Sisig is a sizzling Filipino dish from Pampanga, celebrated for its bold, tangy, and savory flavors. Traditionally made with chopped pig’s face, ears, and liver, this dish is grilled, fried, and then tossed with onions, calamansi
The morning mist still clung to the tall acacia trees when our Land Cruiser rolled into the edge of the Maasai Mara. The landscape opened before us like a living canvas—herds of wildebeest weaving across golden savannahs
Let’s whip up Shaiyah, a super tasty Sudanese dish that’s all about grilled meat with bold, smoky flavors. It’s a street food fave in Sudan, made with beef or lamb marinated in spices, grilled to perfection, and often served with bread or a side of peanut sauce.
Babi Guling is a quintessential Balinese dish, celebrated as a centerpiece of festive occasions and ceremonies in Bali, Indonesia. This succulent roast suckling pig is marinated with a vibrant blend of spices, stuffed with aromatic herbs
I’m just a kid from South Memphis, barely out of high school, but I already know what I want to be: a pitmaster. Not just someone who can grill a burger at a backyard cookout—but someone who knows smoke, fire, and time the way a musician knows rhythm.
When you spend your weekdays knee-deep in rows of golden sweet corn under the Georgia sun, you learn to appreciate the simple pleasures of life — rich soil, honest sweat, and the kind of meals that bring a big family to one long table
I’ve competed in triathlons, run ultra-marathons, and trained through snow and sweat—but nothing gets my adrenaline going quite like firing up the grill. It’s my therapy. My tradition. My link to my father, who taught me everything I know about fire, flavor, and focus.
I’ve eaten my way across the United States—from dry-rubbed brisket in Texas to Carolina pulled pork so tender it melts on the bun. I’ve had wagyu in California, smoked elk in Montana, and more backyard cookouts than I can count. But no matter how far I roam, no meat stirs my soul quite like Kansas City burnt ends.