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Grilled up the remainer of the chicken I opened last night on the kiddo's portable pellet smoker and glazed with some of our Midwest Twang BBQ Sauce. Cut a loaf of sourdough french bread in half and toasted with some butter and roasted garlic to make the 'boat'. Topped the bread with a layer...

Grills and smokers are pretty much packed for our big move, so cooking almost exclusively inside for the next week and a half. Decided on an old childhood favorite of mine...cajun smothered chicken, southern-style beans, mashed potatoes, and cornbread muffins. Turned out just how I remembered...

Got all the other grills and smokers ready for the big move in a few weeks, so decided to break the mini gravity offset out to do some homemade brats I pulled out of the freezer earlier. I love this little guy.

Before we strike a match today, let’s pause for the brave who gave everything for our freedom. Their sacrifice ensures we can gather around the smoker in peace. Now.....Pork Belly, Lettuce, and Tomato Sandwiches today. Got the pork belly rubbed with our Fortune Favors the Bold blend with a...

Here it is, and it's GLORIOUS. Pulled pork I threw on the pit this morning, fried hot honey ham, bacon, muenster cheese, garlic aoli mayo, pickle slices, bbq sauce, and crispy fried onions on a brioche bun. I call it 'The Cardiologist’s Boat Payment' Cheers! 🍻

My kids love HuHot but it's gotten so darn expensive. Luckily, dad knows a thing or two about cooking and we have the biggest griddle CharGriller offers. Got a beef rump roast on sale and sliced it thin on the meat slicer, made a buffet style setup of ingredients and sauces, and had them make...

And also because it gives me a good reason to test out one of our new experimental rubs in development, Cantina Chaos. Seasoned up some 80/20 heavily with the new blend and rolled into 3 oz balls. Lubed up the Flat-Iron with some butter, tossed the tortillas on, topped with a taco meat ball...

Pizza! Because a good friend hooked me up with a custom 3/8" pizza steel yesterday and just had to give it it's maiden voyage. Used my Neopolitan dough recipe and a simple sauce consisting of crushed San Marzanos, tomato paste, salt, sugar, and basil. Topped with a mix of part skim and whole...

Let's have some fun test your sammich culinary knowledge...Looking at the ingredients, what am I making? Look closely, don't go with the obvious. I'm feeling generous today, so I'll send one of my rubs out to the first correct answer. And go!

My favorite part of Tennessee (and the only reason to venture into Memphis) is Gus' Fried Chicken. I've been working on reverse engineering their chicken for a few years now and was really close last time. Today I made a few tweaks to the last version and hoping this is it. Here's the recipe I'm...

Neopolitan style, the only way my youngest will eat pizza. This one was ok but not as good as usual as I didn't have time to make my dough so had to buy one from the store, and it just isn't the same. Sauce is a can of crushed San Marzano tomatoes, aboutt 2 tsp salt, 1 tb sugar, 1 tb olive...

Wife and I recently decided we've had enough of these Wisconsin winters and being that she works remotely and I can run my business from virtually anywhere, and the kids are homeschooled, it's time to start looking. Fortunately we have nothing tying us anywhere, so unfortunately that leaves a...

Tenderloins on the WeberQ seasoned with Fortune Favors the Bold, medium rare, baked potatoes rubbed down with olive oil, my cajun rub, and baked in a cast iron skillet for that crispy skin, and corn. And the best soda of all time. Gonna head down to the whiskey room for a cigar, nip of EH...

We're about a month and a half away from MeatFest 2026 and I've been in the process of developing a few new rubs to release for the event. We've tested it on brisket quite extensively, and today (Thanks to Rick my local butcher, you da man Rick!) I was gifted a tri-tip as another test subject...

Typically this time of year I'm out back sipping on an adult beverage with something on the offset. However, this year, mother nature decided on child abandonment and left us with Snowmageddon 2026 in the middle of March, so that leaves me limited to the garage yet. Fired up the Z-Grill with...

Craving Italian today, so raided the freezer to see what I could throw together. Made some Sunday Gravy with sausage, beef contry ribs, and pork baby back ribs. Seared the meats, added 3 28 oz cans of crushed tomatoes, a diced white onion, 3 cloves of garlic, and about 1.5 cups red wine to...

Love bacon jam, love smash burgers. It's warm out, so made me a little somethin'-somethin'. Bacon jam through the cook stages. Made from bacon (duh), white onion, jalapeno, garlic, brown sugar, maple syrup, bourbon, apple cider vinegar, coffee, smoked paprika, chili powder, and a few dashes of...

Just me and my oldest home tonight and decided we wanted to do something different. We had a flat-iron steak in the fridge, so decided to build off that. Steak ramen was the kiddo's final decision, so that's what we made. Made the sauce for the ramen with 2 egg yolks, the seasoning packs from 2...

But actually made from...*gasp*...RIBS! Full rack of St. Louis cut spares rubbed with a base layer of Meat Church Texas Sugar and followed with a coating of my Ribee-Ki-Yay and smoked on the ZGrill at 275° for 2 hours, wrapped with brown sugar, honey, and butter and put back on for another 2...

Seriously, it can warm up any time now, this is getting a bit ridiculous even for here. Sadly, -6° is the warmest it's been here for about 3 days. Onto the wings. 2 pounds of full wings with the tips, coated in cornstarch and kosher salt, baked in the oven on air fry mode at 425° for 20 mins...