Kent "The Deck Chef" Whitaker has a simple cooking philosophy... Keep it Simple! Check out some quick and easy cooking vids for your next culinary adventure!
Comfort Foodie Blog
A collection of posts and articles from Kent "The Deck Chef" Whitaker and some of his friends! Check out the Diary of a Comfort blog for a great stories with flavor filled recipes.
Why not? I've Grilled Pizza? Why not cake?
Grilled pound cake is my signature dessert. It's a perfect match for my style of cooking, which is heavy on barbecue, the real, slow-smoked kind, as well as when I fire up the grill. Sure, you can make your own pound cake and ice cream from scratch or you can save some time and pick some up at the store.
The great thing is that you can replace ingredients as needed. No strawberries? Use pineapple, peaches, or mandarin oranges. Flavored pound cake and your favorite ice cream and toppings will help you make this dish one of your own. You can also trim calories by using low-fat, sugar-free items and dropping the butter and brown sugar.
Cat Head What? I've been asked several times over the years about the term "Cat Head Biscuit." What does it mean, where does it come from, and how do you make a "Cat Head Biscuit?" I'm pretty sure that no cat heads were ever used in the recipe. I can say this with absolutely no authority - I'm pretty sure that the name simply refers to "BIG OLE" biscuits that are the size of a "Cat's Head!" That's unless you have a really big cat with a fat or skinny noggin!
Regardless of where the name comes from - biscuits fresh from the oven are often a reason that a Southerner get's out of bed! Here are a few Biscuit recipes to try. All are from my books which you can find RIGHT HERE or online, or at your local bookstore. If they don't have 'em then they can order 'em.
Nothing beats a few good tunes to grill by! Thanks to tikibeachshop.com Radio you can enjoy the best beach music available courtesy of the station nominated for "Station of the Year" by the Trop Rock Music Association!
Ice Cold PBR & Barbecue! Ya Can't go wrong!
I've enjoyed PBR since I was seventeen... um, eighteen. Remember, the drinking age when I was growing up was eighteen.
Pabst has a wonderful heritage in the United States as not only a classic ale that is seeing a resurgence, but also as a proud backer of American service men and women. During World War Two Pabst Blue Ribbon was one of the brews sent across the globe to thirsty Allied Troops.
Chocolate and Tennessee Whiskey! Here is a great twist on a classic holiday season party food recipe. Sure, everyone has heard of powder sugar coated rum balls or bourbon balls. Why not try the recipe using Tennessee Whiskey with a coating of white or dark chocolate?
This recipe is almost too easy. The main twist, besides using Chattanooga Whiskey, instead of your normal bourbon / whiskey is the fact that Ally and I used chopped almonds for this recipe. You can use your choice of nuts. Pick them and place them in a zip close bag and bang them with a spoon! Or place them in a grinder. The message is... Grab some nuts of your choice and break them up into tiny pieces. We just happened to have a ton of unsalted almonds in the pantry.