By
Tom Jackson
Chef Tom fires up the Kamado Joe Classic III Ceramic Grill for a Louisiana classic, Red Beans & Rice!
By
Tom Jackson
Chef Tom fires up the Napoleon Phantom 500 Grill for Cajun Turkey & Sausage Chili!
By
Tom Jackson
Chef Tom whips up a batch of scratch-made Brisket Hot Links, utilizing brisket scraps and big flavors to produce juicy, smokey, all-beef sausages smoked on the Yoder Smokers YS640s Pellet Grill.
By
Tom Jackson
Chef Tom utilizes leftover brisket, smoked turkey and sausage for a Barbecue Lasagna, cooked on the Yoder Smokers YS640s Pellet Grill.
By
Tom Jackson
Chef Tom smokes up a batch of the cheese stuffed, sausage and bacon wrapped jalapeno barbecue staple known as Armadillo Eggs on the Yoder Smokers YS640s Pellet Grill.
By
Tom Jackson
Chef Tom breaks down a whole Creekstone Farms Prime Brisket and turns it into Brisket & Cheddar Smoked Sausage, smoked on the Yoder Smokers Loaded Wichita Offset Smoker.
By
Tom Jackson
Chef Tom fires up the Yoder Smokers Loaded Wichita Offset Smoker to smoke up some fresh sausage, then turns the firebox into a grill for these grilled shrimp and sausage skewers!
By
Tom Jackson
Picture an entire pepperoni pizza rolled up like cinnamon rolls, topped with buttermilk ranch dressing and served with tomato dipping sauce. We call it Pepperoni Pizza Rolls, and we bake it on the Yoder Smokers YS640s Pellet Grill!
By
Tom Jackson
Chef Tom fires up the Napoleon Prestige for a Grilled Cajun Shrimp Pasta, featuring charcoal grilled shrimp skewers, Andouille sausage, veggies, bow-tie pasta and a creamy Cajun Béchamel sauce.
By
Tom Jackson
Chef Tom fires up the Kamado Joe Pellet Joe for a side dish that no Thanksgiving would be complete without, it's Apple Cranberry Sausage Stuffing.
