By
Tom Jackson
Chef Tom fires up the Kamado Joe Kettle Joe for an epic fusion of flavors! It's Buffalo Lobster Rolls!
By
Tom Jackson
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a Bacon Mushroom Swiss Burger!
By
Tom Jackson
Chef Tom takes the classic Oklahoma onion smash burger to the next level, working 110-day dry-aged prime ribeye into the mix for a truly elevated Dry-Aged Smash Burger!
By
Tom Jackson
Chef Tom whips up a Southern staple, Pimento Cheese, then fires up the Kamado Joe Ceramic Charcoal grill and smothers his burgers with the spread. This is the Pimento Cheese Burger!
By
Tom Jackson
Chef Tom fires up the Yoder Smokers Loaded Wichita Offset Smoker for a Bacon Wrapped Barbecue Pheasant Sandwich with Apple Pecan Slaw.
By
Tom Jackson
Chef Tom offers up his take on an east coast summer classic with these Grilled Lobster Rolls. The fresh lobster gets a quick par-boil before hitting the grill. It's lightly charred over charcoal in the Yoder Smokers Adjustable Charcoal Flat Top Grill, then tossed in a compound butter and piled high on a fresh homemade brioche roll. This recipe is worth the splurge!
By
Britt Shoffner
A beef tallow brioche bun will take your burger game to the ultimate level! Just replace the butter with beef fat to amp up the beefiness for burgers!
By
Tom Jackson
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for these insanely delicious, incredibly simple Texas Style Smoked Beef Cheeks, and turns it all into a fantastic chopped beef barbecue sandwich!
By
Tom Jackson
We’ve preached for years that the best way to cook poultry is using the spatchcock method. Well today we’ll break it down for you. This is the Barbecue 101 recipe and technique that everyone who dips their feet into the world of BBQ must know. This is Spatchcock BBQ Chicken.
