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

2014-12-30 12.19.59

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.

2014-12-30 12.20.07

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.

Classic Italian

quiznos classic italian



  • Capicola
  • Genoa Salami
  • Ham
  • Pepperoni
  • All-Natural Mozzarella
  • Black Olives
  • Iceberg Lettuce
  • Tomatoes
  • Onions
  • Red Wine Vinaigrette
  • Bread


  • Apply dressing to both sides of opened bread loaf
  • Place onions and olives on the two halves of the sandwich in open-face style
  • Arrange the meats and cheese on the sandwich in an open-face style
  • Toast the sandwich until the edges of the bread just slightly char (cheese should be melted)
  • Remove sandwich from oven and finish with lettuce and tomato