Pit/put beef in y0 mouf

Here’s a shaved brat cheesesteak slider. Should’ve used whiz.

Sliders comin’

Starting this week with CURDS

Loving the possible meal options for Sunday’s game. (Menu from NFL Draft at Lambeau green room from April)

You draft on Michigan Ave., you best get you some shawarma and hummus.

It still whips the llama’s ass.

Friday night of draft weekend spread—taco bar, smoked “Chex” mix, Sausage rotel queso, s&v chips, fridge full of sin. I love it here. Kudos @sashtrone.bsky.social

Got a new little cast iron waffle press to mimic the Waffle House size of waffle. Chicken drums and thighs were marinated in buttermilk and pickle juice, aiming for a nod to Chick-fil-A. Seasoned up the dredge with salt, pepper, a little bit of Tony Chachere’s, seasoning salt, and a pantry grab bag.

Garnish with scallions. Enjoy. Can’t wait for Brent Musburger in the booth second half. Go Lions second, third, fourth, and fifth strings!

Heated the pizza stone on the grill for 30ish min at about 500. I also used an A-Maze-N pellet smoker tube with some apple chips to fake some wood-fired action on my natty gas grill.

Toss on the marinated and previously cooked boneless chicken thighs, mozzarella, and pressed kimchi. Again, pizza soup is bad.

Next comes the bbq sauce. Inspiration from djalalicooks.com/korean-chick....

Used hot honey instead of regular bee poop. Discretion matters—no one wants pizza soup.

I prepped for an interview today, so I wasn’t in the mood to make the dough. Besides, Sam’s Italian Restaurant in Swartz Creek, MI sells their dough. $3 plus a 32 oz. goblet of Bell’s Two Hearted sounded better anyways.

Here’s a sample of our tomfoolery.

2025 kicks off in Green Bay. We’ll be dabbling from the NFL Draft green room menu.