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I did something crazy and wrote a cookbook. While it is available at all the usual online retailers, purchasing here directly supports me. And, for bonus content, I will be happy to sign your copy unless you do not want my chicken scratch to decrease the value of this fine tome. Regardless, thank you so much for your continued support. It means the world.
The book ships the first week of May 2021.
Grilling just got better. Nothing beats cracking open a crisp brew over flame-grilled food on a hot summer afternoon.
But who wants to be stuck behind the grill all day? With Mike Lang's One-Beer Grilling, you can create that awesome, smoke-infused meal before you finish your first cold one.
Complete with grill-savvy tips to master the flame and a variety of recipes from essential food groups like red meat and pizza, you’ll be kicking back with great food in the time it takes to drink a beer. Enjoy over 75 mouthwatering dishes with friends and family, including:
• Planked Portobellos
• Chipotle Marinated Skirt Steak Tacos
• Grilled Rib-eye with Herb Compound Butter
• Beer-Can Chicken
• Carolina Pork Sliders with Coleslaw
• Spicy Rum Shrimp Skewers
• Smoked Macaroni and Cheese
• BBQ Pulled Pork Pizza
Every recipe includes the perfect beer pairing to make mealtime even more enjoyable. Whether you’re a new cook or a cedar-plank pro, One-Beer Grilling makes it easy to grab a beer and fire up the grill for great meals in minutes!
If you are planning to take your turkey outside for the first time, here are a few tips and some of my latest turkey-centric picture and posts for Weber.
Is there anything a tater tot can’t do?
I say no, so I kicked the buns to the curb and replaced them with tater-tot crowns to make these tater-tot sliders. These are perfect as either a “big game” appetizer or an excuse to eat a half bag of tots by calling it a meal.
If you love olives, you are going to love them grilled. There is just something magical about these tiny briny orbs when they take on heat. Toss in the whipped feta and honey and you have the making of a perfect appetizer.
It’s definitely corn season here at Green Acres, and while I love corn, grilling and eating it can be a pain. Thankfully, I’ve found a way to make both processes easier, with corn “ribs.”
Where the grill and cocktails align: the Smoked Old Fashioned. The second in a series of my favorite smoked cocktails.