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.
Our 11-year-old suggested we smother chimichurri 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!
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 […]