I've said it before, but when I started the journey of writing my cookbook, it never occurred to me that I'd need to become a phot...

I'm attending the International Food Bloggers Convention this weekend, and while the gift bag booty from day one was a pirate-worthy h...

I can't believe it's almost here - the International Food Bloggers Conference! When I heard that it would be in Seattle, it was of...

I'll be talking live with Lori Frazee, the host of the blog radio show Barn Goddess BBQ & More . Lori interviews barbecue personal...

I cannot believe it's almost Labor Day. No way is it almost Labor Day. I still haven't posted the promised whole pig smoke bonanz...

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 ...

Ballard Seafood Fest, where we've had a booth the past two years, has one opportunity for bragging rights - the seafood entry. It'...

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 p...

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, ju...

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 muc...

It's definitely fish grilling season because the salmon have started to run! I love grilling fish, but it's definitely the protein...

I'm having a lot of fun with my Char-Broil electric smoker named The Big Easy, so much so that I was inspired to make a video. When it f...

We've got a great class coming up this Sunday at Smokin' Pete's BBQ. Two of my favorite west coast barbecue people are joining...

Two Char-broil posts of mine will be up soon. The first is an easy barbecue sauce you can customize according to your pantry and fridge. T...

Happy Cinco de Mayo! Here's an easy, healthy recipe that is a snap on the grill. Skirt steak became the darling of the beef world in...

Want to hone your barbecue skills? Come join me and two amazing teachers - Barry Martin and Lynnae Oxley - on June 2 at Smokin...

Having come back from a trip to Jacksonville, Florida, communing with the folks at Char-broil , this week was all about catching up on sle...

You might wonder why there is a bowl of lemons at the start of this post, when I've teased you with squid sausage in the title. The re...

I remember when Earth Day meant bouncing a huge earth ball around a circle of barefoot college students. Today, it's more of a sober c...

By the intensified volume of the Smokin' Pete's e-mail inbox, I know that this is one of the key times when people work on their s...