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A photo of Tom Jackson

Tom Jackson

Staff Chef

Chef Tom Jackson is a Kansas native, born and raised in Wichita. In 2008 he and his wife moved to Portland, Oregon where he attended Oregon Culinary Institute. Tom studied both general culinary skills as well as baking and pastry while working as a cook in a variety of restaurants. After graduating from Oregon Culinary Institute he began working as a bread baker and pastry chef at the renowned Ken’s Artisan Bakery in Northwest Portland. He spent more than four years honing his skills under James Beard Award-winning chef and owner Ken Forkish.

In that time he and his wife had their first child, and the draw of home and family grew stronger. Longtime friends of the Cary family, owners of All Things Barbecue, they returned to Kansas to help All Things Barbecue continue to excel in their cooking classes. Tom has been further developing and building cooking classes and private events at All Things Barbecue since March 2014.

Smoked Beef Short Ribs with Chimichurri

Smoked Beef Short Ribs with Chimichurri Recipe

Smoked Beef Short Ribs are a crowd favorite, and for good reason. The smokey, crunchy bark and the tender, juicy rib meat are everything great about barbecue. We’re going to let you in on a little secret, they’re also incredibly easy to cook! Check out Chef Tom’s recipe for Smoked Beef Short Ribs, cooked over charcoal and cherry wood on the Kamado Joe Classic III Ceramic Grill, and as a bonus, a bright and tangy Chimichurri sauce to compliment.

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Pulled Pork Beer Can Burger

Pulled Pork Beer Can Burger Recipe

In episode 2 of Red, White & Que, the atbbq.com crew visits Stroot Locker in Mulvane, Kansas where Butcher Justin Stroot breaks down a half hog into its primal cuts. Back at All Things Barbecue Chef Tom then smokes the whole shoulder and prepares a Pulled Pork Beer Can Cheeseburger.

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Buffalo Chicken Wedge Salad

How to make Buffalo Chicken Wedge Salad

So much of coming up with new ideas for dinner is composed of thinking of two things you love and bringing them together. Enter Buffalo Chicken Wedge Salad! Tangy, spicy (or not too spicy), savory shredded chicken thighs in homemade Buffalo sauce atop a grilled wedge of crisp iceberg lettuce that’s topped with our homemade blue cheese dressing. It’s a magic combination!

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Smoked Pork Belly BBQ BLT

How to make Smoked Pork Belly BBQ BLT

The BLT is a classic sandwich, and for good reason. It’s a beautifully balanced combination of smoky, salty, fresh, tender and crunchy. But sometimes we just can’t leave well enough alone, so we’re taking the BLT to the next level. This is the Smoked Pork Belly BBQ BLT, cooked entirely on the new Yoder Smokers YS640s Pellet Grill!

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