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.
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 cooks up a classic dessert on the Napoleon Grills Prestige Gas Grill. Tender roasted apples, flaky puff pastry and sweet and salty bourbon caramel sauce make for a perfect holiday dessert! This is Tarte Tatin.
Everyone loves a twice baked potato, and with the holiday season upon us, a casserole is the perfect way to feed a small crowd! Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for his Twice Baked Potato Casserole!