By
Tom Jackson
Chef Tom fires up the Yoder Smokers Wood-Fired Oven for Creamy Cajun Pasta with Blackened Chicken!
By
Tom Jackson
Chef Tom fires up the Kamdo Joe Kettle Joe for Barbecue Brisket Smoked Mac & Cheese! It's a one skillet wonder! Creamy, dreamy, smoky & delicious!
By
Tom Jackson
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for cast iron seared Blackened Catfish with Tomato Pan Sauce served on a bed of orzo pasta. A perfect meal any day of the week!
By
Tom Jackson
Chef Tom fires up the Napoleon Prestige P500 Gas Grill for Fried Bacon Mac & Cheese! Roasted bacon & pimento mac and cheese formed into balls, breaded and deep fried on the side burner. This is party food magic!
By
Tom Jackson
Chef Tom fires up the Alfa 4 Pizze Wood Fired Oven for a Wood Fired White Chicken Lasagna featuring shredded spatchcock chicken and a creamy pesto mornay sauce!
By
Tom Jackson
Chef Tom utilizes leftover brisket, smoked turkey and sausage for a Barbecue Lasagna, cooked on the Yoder Smokers YS640s Pellet Grill.
By
Tom Jackson
It's that time of year when we start to think comfort food. Maybe a pot of chili? Perhaps some creamy mac and cheese? How about both at the same time? Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Chili Mac!
By
Tom Jackson
Chef Tom fires up the Kettle Joe for Seared Scallops with Lemon Butter Caper Sauce cooked on soapstone over charcoal.
By
Tom Jackson
Just in time for Mother's Day, Chef Tom shares one of his all-time favorite comfort food meals, his Mom's Chicken & Noodles featuring hand-rolled homemade egg noodles and smoke roasted spatchcock chicken cooked on the Yoder Smokers YS640s Pellet Grill.
By
Tom Jackson
Chef Tom fires up the Napoleon Prestige for a Grilled Cajun Shrimp Pasta, featuring charcoal grilled shrimp skewers, Andouille sausage, veggies, bow-tie pasta and a creamy Cajun Béchamel sauce.
