Happy New Year to everyone! I am looking forward to some exciting things for 2019, but first I would like to do a quick recap of what we accomplished in 2018. If you don't know, we started developing "Fire & Water Cooking" in May 2018 as a way to help others learn how to use sous vide and mix it in with barbecue, smoking, and grilling. I had spent a few months really studying sous vide and found that it worked perfect incorporating it into my barbecue and other cooking I have

One of the things I learned a long time ago when I first started cooking in restaurants at the sweet young age of 16, is that people love to eat food that tastes good but that also looks appetizing. There is no doubt in my mind that plating and presentation can affect how people perceive the food they are about to eat, especially if they are paying a big premium for it at an expensive, white table cloth restaurant. When we pay premiums for something we also expect a premium p

A little history... Since I was really young I have been drawn to the kitchen for some reason. I used to love hanging out with my mom as she cooked, baked, and prepared our meals. I would watch her put time, attention, and love into every thing she made even if it was just a box of hamburger helper. We grew up pretty poor and she had to raise six children on her own, but we never missed a meal and those meals were always cooked with love. I started my first job when I was lik

If you ask Meathead from Amazing Ribs, he will tell you he invented the term "Sous Vide Que" a couple of years ago when he started playing around with the method and noticed it would work great with some of his barbecue recipes. I have always admired Meathead as he has always been more science focused on how barbecue and most other cooking preparations work instead of going by tradition, rumors, and old wives tales. Meathead went on to do some work with the guys over at Chef