Grilled cheese is a staple at our house. If the cobbler’s children have no shoes, then the caterer’s kids have a sorry selection in the refrigerator. During the busy times it’s often down to a few questionable gallon Ziplock bags of leftovers, a plethora of strange condiments, and the ever staple brick of Tillamook cheddar […]

Ballard Seafood Fest, where we’ve had a booth the past two years, has one opportunity for bragging rights – the seafood entry. It’s not blind like barbecue competitions. 2-3 judges from the Chamber walk around and taste each booth’s seafood entry. You get to talk to them about it and hope for that prize – […]

Next week I’ll post a tutorial on smoking a whole pig. Not a big ol’ hog, but a suckling pig under 35 lbs. My husband Eric has a pretty unique way of doing whole pigs. He says someone surely has done it his way, but I’ve never seen it, so I’m calling it a secret […]

Happy 4th of July! Well, happy day after. It’s 11 am and I’m still in jammies. Not that we had a “rager” last night, just a busy day. While Eric slung ribs at the restaurant, I grilled veggies, made slaw, slathered chicken, and picked up socks. He came back earlier than I thought he could […]

If you know me, you know I’m a talker. My report cards in school without fail said, “Julie is a good student but she talks to much in class.” I still am a good student and I still talk too much. That’s just who I am. So in my latest post for Char-broil, as a […]