Tom - The Backyard Palate

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Tom - The Backyard Palate 🍕🍖🥪

11/05/2026

SURF & TURF COWBOY BUTTER SLIDERS🔥• Best sliders over live fire with a symphony of flavors. This All-In-One Cast Iron Grill is a crazy little beast. I can’t wait to see what else it can do 👀 • COWBOY BUTTER: 6 tbsp butter 4-5 cloves garlic minced Juice of 1/2 a lemon 1 tbsp Dijon mustard 1 tsp paprika 2 Tbsp fresh parsley 1 tbsp chives 1 tsp chili flakes Salt and pepper to taste • SEASONINGS: Coal Play by Melissa Cookston The Blend by Kinder’s Flavors • TOOLS: All-In-One Cast Iron Grill and Fire Blower. That fire blower is a game changer 🔥 • You will want more than just one of these sliders, I guarantee it. Save this for a quick and delicious meal!

11/04/2026

Surf & Turf Cowboy Butter Sliders are a powerhouse of flavor (and macros). Full recipe video coming this Tuesday 🔥🔥🔥

11/04/2026

Longer look at the brisket from the other day😮‍💨 Tears of joy falling out of that cut 🔪

11/03/2026

BRISKET MAC’N CHEESE 🧀🔥 Full recipe ⬇️ • If you’re hesitant about smoking a brisket, let this divine combination motivate you to make your dreams come true ✊ It’s easier than you think. • INGREDIENTS: 1 8-15lb brisket (the bigger the better) 2 1/2 C elbow macaroni 1/4 C flour 2 1/2 C milk 1/4 C butter 1 cup each of grated cheese: Smoked Gouda Monterey Jack Cheddar 8oz Gruyère • INSTRUCTIONS: -Set smoker to 250°F and prepare brisket by trimming off extra fat and making a more cohesive piece of meat. -Season with course seasoning mix with olive oil as a binder and place in smoker until internal temp reaches 200-205°F. The timing of this will vary on the size of your brisket. I use a Twin TempSpike Plus to help me get it perfectly accurate. -Once the brisket is finished, pour rendered beef tallow over the top and wrap and rest for 3-4hrs. Collect the rest of the beef tallow in a jar for later. -While that rests, put together your mac n cheese by throwing in elbow mac and boil for 9-11 mins. -While that boils, heat up a saucepan over medium heat and melt the butter, add the flour, and slowly add milk. Stir until nice and thick. Strain out mac and rinse with cold water to keep them from sticking together -Set smoker to 275°F and alternate cheese and mac in a cast iron pot with a little extra cheese for the top. Dump the roux on top. Let that smoke for 30 minutes or until hot and melty. -Cut up the brisket and toss in the mac n cheese for the best mac n cheese you’ve ever had 🔥🔥🔥 • Get a ThermoPro Twin TempSpike Plus through the link in my bio ⬆️ • COURSE BRISKET RUB: 1/2 C black pepper 1/3 C course salt 2 Tbsp paprika 2 Tbsp onion powder 2 Tbsp garlic powder • Are you tackling this beast of a dinner on your own or are you inviting your best pals? 🔥 •

11/03/2026

BRISKET MAC’N CHEESE 🧀 • I’ve had a lot of people request this in the wake of my steak mac n cheese recipe. It is insanely delicious. Full recipe dropping tomorrow evening 🔥🥵

11/03/2026

BEST SAME-DAY PIZZA DOUGH RECIPE 🍕🍕🍕 • Let’s be honest, most of the time when we crave pizza, we want it ASAP. Meet the quickest version of fermented pizza dough 🤝 • Ideas for when to make this: -Early in the morning for a pizza dinner -At night for the following morning breakfast or lunch • Yields: 4 medium pizza doughs Time: 6-12hrs • INGREDIENTS (60% hydration): 23oz (650g) bread flour or 00 flour 14oz (395g) room temperature water 2.5 Tbsp (35g) olive oil 1 Tbsp (21g) honey or sugar (12g) 2 tsp (6g) active dry yeast 2 tsp (12g) salt • INSTRUCTIONS: 1. Measure water by weight and add in yeast. Mix in and let sit for just a couple minutes and add in a couple scoops of flour and mix for 30 seconds. 2. Add olive oil and honey/sugar and the remainder of the flour. Mix for 1 minute. Finally, add in salt. Mix altogether for 3-4 minutes, or until dough is elastic and tacky (not too sticky, not too dry). 3. Weigh dough as a whole and divide that number by four. Use that number as the weight for each dough ball (should be between 9.5-10oz (270-283g)). You can use a small amount of flour when balling the dough. 4. Grease four containers with olive oil and place dough balls in. Place in the fridge for 6-12hrs. Remove from fridge for 15-20 minutes before stretching into pizza. • TIPS: -Use a generous mixture of cornmeal and flour (or semolina flour) to prevent dough stickiness. -Use room temperature toppings (and dough, which will naturally warm up as you stretch out) for the best end results. • FREEZING: Freeze after the 6-12 hour proofing period for up to 4 weeks. Allow to sit at room temp for 4hrs before stretching out. • CONVENTIONAL VS PIZZA OVEN: Versa 16: bake on high with a stone temp of 650-750°F for about 3.5 mins or until desired blistering. Conv oven: Set oven to 550°F with stone or baking steel. Make sure stone/steel reaches at least 530°F before launching pizza. Bake for 8-10 mins. • Give this a try and let me know if you have any questions!

11/02/2026

Double Decker Steak & Potato Melt with Garlic Butter 🥩🥔 There are no words for how big of a bite this required and how delicious it tasted. Would you be chill if I made you one of these?! • Shoutout to for his sensational cheese-pull sandwiches that inspired the beginning of this video. He knows what’s up. Go check him out!! • Seasoned the potatoes and steak with Kinder’s The Blend (oregano in addition on the potatoes). • Garlic Butter Spread: 1Tbsp garlic 1/4 C chopped parsley 1/2 stick butter 1Tbsp Parmesan • Be honest, could you handle this sandwich? •

11/02/2026

Smoked Prime Rib is the only reason I would invite a taste of Christmas in July 🔔🎄 • Here’s how I do mine: -Season with salt, pepper, garlic (or Kinder’s The Blend) -Let sit uncovered in the fridge overnight -Top with rosemary and thyme and in the smoker at 225°F until internal temp reads 125°F (in the middle of the roast, about 3hrs) -Sear for about 2 mins on each side and edge on either griddle or live fire -Allow to rest for 15 minutes to keep in juices, drench in thyme and rosemary garlic butter then cut in! •

11/02/2026

Smoked Steak Queso • When I created this recipe 6 months ago, I was sitting at 400 followers. I had no idea people would love it as much as they did! If you haven’t tried it, I promise you will love it🔥 Recipe below! • Ingredients: 2 NY Strip steaks 16oz Queso Blanco Velveeta 8oz Colby Jack Cheese 8oz cream cheese 4oz smoked cheddar cheese (optional) 1 can of Rotel tomatoes with green chiles 1 can of green chiles 1/2 yellow onion 1 C milk Steak seasoning (I used Steak Rub) Salt and pepper to taste • Instructions: -Cut up all your cheese into cubes for easier and quicker melting. Preheat pellet grill to 225°F and allow to melt and smoke for 1-2hrs (until piping hot and dripping with cheese) -In that time, add in the tomatoes, chilies, salt and pepper, and milk. Give a good mix and allow to smoke while you preheat the griddle on high (piping hot!) -While the griddle preheats, dice onion, and cut steaks into strips. Season all sides for maximum flavor. -Oil up the griddle, and slap the steaks on. Cook for 5 minutes tops to ensure they’re still a little pink and juicy in the middle. Cook onion in the leftover steak juice and mix into the queso. -Chop up the steak into bite-sized pieces and garnish over the queso. Grab a bag of chips and dig in! • Tools: ELITE2B Griddle, Prime550 Pellet Grill • Share this with a steak and queso lover! •

11/01/2026

Smoked Beef and Pineapple Salsa Tacos 🌮 • A refreshing and delicious summer menu item! Full recipe and process below ⬇️⬇️⬇️ • Smoked Beef: 2-4lb chuck roast Olive oil as a binder Favorite BBQ rub 6 Tbsp butter 1/4 C BBQ sauce 1/3 C pickle juice • Pineapple Corn Salsa: 1-2 C pineapple, diced 1 cucumber, diced 2 ears sweet corn, kernels cut off the cob 1/4 cup finely chopped red onion 1/2 cup finely chopped cilantro 1 tablespoon honey Juice of 1 lime 1/2 teaspoon salt • PROCESS: -Preheat smoker to 250°F, cube up and season chuck roast, and use Twin TempSpike Plus in two cubes of chuck roast to track internal temperature. -Once they reach between 160-180°F, remove and place into a cast iron skillet and throw in butter, BBQ sauce, and pickle juice. Cover with tin foil and back in the smoker until they reach 200-210°F internal. Let rest for about 20-30 mins. -Prepare the pineapple salsa by dicing everything up and throwing into a bowl. Give it all a mix, shred the beef, and build the taco. Garnish with crushed chive and onion potato chips. • OTHER NOTES: Time: ~5hrs Servings: 8-10 tacos • Save this for the next big cookout! They’ll be a big hit 🔥 My wife is seriously obsessed with these. •

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5177 Richmond Avenue #150
Houston, TX
77056

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+17139609926

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