworks Whiskey Barrel Smoked Finishing Salt

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Instructions:

Trim the fat cap and connective tissue from the surface of the pork butt. Divide the butt in half, following the crease in the center of the butt that follows the blade bone.

Place both halves of the pork butt in an 8 Quart Briner Bucket. Add to the bucket one bottle of Sweetwater Spice Tres Chiles Fajita Bath Brine Concentration and two bottles worth (1 quart) of water. Mix the ingredients around with your hand. Lock the Briner Bucket’s plate in place to keep the pork submerged. Place in the refrigerator overnight.

Preheat your Yoder Smokers YS640 Pellet Grill to 250°F, set up for smoking.

Remove the pork from the bucket. Place in a foil pan. Dab the excess liquid from the surface of the pork with paper towels. Season the pork with Cattleman’s Grill 8 Second Ride Carne Asada Seasoning.

Smoke the pork on the second shelf of the grill until a mahogany bark is formed on the surface and the internal temperature has passed 155°F, about 4 hours. Remove from the grill.

Place each of the pork butt halves on sheets of foil. Divide the 1/2 cup of beer between the two halves. Pour over the pork and wrap tightly in the foil. Return the foil wrapped pork to the grill.

You might also enjoy: Brisket Tacos with Smoked Salsa

Continue cooking the pork until the blade bone easily slides out of the muscle, and the pork is tender enough to shred. The internal temperature will be in the 205°F-210°F range. Remove the foil packages from the grill.

Shred the pork. Add Plowboys BBQ Tarheel Tang BBQ Sauce to the shredded pork, to taste.

Serve the pork on grilled flour tortillas, topped with the pineapple slaw and Kansas Flavor Bread & Butter Pickled Jalapeños.

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Scratch-made comfort food that is made with love and care is a hard thing to pass up. This week we bring you Biscuits & Gravy, featuring all scratch-made breakfast sausage, ground from spare rib tips and pork butt, buttermilk biscuits cooked on the grill and creamy sausage gravy. Is your mouth watering yet?

Biscuits & Gravy Recipe

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Ingredients

For the Breakfast Sausage:

• 2 1/2 lb ground pork (we used 80% spare rib tips and 20% fat cap from the Boston butt)


• 2 tbsp fresh sage, minced


• 2 tbsp black pepper, coarse fresh ground


• 2 tbsp Noble Saltworks Whiskey Barrel Smoked Finishing Salt


• 4 tsp Cattleman’s Grill 8 Second Ride Carne Asada Seasoning


• 1 tbsp brown sugar


• 1/4 tsp nutmeg

For the Buttermilk Biscuits:

• 2 cups self rising flour


• 1 tsp sugar


• 1/2 cup (1 stick) unsalted butter, frozen


• 1 cup buttermilk


• 2 tbsp unsalted butter, melted (for brushing)


• Cattleman’s Grill California Tri-Tip Seasoning

For the Gravy:

• 1 1/4 lb sausage


• 1/4 cup butter


• 1/3 cup flour


• 4 cups whole milk


• Oakridge BBQ SPOGOS Seasoning

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Instructions

To make the Breakfast Sausage, set up the Ankarsrum Mixer with the Meat Grinder Attachment and grind the pork using a medium sized die while the meat is very cold. Add all of the seasonings to the pork and quickly mix. Grind the ground pork mixture again. Transfer the mixture to a stand mixer. Using the paddle attachment, beat the mixture on medium until the sausage holds together well and becomes tacky to the touch. Transfer the sausage to a storage container and refrigerate until ready to use.

Preheat your Yoder Smokers YS640 Pellet Grill to 425ºF set up for indirect grilling.

You might also enjoy: Chorizo Breakfast Burrito

To make the Buttermilk Biscuits, combine the flour and sugar in a medium mixing bowl and whisk well.

Grate the frozen butter with a box grater, using the larger sized grate.

Add the butter to the dry ingredients. Quickly toss the butter in the dry ingredients to coat and distribute evenly. Using a fork, form a well in the center of the mixture. Pour the buttermilk into the well. Mix the butter milk into the flour and butter with a fork until the dough starts to clump together. Dump the mixture out onto a floured work surface. Knead and press into a square. Cut the square into quarters. Stack the quarters. Press down and roll out into a rectangle. Cut the biscuits into 6 equal sized squares. Brush with melted butter. Bake at 450 until cooked through and browning around the edges, about 25 minutes.

To make the gravy, brown the sausage in a Lodge 12” Cast Iron Skillet. Remove the sausage from the skillet and set aside. Add the butter to the skillet and let melt. Add the flour and stir constantly until the flour puts off an nutty aroma and has just slightly darkened in color. Slowly add the milk, whisking constantly until all 4 cups are incorporated. Add a shake of Oakridge BBQ SPOGOS Seasoning (a little at first, then taste and adjust). Add the browned sausage back to the skillet. Let the gravy simmer until it reaches your desire consistency.

Serve the Biscuits topped with the Sausage Gravy.

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Chef Tom shares a great technique for utilizing spare rib tips, with these Barbecue Smoked Beans and St. Louis Spare Ribs cooked on the Yoder Smokers Pellet Grill!

Barbecue Smoked Beans with St. Louis Spare Ribs Recipe

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Ingredients

• 1 rack spare ribs


• House of Q Slow Smoke Gold Mustard Sauce


• R Butts R Smokin’ Cherry Habanero


• 1 1/2 cups yellow onion, small dice


• 1 1/2 cups red bell pepper, small dice


• 1 tbsp minced garlic


• 2 (15 oz) cans pinto beans, drained, rinsed


• 2 (15 oz) cans great northern beans, drained, rinsed


• 1 (16 oz) jar Plowboys BBQ Bean Buddy


• 1/4 cup House of Q Slow Smoke Gold Mustard Sauce


• 2 tbsp chipotles in adobo sauce, minced


• 2 cups vegetable stock

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Instructions

Preheat your Yoder Smokers YS640 Pellet Grill to 250ºF, set up for smoking.

Trim your spare ribs St. Louis style (check out our video on how to trim St. Louis Style Ribs here). Rub a layer of House of Q Slow Smoke Gold Mustard Sauce over all surfaces of the ribs, as well as the rib tips. Season with R Butts R Smokin’ Cherry Habanero. Let the rub set up until the rub appears moist on the surface of the ribs.

Place the ribs and rib tips on the second shelf of the grill.

Prepare the remaining ingredients. Combine the remaining ingredients in a Lodge 12” Cast Iron Skillet and carefully mix well. For sweeter beans, use the full 2 cups of Plowboys BBQ Bean Buddy. For less sweetness, use 1-1.5 cups Bean Buddy.

When the ribs have been smoking for 45-60 minutes, place the skillet on the grill grate directly below the smoking ribs. Close the lid of the grill and let the beans and ribs cook.

When the ribs and rib tips reach a dark red mahogany color (about 3-4 hours into the cook), remove them from the grill and wrap each tightly with foil. Return the ribs and rib tips to the grill and increase the temperature to 325ºF.

You might also enjoy: Backyard Baby Back Ribs

Continue cooking the beans until the onions and peppers are tender and the beans have reached your desired consistency. You can always add more liquid (stock or water) to thin the beans out, if you feel they’ve reduced too far. Remove the skillet from the grill and cover with a heavy cast iron lid. Set aside and leave at room temperature.

Continue cooking the ribs until the meat is tender, and nearly falling off the bone, about 5-6 hours total. For the rib tips, separate the meat from the cartilage. Discard the cartilage. Shred the rib tip meat and add to the beans.

Taste the beans and adjust seasoning, as needed. Slice the ribs and serve the Barbecue Smoked Beans with Spare Ribs.

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Happy Mardi Gras! Celebrate with this Tasso Ham & Grilled Chicken Jambalaya cooked over a wood fire on the Yoder Smokers Pellet Grill!

Tasso Ham & Grilled Chicken Jambalaya Recipe

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Ingredients

• 1 lb boneless skinless chicken thighs


• 1/4 cup Code 3 Spices Sea Dog Cajun Rub


• 2 tsp cayenne pepper


• 2 tsp white pepper


• 2 tbsp unsalted butter


• 12 oz smoked tasso ham, diced 1/2” pieces


• 2 cups yellow onion, diced


• 1 cup celery, diced


• 1 cup green bell peppers, diced


• 3 tbsp minced garlic


• 2 cups Ciao San Marzano Tomatoes


• 1 bay leaf


• 3 cups vegetable stock


• 2 cups uncooked long grain white rice

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Instructions

Preheat your Yoder Smokers YS640 Pellet Grill to 450ºF, set up with both direct and indirect grilling areas. Install GrillGrates on the direct grilling side of the grill. Place a Lodge 12” Cast Iron Skillet to the right side the grill, to preheat.

Apply a thin layer of binder (hot sauce, oil, etc.) to the chicken thighs to give the seasoning something to stick to. Combine the Code 3 Spices Sea Dog Cajun Rub with the cayenne and white pepper. Mix well. Season the chicken with the mixture. You will not need all of the seasoning. Reserve the extra for later use.

Grill the chicken over direct flame until lightly charred on all sides and the internal temperature reaches 160ºF. Remove the chicken from the grill and dice into bite sized pieces. Set aside.

Turn the grill down to 400ºF.

Melt the butter in the hot skillet. Add the diced tasso ham and cooked until browned, about 5 minutes, stirring frequently.

You might also enjoy: How to Make Tasso Ham

Add the onion, celery and bell peppers. Cook just until the onions start to turn translucent in color, about 5 minutes. Add the garlic and tomatoes in tomato sauce. Cook for one minute, stirring.

Add the bay leaf, vegetable stock, rice and diced grilled chicken. Stir well to mix everything evenly. Place the skillet in an indirect cooking area and close the lid of the grill. Cook until the rice is tender, about 1 hour.

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Tasso Ham is a classic New Orleans ingredient, and Chef Tom takes us step-by-step through the preparation process.

How to Make Tasso Ham

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Ingredients

• 5 lb Boston butt pork shoulder (preferably boneless)


• 8 oz kosher salt


• 4 oz white sugar


• 1/2 oz (15 g) LEM Backwoods Cure (pink curing salt)


• 1/4 cup white pepper


• 1/4 cup cayenne pepper


• 2 tbsp dried marjoram


• 2 tbsp ground allspice


• 2 tbsp granulated garlic


• 2 tbsp dried thyme

Instructions

Slice the pork butt into 1” thick steaks.

Combine the kosher salt, white sugar, and LEM Cure in a large flat container. Mix well. Dredge the pork steaks in the dry cure, pressing the pork into the cure to coat all surfaces. Shake excess cure off the pork and place in a clean container. Cure the pork in the refrigerator for 4 hours.

Rinse the cure off of the pork with cold water. Pat dry with paper towels.

Combine the remaining seasonings in a bowl and mix well. Season all surfaces of the pork steak with the seasoning mixture.

Preheat your Yoder Smokers YS640 Pellet Grill to 225ºF, set up for indirect grilling/smoking.

Place the pork steaks on the second shelf of the grill and smoke until the internal temperature reaches 150ºF, about 2 hours. Remove from the grill.

The pork can be stored in the refrigerator for up to three weeks, and in the freezer for up to three months.

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Everyone loves a good pulled pork sandwich, but getting it just right requires proper technique, some great flavors and a little time. Lucky for you, we're here to walk you through it, step by step, but this isn't any basic Barbecue Boston Butt Pulled Pork Shoulder recipe. We've got a few tricks up our sleeve!

Barbecue Boston Butt Pulled Pork Shoulder

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Ingredients

• 1 (8 lb) Boston Butt pork shoulder


• 1/2 cup Sweetwater Spice Smoked Apple Spice Butt & Rib Bath


• 1 cup water


• Plowboys BBQ Yardbird Rub


• Cattleman’s Grill Smoky Chipotle Coffee Steak Seasoning


• Reida Wildflower Honey


• Plowboys BBQ Tarheel Tang BBQ Sauce

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Instructions

Preheat your Yoder Smokers YS640 Pellet Grill to 225ºF, set up for smoking.

Before beginning to trim the pork butt, feel around the roast and trim any small bone fragments or hard cartilage that may be left on the surface. Using a sharp boning knife, remove all of the fat cap to expose the meat. Flip the butt over and trim any excess fat on the surface. Find the seam near the bone side. Begin to pull the crevice open and carefully cut in-between the two muscles. Trim the excess fat, connective tissue and anything that is not meat from the inside of the opening.

Combine the Sweetwater Spice Smoked Apple Spice Butt & Rib Bath and 1 cup of water. Mix well in an injection mixer bottle. Strain the mixture. Reserve the solids. Set aside 1/2 cup of the liquid and reserve for later.

Using a marinade injector, inject the remaining 1 cup of liquid into the pork butt, inserting the needle every couple of inches in a grid pattern. After inserting the needle, move it around a bit to create a pocket and fill the pocket with injection until it begins to come back out.

Pat the surface of the roast mostly dry with paper towels. Shake on a layer of Plowboys BBQ Yardbird Rub on all surfaces, including inside the crevice where you trimmed the fat and tissue earlier. Then season all surfaces with the Cattleman’s Grill Smoky Chipotle Coffee Steak Seasoning. Let the rub set up on the outside of the pork butt until it all looks wet and is fully adhered.

Place the butt on the second shelf of the smoker. Smoke until it has achieved a nice dark mahogany color on the outside, about 5.5 hours, or roughly 155ºF internal temperature.

Remove from the pit and place the roast on top of two sheets of foil, large enough to wrap the roast. Pour the reserved 1/2 cup of injection liquid, as well as the solids you strained off earlier, on the meat and tightly double wrap in foil. Return to the cooker, increasing the temperature of the grill to 325ºF.

Continue cooking until the blade bone can be easily pulled out of the pork butt, and the pork is tender enough to “pull” or shred, roughly 1.5-2 hours more; about 7-8 hours of total cook time.

Using cotton knit gloves covered with nitrile gloves, you can pull the meat by hand.

Serve the pulled pork topped with a drizzle of honey and Plowboys BBQ Tarheel Tang BBQ Sauce.

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Looking for a game day app? Chef Tom has got you covered! Check out this Grilled Bloomin' Onion, cooked entirely on the Kamado Joe Ceramic Charcoal Grill.

Grilled Bloomin’ Onion

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Ingredients

• 2 large sweet yellow onions


• Oakridge BBQ Game Changer All Purpose Brine


• 4 eggs, whisked


• 1 cup heavy cream


• 2 cups all purpose flour


• 1/4 cup R Butts R Smokin’ Butt Kick’n Chicken


• 1 cup panko bread crumbs


• 1/2 lb bacon, diced, cooked (optional garnish)


• 1/4 cup scallions (green onions), minced (optional garnish)

For the sauce:

• 1/2 cup Firebug Grillin’ Sauce Mild BBQ Sauce


• 1/4 cup Big Rick’s Jalapeño Honey Mustard


• 1/4 cup mayonnaise

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Instructions

Preheat your Kamado Joe Classic II to 400ºF, set up for indirect grilling.

Cut the top 1/4” of the onion off. Leave the root end in tact. Peel the outer layer of the onion. Place the onion cut side down on a cutting board. Place the tip of the knife just next to the root and slice down. Repeat this process until the onion is sliced into 16ths. Flip the onion over and gently spread apart the pedals.

In a Briner 8 Quart Brining Bucket, combine 1 cup Oakridge BBQ Game Changer All Purpose Brine with one gallon cold water. Whisk until the brine is mostly dissolved. Place the onions in the brine and lock the Briner locking plate into place to keep the onions fully submerged. Brine for 90 minutes. Remove from the brine and drain on a pan. Remove the extra liquid from the pan with paper towels.

Combine the flour and R Butts R Smokin’ Butt Kick’n Chicken in a medium bowl and mix well.

Combine the whisked eggs and heavy cream in a bowl large enough to hold the onion. Whisk to combine.

Place the onion in the flour mixture and coat all surfaces and set aside. Repeat with the second onion.

Add the panko to the flour mixture and mix well.

One at a time, transfer the onions to the egg wash and coat all surfaces. Transfer to the flour/panko mixture and coat all surfaces. Shake off the extra and set aside.

Place a sheet of foil, just large enough to fit the two blooming onions, on the grill grates. Place the onions on the foil. Close the lid and cook until the tips are dark brown in color, about 30 minutes. Cover with a second sheet of foil and continue cooking until the onion is tender all the way in the center, about 10-15 more minutes. Remove from the grill.

You might also enjoy: Pork Belly Corn Fritters

To make the dipping sauce, combine all three ingredients and mix well.

Serve the Grilled Bloomin’ Onion with the dipping sauce and topped with diced bacon and minced green onions.

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Porchetta is an Italian classic, and for good reason! This savory, juicy, delicious cut of meat is the stuff pork lover's dreams are made of! Fire up the Yoder Smokers Pellet Grill, it's Grilled Porchetta time!

Grilled Porchetta

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Ingredients

• 14 lb porchetta roast (belly and pork loin attached)


• Saica Sicilian Extra Virgin Olive Oil


• Cattleman’s Grill Italiano Seasoning


• fresh ground black pepper


• 1/2 cup minced garlic


• 1/2 cup minced rosemary


• zest of 2 lemons


• Noble Saltworks Pecan Smoked Flaked Finishing Salt


• 1 quart vegetable oil

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Instructions

Preheat your Yoder Smokers YS640 Pellet Grill to 400ºF.

Rub a layer of Saica Sicilian Extra Virgin Olive Oil over the meat surfaces of the porchetta. Season with Cattleman’s Grill Italiano Seasoning and fresh ground black pepper. Spread the minced garlic all over the meat. Sprinkle the minced rosemary and lemon zest over the surface.

Starting at the loin, roll the porchetta up. Tie butchers twine around the porchetta to hold everything together. Score the skin with a sharp knife. Rub Noble Saltworks Pecan Smoked Flaked Finishing Salt into the skin and score marks.

Place the tied up porchetta on a wire rack over a sheet pan. This will catch the fat as it drips out of the roast, and prevent a possible grease fire in the grill. Transfer the pan to the main cooking grate of the grill.

Cook the porchetta until the internal temperature reaches 145ºF in the center, about 3 hours. Remove from the grill.

Heat the quart of vegetable oil to 400ºF. Carefully ladle the hot oil over the surface of the roast, crisping the skin. Be careful not to overflow the sheet pan.

Let the porchetta rest for 30 minutes before slicing.