By
Tom Jackson
Chef Tom teaches us How to Butcher a Whole Chicken!
By
Tom Jackson
Chef Tom fires up the Kamado Joe Ceramic Charcoal grill for Chile Crunch Spatchcock Chicken!
By
Eric Gephart
Chef Eric Gephart fires up the Kamado Joe Classic III Ceramic Charcoal Grill for his Split Roasted Chicken cooked over a bed of veggies and herbs in a cast iron dish!
By
Tom Jackson
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a Chicken Florentine inspired One Pot Chicken Dinner!
By
Tom Jackson
Just in time for Mother's Day, Chef Tom shares one of his all-time favorite comfort food meals, his Mom's Chicken & Noodles featuring hand-rolled homemade egg noodles and smoke roasted spatchcock chicken cooked on the Yoder Smokers YS640s Pellet Grill.
By
Tom Jackson
Chef Tom cooks up a smoke roasted rotisserie chicken on the Kamado Joe Classic II with the JoeTisserie attachment.
By
Tom Jackson
Chef Tom shows you how easy it is to break down a whole chicken at home. Save money, and make better food at home with your own chicken stock. Chef Tom is using a Semi-Stiff Curved Boning Knife for this process.
By
Tom Jackson
Chef Tom cooks up some classic fried chicken in our favorite Lodge dutch oven. This recipe is sure to be a hit whenever you make it.
By
Tom Jackson
Chef Tom goes with a little fusion action this time around. Rich and flavorful teriyaki-style bourbon chicken with broccoli-cabbage slaw and spicy salsa makes for a great dish.
