Oh, the first time I attempted Grilled Tenderloin Crostini with Béarnaise, let’s just say it was a culinary misadventure. I mean, I overcooked the tenderloin until it was as tender as a leather boot, and my béarnaise sauce broke faster than a cheap umbrella in a storm. But, as they say, practice makes perfect, and … Read more
The first time I grilled chicken for my chimichurri bowl, let’s just say it was more charred than grilled. Honestly, I could’ve written a whole obituary for that poor chicken. But you know what? It was a learning curve that led me to the perfect balance of smoky and succulent that I’m about to share … Read more
There’s something magical about the moment when sweet, caramelized sugar meets a smoky, tender piece of meat. I still remember the first time I nailed the recipe for Jack Daniels Brown Sugar Burnt Ends. I mean, after a couple of batches that came out looking like charcoal (oops), I finally got that perfect balance of … Read more
