Fed By Fire

06/20/2026

It's been 3 years since I've had this grill back in my possession. This is bittersweet and I'm very happy for it. You never know how much you miss something until you can't enjoy it. Thanks to my very good friend for keeping it company and letting her crash for a bit.

We're cooking on it tomorrow. For now, we practice the vents, do a high heat burn and go crazy for Father's day.

06/11/2026

Sous Vide Picanha. I went wild and wet aged this one for 3 weeks, seasoned with bathed in Kinder's Flavors Cowboy Butter and a stick of butter because f$ck it.

Came out absolutely fire.

06/03/2026

This was one of the best pieces of pork I've ever cooked.

Maple Smoked low and slow for about 2 hours. pulled at 135 and rested for about 30 minutes. insanely juicy and packed full of flavor.

05/27/2026

05/27/2026

Hickory Smoked Ham, anyone?

I seasoned this 12 pound spiral with Cowboy Butter and basted in Butter and the rub every 20 minutes for an hour before I started doing the brown sugar glaze the last hour and a half. Pro tip with the glaze packets. mix with OJ instead of water. You're welcome.

Master Touch was the grill of choice today.

05/22/2026

Always here for some sizzle