Join Chef Tom and his dad on a pheasant hunt as they reflect on the many things to be thankful for this holiday season, including a delicious Pheasant Piccata. Happy Thanksgiving from our family to yours!
The beautiful thing about the holiday season is that a dish like Puff Pastry Wrapped Brie with Cranberry Chutney is totally approriate either before of after the big meal. This one is a treat! Oooey, gooey melted brie cheese pouring out of its flaky puff pastry crust and topped with a sweet and tangy cranberry compote that we picked up from our friend BBQ Brian Misko of House of Q!
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for everyone’s favorite big barbecue meat. Follow along as we walk you through everything you need to know to prepare some killer Smoked Brisket & Burnt Ends!
No home cooked meal is complete without a solid side dish or two. Today Chef Tom shares his recipe for Ham Hocks & Collard Greens, first preparing a ham hock stock on the Kamado Joe Classic III ceramic charcoal grill, then braising the collards in the flavorful broth and smoky pork. The result is tender, savory greens with a wonderful pot liquor that is practically liquid gold!
Chef Tom does a side-by-side comparison of GrillGrate panels for Kamado Joe style grills versus the standard grates. See how these panels can give you more flexibility and control over your cook.
Chef Tom gives the new Pellet Joe grill from Kamado Joe a test run smoking some low and slow spare ribs, then cranks up the heat and grills off some burgers.
Chef Tom prepares his Apple Brined Pulled Pork, smoked on the Yoder Smokers YS640s Pellet Grill. The apple juice brine makes for the juiciest pulled pork!
Chef Tom fires up the Kamado Joe Classic III ceramic charcoal grill for a dry brined, spatchcock Smoked Cajun Turkey. This recipe is a great way to put a twist on your holiday bird, but you’ll want to eat this turkey year round!
Chef Tom prepares Italian meatballs stuffed with mozzarella cheese, smoked on the Yoder Smokers YS640s Pellet Grill and finished in a scratch-made San Marzano tomato sauce. It’s all loaded up on ciabatta buns with provolone and pesto for a mouth-watering Stuffed Meatball Sandwich!
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill and roasts a brined, trussed, whole Classic Holiday Turkey with a sweet and savory glaze. This is the quintessential holiday turkey and hits all of the flavor notes you expect from a traditional bird— apple, garlic, rosemary and sage.
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.
By
Tom Jackson
