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I dont measure, but I can write it out for you with my best guesses. all the juice from a 16oz jar of pickled jalapeno generous amount of cajun seasoning (I use Slap Ya Mama) generous pinch of mixed garlic few dashes of worcestershire generous amount of onion powder (going for simple cajun...

I took 7 pheasants on Sunday, buddy of mine brought some duck from Canada. One thing led to another we put them on a smoker for Monday Night Football (SKOL Vikings). The duck was marinated in somebody’s uncles secret recipe. Pheasant was marinated in pickled jalapeño juice, garlic, Cajun rub and...

If you're in northwest Arkansas I can bring you some in October

It was my uncles bourbon glaze, which I'm not privileged enough to know the ingredients, and then a simple mix of sweet baby rays and a serious habanero sauce

For Labor Day I broke out a new, simple Char Broil smoker at my dads place. I made 3 chickens, 4 pounds of brisket and 5 pounds of ribs. I think the number one lesson I learned is I wasn't patient enough. The chicken was excellent, but I think chicken is kind of difficult to mess up. Ended up...

This was the dinner I made to celebrate my graduation from the University of Arkansas. I dry aged 6 pounds of prime rib for 40 days and some change, cooked it with an Anova Precision Cooker and seared it on a cast iron pan. I didn't have access to a grill otherwise that would be the obvious...

That will depend on where I end up getting a job (20 applications so far, no luck!). I have a mom in Downtown MPLS and a brother in Chaska, so rooming with one of them until I have a job.

Hey Bear, I bought this precision cooker last month. I'm seeing a new light same as you. I have 6 pounds of Prime Rib dry aging for my graduation in May. 40 days total! Cannot wait.