Smoked French Dip Sandwich
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By Tom Jackson
- Mar 24, 2020
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 Recipes, Videos, Entrées, Beef, Pellet Grill Recipes and Yoder Smokers Recipes
Posted in Tips & Techniques, Videos and Pork
Posted in Pizza, Recipes, Videos, Entrées, Chicken, Poultry, Pizza Oven Recipes and Clementi Wood-Fired Oven Recipes
Posted in Pizza, Recipes, Tips & Techniques, Videos, Breads/Baking, Pellet Grill Recipes , Pizza Oven Recipes , Yoder Smokers Recipes , Ooni Pizza Oven Recipes and Clementi Wood-Fired Oven Recipes
Posted in Recipes, Videos, Sides, Entrées, Seafood, Gas Grill Recipes, Napoleon Gas Grill Recipes and Diner Classics
Chef Tom walks us through the process of making a modern aioli. This Grilled Lemon Dill Aioli is a hybrid of the classic aioli and mayonnaise, and with the kiss of char from the Napoleon Grills Prestige P500, it’s a perfect condiment for everything from seafood to burgers to grilled veggies and more!
Posted in Recipes, Tips & Techniques, Videos, Gas Grill Recipes and Napoleon Gas Grill Recipes
Posted in Recipes, Videos, Entrées, Beef, Pellet Grill Recipes and Yoder Smokers Recipes
The petite tender, or teres major, is a lesser known cut of beef that rivals the tenderloin in texture and flavor, but costs a fraction of the price. Chef Tom shares a simple technique for preparing a flavor packed steak on the Kamado Joe Classic III charcoal grill with his take on Grilled Petite Tender.
Posted in Recipes, Videos, Entrées, Beef, Kamado Joe Recipes and Steakhouse Fare
Posted in Recipes, Appetizers, Videos, Entrées, Seafood, Pellet Grill Recipes and Yoder Smokers Recipes
Posted in Recipes, Appetizers, Videos, Entrées, Pellet Grill Recipes and Yoder Smokers Recipes