Chef Tom cooks up an amazing pot roast recipe using brisket point meat, a classic mix of potato, onion, mushroom and carrots and a bottle of red wine to bring it all together.
Josh Cary and Chef Tom Jackson have cooked up a new seasonal bi-weekly podcast in conjunction with KMUW. This podcast covers the history of Kansas City Burnt Ends and includes a recipe for a classic version of the dish.
Chef Tom breaks down our awesome recipe for Competition Brisket. This technique has been honed over time as we have cooked with barbecue geniuses like Andy Groneman of Smoke on Wheels Competition BBQ and 'BBQ Brian' Misko of the House of Q.
All Things Barbecue’s staff chef, Tom Jackson, walks you through brining and smoking your own pastrami at home. This simple process will result in the best pastrami you have ever eaten.
We hear that some people have left over brisket after a barbecue. For those rare occasions these three cheese scalloped potatoes are a hearty side dish.
It's October which means that football is in full swing, the leaves are changing color, and the worlds biggest barbecue competition, The American Royal, is here!
By
Tom Jackson
