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.
With a little patience and just a handful of ingredients, you could be enjoying your very own home made bacon at a fraction of the price that you’re paying for the store bought stuff. The best part? The endless options for customizing your bacon. But lets start with the basics. Read on, if you’re ready to take your bacon to the next level!
We love Chili around here, and the season is right. Instead of ground beef, we take a page out of the competition chili handbook and swapped to tri-tip as it is lean, and will continue to stay tender when braised without falling apart. Enjoy!
Oktoberfest may have officially wrapped up this week, but we’re not ready to give it up just yet. As the weather cools, this warm potato salad becomes a fantastic side dish to lengthen your grilling season!
Day two of Autumn and it’s 90ºF here in Kansas. But I suppose it doesn’t matter, whether you’re looking to hold on to Summer grilling or spice up the falling temperatures, this shrimp skewer recipe will not disappoint!
Thanks our never ending quest to find ways to stuff cheese and other fillings into chiles and wrap them in pork, we bring you the prosciutto wrapped, sausage and cream cheese stuffed pickled pepper popper. Enjoy!
With dove hunting season now in full swing, we’re answering the call we’ve heard from so many of you for our take on this popular game bird. There are plenty ways you can go when preparing dove, and we could probably spend a week never repeating a recipe and never being disappointed, but today we share with you our favorite. The tried and true bacon wrapped dove breasts.
Josh Cary and Chef Tom Jackson take on the classic German sausage with a little twist in this episode of Cooking with Fire. They cook up some Bratwurst Meatball Subs, and make a beer and cheese infused sauerkraut to go on top.
Just when you thought we’d run out of ways to use bacon… We’re employing a brand new (to us) technique that might change all kinds of classic foods (like turning regular chicken wings into Bourbon Bacon Chicken Wings!). It’s bacon paste!
What do you do with all that leftover pork shoulder from last weekend? You could make tacos or a pizza… again. Or, you could make this killer Pulled Pork Cornbread Waffle Sandwich with Caramelized Onion & Apple Chutney.
We could almost call this recipe, "How to avoid a boring salad!" This Buffalo Chicken Grilled Salad is so packed with flavor. Big flavor in the chicken - the char, the Buffalo sauce. Big flavor in the dressing - the cilantro and garlic. Not to mention, it's visually stunning on the platter. Trust me, you don't want to scroll past this one!
Josh Cary and Chef Tom Jackson take the Cooking with Fire podcast to Argentina and talk about one of their favorite culinary icons, Chef Francis Mallmann. Chef Tom also gives you a fantastic recipe for Tournedos Wrapped in Bacon and Sage out of Mallmann’s cookbook Seven Fires.