By
Tom Jackson
Chef Tom fires up the Yoder Smokers Flat-top Charcoal Grill for Smoked Tri-Tip Tacos using the reverse sear method.
By
Tom Jackson
Chef Tom fires up the Napoleon Phantom for a San Francisco classic, Cippino Seafood Stew, featuring an array of fresh seafood and plenty of charcoal grilled goodness!
By
Tom Jackson
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill, and bakes up a classic family recipe that's perfect for Christmas (or any) breakfast/brunch! This is Grandma's Sour Cream Coffee Cake!
By
Tom Jackson
Chef Tom fires up the Kamado Joe Classic III ceramic charcoal grill for Red Chile Brisket Tamales featuring smoked-then-braised shredded beef filling wrapped in beef tallow masa and corn husks, steamed until perfectly tender!
By
Tom Jackson
Smoked Pork & Apple Crepes are the perfect combination of sweet & savory flavors! Chef Tom gets this recipe done, from start to finish, on the Yoder Smokers Loaded WIchita Offset Smoker.
By
Tom Jackson
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a beefy, cheesy, rich French Onion Soup featuring a Creekstone Farms prime beef short rib for added goodness!
By
Tom Jackson
Chef Tom grills up a simple, flavor packed recipe for Frenched rack of lamb. These Cajun Lamb Lollipops are grilled over a bed charcoal in the Kamado Joe Kettle Joe, basted in cajun butter and sliced into individual servings and served over cheesy grits.
By
Tom Jackson
Elevate your potato side dish with Chef Tom's Fondant Potatoes recipe, cooked on the Yoder Smokers YS640s Pellet Grill!
By
Tom Jackson
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a reverse seared Dry-Aged Prime Rib, aged for 40 days in the Steak Locker. The flavor packed beef is served with a beef gravy jus, prepared from the dry-aged beef trimmings.
By
Tom Jackson
If you're looking for a game-day recipe that also utilizes that leftover Thanksgiving turkey, then look no further! Chef Tom fires up the Kamado Joe Classic III for Buffalo Turkey Dip.
