Wings inspired by Arizona. They are dusted with an ancho and coffee rub then slathered in an adobo honey sauce making these perfect for tailgating. Read more →
Crunchy, cheesy, garlicky, savory, smoky crostinis made on the grill
Thin sliced rib eye steak, marinaded in steak sauce and cola, flash grilled and topped with havarti cheese on a brioche bun
Expanding from the traditional s’mores ingredients of milk chocolate bars, graham cracker and marshmallows to things like toffee chocolate bars, fudge striped cookies and chocolate stuffed marshmallows
Pork shoulder studded with garlic and smoked before being placed in the Texas crutch (aluminum foil), and being smoked some more, until probe tender.
Bratsgiving is right around the corner. What is Bratsgiving, you…
Rainbow trout stuffed with beef chorizo sausage, crab meat, citrus slices, and fresh herbs
My review of four varieties of the Kingsford Hardwood Pellets used to cook a variety of grilled goods
Foil packets filled with veggies, fish/seafood, and topped with a citrus slice before being cooked over open fire or on a grill.
Whiskey and maple syrup drizzled salmon, topped with thyme, chopped purple onions, slices of orange/lime/lemon and garnished with poppy and sesame seeds, all grilled on a cedar plank.
Roasted bone marrow smeared on grill toasted bread or succulent steaks
Beef tenderloin, brined in whiskey, peppercorns and garlic and then reverse seared and topped with blue cheese crumbles.
A review of my time at the Barbecue Bootcamp at Alisal Ranch