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!
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!
Chef Tom fires up the Le Griddle flattop and utilizes leftover Beef Tallow Smoked Brisket to answer the question, Will it Taco? The Brisket Breakfast Taco features Caramelo tortillas with toasted queso Chihuahua, a slab of brisket, sunny side egg and scratch-made potatoes O'Brien topped with salsa de arbol.
Just in time for Mother's Day, Chef Tom shares one of his all-time favorite comfort food meals, his Mom's Chicken & Noodles featuring hand-rolled homemade egg noodles and smoke roasted spatchcock chicken cooked on the Yoder Smokers YS640s Pellet Grill.
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Teriyaki Salmon Skewers. Marinated Kvoray Artic Salmon is threaded onto skewers with fresh pineapple and red onions, then grilled directly over the wood-fired flame, then glazed in teriyaki sauce. A perfectly simple and tasty meal, any night of the week!
Simple techniques. Balanced, smoky, earthy flavors. Tender and juicy meat. This Smoked Boneless Leg of Lamb, cooked on the Yoder Smokers YS640s Pellet Grill, has everything you need for the perfect Easter meal!
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!
By
Tom Jackson
