Allan brings in the Memphis classic, BBQ Pork Shoulder, for Ditch and Dan “The Lego Man”. The conversation is all about cooking times and controlling the heat including alternative cooking surfaces.
Allan springs the aromatic dish jerk chicken on Ditch and Jeff. They get into a full discussion as to why slow grilling is best.
Allan treats the morning crew to herbed potatoes made from Yukon golds and yellow onions. Everything except the salt and pepper came from Allan’s garden including the French tarragon.
Allan treats Ditch and Jeff to a simple and delicious black pepper tenderloin. They get into the details of cooking times to create different finished textures and flavors.
Allan , the Food Dude, feeds Ditch and Dan fresh strawberry bread made from fresh picked berries. Then Dan asks about grilling for Memorial Day. Allan hands out a lot of great tips and tricks.
Fresh picked strawberries become an amazing morning pastry.
It is all about the Spanish-style omelet.
Allan brings in a batch of three cheese tortellini (emmentaler, light ricotta, and parmesan) with a bit of fresh asparagus and a meatball thrown in for good measure.
Allan and Brandon are joined by Bud Thordy from Motor Mouths just in time for some red beans and rice. They discuss how to cook your own and a few variations to try. Then, they move on to dessert, home made fudge.
Allan is joined by Scott J. Carroll and they discuss the art of cooking for Valentine’s Day. Yes, there is more to it than chocolate.