Chicken Tinga is a delicious and popular Mexican dish comprised of shredded chicken in a tomato and chipotle sauce. This week Chef Tom shares his recipe for the Pheasant Tinga Quesataco, featuring pheasant meat braised in Tinga sauce, stuffed into tortillas with cheese and finished on the griddle in the Napoleon Prestige Gas Grill.
Creamy, smoky, warm-your-bones chowder is exactly what you need to shake off the winter chill. Chef Tom fires up the Kamado Joe Ceramic Charcoal Grill for New England Clam Chowder in a wood-fired bread bowl!
Chef Tom fires up the Yoder Smokers Loaded Wichita Offset Smoker and smokes a Boston Butt Pork Shoulder for an East meets West collision of culinary cultures, Pulled Pork BBQ Sushi Rolls!
No game day is complete without chicken wings, so for the big game Chef Tom is turning up the heat with these reverse seared Honey Habanero Buffalo Wings, cooked over charcoal in the Yoder Smokers Adjustable Flat Top Charcoal Grill!
Buckle up, because Chef Tom is taking us to Flavor Town with one of Guy Fieri's own recipes. Give credit where credit is due. These Trash Can Nachos are out of bounds!
Bringing together two incredible comfort foods, Chicken Parmesan and Garlic Bread, Chef Tom walks you through how to make a Chicken Parm Sandwich on the grill.
If you're a fan of barbecue baked beans, then you're going to love Chef Tom's Savory Brisket Barbecue Beans. Packed full of smoky chopped brisket and savory flavors, this less-sweet version of barbecue beans is practically a whole meal on its own!
Chef Tom fires up the Clementino Wood Fired Oven for his scratch made Chicken Meatballs with Mushroom Gravy. Served on a bed of Yukon Gold Potato Puree, this is some seriously tasty winter warming comfort food!
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!
By
Tom Jackson
