This cut is popular at Brazilian steak houses; it is part of the sirloin along with the fat cap. A flavorful cut that has to be served medium rare – no more than medium. I did a simple rub listed below and cooked both indirect and on direct heat. Cooking time will depend on how…

This was something that we used to get at a little diner at Standish, Michigan on the way Up North. It was that or a burger or the special. At 8 -years-old, I was a bologna guy. The bologna was cut a quarter inch thick. The bread choices were white or whole wheat. Now, the…

At many New York style deli’s they have bagels with with tomato, onion, cream cheese, pickled onion and smoked white fish which in delis can be any kind of flaky white fish. I’m from Michigan which means Lake Superior white fish slowly cold smoked to perfection. Now I put it on an everything bagel breakfast…

Springtime is morel mushroom season. These prized fungi are found all over the country foraged by enthusiasts where ever moist forests exist. I was at the Fredericksburg Farmers Market and saw a vendor with both morel and lions mane mushrooms and I got some of each. I decided I could extend the flavor of morels…

I remember someone once telling me, “Oh, you can’t put too much chocolate in the recipe.” I’m trying to test that theory. I used chocolate Oreos, then dipped them in chocolate pancake batter, air fried them, and then topped them with white chocolate. In the batter is also chocolate vodka. By my count, that’s a…