It's official! Mabel's BBQ is open for business. Check out for the menu, hours, location and all that good stuff, and follow on along on Instagram for tons of #meaty photos (like the ones below) over at @BBQMabels.

Live to cook!

Posted on April 11, 2016 .

Mabel's BBQ is opening April 11th!

The all-star opening team of Mabel's BBQ, opening April 11th, 2016. #GetMeaty and follow Mabel's on Twitter and Instagram at @BBQMabels. Stay tuned for the final menu.

Posted on April 4, 2016 .

Burgers, Brew & 'Que SEASON 2

The countdown begins now...just one week until the season 2 premiere of Burgers, Brew & 'Que on Food Network. Tune in on Friday, January 15 at 10:30pm ET/PT and join the conversation on social media using the hashtag #BurgersBrewQue.

Posted on January 8, 2016 .

5 in 5 For Every Season: Grilled Salmon with Moroccan Spices & Cucumber

My new cookbook, 5 in 5 For Every Season, is just a week away (have you pre-ordered and requested a bookplate yet?) and I just can't wait for you to get your hands on I'm going to share another recipe with you here.

It’s amazing what you can find on supermarket shelves these days. Back when I was a young cook, you couldn’t even fin radicchio! Now you can find everything from panko to ras el hanout, an earthy, peppery North African spice blend. Stocking your pantry with these staples means that everyday recipes—like the grilled salmon here—will always taste new and exciting.

Grilled Salmon with Moroccan Spices and Cucumber
Serves 4

Kosher salt and freshly ground black pepper
1 teaspoon ras el hanout spice blend
4 (6-ounce) skinless salmon
4 tablespoons olive oil
Juice of 1 lime
2 cups thinly sliced cucumber
¼ cup thinly sliced red onion
2 tablespoons chopped fresh mint leaves

1.     Preheat a grill or grill pan to medium-high heat.

2.     In a small bowl, mix together 1 teaspoon salt and the ras el hanout. Season the salmon on both sides with this spice mixture. Drizzle the salmon with 2 tablespoons of the olive oil and put on the grill. Cook until nicely charred and the fish releases from the grill, about 3 minutes. Flip and cook until medium-rare, about 2 minutes (For more well-done fish, cook covered)

3.     Meanwhile, in a medium bowl, whisk together the lime juice and remaining 2 tablespoons olive oil. Lightly season with salt and pepper. Add the cucumber, onion, and mint and toss to combine. Taste and adjust the seasoning, adding salt and pepper as needed.

4.     Put the salmon on plates, top with the cucumber salad, and serve.

Posted on September 14, 2015 .

Grilled Chicken Tenders Buffalo Style

Wanted to give you a sneak peek of my new cookbook, 5 and 5 For Every Season, on sale in September, so here's my recipe for Grilled Chicken Tenders Buffalo Style.

I know: What does Buffalo-style chicken have to do with summer? Well, for me it’s the season that I get to spend the most time with my awesome nephews, who seem to have a bottomless appetite for spicy chicken tenders! The good news is that “grown kids” also happen to love these tasty treats, so go ahead and make a double or even triple batch. 

Grilled Chicken Tenders “Buffalo Style” 
serves 4

2 pounds chicken tenderloins
Kosher salt and freshly ground black pepper
½ cup hot sauce, plus more for drizzling
2 cups thinly sliced celery, cut on the bias
½ cup crumbled blue cheese
2 tablespoons olive oil

1.      Preheat a grill or grill pan to medium-high heat.

2.     Season the chicken on both sides with salt and pepper. In a medium bowl, toss to combine the chicken and hot sauce. Put the chicken on the grill, close the lid (or cover, if using a grill pan), and cook until nicely charred and the chicken releases from the grill, about 3 minutes. Flip the chicken, baste with the remaining hot sauce, cover, and cook until cooked through, about 2 minutes.

3.     Meanwhile, in a medium bowl, combine the celery, blue cheese, and olive oil. Lightly season with salt and pepper and gently toss to combine.

4.     Put the chicken on plates, spoon the celery salad on top, add more hot sauce if desired, and serve.

Posted on July 14, 2015 .

Burgers, Brew & 'Que

This summer I’m hitting the road to taste the best of the American classics: burgers, beer, and BBQ…and you’re all invited.

First, we’ll eat, and then we’ll show you technique from some of the country’s best chefs, pitmasters & brewmasters. I’ll also have some friends joining me along the way.

Tune in to Burgers, Brew & 'Que Fridays this summer at 10:30pm ET/PT on Food Network premiering July 17th. Tweet me and follow along using the hashtag #BurgersBrewQue.

Live to cook, MS

Posted on June 30, 2015 .

My new knife line with Ergo Chef

I am so excited to introduce my new line of knives!

Working with Ergo Chef was a blast—they were able to take my vision for high-quality, durable knives and make it a reality. I'm really happy with the design—it looks great and has a super balanced, comfortable feel in the hand, which is really important for those who love to cook the way I do. These knives are crafted out of German-made high-carbon steel with the world’s strongest handle material G10 (fiberglass resin) making them impervious to moisture. They can also really take a beating in the kitchen.

We've got a 7" vegetable cleaver9" chef knife, 6" chef knife, 6" serrated utility knife, 3.5" pairing knife and a 4-piece serrated steak knife set. All are now available for pre-order at

7" cleaver

7" cleaver

9" chef knife

9" chef knife

6" chef knife

6" chef knife

6" serrated knife  

6" serrated knife

3.5" pairing knife

3.5" pairing knife

4-piece steak knifes

4-piece steak knifes

Posted on May 19, 2015 .

5 in 5 for Every Season

I had such a blast writing 5 in 5 that I decided to write a follow up cookbook, 5 in 5 for Every Season. Recipes in this book follow the same rules, 5 fresh ingredients + 5 minutes, for quick dinners, sides, holiday dishes and more. It's currently available for preorder on Amazon, Barnes & Noble and Indiebound and hits stands on September 29th. Be sure to check back here for my book tour schedule.

Posted on May 12, 2015 .

Salmon with Rosemary and Garlic

The first thing I do each Spring is get outside and fire up my grill. One of my favorite, and one of the easiest, grilling methods is en papillote, or in packets, as I like to say. I have a whole chapter filled with packet-method recipes in my cookbook 5 in 5, so today I share with you my recipe for Salmon with Rosemary and Garlic. Enjoy!

Thanks to its big flavor, salmon is one of the few types of fish that can stand up to rosemary, a pretty assertive herb that's typically paired with meat. Along those lines, this dish also can handle a good amount of heat, so I tend to go heavy with the red pepper flakes. Feel free to tone it down to accommodate your heat tolerance.

Salmon with Rosemary and Garlic
Serves 4

4 (6-ounce) skinless SALMON FILLETS
Kosher salt and freshly ground black pepper
1 tablespoon crushed red pepper flakes (or sliced red chile, if you have it)
½ cup extra-virgin olive oil
2 GARLIC cloves, minced
1 cup torn FRESH BASIL leaves

1. Preheat a grill or grill pan to medium-high heat.

2. Season the salmon on both sides with salt and black pepper. Lay out 4 large pieces of aluminum foil. In the center of each piece, put 1 piece of salmon, 1 sprig rosemary, ¾ teaspoon red pepper flakes, and 2 tablespoons olive oil. Evenly distribute the garlic among the piles and season with salt and black pepper. Bring up all 4 corners of the foil to begin to form a pouch. Before sealing, add ½ cup white wine to each packet. Tightly seal the packets.

3. Put the packets on the grill and close the lid (or cover, if using a grill pan). Cook until hot throughout, about 4 minutes. Remove from the grill, open, and top each with ¼ cup basil. Serve immediately.

Posted on May 12, 2015 .