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.

Cooking with Fire Episode 30, Seafood Risotto

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.

Cooking with Fire Episode 31, Ramen Noodles

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.

Cooking with Fire Episode 32, Chèvre Stuffed Portobellos

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.

Cooking with Fire Episode 33, Meatballs and Marinara Sauce

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.

Cooking with Fire Episode 34, World's Greatest Sandwich (Spanglish)

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!

Cooking with Fire Episode 35, Turducken

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.

Cooking with Fire Episode 36, Gravy

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.

Cooking with Fire Episode 37, the Seelbach Cocktail

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.

Cooking with Fire Episode 38, Pork Belly Burnt Ends

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.

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