Josh Cary and Chef Tom Jackson talk about the classic French dish Duck à l’Orange, and take it up a notch by cooking it on the Kamado Joe Classic II Ceramic Grill.
Josh Cary and Chef Tom Jackson talk about the history of the American, not Italian, classic Spaghetti, and Meatballs, and Chef Tom cooks up some from scratch Italian meatballs with marinara sauce.
Josh Cary and Chef Tom Jackson cook up some Chèvre Stuffed Portobellos inspired by the 2007 animated classic Ratatouille and talk about the Limburger Cheese War.
Josh Cary and Chef Tom Jackson talk about one of their favorite food films, the classic 1985 Japanese film Tampopo and then cook up some ramen noodles with a smoke roasted whole chicken.
Josh Cary and Chef Tom Jackson talk about the role that immigrants play in the development of local cuisines, and how Lebanese immigrants to Mexico are responsible for the wonderful Tacos al Pastor. And Chef Tom cooks up some Tacos al Pastor on the Kamado Joe Classic II with the Joetisserie attachment.
Josh Cary and Chef Tom Jackson talk about the origin of the hamburger and cook up a fantastic recipe for one of their favorite fusions, the lamb burger
Josh Cary and Chef Tom Jackson talk about their favorite drinks to have handy when grilling, give a little history of cheesecake, and break down an incredible recipe for Kahlua Cheesecake on the grill
Josh Cary and Chef Tom Jackson talk about just how versatile a simple kettle style grill can be, talk about how salmon has been an important food for many cultures throughout human history, cover conservation efforts underway in the Pacific Northwest and smoke up an amazing wild caught sockeye salmon fillet on a roasted cedar plank.
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.
Josh Cary and Chef Tom Jackson talk pastrami and how it came to be the defining meat in Delis. Also, they cover some simple tips for cleaning your grill and getting it ready to cook for the Spring.
By
Tom Jackson
