The best way to be baptized in the Boldness is to see my Instagram here.

@Bold_Flavors is basically my food journal. It’s the perfect outlet for someone obsessed with cooking, eating, and writing. Over the past 12 years, it’s taught me a lot and opened up some cool opportunities. And hey, sometimes I get free food out of it. Isn’t that what we want from life after all?

Fact: If you hold these photos up to your ear, you can hear the sound of your belly rumbling.

This was my first time cooking up a strip roast, which is basically the NY strip version of prime rib—an ideal candidate for the smoke & sear tre

If the Boy Scouts rebranded as the BBQ Scouts, I would’ve earned my Texas brisket merit badge last night.

I don’t mess with Texas, but I definitely mess with Texas cue. A while back I was planning to visit my brother in Dallas, but never

This is why we can’t have nice things. And this is why we can’t rock tight jeans.

Three-pound tomahawk ribeyes. Smoke rings. Big flames. This is how we do it, children.

Old: Out of the frying pan and into the fire.

Bold: Out of the smoker and into the frying pan...over a fire.

You can’t fake the tri-tip drip, y’all. Before this 2.2 lb. cut hit the smoker, it was given the executive Asian spa treatment

And here’s a little branding by the inimitable Matt Cook!

I formulated the “Bold Beefy Blend” seasoning and sold 100+ bottles in 24 hours. Hit me up for a free sample.