Recipes

Chef Tom breaks down what we believe makes the World’s Best Cheeseburger.

Day two of Autumn and it’s 90°F here in Kansas. But I suppose it doesn’t matter, whether you’re looking to hold on to Summer grilling or spice up the falling temperatures, this shrimp skewer recipe will not disappoint!

Josh Cary and Chef Tom Jackson chat about Carolina Barbecue, and discuss the regional differences in sauces and which cuts of pork reign supreme in each region.

Chef Tom celebrates Oktoberfest with a new take on bratwurst… the Bratwurst Meatball Sub with Beer Braised Sauerkraut. This recipe is simple and can be grilled up on whatever grill you own.

Thanks to our never ending quest to find ways to stuff cheese and other fillings into chiles and wrap them in pork, we bring you the prosciutto wrapped, sausage and cream cheese stuffed pickled pepper popper. Enjoy!

Chef Tom teaches you how to make our go to chicken wings recipe. This simple grilled chicken wings recipe is tasty, quick and perfect for a weeknight dinner.

With dove hunting season now in full swing, we’re answering the call we’ve heard from so many of you for our take on this popular game bird. There are plenty ways you can go when preparing dove, and we could probably spend a week never repeating a recipe and never being disappointed, but today we share with you our favorite. The tried and true bacon wrapped dove breasts.

Josh Cary and Chef Tom Jackson take on the classic German sausage with a little twist in this episode of Cooking with Fire. They cook up some Bratwurst Meatball Subs, and make a beer and cheese infused sauerkraut to go on top.

One of our favorite dishes around here is Chef Tom’s Smoked Green Chili Mac and Cheese. This dish is crammed full of flavor, and is the perfect side for your next big cookout.

Just when you thought we’d run out of ways to use bacon… We’re employing a brand new (to us) technique that might change all kinds of classic foods (like turning regular chicken wings into Bourbon Bacon Chicken Wings!). It’s bacon paste!

What do you do with all that leftover pork shoulder from last weekend? You could make tacos or a pizza… again. Or, you could make this killer Pulled Pork Cornbread Waffle Sandwich with Caramelized Onion & Apple Chutney.

We could almost call this recipe, "How to avoid a boring salad!" This Buffalo Chicken Grilled Salad is so packed with flavor. Big flavor in the chicken - the char, the Buffalo sauce. Big flavor in the dressing - the cilantro and garlic. Not to mention, it's visually stunning on the platter. Trust me, you don't want to scroll past this one!

Josh Cary and Chef Tom Jackson take the Cooking with Fire podcast to Argentina and talk about one of their favorite culinary icons, Chef Francis Mallmann. Chef Tom also gives you a fantastic recipe for Tournedos Wrapped in Bacon and Sage out of Mallmann’s cookbook Seven Fires.

Chef Tom takes a little inspiration from the Carolinas and cooks up a whole pork shoulder and some cheese grits. Enjoy!

Summer is coming to an end and we're quickly approaching tailgate season. It's the perfect time to be outdoors and enjoying the good food with good people. Steak Modiga might just be the perfect addition to your late summer or game day cookouts! We're pounding out sirloin steaks, marinating them and breading them with cheese and breadcrumbs before rolling them up and placing them on skewers. It's almost like a pinwheel version of chicken fried steak!

We have gotten a ton of requests to do either smoked chicken quarters or smoked bone-in chicken breast, so Chef Tom shows you how to break down a whole chicken and smoke up some great yardbird.

The Kentucky Hot Brown is an American classic! This open-faced sandwich was created at the Brown Hotel in Louisville, Kentucky in 1926 to feed the masses of late night dancers who frequented the hotel. Of course, we at All Things Barbecue had to put our touch on the classic by smoking our turkey, instead of roasting it. But the rest we left unchanged.

In the third episode of Cooking with Fire, Josh Cary and Chef Tom Jackson are heading to California to uncover the origin of one of our favorite cuts of beef, the California Tri-Tip.

Todd Johns of Plowboys BBQ (Kansas City) cooks up an amazing pork wellington recipe. This simple recipe is delicious and quick enough to cook for a week night meal.

One of the most beautiful things about potatoes is that there are SO MANY ways you can enjoy them. So, if you’re tired of baked or mashed or whatever your potato rut may be, dive into this killer Pesto Potato recipe.