I've had a couple of people already ask about the Fire Roasted Potatoes Au Gratin from my post this week for the Beef Medallions with C...

We love eating at Mexican restaurants around town and on the road.  It's one of my guilty pleasures.  And I am not talking about Fronte...

Salsas tend to brighten up during the summer with vivid colors and fresh flavors.  Plain ole "stick a corn nacho chip in me" toma...

2013 Blogger Party Planning With March approaching and summer activities being planned, Larry Doolittle ( Big Dude's Eclectic Rambli...

We have another Big Green Egg in the family. Nah, I didn't buy a third one, my sister bought herself a large BGE.  This week she came...

This is my practice for an online cooking class I took at Rouxbe for making thick, starch based soups. They had many recipes to use for pr...

I know that they are so 1980s but we like eating at the teppanyaki steakhouses.   The sizzle when the meat hits the grill, the smell of fri...

One of my favorite summer vegetables is grilled FRESH corn. Fresh is extremely important with corn because once the ear is cut off from t...

Remember those Bulgogi skewers the other day?  Lea Ann of Cooking On The Ranch confirmed that they are also quite good cooked under a broi...

Nibble Me This is a blog about my serious study of errr...misadventures in all things related to live fire cooking, such as; barbecue, gril...

Wow, it was a glorious day in East Tennessee today.  Sunny blue skies and 70+ degrees, hard to believe it is still winter.    But the LACK o...

This dish is extremely flexible....and seriously delicious. A blend of 3 different chiles gives a complex level of "heat" inst...