Chef Eric Gephart fires up the Kamado Joe Classic III for Quick & Easy Butter Roasted Lobster Tail. This method increases the surface area for more roasted lobster butter flavor, decreases cooking time and makes for a beautiful presentation!
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a Valentine's Day Surf & Turf Recipe with Grilled Dry Aged Ribeye & Butter Poached Lobster!
Chef Tom offers up his take on an east coast summer classic with these Grilled Lobster Rolls. The fresh lobster gets a quick par-boil before hitting the grill. It's lightly charred over charcoal in the Yoder Smokers Adjustable Charcoal Flat Top Grill, then tossed in a compound butter and piled high on a fresh homemade brioche roll. This recipe is worth the splurge!
It’s Christmas tacos, y’all! And not just your run-of-the-mill tacos, but Surf n' Turf Tacos. Tacos worthy of a truly special occasion! Happy holidays. Let’s feast!
Josh Cary and Chef Tom Jackson continue a new series of recipes based on films, this time with a risotto inspired by the opening scene of the 1996 film “Big Night.” Chef Tom then cooks up a delicious Seafood Risotto with grilled shrimp and lobster cooked directly over the coals of our Kamado Joe Classic II.
Josh Cary and Chef Tom Jackson talk about their favorite starter grill, give a little history on lobstering in Maine and have a fantastic recipe for grilled lobster tail.
When we got a request for Grilled Lobster Tails, we jumped at the opportunity to do something really cool. So Chef Tom cooks up some lobster tails with smoked compound butter and a beer butter dipping sauce.
By
Tom Jackson
