Jul 10, 2022
Green Chile White Cheddar Grits
This is how I make the creamy, slightly spicy version of grits. This dish combines my love of green chiles and white cheddar into a bite that can stand on its own as an entree or be used as a rider for various proteins, such as shrimp or pork. Come hungry because you'll put back a bowl or two!
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Jun 5, 2022
Smoky Savory Bean Burgers
This savory and smoky bean patty is loaded with crunchy fried onions, the umami-loaded Somethin' To Beef About spice blend and rides atop a bed of roasted red peppers. With melty muenster cheese and creamy Jalapeno Business mayonnaise slathered all over the nooks and crannies of a crunchy English muffin, you won't say no to this bean burger. Let's make Meatless Monday's amazing!
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May 26, 2022
Smoked Brisket
In my opinion, a well smoked brisket is the pinnacle of outdoor cooking - no other cook produces results better than the brisket when investing quality time and effort. Brisket can be an easy process, even if it takes a while to produce. In this recipe, I use two of my spice blends and a PitBoss pellet grill using cherry and oak pellets to make a delicious meal that will feed my family and friends for the week.
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May 15, 2022
Savory Herbed Buttermilk Biscuits
I took my buttermilk biscuit recipe and clucked it up with our Somethin' To Cluck About herb blend making these fluffy and flaky biscuits pack a wallop of savory and herby flavor that goes with any dish - perfect for fried chicken or as the topping on a chicken pot pie. I love to eat these with a slice of white cheddar cheese and onion jam!
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Spicy Shrimp Bucatini with Lemon Butter Sauce
What happens when you cook shrimp in butter with a spicy barbecue rub? This amazing pasta dish! A spicy, buttery and tangy sauce is soaked up by bucatini pasta and topped with succulent sweet-heat shrimp that will fire off all those endorphins your taste buds are looking for.
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May 2, 2022
Classic Crunchy Beef Tacos
Let's talk tacos! I get a lot of questions on how I make tacos using our Somethin' To Taco Bout seasoning, and ya'll, let me tell you, it couldn't be more simple than a skillet, some protein and our seasoning.
With Somethin' To Taco Bout, Taco Tuesday's come together quick and easy!
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Apr 19, 2022
Smoked St. Louis Pork Ribs
Tender and juicy St. Louis style pork ribs, smoked over cherry wood and glaze with a mustard maple rosemary barbecue sauce. The combination of The Clevelander, Somethin' For Rubbin', Somethin' To Beef About and Somethin' Somethin' Sauce makes for a bite that is sure to please even the most discerning palettes.
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Apr 13, 2022
Roasted Mustard Maple Glazed Carrots
The bite of mustard, the sweet note of maple and the tang of red wine vinegar combine to make one hell of a glaze, taking these carrots to the next level. Normally, in the circles I run in, carrots are not the highlight of a meal, rather an oft overlooked side piece used more for a pop of color than banging flavor. Fork tender, slightly sweet, tart, and packing a slight heat, these carrots stole the show.
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Mar 23, 2022
Wagyu Beef Short Ribs
These amazingly marbled wagyu beef short ribs from E3 Ranch & Co provided the perfect avenue for our sweet, smoky heat of Jalapeno Business and the salty, peppery, umami chocked flavors of Somethin' To Beef About. Of course I had to pull the trigger and make these special! The flavors that came off this cook were out of this world!
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Stuffed Pork Tenderloin
Our latest incarnation is a mouthful - bacon wrapped pork tenderloin slow smoked over post oak and slathered with Somethin' Somethin' Sauce to get that sticky glaze. Oh, did I mention its stuffed?
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Oven Roasted Barbecue Brussels Sprouts
Did you know that brussels sprouts take barbecue flavors like no ones business? You will! These crispy, savory little flavor bombs will soak up those sweet, spicy and smoky notes, taking your meal to that next level.
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Mar 13, 2021
Air Fried Savory Spicy Potato Chips
These air fried chips are loaded with deliciousness! They're a crunchy, savory, spicy flavor bomb with a generous hand up from the umami loaded flavor combo of Somethin' To Beef About and Parmigiano-Reggiano!
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