Bryan Krantz poses with BBQ Legend Myron Mixon in Unadilla, Georgia

Refining Those Barbecue Skills

Our nonprofit Tailgate Tigers’ competition efforts had us feeling like we were on the right path leading up…

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Bryan Krantz teaches cajun cooking to a class in San Francisco.

San Francisco Class

In August this past summer, Vickie and I were asked to teach a series of three classes in…

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4th of July BBQ Special

4th of July BBQ Special Order early! We will ship at the last week of June in time…

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New Orleans Bratwurst: A Window into the City’s German Immigrant History

There are a growing number of New Orleans neighborhood restaurants serving Bratwurst. While most people who have spent…

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Corn Beef

New Orleans, the Fair Grounds Race Course & Corn Beef

New Orleans winters are the one hundred and eighty degree opposite of dry desert heat. The Gulf Coast…

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Angelo and Julia Palmisano

Palmisano’s Homedale Italian Sausage

Horse racing is filled with history and the history of racing is part of what makes it a…

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Andouille champs

Louisiana Craft (Champion!) Butchers

Dan has had a long-term relationship with AAMP or the American Association of Meat Producers. AAMP is the…

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Making sausage

Ramping up…

Dan and I have been working out our plan for the last twelve months. We have selected equipment…

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LSU Tailgate

It all started with a tailgate request

Our daughter called to check in with her mom her Freshman year at LSU. The first home football…

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