Chef Tom shares his take on the home-style classic, Chicken Fried Steak. Fried in Lodge cast iron over a wood fire in the Yoder Smokers Pellet Grill, it’s comfort food, elevated!
Chef Tom fires up the Kamado Joe Classic III Ceramic Charcoal Grill to share his version of Texas Chili. Homemade chile base, no beans, and best of all… smoked brisket! It’s Texas Brisket Chili!
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill and packs it full of these epic Dr. Pepper Baby Back Ribs. Smoked, braised and glazed to perfection!
Simple ingredients and BIG flavor! That’s what these Parmesan Crusted Stuffed Pork Chops are all about. Chef Tom fires up the Yoder Smokers YS640s Pellet Grill, stuffs some beautiful Heritage Farms Cheshire Pork Chops to the brim with prosciutto, provolone and fresh spinach before coating them in parmesan cheese and Italian spices and cooking them on a sizzling hot griddle! To top it all off, Chef Tom show you how to prepare a simple, but powerful Gremolata.
Everyone loves the Barbecue Chicken Sandwich. This week Chef Tom shares his take on this new classic, featuring a whole spatchcock chicken smoked on the Yoder Smokers Loaded Wichita Offset Smoker, scratch-made Blue Cheese Slaw, spicy pickles and two fantastic BBQ sauces! Is your mouth watering yet?
Fresh ground beef brisket patties, American and pepper jack cheeses, bacon, smoky mustard grilled onions & cowboy sauce on a brioche bun. Giddy up! This is the Cowboy Brisket Burger!
“Niçoise.” You may have seen the word previously on a menu, but are not entirely sure how to pronounce it. Niçoise (pronounced “nee-swahz”) is a classic French dish often found in European Bistros and adored by culinarians around the world. Although you can find more traditional iterations that only use cooked tuna and raw vegetables, this is a more nouveau take with grilled salmon, boiled eggs, and blanched vegetables. Some briny olives and capers add salty interest, while the tangy lemon vinaigrette packs the punch.
Since I’ve been here at All Things BBQ, I’ve wanted to bring my magic tahini dressing to the masses. I don’t think it gives you magical powers necessarily, but it comes together in a way that’s so simple that it feels like magic. It’s also a dressing where you can mess around with the ratios of tahini, honey, and lemon to suit your taste, so feel free to play around to make it your own. I always enjoy when people feel empowered to play by their own rules, so here I’m allowing you to do that.
By
Tom Jackson
