Join Chef Tom and his dad on a pheasant hunt as they reflect on the many things to be thankful for this holiday season, including a delicious Pheasant Piccata. Happy Thanksgiving from our family to yours!
The beautiful thing about the holiday season is that a dish like Puff Pastry Wrapped Brie with Cranberry Chutney is totally appropriate either before or after the big meal. This one is a treat! Oooey, gooey melted brie cheese pouring out of its flaky puff pastry crust and topped with a sweet and tangy cranberry compote that we picked up from our friend BBQ Brian Misko of House of Q!
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for everyone’s favorite big barbecue meat. Follow along as we walk you through everything you need to know to prepare some killer Smoked Brisket & Burnt Ends!
No home cooked meal is complete without a solid side dish or two. Today Chef Tom shares his recipe for Ham Hocks & Collard Greens, first preparing a ham hock stock on the Kamado Joe Classic III ceramic charcoal grill, then braising the collards in the flavorful broth and smoky pork. The result is tender, savory greens with a wonderful pot liquor that is practically liquid gold!
By
Tom Jackson
