Chef Tom Jackson

Food Commentator

All Things Barbecue Staff Chef Tom Jackson is a Kansas native, born and raised in Wichita. In 2008 he and his wife moved to Portland, Oregon where he attended Oregon Culinary Institute. Tom studied both general culinary skills as well as baking and pastry while working as a cook in a variety of restaurants. After graduating from Oregon Culinary Institute he began working as a bread baker and pastry chef at the renowned Ken’s Artisan Bakery in northwest Portland. He spent more than four years honing his skills under James Beard Award winning chef and owner Ken Forkish. In that time he and his wife had their first child, and the draw of home and family grew stronger. Longtime friends of the Cary family, owners of All Things Barbecue, they returned to Kansas to help All Things Barbecue continue to excel in their cooking classes. Tom has been further developing and building cooking classes and private events at All Things Barbecue since March 2014.

Justin Cary

Lamb is making a comeback, which may come as a bit of a shock to those of us who have kept it in constant rotation for our family meals.

But if you are one of the many Americans who do not eat lamb on a regular basis, you may have noticed the meat becoming more popular at local restaurants, on cooking shows on television, and even on the menus of your friends' dinner parties.

Justin Cary

Corn — one of the great grains, and the basis for the diet of the native people of modern day North America — is purely an invention of man.

Justin Cary

Big Bob Gibson was an imposing figure... a railway worker who stood six foot four inches tall Bob would frequently host gatherings of his friends and family at his home in Decatur, Alabama in the early 1920s.

Justin Cary

Few barbecued foods are as revered as pork ribs.

But pork ribs also create a lot of confusion, because so many people believe that ribs that “fall off the bone” are the holy grail of barbecue… but for many of us we know that “fall off the bone” is simply a nice way to say overcooked.

This episode of Cooking with Fire originally aired on January 12, 2018.

Brisket burnt ends are one of the more fascinating foods in barbecue. Their storied history, which I’ve spoken of here before, makes them a true Kansas City original.

Of course, the great thing about food is that it is meant to be played with, no matter what your grandmother repeatedly told you at dinner time.

Justin Cary

Long before the world of prime time TV food competitions, the barbecue world was hosting contests to find out who made the best ribs, brisket and more.

Justin Cary

Breakfast in America seems more of a nuisance than a celebrated meal, with quick microwaved sandwiches, frozen waffles and bowls of sugary cereal being common… this is a far cry from our friends across the Atlantic who take breakfast to new heights with their traditional English Fry Up or Full English Breakfast, as it is also known.

Justin Cary

As summer rolls in the amount of time my family spends on our back patio increases tenfold. It seems that everything happens outdoors, from playing with the kids to cooking.

But after a couple weekends, burgers and brats get a little old, and my wife and I look to expand our grilling repertoire. So we start to break out recipes that would otherwise be cooked in the oven, and instead begin baking and roasting them on the grill.

Justin Cary

This piece originally aired on February 10, 2017.  

When most of us think of smoked foods we think of traditional barbecue pits with roaring fires creating smoke and heat to slowly cook things like pork shoulder or brisket. 

Justin Cary

Buffalo wings (or just “wings” if you are a native Buffalonian) are one of the few modern dishes that have become staple food in bars and fast-food locations around the country.

And as with most dishes, it has a muddy history, with two groups claiming to be the creator of the original “wings” served in Buffalo.

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