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.

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



David Fesperman’s BBQ Sauce



  • Kraft Original BBQ Sauce – [40 oz.]
  • 1 Onion – [ large, chopped ]
  • 1.5 tbsp Worcestershire Sauce
  • 1/2 cup Molasses
  • 1 cup Brown Sugar
  • Cayenne Pepper – [to taste] [something on the order of 1/4 to 1/2 tsp]



  • Sweat the onions in a small pan.  Spray with water to create steam.
  • When the onions are softened, stir in the remaining ingredients
  • Simmer the mixture for a few hours before using as a BBQ glaze.