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 fires up the Kamado Joe Classic III ceramic charcoal grill for a dry brined, spatchcock Smoked Cajun Turkey. This recipe is a great way to put a twist on your holiday bird, but you’ll want to eat this turkey year round!
Chef Tom prepares Italian meatballs stuffed with mozzarella cheese, smoked on the Yoder Smokers YS640s Pellet Grill and finished in a scratch-made San Marzano tomato sauce. It’s all loaded up on ciabatta buns with provolone and pesto for a mouth-watering Stuffed Meatball Sandwich!
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill and roasts a brined, trussed, whole Classic Holiday Turkey with a sweet and savory glaze. This is the quintessential holiday turkey and hits all the flavor notes you expect from a traditional bird— apple, garlic, rosemary and sage.
Chef Tom puts three brisket smoking techniques to the test with The Brisket Wrap Test. We’ll uncover the differences between cooking briskets wrapped in foil, wrapped in butcher paper or completely unwrapped, and what it means for your next brisket cook.
There’s no reason to stress about Thanksgiving dinner. This Herb Butter Roasted Turkey is as easy to prepare as it is delicious! Chef Tom fires up the Yoder Smokers YS640s Pellet Grill and walks you through the process, step by step. Check out our turkey kits, and find the perfect fit for your holiday dinner.
Nothing says “Fall” like a bowl of chili and a football game. Today Chef Tom fires up the Kamado Joe Ceramic Charcoal Grill for a charcoal and wood smoked Classic Beef Chili with ground brisket.
Chef Tom fires up the Clementi Clementino Wood Fired Oven for his Jalapeño Popper Pizza featuring scratch-made dough, cheese stuffed jalapeños, smokehouse bacon, blue cheese crumbles and buttermilk dressing!
Shrimp Scampi is one of those fusion food dishes that has made its way across the globe and adapted to its surroundings. Chef Tom shares his recipe for garlicky, buttery, lemony, delicious Shrimp Scampi with cheesy garlic bread, all cooked on Le Griddle.
Chile Rellenos are a wonderful Mexican comfort food that’s perfect for the changing seasons. Today Chef Tom fires up the flat top Le Griddle and puts it to work. We’ll show you how to do everything on the griddle, from roasting the peppers to browning chorizo and cooking a spicy tomato sauce, then frying up the chile rellenos.
If you’re looking to make tacos, burritos, rice bowls or even a breakfast scramble, then you need these Grilled Carnitas in your life! Chef Tom fires up the Yoder Smokers YS640s Pellet Grill and turns a Boston Butt pork shoulder into mouth watering Grilled Carnitas.
Chef Tom brings home the Italian American comfort food classic with his Grilled Lasagna. This Grilled Lasagna features a grilled Italian sausage & beef red sauce with San Marzano tomatoes, a creamy three cheese spread with Italian herbs and spices, all layered with pasta and cooked to perfection on the Yoder Smokers YS640s Pellet Grill.
Chef Tom brings together two of our favorite barbecue foods to create Bacon Wrapped Jalapeño Popper Stuffed Barbecue Chicken, smoke-roasted on the Yoder Smokers YS640s Pellet Grill.
Chef Tom fires up the Kamado Joe charcoal grill & smokes a Creekstone Farms prime tri-tip roast, brisket style, for a smoked tri-tip chopped beef sandwich.
Poutine is one of the ultimate comfort foods. Fries smothered in gravy and cheese curds; what more could you ask for? How about we put it on top of a burger?! This is the Poutine Burger!
Chef Tom fires up the Kamado Joe Classic II ceramic charcoal grill for these Tex-Mex Steak & Bacon Breakfast Tacos, and utilizes every inch of the Divide & Conquer System. From the direct grilled flank steak to the half moon griddled eggs and cheesy tortillas, these tacos are packed to the brim with tasty goodness!
Chef Tom fires up the Napoleon Grills rotisserie for grilled Chicken Shawarma. Marinated chicken thighs are shaved thin to serve with garlicky Toum sauce.
Chef Tom shares his tips & techniques for preparing a delicious hummus from scratch, including a recipe for fire roasted jalapeño and red bell pepper hummus, finished with a quality extra virgin olive oil and everything bagel seasoning.
Chef Tom takes us back to basics as he fires up the Yoder Smokers YS640s Pellet Grill and walks us through the process of preparing the perfect Grilled Strip Steak and how to make it even better with a delicious compound butter!
By
Tom Jackson
