by John Heida I’m far from what you’d call a world traveler…but I think I’ve seen quite a bit of this country over my lifetime. I’ve definitely seen much of California as I’ve lived in Southern California for the first 13 years of my life and Northern California the last 27. So when my wife …
Recently I came across what looked to be a fantastic recipe on the Natasha’s Kitchen website that I just needed to try. I wish I could take credit for this but I absolutely cannot. As a food influencer and occasional blogger the first thing I noticed was how good it looked. Then I remembered that I …
I wish I could take the credit for this one….but I can’t. Here is where i found this low carb awesome recipe. The only thing I did in addition to this was seasoned it with Meat Church The Holy Gospel seasoning.
I recently posted a photo of our pesto slathered shrimp on Instagram and many said they wanted the recipe. I’m fortunate to have an awesome wife that loves to garden. We have basil growing and often she’ll make pesto and add our fresh basil leaves to it.
When it comes to cooking, I’d say I’m more of a “bull in a china shop” type of cook. Give me some meat and I’ll make it great (insert manly man grunts here). It it involves finesse and patience I’m probably not your guy….usually.
Some of my favorite cooks on the Traeger are things that aren’t “normal.” They aren’t burgers or steaks but something like a meatloaf!
I don’t cook brisket every week but I do love a well cooked one like the next guy. There seems to always be the argument on whether or not to wrap it and what to wrap it with if you decide to go that route.
Recently I cooked up a pastrami Tri-Tip for #traegerday which was May 12, 2018. It was one of those cooks that I was a little leery about since I knew there was a longer than normal time commitment to cure it and get it right.
Recently I was getting the “itch” to Traeger something new. It had been a few days which usually seems like a few years. If you have a Traeger then you know the addiction.
I had a favorite rub that I would use on ribeyes and other steaks that I would buy every time I visited Monterrey California. There was a little place on the wharf called “For Garlic Lovers.” You’d think it would then be a very garlicky but it really wasn’t.