Chef Tom puts the theory of resting steaks to the test. We cook five steaks to 125º internal temperature and rest them for different periods of time, from 0 minutes to 12 minutes. We provide you with the results of our test, and you can decide if you want to rest your steaks or not.
Chef Tom cooks up a 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 breaks down how to start and maintain a clean fire in an offset smoker. No matter what brand you are using, this method will ensure a clean fire time after time.
With a little patience and just a handful of ingredients, you could be enjoying your very own home made 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 lets start with the basics. Read on, if you’re ready to take your bacon to the next level!
Chef Tom breaks down our method of preparing competition chicken thighs. This is the recipe we use in KCBS competitions and incorporates tips, techniques and methods we have learned from competition barbecue pitmasters like Andy Groneman of Smoke on Wheels Competition BBQ (Kansas City) and “BBQ Brian” Misko of House of Q (British Columbia, Canada).
Chef Tom takes a classic Mexican street food and puts a twist on it by using a quesadilla as a bun for our bacon wrapped Creekstone Farms Uncured Pork Franks. Topped with chipotle mayo, avocado, cotija cheese and some jalapeños.
Chef Tom breaks down the few simple steps to taking your standard pre-cooked ham and turning it into a holiday meal masterpiece. A little smoke and a sweet mustard glaze take this ham to amazing heights.
You may be familiar with the turducken; a chicken stuffed into a duck stuffed into a turkey. It’s become quite popular as a holiday dinner centerpiece in the last several years. Well, it turns out that the idea translates pretty well to the squash world. So, we’re stuffing a zucchini inside a butternut squash inside a spaghetti squash. Unfortunately, spag-but-chini doesn’t have the same ring as turducken, so we present to you the Squash-ducken! This savory vegetarian dish has all of those Thanksgiving flavors you’re familiar with and works great as a side or main dish alternative for your friends and family who aren’t meat eaters.
Chef Tom shows you just how simple a truly fantastic Thanksgiving turkey can be. By spatchcocking, brining and roasting the bird at 325º in our Yoder Smokers YS640 we end up with a wonderful roasted smokey flavor that compliments any other dishes you want to serve alongside your turkey.
Thanksgiving turkey can be intimidating. Even seasoned cooks struggle to produce a perfectly moist, crowd pleasing, mouth watering, nap inducing turkey. The good news is, we’re here to help.
Chef Tom adapts one of our favorite recipes from “BBQ Brian” Misko’s best selling cookbook, “Grilling with House of Q.” This simple recipe only calls for three ingredients and is perfect to make during the fall or as a great holiday side dish.
By
Tom Jackson
