It's time! The seasons are changing and once again I find myself doing the seasonal wardrobe swap! Now that winter seems to have taken its leave, and we're seeing warmer and sunnier days, I'm ready to…

As much as I enjoy a perfectly executed whole turkey with the glistening juicy breasts taking center stage it’s hard not to be impressed with this culinary icon. But dig down a bit deeper and when…

As a chef people always expect to be wow'd by the food I cook. With all the long hours I spend in the kitchen already, sometimes at home I just want to make an easy meal. My SV1 is the best tool in my…

With the arrival of Spring Turkey season many of us are getting ready to pack up our truck and get out into the fresh spring air for a hunt. We all have our own pre-hunt rituals and routines, and I'm…

As many of you readers know I spent some time in France as a young culinary student. Lyon the second largest city behind Paris a few hours south of Paris has been considered by many to be the culina…

Like many of you we are eagerly waiting for warmer weather and of course hunting season. We're excited to announce that we'll be sponsoring season 10 of Inside Outdoors TV on the Outdoor Cha…

The earliest mention of the BLT sandwich seems to have been in the 1903 Good Housekeeping Everyday Cook Book, where a club sandwich included bacon, lettuce, tomato, along with mayo and a slice of tu…

Pork belly, for most Americans is generally cured and smoked for bacon, that universal breakfast treat so often taken for granted. Because the belly is a relatively inexpensive cut and can be fatty,…

Whether mayonnaise was born in 1756 when the Duke de Richelieu’s chef upon finding he lacked the cream needed for a victory sauce from their recent campaign near Spain invented an egg and oil dressi…

Thank you to all that participated in our first ever Machine Madness Bracket Challenge. Your votes have been heard, and today and tomorrow the VP215 will be 30% off! We enjoyed watching your vote…

We generally consider pulled pork as coming off the barbecue tender, smoky and delicious. That my dear readers are some tasty vittles to be sure. It also requires a serious amount of time outdoors t…

The place was the Victory Club in Piedras Negras, Mexico, the time was during the Second World War, the man was Ignacio Anaya and the dish was Nachos. Ignacio or Nacho as he was called was the maî…