Brand Influencer
I was on a cruise with my wife’s family and we stopped in Santa Barbara, California. We were walking around the “Funk Zone” and found a place we contemplated renting little two person “vehicles” from. We figured it would be better to eat first so we asked the guy there where a good spot to …
Since choosing to represent a different grill company on social media I’ve been asked so many times, “Why?” A lot of people assume it is all about money. Let me put that to rest right away. I’m not getting paid a single dollar by Green Mountain Grills. Let me give a little history here to …
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 and I had …
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). If 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 which 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.