Watch as Chef Eric Gephart teaches you how to light a Kamado Joe Grill. You'll learn how to pick the best charcoal for your grill, how much to use to get to temp quick, and how to stabilize your temperatures once you get there.
Chef Tom walks us through how to cook Low & Slow on a Kamado Joe Classic III. Using the SlōRoller Hyperbolic Insert, plus tips on how to build a fire, and reach your targeted temperature.
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!
Chef Tom puts three brisket smoking techniques to the test with The Brisket Wrap Test. We’ll uncover the differences between cooking briskets wrapped in foil, wrapped in butcher paper or completely unwrapped, and what it means for your next brisket cook.
Chef Tom shares his tips & techniques for preparing a delicious hummus from scratch, including a recipe for fire roasted jalapeño and red bell pepper hummus, finished with a quality extra virgin olive oil and everything bagel seasoning.
Chef Tom shares the process of preparing and utilizing a brine from scratch in order to maximize the flavor and juiciness of your grilled and smoked meats.
By
Eric Gephart
