King's Plate

09/17/2026

I got a little distracted with birthday fun and didn't share the latest blog! If you're interested in learning more about the b**r side of things, check it out!

In just twelve months, a simple homebrewing hobby went from driveway extract brewing to having a custom West Coast Pilsner recreated by a commercial brewery.

09/09/2026

As I continue to work on polishing the website and cleaning up past content, I thought it might be helpful to shed a little deeper light on what all I'm working on. You'll probably see a couple 'brands' but they're all a part of the King's Plate journey!

09/01/2026

Social media may have been quiet lately but we've been at work behind the scenes. We're launching our new website today and I would love to hear your feedback. There's still plenty more features to come but I felt it was at a good spot to start getting real feedback. You can check out the bulk of what's going on now at the link below!

The Round Table series is back for 2026, bringing weekly chef spotlights, guest recipes, and deep dives into the culinary realm—kicking off with a look at the new site and return of the apple juice brined pulled pork with Granny Smith apple slaw.

08/27/2026

Mail call from Sam Sa'house

Funky Garlic, Sunburn, Yuma Fritas, Big Smokey Mama

Can't go wrong with any of these hot sauces!

08/08/2026

I don’t usually post things I didn’t cook myself, but this deserved a permanent spot on the feed. I collect a lot of hot sauce, but FAIYA - Philly’s Official Hot Sauce 🤘🏽 new La Muerte bottle is on another level. New label, wax dipped, and stamped. Instant top-shelf art. 💀🔥

Bottle # 6/100

10/13/2025

Get ready for the ultimate game day grub! We're talkin' pulled pork madness, and 's Honey Chipotle pork butt stole the show. Whether you pile it high on a bun or go all out on a plate, it's a win-win!

10/03/2025

Seafood Boil x Sushi

I'm slightly addicted to seafood boils, and I'm always making more than necessary. I love trying to find new ways to utilize the leftovers, and this has got to be a new favorite. It's not my best roll job, I'm a little out of practice, but the flavor is there! I'll definitely be recreating this with crawfish next season.

Cooked a big batch of shrimp and crab practicing the 2 pot method in my . These are some of the better pots I own and recommend to anyone who's looking for some QoL improvements for the traditional pot method. And if there's seafood, I keep a shaker of Willie Dust on stand by. It definitely stepped these rolls up a notch!