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Chef Tom smokes up some beef short ribs, one dry style and the other wet.

Chef Tom does a reverse seared prime rib, which is the perfect main dish for your holiday get together.

Chef Tom tackles another brisket, Texas style. Instead of trimming out the point and flat and cooking them separate, we cook the full packer brisket and instead of foil we use butcher paper to wrap the brisket to help retain moisture and maintain our color.

If you like spicy and you like fried chicken, then Nashville Hot Chicken should be right up your alley. Despite its popularity in the Music City, there is much left to the imagination when it comes to creating it yourself. There doesn’t seem to be a hot chicken joint in town that’s willing to part with its recipes or signature techniques. Lucky for you guys, we’re not in the habit of keeping secrets. After some research and tweaking, we’ve come up with a recipe and technique adapted to the grill that, at the very least, is likely going to make you sweat.

All Things Barbecue’s staff chef, Tom Jackson, walks you through brining and smoking your own pastrami at home. This simple process will result in the best pastrami you have ever eaten.