Product Roundup: Kamado Joe Classic II Ceramic Grill
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By Tom Jackson
- Apr 20, 2017
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.
Posted in Videos, BBQ Gear and Product Roundup
Posted in Recipes, Entrées, Pork and Pulled Pork
Posted in Videos, BBQ Gear and Product Roundup
Posted in Tips & Techniques and Pork
Posted in Recipes, Appetizers, Videos, Entrées, Chicken and Poultry
Posted in Recipes, Appetizers, Entrées and Pork
Posted in Recipes, Tips & Techniques, Chicken and Poultry
Posted in Recipes, Videos, Chicken, Chicken Wings and Poultry
Posted in Recipes, Desserts and Breads/Baking
Posted in Recipes, Appetizers, Entrées and Seafood
Posted in Videos, BBQ Gear and Product Roundup
Posted in Recipes, Appetizers, Veggies and Super Bowl Recipes
Josh Cary and Chef Tom Jackson talk about just how versatile a simple kettle style grill can be, talk about how salmon has been an important food for many cultures throughout human history, cover conservation efforts underway in the Pacific Northwest and smoke up an amazing wild caught sockeye salmon fillet on a roasted cedar plank.
Posted in Tips & Techniques
Strip Loin Roast has been a favorite cut of beef for our team for years. Typically, this roast is cut into New York Strip (or Kansas City Strip) steaks, but in our opinion, reverse searing it whole is where it’s at. In this video, Chef Tom will show you how to trim, season and cook a strip loin roast to perfection, and creates a fantastic Poblano Crème Fraîche to serve with it.
Posted in Recipes, Desserts and Breads/Baking
Posted in Tips & Techniques, Chicken and Poultry