By
Tom Jackson
Chef Tom fires up the Big Green Egg and smokes a whole Creekstone Farms Prime Brisket using the Kamado Joe SloRoller.
By
Tom Jackson
Chef Tom fires up the Clementi Clementino Wood Fired Oven for homemade cheesy, tender Garlic Knots!
By
Tom Jackson
Chef Tom is cooking up ground brisket and veggies on the Le Griddle for the Taco Burger, fully loaded with all the fixins!
By
Tom Jackson
Chef Tom fires up the Kettle Joe for Seared Scallops with Lemon Butter Caper Sauce cooked on soapstone over charcoal.
By
Tom Jackson
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Tallow Basted Seared Ribeye!
By
Tom Jackson
Chef Tom fires up the Kamado Joe Classic III Charcoal Grill for Elote Grilled Mexican Street Corn!
By
Tom Jackson
Chef Tom smokes Coffee Crusted Beef Short Ribs over charcoal and oak, using the snake method, on the Yoder Smokers Adjustable Flat Top Charcoal Grill.
By
Tom Jackson
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Pork Belly Tacos Al Pastor. As good as the taqueria, but made right at home!
By
Tom Jackson
Chef Tom puts the DoJoe pizza attachment to work cranking out Pepperoni Pizza on the Kamado Joe Pellet Joe. Check out the scratch-made dough and pizza sauce that take this classic pizza to another level!
By
Tom Jackson
Level up your chicken wings with these Smoked Fried Truffalo Wings! Chef Tom fires up the Napoleon Phantom 500 to give these wings a quick smoke before frying them in a cast iron skillet on the side burner, then tossing them in a white truffle infused Buffalo sauce!
