“A Bachelor & His Grill” + “DivaQ” – National Outdoor Chopped Competition – Grand Champions!


Super Excited (#‎HumbleBrag‬)! Your’s Truly JUST WON the National “Outdoor Cooking Chopped Competition” sponsored by Char-Broil Grills, in Columbus, Georgia!

Huge thanks to my incredibly talented & world-famous, grilling partner-in-crime, Ms. Danielle “DivaQ” of the Travel Channel’s Barbeque Crawl‬! We were fortunate to take the crown with so many incredible entries from a host of talented outdoor chefs, who represented all corners of the United States.

Shots from behind the scenes:


With less than an hour to create, prepare & present a 5-star meal for a host of discriminating judges & culinary executives – With ingredients we’d only been revealed moment prior – Danielle & I took the crown for our Final Presentation of grilled vidalia & fennel salad with teriyaki beef jerky bits & sweet lemon vinaigrette. Butterflied & encrusted chicken breast glazed in a sweet & crunchy roasted peanut & garlic-butter sauce. Garnished with fresh fennel fronds, shaved radish & grated lemon peel.#choppedchampions #chefselfie #backyardbbqhero #grillville #chickenlikeaboss #livelovegrill #liveitup #charbroil2015 #bbqlife



Amped beyond words! I’ve worked so hard to prepare over the last year to hone skillsets & techniques, broaden my horizons both indoors & out, all in hopes of carrying the torch forward for my dearly missed friend & 2014 Champion, Chef Christo Gonzales.  I’m holding the crown this year, knowing you were the Champ of all Chopped Champs, buddy – We shall meet & compete again. RIP. I hope we made you proud.


LIVE on NBC TV – Special Father’s Day Segment – Grilling Cowboy Steaks with My Son


LIVE on NBC TV. A special Father’s Day segment with my Son, Cameron – America’s Next BBQ Star! Click the episode link below & check out my 12yr old son articulating to +1MILLION Households the value of 2-zone grilling. BOOM!

Proud dad always, but very cool watching him rock & roll his Television debut – Awesome ‪#‎FathersDay‬ broadcast with my culinary partner-in-crime & the lovely ladies of NBC EightWest!

p.s. The. Biggest. Steaks. Grilled. On television. In 2015. Period. 64oz, triple-thick bone-in cowboy-cut ribeye steaks – Incredible!



SEGMENT RECIPES DEMONSTRATED: Dinosaur-sized, cowboy-cut Grilled Ribeye Steaks. Michigan Purple Kale Salad with fresh blueberries, roasted pecans & a gorgeous Red Wine Vinaigrette. Finished with a minty, whisky-spiked Lynchburg Limeonade.

‪#‎grillville‬ ‪#‎grillzskillz‬ ‪#‎likebosses‬



Bone-in Cowboy-cut Double-thick Ribeye Steaks

Prep Time1 hr 30 mins
Cook Time1 hr
Total Time2 hrs 30 mins
Servings: 2 steaks
Author: A Bachelor & His Grill


  • 2 bone-in cowboy-cut ribeye steaks frenched bone
  • ½ cup mixture - 2:1 kosher salt:corn starch
  • Olive oil
  • 2-3 rosemary sprigs leaves minced, stems discarded
  • 2-3 thyme sprigs leaves minced, stems discarded
  • 2-3 cloves garlic minced
  • 1 level tablespoon powdered sugar
  • ½ teaspoon cayenne powder
  • Kosher salt and fresh ground peppercorn to taste
  • Unsalted butter room temperature
  • Hickory and cherry wood chips wrapped in tin foil and perforated with fork or knife
  • Shaved Parmesan to garnish
  • Chopped parsley and spring onion to garnish


  • Pat steaks entirely dry with paper towel, removing any surface moisture. Using a mixture of 2:1 salt:corn starch, coat the entire steak. Wrap tightly in plastic and rest at room temperature for 90 minutes. 15minutes prior to searing, preheat grill to hot using 2-zone method (see notes section below). load the wood chip packs over the direct heat grill grates, and rub the steak with a liberal degree of marinade (oil, salt, rosemary, thyme, garlic, sugar, cayenne and peppercorn). Heavily sear exterior of the steak 4-6 minutes per side & 1-2 minutes on the ends, with the grill lid open. Then, move steaks over to the cooler, indirect heat zone and close the grill lid. Intermittently flip the steaks and baste with butter while infusing with smoky wood essence until internal temperature thermometer reads within 7 degrees of desired doneness (see temperature guide in notes section below). Remove the steaks from the grill, season additionally to taste, tent with foil and rest 5-10 minutes per inch of thickness, allowing the juices to redistribute within the steak. Serve immediately. Devour.


Creating a 2-zone grill surface:
1-burner grill – Leverage warming shelf, lined with tin foil, to remove the meat from direct contact with the grill grates.
2-burner grill – Heat right side to hot and leave the left side off.
3-burner grill – Heat far right side to hot, the middle to low-medium and the left side off.
4-burner grill – Heat two right zones to high and leave the two left zones off.
Red Meat – Internal Temperature Guide: Medium Rare: 130-135 degrees. Medium: 140-145 degrees. Medium Well: 150-155 degrees. Well: 160 degrees or higher.




Minty Lynchburg Limeonade

Prep Time4 hrs
Cook Time5 mins
Total Time4 hrs 5 mins
Servings: 4 Large Beverages
Author: A Bachelor & His Grill


  • 6 cups limeade pre-brewed or frozen (follow instructions on packaging for preparation)
  • 1 bunch of mint sprigs
  • 8 ounces bourbon barrel whiskey
  • 6 ounces triple sec
  • 4 ounces sour mix
  • Ice cubes
  • Lemon-lime soda to taste
  • Fresh limes sliced, to garnish
  • Additional mint leaves to garnish


  • The evening before. Purchase or prepare limeade. Place several mint sprigs into the limeade to marinate 4hours, up to overnight. Prior to mixing your cocktails, remove the mint sprigs and discard. Evenly divide limeade, whiskey, triple sec and sour mix - pour into a cocktail shaker with ice. Vigorously shake. Pour into a chilled drinking mug. Top with lemon-lime soda. Garnish with fresh mint leaves and fresh lime slices. Serve.



Perfectly Grilled & Smoke-Infused Pork Ribs – Appalachian-Style BBQ


Smoky. Sticky. Sweet and spicy. Appalachian BBQ Spare Ribs.

This recipe takes me back to my days as a young college buck on the country roads & rolling hills of northern West Virginia. Yes, Your’s Truly was a Mountaineer. The landscape, from mountain top to white-water rapids – Breath-taking. But, it was time with friends & their families on weekends in God’s Coutnry, that this recipe was inspired – The aroma of slowly caramelized, carbonized & barbequed pork, sounds of John Denver filling the night sky, the cheap beer, dancing until sunrise & laughs shared with one another – This is what I will remember of my time in Appalachia.



Appalachian BBQ Spare Ribs

Prep Time6 hrs 30 mins
Cook Time3 hrs
Total Time9 hrs 30 mins
Author: A Bachelor & His Grill


  • Dry Rub Ingredients:
  • 2-3 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon ground cayenne pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon ground pepper
  • Appalachian BBQ Sauce:
  • 2 tablespoons olive oil
  • 1 yellow onion finely diced
  • 4-6 cloves garlic minced
  • 2 minced jalapenos seeds removed and discarded
  • 2 cups ketchup
  • ¾ cup apple cider
  • 1/4 cup apple cider vinegar
  • 1 grated crisp apple peel removed and discarded
  • 1/2 cup light brown sugar packed
  • 3 tablespoons honey
  • 1 tablespoon chili powder
  • 1/2 tablespoon paprika
  • 1/2 tablespoon ground ginger
  • Kosher salt and fresh ground peppercorn to taste
  • Ribs:
  • 2 slabs pork spare ribs trimmed and membrane removed
  • 3-4 disposable hardwood chip packets applying new packet to grill every 90 minutes


  • Dry Rub Instructions: Pulse the olive oil and all the other spices and herbs in a food processor to create the rub. Season additionally to taste. Set aside.
  • Appalachian BBQ Sauce Instructions: In heavy bottom pan over high heat, bring oil to a gentle simmer. Toss in the garlic and onion, then sauté 10-15 minutes or until beginning to caramelize. Turn down heat to low and add all remaining ingredients. Cover. Simmer for 30-45 minutes minutes, stirring regularly, until the sauce thickens. Remove pan from heat. Let cool for 5-10 minutes then puree in a food processor until smooth. Set aside.
  • BBQ'ing Spare Ribs - Grilling Instructions: Rinse the ribs with cold water, then pat entirely dry with paper towel. Then lay the trimmed ribs over a plastic wrap-lined baking sheet, brush with oil, then massage a liberal degree of dry rub across all portions of the slab. Wrap the ribs tightly with underlying plastic wrap and marinate in the refrigerator for 6 hours, up to over night. Remove ribs from refrigeration and plastic 1 hour prior to grilling. At least 30 minutes prior to cooking, preheat grill to low (225°F), using the 2-zone cooking method. Place wood chip smoker pack/box in back corner of hot zone. Once grill is at 225°F, remove ribs from plastic and re-wrap tightly in tin foil. Lay ribs bone-side down over cool zone grates. Cook for 90 minutes, rotating once after 45 minutes. Remove the ribs from grill and discard tin foil. Place the racks back over cool zone grill grates, bone-side down, for an additional 45 minutes, basting intermittently with oil and rotating every 10-15 minutes. Remove ribs from the grill grates and turn both sides of the grill to maximum heat. Place ribs over the grill's direct heat zone, brushing every 2-3 minutes with layer upon caramelized layer of Appalachian BBQ Sauce. Remove slabs from grill when juices run clear and the internal temp has reached 180°F (see additional temperature notes below).
  • Place ribs on a cutting board, brush one final time with sauce, then rest 10-15 minutes prior to slicing and serving.


Special Tips, Recommendations & Best Practices – Purchasing & Preparing Grillmaster Ribs:

When Purchasing Ribs from the Butcher: Request ribs be trimmed and the tough membrane removed. This will save a tremendous degree of time in preparation, cooking & consumption. No one wants to play tug of war to remove that membrane… and, it’s just as difficult to chew through – Remove it before that rib leaves butcher’s counter.

Worst case, if Membrane Not Removed: Simply lay the ribs, bone-side up, on a cutting board. Create an incision in the membrane by slicing through the tough flap with a sharp knife. Then, with a paper towel in hand, grip the membrane and pull away from the bone – slicing and pulling until it’s entirely removed.

Two-Zone Cooking Method: Heat only one side of the grill, creating one hot direct heat zone and one cooler indirect heat zone.  This technique is imperative to the cooking process.

1-burner grill –
Turn the grill to high, then leverage the warming shelf, lined with tin foil, removing the meat from direct contact with the grill grates.
2-burner grill – Turn right side of the grill to high & leave the left side off.
3-burner grill – Turn far right side of the grill to high, the middle to low-medium and the left side off.
4-burner grill – Turn far right side of grill to high, middle right to medium, middle left to low, & leave the far left zone off.

Hardwood Smoker Packs: Tear off 3-4 8″ sheets of tin foil. Pour a handful of your favorite hardwood chips onto the foil in a mound. Wrap the tin foil around the chips creating a package-of-sorts. With a knife or fork, perforate the top of the packet allowing smoke to billow from the package when the chips are heated. *Note: Never soak your woodchips – 0 value-add to process.

Charcoal: Ignite the charcoal in a chimney starter. When coals are glowing red, dump coals onto the grill floor. Rake coals, pushing ⅔ to one side of the grill, slanting the remaining coals to the opposite side of the grill, establishing high-piled 1 hot zone & 1 cooler zone. For every hour of cooking, add a half-stack of coals.

Rib Doneness Guide: There are several tests for ensuring appropriate cooking of ribs, but this is as much an art as it is a science. 1. Ribs meat should not fall off the bone – overcooked. 2. Rib slabs should nearly break when lifted with tongs, not wilt – undercooked. 3. Internal temperature is difficult to measure due to the thinness of the meat, proximity of bones and variances in size from one end of the slab to the other. 4. With a toothpick inserted, juices should run clear and if cut into for a sneak peek, the meat should appear white with no pink remaining. 5. If able to accurately measure internal temp, remove from grill when ribs reach 180°F.



LIVE on FOX TV – Tuning Up the Flavor & Trimming Out the Fat for Father’s Day – Grilled Romaine Salads


Too much fun! LIVE at FOX Television Studio’s Outdoor Grill Garden – Barbequing for Father’s Day with my favorite backyard recipe for tuning up the Flavor & trimming out the Fat!



Seared Hearts of Romaine Caesar Salads with homemade rosemary-parmesan croutons, a gorgeous Italian vinaigrette & smoky, succulent cuts of perfectly barbequed chicken breast. All washed down with a bright & crisp Peach Bourbon Shandy!




LIVE on FOX TV – Tuning Up the Flavor & Trimming Out the Fat for Father's Day - Grilled Romaine Salads

Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Servings: 4 -6
Author: A Bachelor & His Grill


  • 4 tablespoons olive oil with additional for dressing
  • 1 teaspoon fresh rosemary chopped
  • 1 teaspoon fresh Thyme chopped
  • 1 teaspoon fresh basil chopped
  • 2 cloves garlic minced
  • 4 romaine hearts rinsed and ends trimmed
  • Kosher salt and freshly ground black pepper to taste
  • 1 cup Michigan strawberries sliced
  • 1 cup Michigan blueberries
  • 1 cup heirloom tomatoes sliced
  • ½ cup carrots shaved
  • 1 cup walnuts salted and dry roasted
  • 1 cup crumbled blue cheese
  • A Bachelor & His Grill's "Balsamic Vinegar Reduction " recipe below


  • Preheat the grill to hot. In a small mixing bowl, combine the olive oil, fresh herbs, and garlic. Trim the upper 1-2 inches of the romaine hearts so the tops of each are even. Slice the romaine hearts in half, lengthwise. Brush the cut sides with the olive oil mixture and season with salt and pepper. Grill for 2-3 minutes, or until the char marks are well defined and the leaves are just beginning to wilt. Pull from the grill and immediately dress with the fruits, tomatoes, carrots, roasted walnuts and crumbled blue cheese. Season additionally with salt and pepper to taste,and lightly drizzle with a touch of olive oil and a drizzle of the balsamic vinegar reduction (Recipe Below). Serve warm. Enjoy.


Grilled Romaine Harts with Balsamic Reduction Dressing


LIVE on FOX TV – Tuning Up the Flavor & Trimming Out the Fat for Father's Day - Grilled Romaine Salads

Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 1 /2 cup
Author: A Bachelor & His Grill


  • 2 cups balsamic vinegar
  • 2 tablespoons sugar
  • 1 tablespoon honey


  • Bring the balsamic vinegar, sugar and honey to a low simmer in a medium saucepan over medium-high heat. Stir occasionally for 15 minutes, or until the mixture is reduced to ½ cup and is syrup-like in consistency. Remove the reduction from heat and allow to cool for 2 minutes. Drizzle over grilled romaine salad.



As you could imagine. Behind the scenes. Live Television is serious business. No fun. No smiles. No drinks. All serious. All the time. Especially @ 9am.