Recipes

Chef Tom shows you how easy it is to butterfly a pork loin for a roulade.

Arepas are an found in many places now, but are a distinct culinary icon in Colombia. These patties are composed of cooked corn meal combined with water and salt, at their simplest, though many variations exist. In this case, we’re splitting the arepa to stuff with fillings and serve as a sandwich.

Chef Tom grills up some chicken caesar salad with from scratch caesar dressing.

Chef Tom shows you how to make chicken stock with a twist, he grills the chicken breastbone beforehand to add another depth of flavor to the finished stock.

A super simple and delicious pork tenderloin teamed up with an easy queso sauce. Enjoy nachos for dinner without breaking a sweat!

Josh Cary and Chef Tom Jackson talk about their favorite drinks to have handy when grilling, give a little history of cheesecake and break down an incredible recipe for Kahlua Cheesecake on the grill

Chef Tom shows you how to quickly, and easily, make jerk chicken wings at home.

If you love pie and you love creme brûlée, this is the perfect dessert for you! The custard base is essentially what you’d find in creme brûlée, except that we replaced the sugar with Kansas wildflower honey and the vanilla with bourbon!

Grilled Oysters are one of our favorite dishes, and Chef Tom tops this one off with a delicious Chorizo Butter that is the perfect complement to the dish.

Homemade salsa is pretty much always better than store bought. That's no secret, but grilled, homemade, fire roasted salsa... NEXT. LEVEL.

Pitmaster Josh Cary and Chef Tom Jackson talk about just how versatile a simple kettle style grill can be, talk about how salmon has been an important food for many cultures throughout human history, cover conservation efforts underway in the Pacific Northwest and smoke up an amazing wild caught sockeye salmon fillet on a roasted cedar plank.

Chef Tom shows you how easy it is to break down a whole chicken at home. Save money, and make better food at home with your own chicken stock. Chef Tom is using a Semi-Stiff Curved Boning Knife for this process.

Strip Loin Roast has been a favorite cut of beef for our team for years. Typically this roast is cut into New York Strip (or Kansas City Strip) steaks, but in our opinion, reverse searing it whole is where it’s at. In this video, Chef Tom will show you how to trim, season and cook a strip loin roast to perfection, and creates a fantastic Poblano Creme Fraiche to serve with it.

The weather is warming, but the fresh fruit hasn’t quite arrived, which makes this Bourbon Cherry Skillet Crisp, using frozen cherries, perfect for spring!

Chef Tom cooks up some classic fried chicken in our favorite Lodge dutch oven. This recipe is sure to be a hit whenever you make it.

You’ve heard it before, that you need to sear your steak to “lock in the juices” or “lock in the moisture.” But what is really happening when you sear your steak? Chef Tom breaks it down for you.

Ratatouille, the classic French dish of stewed vegetables is elevated here by first grilling the vegetables before combining them with canned San Marzano tomatoes in a cast iron dutch oven for a creamy finish.

Josh Cary and Chef Tom Jackson talk about their favorite starter grill, give a little history on lobstering in Maine and have a fantastic recipe for grilled lobster tail.

Chef Tom cooks up a classic barbecue dish, the beer can chicken. Now no matter where you sit on the debate as to whether the beer is a useful agent in this cook, you can’t deny that it is flat out delicious.

Posole (or Pozole) is a traditional Mexican soup that can feature pork or chicken, and prepared with a green or red salsa. We can't get enough of salsa verde around here, and what better compliment to salsa verde than smoked chicken?!