By
Tom Jackson
Chef Tom fires up the Big Green Egg and smokes a whole Creekstone Farms Prime Brisket using the Kamado Joe SloRoller.
By
Tom Jackson
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for these EASY Bacon Wrapped Pork Tenderloin Medallions!
By
Tom Jackson
Chef Tom breaks down a whole Creekstone Farms Prime Brisket and turns it into Brisket & Cheddar Smoked Sausage, smoked on the Yoder Smokers Loaded Wichita Offset Smoker.
By
Tom Jackson
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for fried morel and cheesy Polenta Stuffed Peppers, wrapped in bacon and drizzled with hot honey!
By
Tom Jackson
Chef Tom is cooking up ground brisket and veggies on the Le Griddle for the Taco Burger, fully loaded with all the fixins!
By
Tom Jackson
Chef Tom fires up the Yoder Smokers Loaded Wichita Offset Smoker to smoke up some fresh sausage, then turns the firebox into a grill for these grilled shrimp and sausage skewers!
By
Tom Jackson
Chef Tom fires up the Kettle Joe for Seared Scallops with Lemon Butter Caper Sauce cooked on soapstone over charcoal.
By
Tom Jackson
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Tallow Basted Seared Ribeye!
By
Tom Jackson
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for his No-Wrap Pork Butt. It's as easy as it sounds and produces an incredible bark with big smoke flavor!
By
Tom Jackson
Chef Tom fires up the Yoder Smokers Flattop Adjustable Charcoal Grill for Grilled Shrimp Spring Rolls. Fresh, light and bright with tons of flavor!
