My debut on TV!

Set your DVR!

FYI…If your in the St. Louis viewing area, I will be featured in a grilling segment for a local show.

The ‘Rams Tailgate Show’ on channel 5 KSDK (NBC affiliate station) is hosted by the vivacious Heidi Glaus. She interviewed me while I grilled a popular MLG recipe on the show…you will have to tune in to find out what that is!

Heidi Glaus at our tailgate party, recording a segment

I don’t know when my spot will air, but it would air somewhere between week 2 and week 15 of the football season on Sunday mornings. If I find out exactly when, I’ll make to post it on facebook.

Kudos to Scott and the GrillinFools of They handed me this opportunity to be Fool for a day and can’t thank them enough. Now they have to suffer the consequences of having the sight of me represent their brand…my apologies in advanced.

Grilling Session: BBQ Yardbird

On this night, I had a violent hankering for some yardbird. Having been tired of making the the rich and sweet competition style BBQ, nothing was stopping me from making my sticky and charred chicken.

First, I fired up the grill for the 2 zone indirect heat. Now I prep the chicken with some BBQ rub. I don’t know what commercial rub I dusted the poultry with…don’t care. The thought of some heavily sauced fowl has clouded my memory!

For 30 minutes, the flavorful pieces of seasoned drums and thighs cooked on the cool side of the grill with the lid on. Afterwards, the topside of the chicken got the first coating of sauce. Ten minutes later, I flipped the chicken and painted the first coat on the bottom side. I repeated this process 2 more times, the chicken started to achieve an appetizing thick glaze.

Don’t be mistaken, this is not competition chicken…this is Major League Grilling chicken. Upon getting the meat cooked through, I removed the lid from the kettle. Instantly, the fire began to rapidly build from the rush of oxygen feeding the embers. When my blazing inferno reached the desired level of heat, I placed the chicken over the heat to char them like a piece of burnt toast. The fire was venting a pleasant aroma of sweetness around the grill as a result of the sauce dripping on the coals. If such a scent was ever bottled, it would be called Char-Pollo eau de toilette.

The chicken was seductively sticky, saucy and100% deliciousness. Evidence of this was found on all 10 digits and the surrounding area of my mouth. Finally, the best arrangement possible to enjoy my yardbird is not having to share any of this…check.

Grilling Session: Herb Ribs

One can only take so much sweet tangy BBQ sauce and seasoning, especially when you grill as much as I do. I love to mix up the palette with savory and earthy flavors to shock the taste buds. These STL style spare ribs were calling for something different and I gave it to them.

The ribs were dusted with Penzey’s Arizona Dreaming rub. It’s an aromatic rub with oregano and cilantro herbs mixed with southwest spices…and it’s salt free! I fired up the kettle grill for indirect heat…guessing around 400 degrees.

Once the ribs go on, I let them roast on the grill for an hour. Then I wrapped them in heavy duty aluminum foil topped with unsalted butter (these were served to my Grandpa who is on a low sodium diet).  After 60 minutes in the foil wrap, they roasted on the grill for another 30 minutes. Because of the high heat throughout the process, these ribs were falling off the bone in only 2.5 hours!

The family loved these ribs, especially Grandpa. For a guy who only likes to eat cheeseburgers and fried chicken, he chowed down a half rack of these ribs. That’s saying something!

Grilling Session – Salmon Club Sandwich

Salmon club sandwich w/ sweet potato fries

Had a craving for a big sandwich for lunch, decided on this salmon & bacon behemoth! Real simple because I had lots of vegetables and toppings to choose from…I love summer time! First off, I start making the fries by parboiling the cut sweet potatoes for 5 minutes, then pan fry in vegetable oil.

Frying sweet potatoes

Every club sandwich requires bacon, I cooked the meat candy on the grill until the edges looked crispy over direct heat.


Next, I lightly seasoned the wild Alaskan salmon with some Penzey’s rub and cooked until the fish starts to flake.

Salmon on the grill

Once those are all done, I started piling on the toppings:

  • 3 pieces of toasted wheat bread
  • Bread & butter pickles
  • Roasted yellow pepper
  • Avocado
  • Apricot/mayo sauce
  • White onion
  • Tomato
  • Smoked Gouda cheese
  • Lettuce

Assemble all of the above and serve with the sweet potato fries.

Lunch with a glass of CAB

This monster club gets a monster bite, followed by a monster mess.

Open wide

Damn that’s a good sandwich

No doubt, this is one of the best sandwiches I ever made.

Review: Weber’s Smoke


Recently, I received my copy of Jamie Purviance new BBQ book purchased from The above picture was posted on Jamie’s facebook page by me and I got a witty reply back from him…very cool.  He encouraged me to write a review on amazon, I thought that was an excellent idea. So, after I took the time to review the book I wrote my thoughts about it and submitted it to

Weber’s Smoke: A Guide to Smoke Cooking for Everyone and Any Grill

 Expand your outdoor cooking horizons and waistlines with Weber’s “Smoke”! The latest cookbook from Jamie Purviance is the first (as far as I know) undertaking into the world of low and slow authentic BBQ. The book is helpful for those who want to transition from high heat grilling into low and slow smoky BBQ on a kettle or smoker. To speed up this transition, the books composition is easy to follow and exciting to explore. An overabundance of vibrant photography and illustrations serves to help the reader soak up information like a sponge.

 Even a BBQ enthusiast like me has found many useful tips, tricks and nuggets hidden between the lines. Moreover, the recipes are inspiring…traditional and non-traditional BBQ dishes challenge beginners to experts. Also, the inclusion of Latin cuisine is my favorite theme about this book. I grew up with parents who cooked authentic Mexican cuisine and I have incorporated that into my BBQ for years. Jamie Purviance’s experience in Latin cuisine brings a whole new level of flavor to the table…literally! If you haven’t tried BBQ tamales, you’re missing out…this book has the recipe!

 Some hardcore pitmasters may be disappointed to find that this book is not like the “storyteller” BBQ books that have come out recently or that Jamie does not touch on long standing low and slow debates such as…”should the brisket go fat side up or down?” But for the casual backyard weekend warrior, the tutorial and recipes in this book will guide you to impress your family, friends and neighbors. Well done!

First Sponsor: Baumann’s Fine Meats


Ever since teaming up with Canadian Bakin’ BBQ Team, we had a vision on how to build a winning team. That vision included having partners in our efforts to become a competitive BBQ team. With our accolades and experience as ammunition, my teammate was able to convince Baumann’s Fine Meats that we were a great winning partnership. With only 2 contests on the schedule for our joint team, we will be called Baumann’s Fine Meats BBQ Team.

This is the opportunity we were hoping for and I know that we can win as long as we stick to our vision. With Baumann’s on board, they know a thing or two about outdoor cooking…we have the same passion. And when I’m not competing, I’m definitely grilling a fat ribeye steak in my backyard that I got from Baumann’s.