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 puts the theory of resting steaks to the test. We cook five steaks to 125º internal temperature and rest them for different periods of time, from 0 minutes to 12 minutes. We provide you with the results of our test, and you can decide if you want to rest your steaks or not.
Pitmaster Josh Cary and Chef Tom Jackson talk pastrami and how it came to be the defining meat in Delis. Also, they cover some simple tips for cleaning your grill and getting it ready to cook for the Spring.
One of our most requested videos over the last year has been smoked bologna, and here it is! Chef Tom takes a rather unremarkable piece of meat and turns it into something fantastic with a little rub and smoke.
We're taking components and techniques from a couple of recipes you may have come across here on The Sauce to make a wonderful grilled flatbread. The dough is the same dough we use in our pizzas, and the spatchcock chicken is a technique utilized often in our kitchen. Combine those things with a delicious cream cheese spread, caramelized onions, some greens and a sweet and tangy apple balsamic reduction and you have a winning main dish or appetizer!
We’re taking a break from your regularly scheduled barbecue programming to bring you a fantastic addition to any number of your grilled and smoked foods, pickles. If there are two things the All Things Barbecue crew loves (outside of outdoor cooking), it’s pickles and peppers. So it only makes sense for us to share one of our pickle recipes with all of you!
For those of you holding fast to your healthier eating New Year's resolutions, kudos! Eating well doesn't mean turning away from your grill or smoker. Here's one more recipe for you guys to dive into, and it's perfect for these cold months.