I did something like this a couple of years ago. It was 11 degrees yesterday so using the smoker covered in ice seemed, well, stupid. I’m not freezing my ass off for BBQ. Let me say the results were very good but not as good as on the smoker. I used Poppi’s BBQ seasoning some…

I am using some gifted venison(thanks again Chris) so I made meatballs. I tried to go with a few non traditional items like chimichurri, everything Italian seasoning, and some Italian sausage to add some fat. Then I added Parmesan cheese, panko bread crumb, egg and bbq sauce. Then I served them in some beef gravy….

Asian flavors with coconut aminos, hoisin, 5 spice, Poppi’s Asian seasoning and gochugang. Then the chicken marinated in orange juice, oven fried with rice flour for crispy skin and just a little honey to tone down some of the heat. It has elements from China, Japan and Vietnam. I also snuck in some Louisiana creole…

This got all confused, but it tasted great. I was trying to update Chicken Cordon Bleu and when I got done, it had nothing to do with Cordon Bleu. My first change was to ditch the chicken for rainbow trout. Then I upgraded the ham for smoky bacon which is always an improvement. Then I…

This dish reminds me of my days living in Tampa and the bounty of seafood I used to get. Conch when in season was easy to get and now can only get it when it’s available at my local mega market. I air fried it with another Florida treat fried plantains. Topped with some black…