Looking for some cold weather comfort food? Chef Tom's got you covered with his Smoked Pork Ragu. Boston Butt pork shoulder smoked on the Yoder Smokers YS640s Pellet Grill, then braised in a rich San Marzano tomato sauce and served on a bed of pappardelle pasta!
Join Chef Tom and his dad on a pheasant hunt as they reflect on the many things to be thankful for this holiday season, including a delicious Pheasant Piccata. Happy Thanksgiving from our family to yours!
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for everyone’s favorite big barbecue meat. Follow along as we walk you through everything you need to know to prepare some killer Smoked Brisket & Burnt Ends!
Chef Tom prepares his Apple Brined Pulled Pork, smoked on the Yoder Smokers YS640s Pellet Grill. The apple juice brine makes for the juiciest pulled pork!
Chef Tom fires up the Kamado Joe Classic III ceramic charcoal grill for a dry brined, spatchcock Smoked Cajun Turkey. This recipe is a great way to put a twist on your holiday bird, but you’ll want to eat this turkey year round!
Chef Tom prepares Italian meatballs stuffed with mozzarella cheese, smoked on the Yoder Smokers YS640s Pellet Grill and finished in a scratch-made San Marzano tomato sauce. It’s all loaded up on ciabatta buns with provolone and pesto for a mouth-watering Stuffed Meatball Sandwich!
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill and roasts a brined, trussed, whole Classic Holiday Turkey with a sweet and savory glaze. This is the quintessential holiday turkey and hits all the flavor notes you expect from a traditional bird— apple, garlic, rosemary and sage.
Chef Tom puts three brisket smoking techniques to the test with The Brisket Wrap Test. We’ll uncover the differences between cooking briskets wrapped in foil, wrapped in butcher paper or completely unwrapped, and what it means for your next brisket cook.
There’s no reason to stress about Thanksgiving dinner. This Herb Butter Roasted Turkey is as easy to prepare as it is delicious! Chef Tom fires up the Yoder Smokers YS640s Pellet Grill and walks you through the process, step by step. Check out our turkey kits, and find the perfect fit for your holiday dinner.
Nothing says “Fall” like a bowl of chili and a football game. Today Chef Tom fires up the Kamado Joe Ceramic Charcoal Grill for a charcoal and wood smoked Classic Beef Chili with ground brisket.
Chef Tom fires up the Clementi Clementino Wood Fired Oven for his Jalapeño Popper Pizza featuring scratch-made dough, cheese stuffed jalapeños, smokehouse bacon, blue cheese crumbles and buttermilk dressing!
Shrimp Scampi is one of those fusion food dishes that has made its way across the globe and adapted to its surroundings. Chef Tom shares his recipe for garlicky, buttery, lemony, delicious Shrimp Scampi with cheesy garlic bread, all cooked on Le Griddle.
By
Tom Jackson
