Dudefoodfire

This is a 55-day dry-aged beef shank — Charolais cow — from Designer Beef seasoned on the inside with my Mon Ami spice blend, fresh rosemary, garlic, and salt and rubbed on the outside with Austin spice blend and salt. Sitting on my beautiful Fifth and Cherry board. Off to the smoker you bad little beast.

Had the honor of being invited and attending Russell Bevan’s Texas birthday bash last night, celebrating his 60th turn around the sun. He poured some of the greatest wines I’ve ever had (many of them he created!!) and got to tour the cellars at the Houston Oaks Country Club. Great night with great friends… old and new! Happy birthday, friend! Cheers! 🥂

Yesterday we had so much fun competing in the 10th Annual Eggs on the Beach competition sponsored by Bay Breeze Patio and Angel’s Envy Bourbon. This is my third year competing and every year that I have competed my dish has won an award. It was HOT and we were all tired but it was worth it in the end.

This year our team really showed out with a 1st place win in the People’s Choice Category for my Peach Bourbon Glazed Pork Belly with Maple Pepper Chicarones Crumble and a Bourbon-Cello Whiskey Sour that most everyone agreed was THE drink of the day and the talk of the whole event! I served 700 portions of pork belly if you can imagine that!! (Special shout out for the assist goes to Mike Krein and Will Osburn for showing up and bringing friends and ALL the tickets!!)

Our team also won 3rd place in the Tony Chachere’s category for Alison’s Tony C’s Mac & Cheese and 3rd place bourbon bite for Chef Kara’s chocolate bourbon pecan pie. That means our team won an award for EVERY SINGLE THING WE MADE! The best part is our win entitles Food For Thought Outreach Inc a cash donation for their work with children — all the better!

Short rib beef stew … on a nice night date night

How many of us eat a tomahawk like a cave man all the way to the bone? Who’s with me? (My wife is mad!!)