By
Tom Jackson
Chef Tom fires up the Yoder Smokers YS480s Pellet Grill for Blackened Shrimp Étouffée, just in time for Mardi Gras!
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 Yoder Smokers Wood-Fired Oven for Creamy Cajun Pasta with Blackened Chicken!
By
Tom Jackson
Chef Tom fires up the Napoleon Phantom 500 Grill for Cajun Turkey & Sausage Chili!
By
Tom Jackson
Chef Tom fires up the Aaron Franklin Edition PK Grills PK300AF charcoal grill for Grilled Oysters with Cajun Bacon Butter!
By
Tom Jackson
Chef Tom fires up the Le Griddle Stainless Steel Teppanyaki Grill for a Blackened Blue Cheese Burger featuring Black Garlic Aioli, Smoked Blue Cheese Dressing and blue cheese studded brisket blend burger patties!
By
Tom Jackson
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for cast iron seared Blackened Catfish with Tomato Pan Sauce served on a bed of orzo pasta. A perfect meal any day of the week!
By
Tom Jackson
Chef Tom grills up a simple, flavor packed recipe for Frenched rack of lamb. These Cajun Lamb Lollipops are grilled over a bed charcoal in the Kamado Joe Kettle Joe, basted in cajun butter and sliced into individual servings and served over cheesy grits.
By
Tom Jackson
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill and smokes some St. Louis spare ribs until the bones pull right out of the the meat. The boneless ribs are then beer battered and deep fried for these Pork RIb Corn Dogs!
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.
