By
Tom Jackson
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Blackberry Pork Chops!
By
Tom Jackson
Chef Tom smokes up a chuck roast on the Yoder Smokers YS640s Pellet Grill for a Barbecue Chopped Beef Sandwich!
By
Tom Jackson
Chef Tom fires up the Napoleon Prestige Gas Grill for Loaded Potato Salad cooked over a charcoal fire!
By
Tom Jackson
Chef Tom fires up the Ooni Karu 16 Wood Fired Oven for Huli Huli Chicken Wings!
By
Tom Jackson
Chef Tom fires up the Yoder Smokers YS1500s Pellet Grill for Barbecue Pork Rib Tips!
By
Tom Jackson
Chef Eric Gephart fires up the Kamado Joe Classic III Ceramic grill for a Simple Grilled White Fish that he describes as, "hands down, the best way to cook fish!"
By
Tom Jackson
Chef Tom fires up the Yoder Smokers YS1500s Pellet Grill for Salt & Pepper Pork Spare Ribs.
By
Tom Jackson
Chef Tom fires up the PK Grills Aaron Franklin PK300AF charcoal grill for Grilled Esquites!
By
Tom Jackson
Chef Tom fires up the Kamado Joe Kettle Joe for a reverse seared Dry-Aged T-Bone with Umami Butter.
By
Tom Jackson
Chef Tom fires up the Napoleon Phantom 500 for Coconut Shrimp! Breaded in smoked coconut, then fried on the side burner, these coconut shrimp are served along side a scratch-made honey mango chile sauce for dipping.
