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24/03/2021

Rollin' and smoking in the backyard
Wingin' it with gin and juice
Laaaaaid baaaaack

This week we're taking it to new levels again.. behold the gin and juice chicken wing.

Folks I got to lay it on you, listen close. These are some of the tastiest wings that I've done to date. The citrus flavors, the sweetness, the aroma, all just meld together in this unbelievable culinary delight.

This is a mix of tanqueray gin, orange juice, lemon zest, cayenne pepper, honey habanero mango, brown sugar, garlic, olive oil, ginger, salt and pepper.

It has the taste of an orange chicken that you would get at your normal everyday Chinese joint, but kicks in the high gear with that cayenne and honey habanero mango ( ) on the backside giving it that spice that it needs. All this, combined with the smokey flavor of hickory from the classic. Pair this up with your favorite side dish, in my case I went with a smoked mac and cheese, with a little panko topping.

@ Austin, Texas

22/03/2021

No caption needed...

21/03/2021

Normally I don't post what I'm working on until I know I've worked out the kinks. I'm throwing all that s**t out the window...

This was a first time, first generation, pulled pork bbq pizza using 's sauce. Top it off with pickled jalapenos, cheddar and monterey cheeses.

I cannot stress this enough that this combo was a compete hit!!

20/03/2021

Sometimes you just need a familiar face to make the day better.

17/03/2021

How about we kick things up a notch this week for wingcrush Wednesday AKA wing Wednesday AKA wingy Wednesday the greatest day of the week

This week I felt that we should go Chipotle lime with all the trimmings and fixins.. this includes but not limited to some Mexican rice and good old-fashioned tequila.

If you're interested in this recipe, please feel free to reach out.

@ Austin, Texas

03/03/2021

So today's national cold cuts day. And I can't think of a better way to celebrate this day than with an the Guy Tano's New Yorker sammich from

You can get this either hot or cold, what's my preference?? Fuhghedabowdit I ain't no snitch.

@ Austin, Texas

28/02/2021

Hawaiian sweet slider roll breaky eggvelope sammy... With cheese!!

24/02/2021

Follow me for more recipes.

20/02/2021

This was one hell of a week here in Texas.
The house and the neighborhood is still thawing out, So the last thing on my mind has been cooking. And since it's Lent, and I'm a pepperoni pizza and chicken wings were in order!

@ Austin, Texas

11/02/2021

If you've all been following along with past couple of weeks, I've been trying various things for Wing Wednesday. This time I took a different route, Gordon Ramsay recently made some hot ones inspired chicken wings for YouTube, So I recreated them and put it on my YouTube!!!

Link in bio
Please like and subscribe!

🍗 @ Austin, Texas

09/02/2021

Say it with me now "chicken parm"
I feel that even if you have bad chicken parm, it's still good chicken parm. Why???
Well typically even a bad chicken perm is still good, because somebody at least attempted to put this together. So bless their hearts.

Now what about eggplant parm..
Whoa whoa whoa... We're talking different levels. That's another topic altogether.

@ Austin, Texas

05/02/2021

Do your chicken wings look as sexy as this?
No??
Then you need to using Cherry Chipotle sauce...
Link and discount code in my bio.
What are you waiting for?? Don't delay, operators are standing by!

🍗 @ Austin, Texas

28/01/2021

This week for wing Wednesday I decided to try a trifecta of spices. I went with three totally different flavor profiles, but all cooked exactly the same way.
*Full disclosure - I paid for each spice retail price* so I can talk s**t if I want!! 😉

All the wings were cooked on a pitboss classic with Pecan and Cherry pellets.

Starting from the left and working right.q hot dirty bird: I really liked the balance of flavors and the little bit of heat from the rub. Made for a nice color of the wings too! People will notice this rub on your wings.

citrus blend: First bite you get hit with is salt. Then it mellowed down to a citrusy flavor of what seemed to be lemon. I would run this spice rub in a grinder for a pulse to get it a little finer for wings! You can see the seasoning just covers the wing, and danced on the chicken skin.

carna sutra and Cherry Chipotle sauce: First bite is sweet, then you taste the peppers in the rub, plus a little salt. Then the heat starts to come in and lingers a bit. Plus the color and shine on the wings is money.

If you are still reading this and would like to see more seasoning reviews, please PLEASE comment below. Drop a 🍗 🐔
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@ Austin, Texas

26/01/2021

Tri-tip action shot on the
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07/01/2021

Ok, this sammich right here will make a wiseguy snitch on the boss. I cannot even come to terms with what I am eating... I am truly without words as I stuff my face.

Let's dive into this:
This is a fresh hoagie ( sub ) roll with ham, Genoa salami, capicola, and pepperoni that is heated up to release the oils and flavors in the meat.. yes you read that right!! Those flavors punch you in the mouwf like boom boom mancini ( ) now add in that fresh lettuce, red onion, ripe tomato, mayo and Italian dressing... And let's not forget that provelone!! 🚀 to 🇮🇹. Wow. The only thing else that I would want on this is a handful of pepperoncini layered inside.. maybe call it the bvillebomber?? 😁🤌🤌💪💪

So if you are in the greater area, and you are looking for a real deal Brooklyn in the house Italian sammich, then I advise you to drive North and see a man about a food craving.
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@ Guy Tano's Kitchen

03/01/2021

Sausage and chicken gumbo. This is my first time cook for gumbo. If you followed long with my stories last night I mentioned that I'm going to start cooking things that I've never done before and post them... Good or bad.

if anyone is interested in the recipe please hit me up.
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@ Austin, Texas

01/01/2021

I felt that I needed to do something off the rails a bit... so why not recreate an iconic sammich at home.
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31/12/2020

Pasta is always on the brain, it's one of those comfort foods for me. Ravioli isn't something I have often, but I when I do make it, I over do it.
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@ Austin, Texas

29/12/2020

Sausage gravy and biscuits is one of those breakfast meals that you eat right after you wake up and then go back to sleep.

Perfect for cold mornings, hangovers, and even birthday breakfasts. 🎂🎂🍻🍾
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26/12/2020

Happy Boxing day to all my Canadian people out there!! So many to list!! I know I didn't tag enough of you.
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🇨🇦
🍁

24/12/2020

Going to rock this to the grocery store just to scare the normies.
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23/12/2020

Man who invented the hamburger was smart; man who invented the cheeseburger was a genius - Matthew McConaughey.

Matthew McConaughey recently revealed his last meal and how he would take it or build it in great detail over on
So I figured why not make it and load it up to YouTube??

Link to my YouTube channel is in my bio. Please give it a look, a thumbs up, and even subscribe!!
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@ Austin, Texas

21/12/2020

I'm still working on my pasta plating... Sometimes the most delicious things are often the ugliest in terms of not very photogenic.

I had a craving for shrimp scampi, and then thought I'll just make more sauce and boil up some pasta to go with it.

So I started with a half a stick of butter, five cloves of garlic, a pinch of salt and pepper, and about a 1/4 teaspoon of crushed red pepper just to give it some heat. I let the garlic fry in the butter for about 5 minutes, and then I added in some extra virgin olive oil for a little added taste and texture. Then a quarter to a third cup of white wine. Let this cook down for maybe 5 to 7 minutes. Once it has cooked down go ahead and add your shrimp. Then finally I squeezed one whole small lemon right before I added my cooked pasta. Add a generous amount of parsley and stir to combine the sauce shrimp and pasta together. Plate up and enjoy!!
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17/12/2020

I don't normally do this. So if you're following me because of what I cook I appreciate that immensely, but every now and then I do like to go someplace to get something to eat. Today was one of those days, I actually opted to get lunch during my work day which I haven't done in months.

I really wanted a deli sandwich and unfortunately there's nothing like that near my home. But I did remember about a joint that was a couple of miles away and how good the sandwich was. So I hop in my car and I head over to guy tano's kitchen. I walk in look at the menu, in fact I didn't even look at the menu I glanced at it... I saw the words meatball sub and I remembered another instagrammer decided that she was going to make a meatball sub last night ( ) and I got to admit I was kind of jealous.

Anyways I walk up to the counter I ordered my meatball sandwich and a chicken parm. I step outside for a few minutes some fresh air and I wait for my order to be ready. I walked back inside with a couple minutes remaining and I talked to the owner to find out he is the son of guy tanno. Now regrettably I did not ask him his name but I did find out that he's also a fellow New Yorker so that kind of tugged on my heartstrings.

So I grabbed my sandwiches and I head home. I get back home lay everything out and I just destroy this sandwich. Honest the goodness I wish I had have taken a picture prior to me shoving it in my pie hole.

So in conclusion I'll say this if you're ever in my part of the woods north of Austin, and you're looking for some real deal New York style meatball bomber / sub / grinder / hoagie then you cannot pass this up. If you do.... well all I can say is you have horrible taste.

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@ Austin, Texas

10/12/2020

Typically I eat my chicken wings on the weekend however.... It is wing Wednesday.

So for these I rub down my wings with seasoning. Then smoked them in my for 40 minutes with hickory Wood. Then I brought them inside and gave him a quick flash fry in the deep fryer for 2 minutes. And they're sauced up with Frank's thick sauce. Typically I would have celery and carrots on the side with my blue cheese, but this time I figured let's go with a loaded fries with .valley ranch drizzle

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🍗 @ Austin, Texas

07/12/2020

Tri-tip cooked up on the for Sunday dinner. Cooked untill IT was 122, rested for 10 minutes, and cut with my carving knife.

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03/12/2020

Hot chocolate bombs are kind of fun to make. Yes they take a little time and patience but you can wrap them up and give them as presents, stocking stuffers, or keep them in the cabinet for those really really really cold nights.

This entire process I recorded and put on my YouTube (link in bio)
Also check out my reel of it opening up.

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@ Austin, Texas

02/12/2020

I can remember when the days got shorter so did time in the kitchen. Mom would throw a hunk of meat and some veggies in this old enameled pan, and 8 hours it was a wonderful meal for the entire family. That’s exactly what this is. Simple, easy, filling meal that can be made for less than $25 – and feed a family of 4 for 2-3 days.

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Ingredients:

3lb Chuck roast
1 bag baby carrots
1 bag potatoes (I used Yukon golds – about 3 lbs. worth)
1 large onion
3 cans Cream of mushroom soup
1 envelope Beefy Onion soup mix
1 envelope Onion soup mix

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Normally I don't post what I'm working on until I know I've worked out the kinks. I'm throwing all that sh*t out the window... This was a first time, first generation, pulled pork bbq pizza using @tdsbrewbbq 's #cherrychipotle sauce. Top it off with pickled jalapenos, cheddar and monterey cheeses. I cannot stress this enough that this combo was a compete hit!! . . . @bvillebutcher . . . #visiongrills #pizzanight #bbqlovers #bbq #bbqpizza #coalfiredpizza #kamadogrill #visionnation #pizzaislife #pizza #pizzagang #bbqcanada #bbqfam #grillmaster #bbcharcoal #tdsbrewandbbq #recipedeveloper #influencerstyle #austinfoodie #austintexas #foodstagram #dough #pizzapizzapizza

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