Podcast

Josh Cary and Chef Tom Jackson break down the history of Texas Style Brisket and give you a recipe to create perfect brisket at home.

Josh Cary and Chef Tom Jackson chat about Carolina Barbecue, and discuss the regional differences in sauces and which cuts of pork reign supreme in each region.

Josh Cary and Chef Tom Jackson take on the classic German sausage with a little twist in this episode of Cooking with Fire. They cook up some Bratwurst Meatball Subs, and make a beer and cheese infused sauerkraut to go on top.

Josh Cary and Chef Tom Jackson take the Cooking with Fire podcast to Argentina and talk about one of their favorite culinary icons, Chef Francis Mallmann. Chef Tom also gives you a fantastic recipe for Tournedos Wrapped in Bacon and Sage out of Mallmann’s cookbook Seven Fires.

In the third episode of Cooking with Fire, Josh Cary and Chef Tom Jackson are heading to California to uncover the origin of one of our favorite cuts of beef, the California Tri-Tip.

Josh Cary and Chef Tom Jackson have cooked up a new seasonal bi-weekly podcast in conjunction with KMUW. This podcast covers the history of Kansas City Burnt Ends and includes a recipe for a classic version of the dish.