By
Tom Jackson
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a Southwest Chicken Avocado BLT!
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
Bringing together two incredible comfort foods, Chicken Parmesan and Garlic Bread, Chef Tom walks you through how to make a Chicken Parm Sandwich on the grill.
By
Tom Jackson
It's getting chile in here! Good thing we have a Kamado Joe Classic III Ceramic Charcoal grill and an easy Birria recipe to heat things up!
By
Tom Jackson
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.
By
Tom Jackson
Chef Tom & Chef Britt do a side by side taste test of tomatoes grown inside the San Marzano region in Italy vs. those grown elsewhere.
By
Tom Jackson
In this week's episode of Tips & Techniques Chef Tom takes us back to barbecue basics, once again, and teaches us how to make a sweet tomato based barbecue sauce from scratch.
By
Eric Gephart
Chef Eric Gephart is back with another amazing recipe. This time he takes the classic BLT (bacon, lettuce, tomato) sandwich and takes it up a notch by replacing the bacon with brisket. Enjoy!
By
Tom Jackson
This baked version of the Italian American classic dish, Chicken Parmesan, is easy enough to pull off on a weeknight, but has such impressive flavor that you’ll be cooking it to impress at parties for years to come!
By
Tom Jackson
Ratatouille, the classic French dish of stewed vegetables is elevated here by first grilling the vegetables before combining them with canned San Marzano tomatoes in a cast iron dutch oven for a creamy finish.
