Pitmaster Josh Cary and Chef Tom Jackson talk about the classic French dish Duck à l’Orange, and take it up a notch by cooking it on the Kamado Joe Classic II Ceramic Grill.
Pitmaster Josh Cary and Chef Tom Jackson talk a bit about a food with almost no history, pork belly burnt ends, and discuss what makes them so fantastic.
<iframe width=”100%” height=”300″ scrolling=”no” frameborder=”no” allow=”autoplay” src=”https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/386184878&color=%23ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&show_teaser=true&visual=true”></iframe>
Pitmaster Josh Cary and Chef Tom Jackson discuss the precarious history of the Seelbach Cocktail, the not-so-lost classic that originated from the bar of the Seelbach Hotel in Louisville, Kentucky in the mid-1990s.
Pitmaster Josh Cary and Chef Tom Jackson discuss one of the unsung heroes of the holiday dinner table… gravy! From red-eye gravy to country gravy to the classic brown gravy made with turkey drippings, it all gets covered.
Pitmaster Josh Cary and Chef Tom Jackson talk about the “Vegan’s Nightmare,” the Turducken and Tom gives step by step instructions to cook one yourself!
Pitmaster Josh Cary and Chef Tom Jackson finish up their series on recipes inspired by films about food with the classic sandwich from the 2004 film Spanglish.
Pitmaster Josh Cary and Chef Tom Jackson talk about the history of the American, not Italian, classic Spaghetti, and Meatballs, and Chef Tom cooks up some from scratch Italian meatballs with marinara sauce.
Pitmaster Josh Cary and Chef Tom Jackson cook up some Chèvre Stuffed Portobellos inspired by the 2007 animated classic Ratatouille and talk about the Limburger Cheese War.
Pitmaster Josh Cary and Chef Tom Jackson talk about one of their favorite food films, the classic 1985 Japanese film Tampopo and then cook up some ramen noodles with a smoke roasted whole chicken.
Pitmaster Josh Cary and Chef Tom Jackson continue a new series of recipes based on films, this time with a risotto inspired by the opening scene of the 1996 film “Big Night.” Chef Tom then cooks up a delicious Seafood Risotto with grilled shrimp and lobster cooked directly over the coals of our Kamado Joe Classic II.