By
Tom Jackson
Chef Tom fires up the Alfa 4 Pizze Wood Fired Oven for Wood-Fired Chicken Chimichurri Pizza!
By
Tom Jackson
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a Southwest Chicken Avocado BLT!
By
Tom Jackson
Chef Tom fires up the Ooni Karu 16 Wood Fired Oven for Huli Huli Chicken Wings!
By
Tom Jackson
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a Grilled Chicken Caesar Wrap!
By
Tom Jackson
Chef Tom fires up the Primo Oval Ceramic Grill for Jamaican Jerk Chicken Skewers with scratch-made jerk marinade cooked over lump charcoal and wood.
By
Eric Gephart
Chef Eric Gephart fires up the Kamado Joe Classic III Ceramic Charcoal Grill for his Split Roasted Chicken cooked over a bed of veggies and herbs in a cast iron dish!
By
Tom Jackson
Chef Tom fires up the Kamado Joe Kettle Joe to share a unique technique for producing Crispy Chicken & Veggie Teriyaki!
By
Tom Jackson
Chef Eric Gephart of Kamado Joe fires up the Classic III Ceramic Charcoal Grill for his Tuscan inspired Simple Citrus Seared Chicken Breast. There's nothing better than a 30-minute meal that is power packed with bold grilled citrus flavor.
By
Tom Jackson
Chef Tom fires up the Yoder Smokers Loaded Wichita Offset Smoker to give these brined-then-smoked Barbecue Chicken Wings a quick soak in the smoke before searing them over direct flame inside the fire box. Finished with a toss in barbecue sauce and served with garlic parm dipping sauce, these wings are perfect for your next game-day party!
By
Tom Jackson
Chef Tom fires up the Alfa 4 Pizze Wood Fired Oven for a Wood Fired White Chicken Lasagna featuring shredded spatchcock chicken and a creamy pesto mornay sauce!
