Chef Tom fires up the Ooni Koda 16 Pizza Oven for Meatball Pizza featuring scratch-made meatballs, fresh San Marzano tomato sauce and easy pizza dough!
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a jalapeño and Cheese Crusted California Breakfast Burrito featuring smoked tri-tip, hash browns, eggs and so much more!
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Pozole Rojo featuring grilled pork shoulder, an earthy red chile sauce and plenty of hominy!
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a delicious fusion of barbecue flavors with this recipe for Al Pastor Pork Belly Burnt Ends!
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a Valentine's Day Surf & Turf Recipe with Grilled Dry Aged Ribeye & Butter Poached Lobster!
Chef Tom fires up the Napoleon Prestige P500 Gas Grill for Fried Bacon Mac & Cheese! Roasted bacon & pimento mac and cheese formed into balls, breaded and deep fried on the side burner. This is party food magic!
Chef Tom fires up the Yoder Smokers Loaded Wichita Offset Smoker to give these brined-then-smoked Barbecue Chicken Wings a quick soak in the smoke before searing them over direct flame inside the fire box. Finished with a toss in barbecue sauce and served with garlic parm dipping sauce, these wings are perfect for your next game-day party!
Chef Tom fires up the Alfa 4 Pizze Wood Fired Oven for a Wood Fired White Chicken Lasagna featuring shredded spatchcock chicken and a creamy pesto mornay sauce!
Chef Tom fires up Aaron Franklin's PK Grills PK300AF Charcoal Grill for Chimichurri Grilled Shrimp Bowls packed full of charred shrimp & veggies, couscous and smoky chimichurri sauce!
By
Tom Jackson
