FoodBro

Aspiring fitness influencer and wannabe food blogger. YouTube failure, Covid survivor, FoodBro.

06/02/2026

After a week that threw the kitchen sink at me I needed this. Two weeks back I didn’t get to fully enjoy the tray I worked an entire day for so I needed to run it back exactly the same even tho I had some new rubs to try. A massive rack of Wild Fork beef ribs were seasoned up and smoked on the Kamado with some whiskey barrel chunks and sprayed with Jack Daniels once the bark was set before resting wrapped in tallow and served with the usual fixings and cola bbq sauce. And while all that was goin on I smoked some wings on the Traeger and finished them off over some coals on the Webber and tossed them in some Mambo sauce to test out for next time. Getting really hard to justify traveling anywhere when the best is coming outa my own back yard but next week we’ll be back on the road and back to it with a full week of vacation looming in the distance!

06/01/2026

How big of a flex is it that on an off night this is still better than anything else. I’ll preface by saying pie numero uno was a casualty sticking to the peel and a total loss as well as the others almost suffering the same fate, like I said I wasn’t at my best. Regardless the other four were damn sexy even struggling to control stone temp in the Gozney with my usual 48 hour 57% hydration bagel flour dough with a cooked DOP sauce and a mix of good low moisture and bufala mozz. Launch attempts were anywere between 650-800 and the pies were finished off with Grana Padano, oil from Graza and all three roni pies had the good stuff from Ezzo and Mikes hot honey for the best flavor contrast around. While the first pie didn’t die in vain theres something in me that just wants to run this back again to get a better handle on both technique and build with this style so don’t be surprised if next week looks like a copy and paste.

05/29/2026

Never one to shy away from flirting with something a little different I wanted to give St Louis style pizza a go so this is what came about. While I couldn’t source the region specific Provel cheese I did make a blend of what I’m told it is with equal parts Swiss, white cheddar and provolone with a touch of liquid smoke. I stayed as true to the style as I could going yeastless with the crust rolling the AP floured dough as thin as possible before topping it with a heavily seasoned San Marzano sauce and the aforementioned cheese blend. Baked at 550 for eight minutes on steel I finished it off with some good Reggiano and gave it the party cut and was pretty surprised with the results. While the cheese didn’t melt quite like what a Provel pie would’ve the flavor was damn unique but extremely satisfying, eating way more than I intended from a prototype pizza. I don’t think this will be a permanent fixture on the home menu more so an emergency option for great pizza if plans change last second as it’s prep-able in less time than it takes to preheat the steel. Either way not bad.

05/27/2026

A weekend without beef ribs, f**k what’s wrong with me? But seriously standin out in the rain wasn’t working with me for a second straight day and I was really feelin some Tavern pies. I prepped four crusts and cold fermented them uncovered for 48ish hours, degraded some San Marzanos with a crap ton of seasoning and topped them with the best mozz from Wisconsin Cheese Mart and a touch of salt baked with a lot of cornmeal underneath at 550 on steel for 8 minutes. Used the good stuff from Ezzo and last pie had some Mikes Hot Honey that was pie of the night. Don’t @ me on the cut that’s how it’s done!

05/26/2026

You wanna talk about dropping a bombshell that will change the NYC food scene without almost anyone noticing, the team behind Red Hook Tavern have changed the game again. Tavern Next Door is literally just that to the illustrious Red Hook Tavern, home of what many say is America’s premier burger and hardest spots to get into in all of the city. Only fully open for a week the lounge is the perfect companion to the Red Hook corner spot offering Billy’s brother Conor’s signature cocktails to drown out your sorrows when you can’t get in next door but…. the the burger, yes that burger is available. Yes there is an awesome menu of snacks but let’s face it your here for the same reason everyone else is, the Red Hook Tavern dry aged burger that has transcended beyond Brooklyn and since inception has had the reputation as one of if not the best in the nation. And you don’t have to wait all day to get in, not yet anyway we were first in line maybe 30 minutes prior to opening walking past the massive line on the corner that seemed curious of my motive. Anyways after being the first to sit down having the place all to myself for a brief moment it was that time and the icon was placed before me. Unaware but not shocked that it’s coming out of the same kitchen the massive dry aged patty with its slice of white onion and American cheese on a seeded toasty perfect bun hits just as hard as the first time I tried it years ago with that rich abundance of an elevated simplicity that you can get here, well maybe Sag Harbor but we’ll save that for another trip. I can imagine this would’ve been the only weekend that Tavern Next Door flies under the radar as word gets out before it becomes the next big thing in NYC.

05/20/2026

While I initially wanted to have one big surf and turf tray of my best que the timing just didn’t work out and each was just too good not to be presented on its own. Beef ribs have turned out to be my worst addiction and as usual didn’t disappoint with all the fixings smoked on the Kamado Joe for almost 8 hours followed up by St Louis ribs with the same sides on the Traeger and 4 lobster tails making two jam packed Maine style rolls. Is there any better way to relax on a Sunday?

05/19/2026

I didn’t think it’d be possible to get close to last week that fast but when a world champ pizza maker you’ve been dying to try for years says he’s makin Pan Fried Sicilians this Saturday you lace up the chucks and get to it. Just outside of historic downtown Jim Thorpe Pa lies New Columbus Pizza & Catering Co., home of three time three time three time World champ Tony Cerimele who carries on the 60 plus year family legacy of making some of the best pizza you’ll ever sink your teeth into. As I’ve always said NEPA is home to some of the best and most unique pizza in America more specifically the pan fried Sicilian which has become one of my favorite styles that trades olive oil for peanut oil adding a flavor to the crust that is just the t*ts. But if that weren’t enough the Nesquehoning pizzeria dials it to 11 using the best ingredients and I’m sure everything Tony learned in his travels across the country to make not just the most elite PFS Ive ever tried but one of the best all around and that’s saying a lot again after what I experienced last week. The square has an incredibly airy and pillowy interior with a killer crisp from the fried crust topped with a rich tomato sauce and silky like cheese blend for an intoxicating experience second to none. While I’ve been trying for years the hours have always been a bit of a challenge but this week when I saw the PFS was available on a Saturday I called in my order immediately and set aside my own peel for the weekend. If you haven’t already gotten your hands one of these trays your missing out to say the least, its not every day you come across a guy that’s got a list of accolades like this much less make the most elevated take of a specific niche pizza that I’ve fallen in love with. Peak Nirvana.

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52 S Main St
Nazareth, PA
18064

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