Good Eats.

UFC 250 was legit. That finish was crazy. #UFCFreedom250 #UFC250

Smoked Chuck Sammich With @FireHatchRubs Couple hour smoke, braised in broth with butter, onion and a couple tablespoons each of wash your sister sauce & red wine vinegar then sliced and stacked on a Kaiser roll with spicy horseradish sauce, onion & smoked gouda.

Residual heat, AKA surprise Wings. With @HabaneroHarman

That bark..! The color is always remarkable.

Another Chuck Roast hittin' the grates. With @FireHatchRubs Magic Chuck Dust

Spicy Moroccan-Spiced Smoked Wings With Tagine inspired sauce. Thanks @EnakFlavors for letting experiment a little with the Moroccan blend. Traditional tagine, a warm, aromatic North African stew with familiar ingredients (tomato, garlic, onion, lemon, coriander, paprika, pepper, clove, etc) and proteins seared, then simmered in a savory broth. I went fusion: Seasoned the wings with ENAK’s new spicy Moroccan blend, grilled over coals with a hint of cherry wood then glazed them in a tagine-style sauce (onion, garlic, green olives, tomato, lemon, raisins & spices)

Finding decent cherry wood has been tough recently so I resorted to the method I was originally shown. Soaked chips over hot coals. Not a method I see on here much.

From ocean to rainforest.

The largest and most technologically advanced Super Bowl ring ever created for the SBLX Champions.

Sausage stuffed Jalapeño Poppers. With @Half_A_Pond Cooked up some Italian sausage, let it cool, then tossed it with sharp cheddar, cream cheese and some sweet-heat Blackberry Skirmish hot sauce. Stuffed it all into hollowed-out jalapeños, wrapped 'em in bacon, and finished over coals.

Getting down on some breakfast tacos. With @AnciraSalsa Corn tortillas, scrambled eggs, salsa, cheese, cilantro & poblano pepper.

Pleased to share that the green chili and smoked red fresno sauces are back in stock! Get sauced: habaneroharman.com

Fires lit. It’s about to go down.

I almost forgot.. I've got exploring to do. With @EnakFlavors

This screams “eat me!”

This is cool @NicsJourney I’ll share a fail too. First ever brisket attempt. Smoker was too hot, no bark, wrapped to finish but the initial temps were too high so it was tough. Didn’t rest it long enough. Still, was a great lesson to learn and only made want to get better.

Doubled down on the Reaper Peach With @DadsSeasonings & @TheHeatland Chicken drummies seasoned with Island Umami Signature Pepper Blend, pan-seared then finished in the Peach Sauce with a splash of Apple Cider Vinegar and stock. Served over a smashed baker.

Pure Americana With @FoodRageBait Classic Cheeseburger on a homemade bun with mayo, lettuce, tomato, onion, pickle and @OhTexFoodSauce