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.
Whether you are cooking on a Yoder Smokers YS640 pellet smoker in your backyard or a Cimarron Comp Cart out on the competition trail, here are the top accessories that every Yoder owner should have in their arsenal.
March is, for many, the start of the competition season, but April is when the pace really picks up. As the weather warms up and the days get longer teams all over the country are getting out and shaking off the cobwebs at contests all over.
These Cajun Shrimp Tacos have just the right amount of heat to keep you coming back for more! Try this great recipe to add a little zest to your shrimp tacos!
The classic buffalo chicken wings recipe is perfect for a night spent watching football with the guys or for a cookout with the family in the backyard!
The holiday (party) season is upon us, and as our gift to you, we'd like to stuff your recipe box full of new classics. Time to step up your appetizer game!
Troy Black is the Series Director for the Sam's Club National Barbecue Tour and the author of some amazing cookbooks. Troy loves to teach others how to cook low and slow barbecue and his smokers of choice are Yoder Smokers Pellet Smokers and Grills.
Try out our southern style Thanksgiving turkey. Using John Henry’s Pecan Rub and Injection gives you a great flavor. Smoke with a fruit wood for the best results.
There are many ways to prepare and cook a turkey for the holidays from roasting whole to cutting into quarters and cooking separate. In the end, most methods work well enough. But “well enough” is not good enough for us. In our journey to find the best way to prepare a turkey we have tried it all. We always come back to the method that produces great results every time – spatchcock the turkey and smoke it.
The holidays are here and for many of us that means hosting family and friends for a turkey dinner (or lunch). There can be a lot of pressure on the host to find and prepare the perfect turkey, so we have come up with a few tips to make sure you have the perfect bird.
In the early 1960s everything got a Hawaiian theme. Pineapple made its way into every conceivable recipe. Which is great because pineapple is delicious and practically begs for the grill. Here is Chef Tom's throwback recipe to a 1960s classic, the Hawaiian burger.
By
Tom Jackson
