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 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.
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.
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.
This is a solid potato side dish for a Tex-Mex or Latin inspired meal. It features longaniza, a sausage similar to chorizo. I know at our house, and here in the All Things Barbecue teaching kitchen, we’re often cooking Latin inspired foods, so who wouldn’t like another fantastic potato side dish to fit!
Chef Tom cooks up a recipe he got from our friend Chef Eric Gephart of Kamado Joe. This Scottish Salmon with Maple Miso Sauce is sure to be a crowd pleaser.
Josh Cary and Chef Tom Jackson break down the history of bread from primitive Stone Age creations to the invention of sourdough starter and Chef Tom cooks up an Italian biga boule.
Josh Cary and Chef Tom Jackson talk about the 1904 Saint Louis World’s Fair and why it is the center of so many food creation myths and Tom cooks up a delicious Beer Can Bacon Burger with beer braised onions and jalapeños.
By
Tom Jackson
