Tagged with 'pork'

Chef Tom shows you how easy it is to butterfly a pork loin for a roulade.

A super simple and delicious pork tenderloin teamed up with an easy queso sauce. Enjoy nachos for dinner without breaking a sweat!

Grilled Oysters are one of our favorite dishes, and Chef Tom tops this one off with a delicious Chorizo Butter that is the perfect complement to the dish.

Chef Tom cooks up a delicious pot of chili verde.

Chef Tom cooks up two racks of St. Louis cut spare ribs, spritzing one, but not the other. He then breaks down the major differences in the two cuts when they’re all finally finished.

Chef Tom takes some fresh ground brisket and makes classic diner style cheeseburgers on the Le Griddle with some crisp bacon and sautéed onions.

Pork loin is one of our most requested dishes, so Chef Tom has cooked up a fantastic garlic studded pork loin with a nice savory seasoning.

Josh Cary and Chef Tom Jackson talk pork ribs on this episode of Cooking with Fire.

Pork loin is such a great cut of meat. It's super affordable. It's lean, but wonderfully tender and juicy, when cooked to the proper internal temperature. And there are a million ways to prepare it! One of our favorite things to do with pork loin is butterfly it and stuff it. Again, there are countless options for the filling. This time around we kept it simple, but the flavor is BIG!

Pork tenderloin is a fantastic cut of pork that is really easy to prepare. It is a lean, tender piece of meat, so you'll want to be sure not to overcook it, but with a trusty digital thermometer, like the Maverick PT-75 instant read thermometer, you won't have any problem hitting the mark.

Chef Tom cures a fresh bone-in ham before smoking and finally glazing it to finish. Give this recipe a shot and let us know what you think!

The holiday season is in full swing, and so much of the delicious food we eat around the holidays is food you can’t eat all the time. I mean heavy, I’m gonna be at the gym all week if I have another bite kind of food. This recipe packs all the flavor of delicious holiday food, without the heaviness afterward. So mix it up around the holidays, or bookmark this one for the new year. Whatever you do, don’t pass it over! It’s too good to miss!

It’s that time of year again… when pumpkin everything starts hitting the shelves and nearly every coffee shop and fast food restaurant gets in on the action as well. Well, we’re here to tell you that you don’t have to pair your pumpkin with twelve pounds of sugar, in fact, it’s the perfect addition to a savory recipe such as this one.

With a little patience and just a handful of ingredients, you could be enjoying your very own homemade bacon at a fraction of the price that you’re paying for the store bought stuff. The best part? The endless options for customizing your bacon. But let's start with the basics. Read on, if you’re ready to take your bacon to the next level!

Oktoberfest may have officially wrapped up this week, but we’re not ready to give it up just yet. As the weather cools, this warm potato salad becomes a fantastic side dish to lengthen your grilling season!

Josh Cary and Chef Tom Jackson chat about Carolina Barbecue, and discuss the regional differences in sauces and which cuts of pork reign supreme in each region.

Thanks to our never ending quest to find ways to stuff cheese and other fillings into chiles and wrap them in pork, we bring you the prosciutto wrapped, sausage and cream cheese stuffed pickled pepper popper. Enjoy!

With dove hunting season now in full swing, we’re answering the call we’ve heard from so many of you for our take on this popular game bird. There are plenty ways you can go when preparing dove, and we could probably spend a week never repeating a recipe and never being disappointed, but today we share with you our favorite. The tried and true bacon wrapped dove breasts.

One of our favorite dishes around here is Chef Tom’s Smoked Green Chili Mac and Cheese. This dish is crammed full of flavor, and is the perfect side for your next big cookout.

What do you do with all that leftover pork shoulder from last weekend? You could make tacos or a pizza… again. Or, you could make this killer Pulled Pork Cornbread Waffle Sandwich with Caramelized Onion & Apple Chutney.