Entrées

Chef Tom delivers a twist on a barbecue classic with Pork Burnt Ends.

Imagine if broccoli cheese soup thickened up, found a bread crumb crust and jumped out of the bowl and onto your plate as a side dish.

Skillet Crown Meatloaf takes your mom's meatloaf and turns it up to 11. This smoke roasted meatloaf is wrapped in bacon and packs a ton of flavor.

Chef Tom cooks up some phenomenal Grilled Pork Tenderloin Tostadas and makes his made-from-scratch tortillas and salsa verde!

Arepas are found in many places now, but are a distinct culinary icon in Colombia. These patties are composed of cooked corn meal combined with water and salt, at their simplest, though many variations exist. In this case, we’re splitting the arepa to stuff with fillings and serve as a sandwich.

Chef Tom shows you how easy it is to butterfly a pork loin for a roulade.

Chef Tom grills up some chicken Caesar salad with from-scratch Caesar dressing.

A super simple and delicious pork tenderloin teamed up with an easy queso sauce. Enjoy nachos for dinner without breaking a sweat!

Chef Tom shows you how to make chicken stock with a twist, he grills the chicken breastbone beforehand to add another depth of flavor to the finished stock.

Chef Tom shows you how to quickly and easily make jerk chicken wings at home.

Grilled Oysters are one of our favorite dishes, and Chef Tom tops this one off with a delicious Chorizo Butter that is the perfect complement to the dish.

Homemade salsa is pretty much always better than store bought. That's no secret, but grilled, homemade, fire roasted salsa... NEXT. LEVEL.

Josh Cary and Chef Tom Jackson talk about just how versatile a simple kettle style grill can be, talk about how salmon has been an important food for many cultures throughout human history, cover conservation efforts underway in the Pacific Northwest and smoke up an amazing wild caught sockeye salmon fillet on a roasted cedar plank.

Strip Loin Roast has been a favorite cut of beef for our team for years. Typically, this roast is cut into New York Strip (or Kansas City Strip) steaks, but in our opinion, reverse searing it whole is where it’s at. In this video, Chef Tom will show you how to trim, season and cook a strip loin roast to perfection, and creates a fantastic Poblano Crème Fraîche to serve with it.

Chef Tom shows you how easy it is to break down a whole chicken at home. Save money, and make better food at home with your own chicken stock. Chef Tom is using a Semi-Stiff Curved Boning Knife for this process.

Chef Tom cooks up some classic fried chicken in our favorite Lodge dutch oven. This recipe is sure to be a hit whenever you make it.

Ratatouille, the classic French dish of stewed vegetables is elevated here by first grilling the vegetables before combining them with canned San Marzano tomatoes in a cast iron dutch oven for a creamy finish.

Josh Cary and Chef Tom Jackson talk about their favorite starter grill, give a little history on lobstering in Maine and have a fantastic recipe for grilled lobster tail.

You’ve heard it before, that you need to sear your steak to “lock in the juices” or “lock in the moisture.” But what is really happening when you sear your steak? Chef Tom breaks it down for you.

Chef Tom cooks up a classic barbecue dish, the beer can chicken. Now, no matter where you sit on the debate as to whether the beer is a useful agent in this cook, you can’t deny that it is flat out delicious.