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Dry brined ribeye steak for 48 hours and smoked on a Green Mountain Grills Daniel Boone Prime WiFi using GMG Fruitwood Blend pellets. Rub used: Hey Grill Hey Beef Rub Temperatures: 225° until internal temp of steak reached 115°, then boosted to 500° for a reverse sear Prep time: 48...

By Mike Rahel Read more

Ingredients: 1 onion 3 stalks of celery 1 green pepper 3 cloves garlic 1 cup canola oil 1 cup flour 1 darker beer 2 cups stock 3 chicken thighs 1 pack Andouille sausage 2 bay leaves Salt & Pepper Cayenne pepper Cajun Seasoning Paprika White rice (for serving)   The...

By Mike Rahel Read more

Since subscribing to weekly meal subscription services like Home Chef and HelloFresh, I’ve learned a number of valuable culinary skills that have helped elevate every dish I cook. One of the most important lessons I learned is how to properly use salt in all aspects of my cooking. Growing up,...

By Mike Rahel Read more
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