Chef Tom fires up the Kamado Joe Classic III ceramic charcoal grill for Red Chile Brisket Tamales featuring smoked-then-braised shredded beef filling wrapped in beef tallow masa and corn husks, steamed until perfectly tender!
Chef Tom grills up a simple, flavor packed recipe for Frenched rack of lamb. These Cajun Lamb Lollipops are grilled over a bed charcoal in the Kamado Joe Kettle Joe, basted in cajun butter and sliced into individual servings and served over cheesy grits.
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a reverse seared Dry-Aged Prime Rib, aged for 40 days in the Steak Locker. The flavor packed beef is served with a beef gravy jus, prepared from the dry-aged beef trimmings.
Chef Tom fires up the Yoder Smokers Loaded Wichita Offset Smoker for a Cider Brined Barbecue Turkey that is the perfect combination of Thanksgiving and classic barbecue flavors!
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for an Easy Thanksgiving Turkey! Make the most of your holiday with this quick and easy recipe, that's sure to impress!
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!
By
Tom Jackson
