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

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.

Justin Cary

What does a communion wafer and one of my favorite breakfast foods have in common? More than you would think.

Justin Cary

Some foods are simply polarizing, with people taking stances on whether or not they should even be consumed. And no, I’m not talking about vegans protesting the eating of animals. I’m talking about oysters.

Justin Cary

When people ask me what I do for a living and I tell them I get to basically eat great food and write about it, well, that’s a conversation starter.

Justin Cary

There used to be a time when I would stand at the butcher counter at my local shop, overwhelmed by the sheer amount of options in the case in front of me -- and that was just in the beef section.

Justin Cary

Crab cakes have become a staple in restaurants across the U.S., but it wasn’t that long ago that crab was seen as a difficult and dangerous crustacean that wasn’t worth the time and effort it took to catch them.

Justin Cary

When I think of cooking with fire, a lot of images pop into my head, but the most iconic of all is the wood-fired oven.

Justin Cary

Duck à l’Orange was once the best known duck recipe in the world. Popularized in the United States by Julia Child, it seemed to be on the menu of every French restaurant in the 1960s.

Over the years the dish’s star power has faded, according to some food experts. But if that is the case, someone forgot to let the rest of the world know.

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.

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