Tom Jackson

Chef Tom shows you just how easy it is to make clarified butter at home.

When we got a request for Grilled Lobster Tails, we jumped at the opportunity to do something really cool. So Chef Tom cooks up some lobster tails with smoked compound butter and a beer butter dipping sauce.

Chef Tom shows you a fantastic upgrade for your Kamado Joe, Big Green Egg or other ceramic grill, the SmokeWare Stainless Steel Chimney Cap.

Chef Tom shows off the Yoder Smokers Charcoal Basket for Offset Pits. These baskets allow you to cook with charcoal and wood chunks in your offset.

Buttermilk pie is a classic Southern dessert, and caramel sauce is just delicious! So we’re combining the two and cooking it all on the grill!

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.

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.

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 often utilized 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!

Chef Tom shows you just how easy it is to replace an old, worn-out gasket on your Kamado Joe or other ceramic grills.

Chef Tom cooks up a delicious pot of chili verde.

Chef Tom shows you one of our favorite accessories for our Yoder Smokers YS640 Pellet Grill, the half depth shelf.

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!

Josh Cary and Chef Tom Jackson of All Things Barbecue (atbbq.com) sit down to discuss one of their favorite cooking techniques, cold smoking.

Chef Tom shows you the Wüsthof IKON 8" Chef's Knife, one of our favorite blades in our teaching kitchen, and at home.

Chef Tom cooks up two racks of St. Louis cut spare ribs, spritzing one, but not the other. He then breaks down the major differences in the two cuts when they’re all finally finished.

Chef Tom takes some fresh ground brisket and makes classic diner style cheeseburgers on the Le Griddle with some crisp bacon and sautéed onions.

Chef Tom shows off the newest product to our expansive outdoor kitchen lineup, the Le Griddle 30” Stainless Steel Teppanyaki Grill.

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.