By
Tom Jackson
Chef Tom fires up the Yoder Smokers YS1500s Pellet Grill for a Reverse Seared Standing Prime Rib Roast!
By
Tom Jackson
Chef Tom fires up the Napoleon Phantom 500 gas grill for a quick, easy, bright and fresh meal. This is Everything Bagel Crusted Seared Ahi Tuna!
By
Tom Jackson
Chef Tom fires up the Yoder Smokers Loaded Wichita Offset Smoker, slathers a beautiful standing rib roast in a savory Italian inspired wet rub and smokes this flavor packed Tuscan Prime Rib to medium rare. We round it all out with an Herbed Creme Fraiche sauce, made from scratch.
By
Tom Jackson
Forget buying your roast beef at the deli counter, this homemade Smoked Roast Beef will save you money and blow your taste buds away! And we’re taking this all the way with a savory, herbaceous smoked roast beef sandwich featuring fire roasted red bell peppers and a creamy horseradish spread!
By
Tom Jackson
Here in Kansas, it seems that Fall needs a little coaxing. The cooler weather and changing leaves are taking their time arriving, but we’re not waiting any longer. It’s soup season! We’re combining two of our favorite things, beer and cheese, to make a creamy, delicious, gonna-eat-it-even-though-it’s-still-warm-outside soup!
By
Tom Jackson
Chef Tom grabs a couple recipes out of Steven Raichlen's newest cook book "Project Smoke" and creates a killer combination of tri-tip and horseradish sauce that is to die for.
By
Tom Jackson
This grilled roast beef uses the traditional flavors along with Butcher BBQ Prime Dust to take it over the top. The horseradish Crème fraîche is great on prime rib too.
