By
Tom Jackson
Chef Tom shares his technique for turning brisket trimmings into valuable beef tallow.
By
Tom Jackson
Just in time for Mother's Day, Chef Tom shares one of his all-time favorite comfort food meals, his Mom's Chicken & Noodles featuring hand-rolled homemade egg noodles and smoke roasted spatchcock chicken cooked on the Yoder Smokers YS640s Pellet Grill.
By
Tom Jackson
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for these easy, flavor packed Bacon Wrapped Chicken Poppers with Tequila BBQ Glaze!
By
Tom Jackson
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Green Chile Chicken Enchiladas, featuring grilled chicken thighs tossed in a sour cream cheese sauce, stuffed into flour tortillas and smothered in fire roasted salsa verde.
By
Tom Jackson
Chef Tom brings together two of our favorite indulgences with these ground brisket Cheeseburger Egg Rolls, cooked on the Napoleon Prestige 500 gas grill.
By
Tom Jackson
Chef Tom fires up the Kamado Joe Ceramic Grill and grills off thin sliced pork shoulder for a grilled then braised Thai Red Coconut Curry.
By
Tom Jackson
Chef Tom fires up the Clementi Clementino Wood Fired Oven for some Buffalo Chicken Pizza!
By
Tom Jackson
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a Kansas City BBQ classic, the Z-Man Brisket Sandwich from Joe's Kansas City.
By
Tom Jackson
Chef Tom cooks a Reverse Seared Cowboy Ribeye on the Kamado Joe Pellet Joe, and rounds out the meal with roasted red potatoes and grilled broccolini.
By
Tom Jackson
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Teriyaki Salmon Skewers. Marinated Kvoray Artic Salmon is threaded onto skewers with fresh pineapple and red onions, then grilled directly over the wood-fired flame, then glazed in teriyaki sauce. A perfectly simple and tasty meal, any night of the week!
