Chef Tom fires up the Kamado Joe Classic III ceramic charcoal grill for Red Chile Brisket Tamales featuring smoked-then-braised shredded beef filling wrapped in beef tallow masa and corn husks, steamed until perfectly tender!
Chef Tom smokes up a batch of the cheese stuffed, sausage and bacon wrapped jalapeno barbecue staple known as Armadillo Eggs on the Yoder Smokers YS640s Pellet Grill.
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for fried morel and cheesy Polenta Stuffed Peppers, wrapped in bacon and drizzled with hot honey!
Chef Tom shares two unique recipes for How to Make Ketchup; Classic Ketchup made from canned tomatoes and Fire Roasted Habanero Ketchup with fresh tomatoes and a fiery kick!
Creamy, smoky, warm-your-bones chowder is exactly what you need to shake off the winter chill. Chef Tom fires up the Kamado Joe Ceramic Charcoal Grill for New England Clam Chowder in a wood-fired bread bowl!
Chile Rellenos are a wonderful Mexican comfort food that’s perfect for the changing seasons. Today Chef Tom fires up the flat top Le Griddle and puts it to work. We’ll show you how to do everything on the griddle, from roasting the peppers to browning chorizo and cooking a spicy tomato sauce, then frying up the chile rellenos.
Chef Tom brings home the Italian American comfort food classic with his Grilled Lasagna. This Grilled Lasagna features a grilled Italian sausage & beef red sauce with San Marzano tomatoes, a creamy three cheese spread with Italian herbs and spices, all layered with pasta and cooked to perfection on the Yoder Smokers YS640s Pellet Grill.
Chef Tom brings together two of our favorite barbecue foods to create Bacon Wrapped Jalapeño Popper Stuffed Barbecue Chicken, smoke-roasted on the Yoder Smokers YS640s Pellet Grill.
Chef Tom fires up the Kamado Joe Classic II ceramic charcoal grill for these Tex-Mex Steak & Bacon Breakfast Tacos, and utilizes every inch of the Divide & Conquer System. From the direct grilled flank steak to the half moon griddled eggs and cheesy tortillas, these tacos are packed to the brim with tasty goodness!
Chef Tom shares his tips & techniques for preparing a delicious hummus from scratch, including a recipe for fire roasted jalapeño and red bell pepper hummus, finished with a quality extra virgin olive oil and everything bagel seasoning.
Chef Tom fires up the Kamado Joe for this smoked Pork Belly Banh Mi with scratch made pickled daikon & carrots, fresh cilantro and jalapeños stuffed into a baguette spread with Sriracha mayo. Your taste buds will thank you!
So you've got leftover brisket... On occasion, it happens. Could you reheat it and throw it on a bun with some sauce? Sure. You could. Or you could go the extra mile and make a batch of these Brisket Nachos with Smoked Queso and your life will be forever changed. Do the right thing!
Chef Tom fires up the flattop Le Griddle and cooks off thin sliced marinated skirt steak, onions & peppers and Caramelo tortillas for these Steak Fajitas!
By
Tom Jackson
