The Round Table

G-Rod Grills Cooking (and food in general) has long been an outlet for me. I remember as a kid always making “fancy” parm and mayo sandwiches for my brothers after school, which then eventually turned into parm and mayo grilled cheese because I was “stepping it up a bit!”. I don’t think they liked them but they never complained, mostly because it was either that or make their own snack... and they’d much rather make me do the work! Thankfully I’ve gotten better at cooking and my family has never had to eat those terrible sandwiches. I’ve also acquired a few cast iron skillets over the years - for some reason I think food always looks better in cast iron, I don’t know what it is but I think it just looks better. I have countless cast iron magazines that I’ll probably never read but I do enjoy looking at all the pictures. With that said, I’ve been playing around with trying to incorporate cast a bit more in my cooking and although it is still a work in progress, this recipe was a hit at ...

  Finding myself through BBQ Living through a pandemic last year wasn’t easy, but there were a lot of upsides: More family time, a new home, and my first pellet grill. From putting it together, to the initial burn in, I knew the relationship I had with cooking was going to change, and I was ready for that. I had previously owned an electric smoker that almost got the best of me, but through countless hours of research I opted for the Camp Chef for my needs. I haven’t regretted it since. I love the versatility with having a griddle attachment, and the ability to expose my fire pot for open flame cooking/searing.  Spending more time at home has allowed me to turn out some of the best food. From queso to steak, burgers to brisket, this grill has given me the confidence I was missing when it came to producing great food.  Late last year I took the plunge, breaking out my cooks from my personal page to a dedicated BBQ one. You can find me @proper_bbq , and I would love to conn...

This week we had the pleasure to feature TD of the award winning TD's Brew & BBQ! Below is a little bit about him and short Q&A from followers. He also shared with us his recipe for Fire Roasted Hatch Chili Smoked Mac & Cheese at the end. Enjoy and leave a comment! Who is TD? I a 39 year old son, brother, husband & father named TEARL DUNLAP. I live in South east New Mexico!  My goal is to support my family, BBQ, Drink beer, & get tattooed, it doesn’t matter how I do it!  I work with my family operating an oilfield service business. I have a customer service, & sales background.  I had the inception of TD’s Brew & BBQ in mid 2018, & I sold my first bottle in the Raising Canes parking lot on March 15th 2019 in Texarkana TX to a random dude! LOL It’s been a hell of a ride since. Late 2019 TD’s started to take off for me. A couple hours a week turned into A day or 2 a week, then a week or 2 a month, & now I am spending more time doing this ...

Welcome to 2021! I hope everyone is off to a great new year and hopefully most (obviously not all) the crazy can be put behind us. Here's a toast to a new year and the beginning of some fun ideas we hope to bring with it. What are those ideas you might ask? First off I am introducing a weekly blog but it's not your traditional food blog. Our blog is looking to feature almost exclusively other people and I’m calling it The Round Table . The idea is to tap into the mind of other people across the internet and globe for their insights on food, trends, and anything else that pertains to the cooking realm. To cap it off, I'll ask them to share one of their favorite recipes. For those of you who don’t like/want to read blogs, we’ll extract those recipes and make them available in goal number two down below. The second goal for the year is to get a website up and running. We're currently building it but these things take time when you're starting from scratch. I considere...