We’re used to doing jalapeno poppers with cheese, but the sausage and cheddar in these approach a mini-meal level of quality and flavor.
“Private Picky Eater” a.k.a. our 11 year old suggested we smother chimichurri sauce into a Stuffed Flank Steak instead of traditional cheese and peppers. Who are we to deny him this growth opportunity. Smoked with mesquite, the taste was out of this world! A budding Chef in the making!
We weren’t anticipating making pork belly burnt ends, but decided to make a day of it after attending a car event in Bellingham, Washington (read about our other adventures at Stones Throw Brewing Co here). It probably doesn’t come as a surprise to you that our thoughts stay close to […]