Tagged with 'how to'

Chef Tom shows you how to quickly, and easily, pickle red onions. These are perfect for topping sandwiches and are a great jumping off point for getting into pickling different foods.

Chef Tom shows you how easy it is to butterfly a pork loin for a roulade.

Chef Tom shows you just how easy it is to make clarified butter at home.

Chef Tom breaks down how to start and maintain a clean fire in an offset smoker. No matter what brand you are using, this method will ensure a clean fire time after time.

With a little patience and just a handful of ingredients, you could be enjoying your very own homemade bacon at a fraction of the price that you’re paying for the store bought stuff. The best part? The endless options for customizing your bacon. But let's start with the basics. Read on, if you’re ready to take your bacon to the next level!

If you're new to sausage making, breakfast sausage is one of the best sausages to get started with. The ingredients are common spices and herbs, easy to get a hold of, that you're probably already familiar with. It's often a free form sausage, which means you don't have to worry about the casing part of sausage making just yet, and best of all, you can totally eat it every day... if you're so inclined.

Chef Tom breaks down our method of preparing competition chicken thighs. This is the recipe we use in KCBS competitions and incorporates tips, techniques and methods we have learned from competition barbecue pitmasters like Andy Groneman of Smoke on Wheels Competition BBQ (Kansas City) and “BBQ Brian” Misko of House of Q (British Columbia, Canada).

Grill up some artichokes for snacks, pizzas, salads or dips.

All Things Barbecue’s staff chef, Tom Jackson, shows you how to trim St. Louis Style Spare Ribs and walks you through the process of smoking, wrapping and saucing them. We smoked these ribs on a Yoder Smokers YS640 Pellet Smoker and used R Butts R Smokin’ Butt Kick’n Chicken and Ozark Heat rubs 50/50. We then sauced them with a 50/50 blend of a sweer BBQ sauce and Firebug Grill’n Sauce Hot.