Chicken Tinga is a delicious and popular Mexican dish comprised of shredded chicken in a tomato and chipotle sauce. This week Chef Tom shares his recipe for the Pheasant Tinga Quesataco, featuring pheasant meat braised in Tinga sauce, stuffed into tortillas with cheese and finished on the griddle in the Napoleon Prestige Gas Grill.
Looking for some cold weather comfort food? Chef Tom's got you covered with his Smoked Pork Ragu. Boston Butt pork shoulder smoked on the Yoder Smokers YS640s Pellet Grill, then braised in a rich San Marzano tomato sauce and served on a bed of pappardelle pasta!
Chef Tom fires up the Kamado Joe Classic III Ceramic Charcoal Grill for these incredibly juicy Beer Braised Beef Ribs. They are first braised in a beer based braising liquid inside a cast iron Dutch oven, then finished with a high heat sear, directly over lump charcoal.
Chef Tom brings you a Midwest spin on this Italian classic, braising segments of oxtail in a rich flavor base of tomatoes, veggies, herbs and wine in a cast iron dutch oven on the grill. Oxtail Osso Buco served on a bed of creamy polenta is the winter warmer you’ve been waiting for!
Looking for something new to try for dinner? This is just the thing! The combination of spices and the juicy meat from the oxtail creates an amazing dish!
By
Tom Jackson
