Tom Jackson

Staff Chef

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 developing recipes and teaching cooking techniques at All Things Barbecue since March 2014.

St. Paddy's Pastrami Pizza

By Tom Jackson
Mar 9, 2021

Celebrate Saint Patrick's Day with Chef Tom and a St. Paddy's Pastrami Pizza Party in the Ooni Koda 16 Pizza Oven!

Posted in Recipes, Appetizers, Videos, Entrées, Beef, Beef Ribs, Breads/Baking, Holiday Meals, Pizza Oven Recipes and Ooni Pizza Oven Recipes

Grilled Cajun Shrimp Pasta

By Tom Jackson
Mar 5, 2021

Chef Tom fires up the Napoleon Prestige for a Grilled Cajun Shrimp Pasta, featuring charcoal grilled shrimp skewers, Andouille sausage, veggies, bow-tie pasta and a creamy Cajun Béchamel sauce.

Posted in Recipes, Videos, Entrées, Pasta, Sausage, Seafood, Gas Grill Recipes and Napoleon Gas Grill Recipes

Barbecue Pork Spare Ribs

By Tom Jackson
Mar 2, 2021

Chef Tom fires up the Yoder Smokers Flat-Top Charcoal Grill for a rundown on how to smoke Barbecue Pork Spare Ribs over indirect heat in a charcoal grill.

Posted in Recipes, Videos, Entrées, Pork, Pork Ribs, Charcoal Grill Recipes and Yoder Smokers Recipes

How to Make Ketchup

By Tom Jackson
Feb 26, 2021

Chef Tom shares two unique recipes for How to Make Ketchup; Classic Ketchup made from canned tomatoes and Fire Roasted Habanero Ketchup with fresh tomatoes and a fiery kick!

Posted in Recipes, Tips & Techniques, Condiments, Griddle Recipes, Pellet Grill Recipes , Gas Grill Recipes, Charcoal Grill Recipes , Offset Smoker Grill Recipes and Pizza Oven Recipes

Loaded Brisket Fries

By Tom Jackson
Feb 23, 2021

Chef Tom fires up the Yoder Smokers Pellet Grill for some chopped brisket & homemade fries. Piled high with sauces & toppings, it's Loaded Brisket Fries!

Posted in Recipes, Appetizers, Videos, Entrées, Beef, Brisket, Condiments, Pellet Grill Recipes and Yoder Smokers Recipes

Pheasant Tinga Quesataco (Tinga de Faisan)

By Tom Jackson
Feb 19, 2021

Chicken Tinga is a delicious and popular Mexican dish comprised of shredded chicken in a tomato and chipotle sauce. This week Chef Tom shares his recipe for the Pheasant Tinga Quesataco, featuring pheasant meat braised in Tinga sauce, stuffed into tortillas with cheese and finished on the griddle in the Napoleon Prestige Gas Grill.

Posted in Recipes, Videos, Entrées, Chicken, Poultry, Cinco de Mayo Recipes , Gas Grill Recipes, Napoleon Gas Grill Recipes and Tacos & More

New England Clam Chowder

By Tom Jackson
Feb 16, 2021

Creamy, smoky, warm-your-bones chowder is exactly what you need to shake off the winter chill. Chef Tom fires up the Kamado Joe Ceramic Charcoal Grill for New England Clam Chowder in a wood-fired bread bowl!

Posted in Recipes, Appetizers, Videos, Entrées, Seafood and Kamado Joe Recipes