Tom Jackson

A new comfort veggie side dish, with an Italian flair!

Chef Tom walks you through how to properly install the Yoder Smokers Tel-Tru Door Thermometer on your YS480 or YS640 pellet grill.

Chef Tom gives you an overview of the Yoder Smokers Thermal Jacket, including how to install it on your pit and just how it works to reduce pellet consumption during the harsh winter months.

Chef Tom was up at the Kansas Speedway with Yoder Smokers cooking the 810 Sports Party at the 2017 American Royal (the world’s largest barbecue competition) and cooks up some Chopped Flank Steak Street Tacos on the Yoder Smokers 24×48 Flattop Charcoal Grill.

Josh Cary and Chef Tom Jackson talk about one of their favorite food films, the classic 1985 Japanese film Tampopo and then cook up some ramen noodles with a smoke roasted whole chicken.

Chef Tom cooks up his take on a modern classic, the Juicy Lucy Cheeseburger. He shows you the classic version and his BBQ version.

As far as desserts go, this molten lava cake is one that shows up dressed to impress! With its short cook time, it’s a fantastic choice for dinner party entertainment, and it tastes amazing!

Chef Tom cooks up a Reverse Seared Butterflied Pork Chop and then creates a basic pan sauce to serve with it.

Josh Cary and Chef Tom Jackson continue a new series of recipes based on films, this time with a risotto inspired by the opening scene of the 1996 film “Big Night.” Chef Tom then cooks up a delicious Seafood Risotto with grilled shrimp and lobster cooked directly over the coals of our Kamado Joe Classic II.

Few things are as tasty as chicken from the grill. Make our Bourbon BBQ Sauce recipe and pair with our Grilled Apple Slaw.

Chef Tom shows you two techniques for freezing and storing fresh peaches for use year round. Plus, we make a peach salsa recipe that is sure to impress.

Chef Tom cooks up a classic Tacos al Pastor recipe on a Kamado Joe Grill. This fusion of Lebanese and Mexican dishes and techniques packs big flavor. You will marinade your pork for an hour and cook in the traditional method on a rotisserie.

Josh Cary and Chef Tom Jackson begin a new podcast series where they visit their favorite films about food for a little inspiration. First up is the 2014 film Chef and Chef Roy Choi’s wonderful Mojo Pork Cubanos he developed for the film.

The only thing that can make the classic black and blue burger better is the addition of bacon, so that’s what we did.

Chef Tom is cooking up something special for our 100th recipe video. This reverse seared cowboy ribeye calls back to our very first video… but this time we add some special components to take a steak and make it into a meal.

Josh Cary and Chef Tom Jackson talk about the role that immigrants play in the development of local cuisines, and how Lebanese immigrants to Mexico are responsible for the wonderful Tacos al Pastor. And Chef Tom cooks up some Tacos al Pastor on the Kamado Joe Classic II with the Joetisserie attachment.

Chef Tom cooks up a lasagna from scratch starting with homemade noodles, meat sauce, and a béchamel before layering it all together and baking it with a blend of two cheeses.

If you're a fan of crab cakes (who isn't?!), you're going to love these homemade Smoked Salmon Cakes!

Chef Tom smokes up some classic Venison Summer Sausage with a mixture of 2/3 venison and 1/3 beef fat. Using these LEM seasonings makes sausage making incredibly simple, and they’re a great jumping off point for making a sausage just the way you like it. Enjoy!

Josh Cary and Chef Tom Jackson discuss the history of flour milling and the great Oliver Evans automatic flour mill. Plus, Chef Tom bakes up his famous Federal Poundcake recipe on the Kamado Joe Classic II.