Appetizers

Chef Tom chars tomatoes, Anaheim peppers, red carrots and yellow onion directly on a charcoal fire to create an incredible charred tomato soup. Enjoy!

There’s nothing like building a fire and cooking a meal over it. It’s a primal way of cooking that connects you to your food and creates incredible flavor, color and texture. The Clementi Pulcinella Wood Fired Oven gives you the opportunity to do this in style. In this beautiful, delicious Wood-Fired Chicken Flatbread recipe, we explore the versatility of the wood-fired oven and win big with the finished product!

These Grilled Italiano Jalapeño Poppers are a perfect appetizer or game day snack.

Perfectly grill buffalo wings and cover in your scratch-made sauce to take your game day menu to the next level.

We’ve preached for years that the best way to cook poultry is using the spatchcock method. Well today we’ll break it down for you. This is the Barbecue 101 recipe and technique that everyone who dips their feet into the world of BBQ must know. This is Spatchcock BBQ Chicken.

Pork Belly Burnt Ends are quickly becoming a new barbecue classic. Of course, these are modeled after the burnt ends from the point meat of the brisket, but they stand alone as an incredibly tasty presentation of the pork belly. This one is great year round, whether it’s for game day snacks, summertime BBQs or holiday parties, and is really simple to prepare!

Josh Cary and Chef Tom Jackson talk a bit about a food with almost no history, pork belly burnt ends, and discuss what makes them so fantastic.

Stuffed mushrooms are always a crowd favorite, and these stuffed mushrooms go above and beyond! If you’re a fan of mushroom topped steaks, then you’re sure to love these steak stuffed mushrooms. Pan seared ribeye, sautéed onions and mushrooms, cream cheese and a touch of sparkling wine elevate this recipe. The addition of bacon is the icing on the cake!

Chef Eric Gephart of Kamado Joe is back with an amazing recipe for Roasted Oysters on the Grill. But Chef Eric doesn’t stop there, he makes up a perfect creamy sauce to go on top of the oysters that will blow you away.

Chef Tom cooks up one of our favorite tailgating recipes, the jalapeño popper… but we switch it up with three separate recipes.

Chef Eric is back with a new recipe, this time a Chicken Ballotine and Johnny Cakes.

Josh Cary and Chef Tom Jackson talk about the history of the American, not Italian, classic Spaghetti, and Meatballs, and Chef Tom cooks up some from scratch Italian meatballs with marinara sauce.

Chef Tom gets a little inspiration from State Fairs all over the US and cooks up some Beer Battered Smoked Sausage Corn Dogs.

Chef Tom cooks up some Filipino Barbecue Pork with a side of Achara. Thanks to Pete & Pete for the suggestion!

Josh Cary and Chef Tom Jackson cook up some Chèvre Stuffed Portobellos inspired by the 2007 animated classic Ratatouille and talk about the Limburger Cheese War.

A new comfort veggie side dish, with an Italian flair!

Chef Tom shows you two techniques for freezing and storing fresh peaches for use year round. Plus, we make a peach salsa recipe that is sure to impress.

Chef Tom is joined by Chef Eric of Kamado Joe to kick off a new series of videos featuring the Kamado Joe lineup of ceramic grills.

If you're a fan of crab cakes (who isn't?!), you're going to love these homemade Smoked Salmon Cakes!

Chef Tom smokes up some classic Venison Summer Sausage with a mixture of 2/3 venison and 1/3 beef fat. Using these LEM seasonings makes sausage making incredibly simple, and they’re a great jumping off point for making a sausage just the way you like it. Enjoy!