Peanut Butter Delight



  • 1/2 cup Milk
  • 2 cups Sugar
  • 1/4 cup Butter
  • 4 tbsp Cocoa Powder
  • 1/2 cup Peanut Butter (crunchy or smooth)
  • 2 ½ cups Oatmeal


  1. Heat milk on stove in a small pot.
  2. Add the butter and stir until melted
  3. Whisk in the sugar and the cocoa (combine the cocoa and sugar beforehand to reduce clumping cocoa)
  4. Bring mixture to a rolling boil and continue to stir for 2 minutes
  5. Remove from heat and stir in the peanut butter.  Blend thoroughly.
  6. Stir in the oatmeal quickly, before the mixture cools and solidifies.
  7. Drop the “dough” onto wax paper in heaping tablespoons.  Allow to cool.

Thin & Crispy Pizza


This is a recipe by “Food Lab” that looks amazing.  Can’t wait to give it a try.

BBQ Chicken Taco

BBQ Taco

Sweet Sushi


No idea where I found this, but it looks fun! From what I can tell, the “sushi” featured above is made of Rice Krispie Treats, Peeps, and Fruit Rollups.

Pollo Tacos at Gonza Tacos Y Tequila

Pollo Tacos


    flour tortilla / grilled chicken / cheese / pico de gallo / avocado

I had lunch here with my buddy Ryan Ivey, and the tacos were so damn good that I carried Jill and Ava there for dinner that night!  This place is awesome and super hip.



BBQ Pulled Pork Sandwich – The Pit, Raleigh NC

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Finally remembered to take a few pictures of my BBQ sandwich at The Pit in Raleigh NC.  This is an excellent example of NC smoked pork.  The vinegar is strong, but the smoke is noticeable.

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Hawaiian Ham Sliders





  • 3/4 cup melted butter
  • 1 ½ tablespoons Dijon mustard
  • 1 ½ teaspoons Worcestershire sauce
  • 1 ½ tablespoons poppy seeds
  • 1 tablespoon dried minced onion
  • 24 mini sandwich rolls
  • 1 pound thinly sliced cooked deli ham
  • 1 pound thinly sliced Swiss cheese


  • Preheat oven to 350 degrees F°
  • Grease a 9×13-inch baking dish.
  • In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion.
  • Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish.
  • Layer about half the ham onto the rolls.
  • Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer.
  • Place the tops of the rolls onto the sandwiches.
  • Pour the mustard mixture evenly over the rolls.
  • Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes.
  • Slice into individual rolls through the ham and cheese layers to serve.

Fesperman Red Slaw (Lexington/Albemarle Style)

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  • 1 large cabbage
  • 1 large jar pimentos
  • 1 bell pepper
  • 1 cup apple cider vinegar
  • ¾ c. sugar
  • 1 teaspoon Salt
  • 1 cans petit diced tomatoes
  • 1 can Rotel diced tomatoes and green
  • chili peppers (original)
  • ¼ teaspoon ground black pepper or to taste


Chop cabbage, pimentos, and green pepper. Combine all ingredients in a bowl and mix well. Store in refrigerator until ready to serve.

Source: David Fesperman 1998

Griff’s Pulled Pork

Pulled Pork


  • 1/4 cup Dry Rub
  • 6-9 lb Pork Shoulder
  • Hardwood chunks or chips
  • Mop Sauce
  • Glazing Sauce



  • Trim excess fat and score the fat-cap in a cross hatch pattern.  Make sure to score down to the muscle.
  • Apply rub to all exposed surface areas.
  • Wrap in cling film and place in refrigerator overnight.


  • Bring the smoker to temperature (225°F) and place the meat inside (fat cap facing upward)
  • Continue to smoke until internal temperature reaches 150°F
  • Remove from smoker and place in a foil pan (fat cap facing downward).  Cover with heavy duty aluminum foil and seal tightly.
  • Place the foil pan on the smoker and continue cooking until internal temp reaches 203°F.
  • Uncover and allow bark to firm up.  Do not remove the meat from the pan.
  • When bark is firm, remove from smoker
  • Take the meat out of the pan and wrap it in heavy duty foil and a few towels.  Allow the meat to rest for a few hours.
  • Strain the drippings from the foil pan and allow the oils and fats to separate.
  • Discard the fatty/oily layer
  • Reduce the remaining liquid and add to the finished pulled pork, or stir into accompanying sauce.
  • When the pork has rested, process it to the desired consistency or texture and ENJOY!



Dave’s Meat Rub

Dave's Rub


  • 2 tbsp Paprika
  • 2 tbsp Salt
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1 tbsp Black Pepper


  • Combine all ingredients and mix well