By
Tom Jackson
Chef Tom fires up the Napoleon P500 for Grilled Avocado Toast!
By
Tom Jackson
Chef Tom fires up the Napoleon Phantom for a San Francisco classic, Cippino Seafood Stew, featuring an array of fresh seafood and plenty of charcoal grilled goodness!
By
Tom Jackson
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!
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
Looking for some cold weather comfort food? Chef Tom's got you covered with his Smoked Pork Ragu. Boston Butt pork shoulder smoked on the Yoder Smokers YS640s Pellet Grill, then braised in a rich San Marzano tomato sauce and served on a bed of pappardelle pasta!
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
Chef Tom fires up the Clementi Wood-Fired Oven and bakes an amazing Wood-Fired Calzone, featuring scratch-made dough, mouth watering filling, cheese for days and a red sauce for dipping!
By
Tom Jackson
We all love Chili Frito Pie! Chef Tom makes a few adjustments to his Smoked Tri-tip Chili to utilize freezer and pantry staple items for that party snack that everyone loves, hello grilled Frito Chili Pie!
By
Tom Jackson
Sloppy Joes with a barbecue twist! These are as easy as comfort food gets, and you probably already have everything you need to make them in your pantry!
By
Britt Shoffner
Chef Britt fires up the grill for a big batch of Chicken Tikka Masala: a flavor-packed curry with char-grilled chicken! This dish is a surefire winner!
