Martin's BBQ in Nolensville on Diners Drive-Ins and Dives

My sister-in-law lives in Nolensville, TN so I have eaten at Martin's several times while visiting and you should too.

A Visit to Zingerman's Roadhouse in Ann Arbor, MI

We were in Ann Arbor today for some Christmas shopping.  After a trip to Sears and Macy's we headed across town to the Hallmark store.  Before making the trip back to Bellville for stops at Dunham's, Dick's, and Kroger, we decided to find a place to eat lunch.

As luck would have it, the Hallmark store shares a shopping center that includes Zingerman's Roadhouse. Click here to read more about Zingerman's.

The front door area at Zingerman's Roadhouse on Jackson Road.
This cell phone picture doesn't do justice to the sign.
I wish it had been dark outside. It must be amazing at night!

Here is a view of the drive through area aka Roadshow constructed from a vintage Airstream trailer.

 

Here's another view of the drive thru at Zingerman's Roadhouse.
 

And in case anyone doubts the authenticity of the bbq served at Zingerman's,
here's a picture of their smoker behind the restaurant.

 

This alternate view of the bbq smoker includes a bag of Kingsford charcoal.

The menu includes many comfort food choices including chicken,
smoked ribs, bbq pork and beef, and grits of course. I thought about
trying the whole hog, but opted for the pork sliders.

  

The Traffic Light Pulled Pork Sliders were excellent.
They are the perfect choice for sampling the variety of bbq pork
 on the menu. They were served with all three choices of bbq sauce with
a side dish of mustard coleslaw. I also ordered the twice
cooked sweet potato fries. They are baked in the oven and fried. Ummm...
Linda had the Grilled Cheese a Go-Go with cheddar cheese.

I didn't take any pictures of them, but the walls are decorated with hundreds of salt and pepper shakers stored in glass cases. Click here to read more about the salt and pepper collection.

I enjoyed reading about how the collection was built, especially those that arrived at the roadhouse via Jim Metzler of Elkhart, Indiana.

From the Zingerman's website:

If you head back through the hallway past the entrance to what we’ve come to call the “fireplace room” you’ll be looking straight at an entire case of shakers that came courtesy of Jim Metzler of Elkhart, Indiana.
 

And...last but not least here are a couple of pictures of the pork slider sandwiches:

The sliders are small bites of bbq goodness.
I detected a healthy amount of vinegar on the pork.
It definitely reminds me of the first time I ate bbq pork
more than 20 years ago in Dickson, TN.



If you look closely past the slider, you can see the
 mustard coleslaw and twice cooked sweet potato fries.

For the non-believers who can't travel to Michigan to check it out first hand, here's a list of awards for the restaurant:

James Beard Award, Best Chef Great Lakes – Alex Young, 2011

James Beard Nominee, Best Chef Great Lakes – Alex Young, 2007, 2008, 2009, 2010

Current 2011 Dining Guide – Friendliest Wait Staff, Friendliest Bartenders, Best Place to Dine Alone

Alton Browns’ Food Network Show Best of – Best Comfort Food in America, Macaroni and Cheese

Bon Appetit – Top 10 Barbecue Restaurants in 2010

Open Table Diner’s Choice Award Winner – Fit for Foodies, Most Booked, Great For Lunch, American

Lifetime Achievement Award, Bon Appetit 2007 – Paul Saginaw and Ari Weinzweig, co-founder of Zingerman’s Community of Businesses

Coolest Small Company in America, Inc. Magazine, 2003 – Zingerman’s

Smoking a Turkey on the Weber Smokey Mountain (WSM)

I usually deep fry our Thanksgiving turkey, but a few years ago I decided to learn some new tricks. The goal was to smoke the bird low and slow at 250 degrees or less and prevent it from drying out to compete with the moist and tender deep fried birds we've been eating for the past several years.

I started out at Publix and purchased a Fresh Not Frozen turkey.

Next stop...Ace Hardware for some Cherry Smoking Chips.

The turkey was injected the night before smoking with Shake's Honey Brine and refrigerated.

I started by making a "smoking pouch" for the chips and placed them on the charcoal resulting in instantaneous smoke. Tip: Soaking them in water overnight will help them burn a little slower and the smoke will last longer.

Another tip: If you have access to cherry wood "chunks", you'll achieve more smoke flavor. I had to settle for the cherry wood "chips" this time.
After reading a few of the posts at The BBQ Bretheren, I decided to drape some bacon on the bird for a little insurance, but I was hopeful to avoid a turkey that tastes like bacon. Tip: If I do this again, I'll start the cooking process without the bacon, which will help achieve golden brown skin on the bird. Bacon is effective, but could be added after the turkey has been cooking for a couple of hours.


I started the water pan with a 1/2 gallon of apple juice mixed with a 1/2 gallon of water. I stuffed the turkey cavity with five or six apple halves and smoked the bird on my WSM at temperatures hovering consistently between 240 - 250 degrees. I pulled the turkey off the smoker when the temperature in the breast reached 170 degrees. I've read a lot of "guides" recommending cooking the birds to 180 degrees as measured in the inner thigh as well.

After looking back through my pictures tonight, I noticed that I failed to take a picture of the finished product.

My smoked first smoked turkey was a semi-success. I achieved tender and moist white meat, but the bbq turkey was not quite as satisfying for me as the deep fried turkeys I'm more accustomed to.

Will I do it again? Definitely yes. I love a bbq challenge.

Tunnel Bar-B-Q Windsor Canada

Today we make the short drive from Belleville, MI to Windsor, Ontario for a site seeing trip and to eat lunch at Tunnel Bar-B-Q. Since it's opening in 1941, the restaurant has a long history in downtown Windsor.

We stopped by for lunch after a visit to the Riverfront Sculpture Garden offering a great view of downtown Detroit. 

The service was very good with a friendly waitress who is planning a driving trip through Tennessee, down to New Orleans and onward to Texas for a Carribbean cruise in a couple of weeks.

Always inquisitive, Linda couldn't resist asking if they prepare the bbq in a real smoker or in the oven. Since we parked in the rear of the restaurant with no signs of wood, a smoke stack, etc. I already knew the answer. I'll give bonus points for honesty. It is after all "the best policy".

For oven 'que that is far from the traditional southern-style that we prefer, it was acceptable lunch fare.

The dessert menu was the highlight of the visit. Linda and nephew Gus shared a chocolate brownie mousse and I had Peach Melba (ice cream wtih peaches and raspberry sauce).

I can't recommend making a special trip just for the 'que, but if you're already in town and looking for some lunch give it a try.

Real BarBQ Canton

I lived in Plymouth, Michigan from 2004 - 2007 and during that time there wasn't a barbecue restaurant to speak of in the Plymouth-Canton area. So after we moved back to the area in July 2011, I was kind of excited to see an "Opening Soon" sign on Ford Road announcing a new barbecue restaurant.

I lived in temporary housing for several months waiting to close on our home and stopped by the restaurant several times hoping to eat some barbecue. My smokers were in storage and I wanted to cure the craving for some 'que. But each time I pulled in the parking lot, the "Opening Soon" sign was still being displayed.

We were running errands today in Canton and were surprised to see Real BarBQ open for business. After cooking 35 lbs of brisket and pork butt for a work event later this week, we weren't craving bbq but after waiting 10 1/2 months for the opening we couldn't resist giving it a try.

Pork ribs, beef brisket, burnt end baked beans, coleslaw and cornbread.



The house bbq sauce at Real BarBQ

I ordered the Ribs + 1 (my plus 1 was brisket) and Linda ordered the Real Chop Shop (pulled pork served on a brioche roll).

While we waited for our meal, I was offered a tour of the kitchen. I didn't ask for permission to take a picture, but they did show me the Southern Pride they cook everything on - 1,100 lbs of pork butts is a lot of barbecue goodness.

I liked the ribs and brisket. I'm partial to my own homemade bbq, but it was good restaurant bbq. The atmosphere is very nice - actually much nicer than I anticipated. The staff is very friendly and the kitchen was organized and clean. Linda is a tough critic for pulled pork and didn't "love" it.

We'll definitely go back and will certainly recommend it to friends and co-workers. After driving an hour to eat at Slow's in Detroit to be told there was a 3 hour wait, it's good to know there is a nice bbq restaurant option much closer to home.

In case you're wondering what a brioche roll (I know I was) here is the definition from Wikipedia: brioche

Chicken Drumsticks Wrapped in Bacon Recipe

Chicken Drumsticks Wrapped in Bacon

I was looking over Linda's shoulder a few days ago and she was looking at a picture of grilled chicken drumsticks wrapped in bacon on Pintrest. BBQ Geek made a post on his blog about a recipe from Adam Perry Lang's Serious Barbecue cook book.

I have seen a few recipes on the web incorporating bacon with various types and kinds of chicken.  Whether thighs, breasts, wings, or drumsticks, there is a bacon recipe for all of them. Rather than using one of those recipes I decided to create my own version from scratch. So here it is...

The BBQ Guy's Chicken Drumsticks Wrapped in Bacon

Begin by preparing the spice rub.

3 Tbsp Spanish Paprika

1 Tbsp Garlic Powder

1 Tbsp Granulated Onion

1 Tbsp Sea Salt
1/2 Tsp Black Pepper

1/2 Tsp White Pepper

1/2 Tsp Chipotle Chile Pepper

• Brush the chicken drumsticks with canola or vegetable oil.
• Apply the spice rub to the chicken drumsticks.
• Marinate the drumsticks in the refrigerator for 4 hours prior to grilling.
• Barbecue the drumsticks on a medium hot grill for 60 minutes using indirect heat (300-350 degrees).
• Brush the drumsticks with your favorite bbq sauce. I prefer Blues Hog.
• Continue grilling for an additional 10 minutes prior to serving.

Chicken drumsticks glazed with Blues Hog Barbecue Sauce

***
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Union Woodshop - Clarkston, Michigan

Traditional signage is rare on mainstreet in the 2000's

We took a short drive to Clarkston, Michigan yesterday to eat at Union Woodshop, at 18 South Main Street. This bbq restaurant was recently featured on Diner's, Drive-in's and Dives on Food Network in an episode featuring Kid Rock, a Michigan native.

We arrived at 1 p.m. hoping to avoid a large lunch crowd, but due to the popularity of Guy Fieri and Kid Rock a lot of people must have had the same idea. We ended up waiting 40 minutes for a seat and met some nice people while waiting (standing room only) including a friendly couple who drove up from Toledo, OH. They made a day trip to the Detroit area for a motorcycle show in Novi (she is employed by Harley-Davidson), to eat some bbq, and then drive to Michigan Brewing Company in Webberville, which happens to be the brewer of Kid Rock's Badass Beer.  If you want to try the beer, here's a list of distributors:  AmericanBadassBeer

I'll admit right up front that I missed the original episode on Food Network, but I hope to check it out soon in re-runs. I'll keep looking for a clip of the show to add here, but until I locate one I've added some pictures of the restaurant and menu items below.

When I check out a barbecue restaurant for the first time, I almost always order beef brisket if it's on the menu. It's been my experience that the quickest way to judge the overall ability of the pitmaster is whether he or she can cook brisket well.  Linda usually gets pulled pork because she's a Tennessean and she loves traditional pork bbq.  Union Woodshop Menu

Linda had the Shop Burrito (black beans & spinach in a flour tortilla topped cheese, stuffed with a choice of pulled pork, smoked chicken, or smoked shrimp) and I had the Beef Brisket with sides of collard greens and barbecue baked beans. 

Union Woodshop beef brisket, baked beans, and collard greens

Union Woodshop Shop Burrito

Drinks are served on these unique beverage coasters

And if you're like me and are cautiously suspicious about bbq restaurants who profess to be the real deal, but who don't actually cook the bbq over wood flame the way it's meant to be cooked, here's a picture of the Southern Pride pit behind the restaurant.


Southern Pride smoker behind the restaurant

Even if you are not into barbecue, Clarkston's mainstreet is worth a look.  It's on the National Register of Historic Places. The area is known for several fine examples of Queen Anne-style homes and the mainstreet is very pedestrian friendly.

Marinating Ingredients for Ribs

As a bbq enthusiast, I like to experiement with different ingredients and methods of cooking.  I did this more so when cooking for competitions than I do now for personal eating or for family and work events, but I attempt to stay current with what some contest cooks are doing.

I'm not very good in competition with ribs because I can never seem to cut them properly to make them appealing to the eyes, but they still taste pretty good. Outside of a 3rd or 4th place rib category award here and there, my ribs are nothing spectacular for competition.

Tonight on one of the discussion forums I ran across a question about how to cook ribs using the following ingredients:

• Margarine
• Brown Sugar
• Honey
• Fruit Juice

I haven't tried margarine AND honey with the other ingredients, but I been foiling baby backs and spare ribs for years with pretty good results. I put 2 oz of Martinelli's apple juice and 2 oz of Welch's grape juice in the foil with the ribs meat side down when I foil.

Now that I've found the missing ingredients, it's time for a little more experimentation :-)

C & K Smoke House BBQ in Parrish Florida

Located in rural Florida between the communities of Ellenton and Parrish on Hwy 301, C & K Smoke House BBQ has been turning out pulled pork, ribs, and chicken since 2003.  It's an unassuming and simple white building, but it's pretty popular with local residents.

From CKSmokeHouseBBQ.com:

"...dry rubbed with an elite blend of flavorful seasonings and spices. The meat is slow-smoked over aged oak wood for the perfect flavoring that makes every meal, a mouth-watering, lip smacking experience...Our restaurant offers old fashion BBQ cuisine, side dishes, in a charming little Smoke House that is clean and friendly with a stunning country view."

My only regret is that I haven't been able to try the food.  I've driven by the restaurant several times, but it's always been before or after lunch time. :-(

Michigan Rocks BBQ Nationals

I received the following press release today and wanted to share it for those in the area or anyone else that might want to travel for the event. I won't be competing in the event this year, but I plan to attend as a spectator.  (For those that don't already know -- I'll be moving back to Michigan later this year.)

Detroit (June 14, 2011)…Townsquare Live Entertainment and 104.3 WOMC - Detroit’s Greatest Hits station have teamed up to bring the debut of Michigan Rocks BBQ Nationals to Heritage Park in Taylor, MI. on Saturday, July 23.

BBQ Teams from Michigan and the surrounding area will go head-to-head in a contest to determine the regional Grand Champion. The competition will be fierce as the Pit Masters and their teams vie for cash, trophies and prizes in four categories: chicken, pork, brisket and ribs, as well as best all around. Festival attendees will have the opportunity to sample tasty BBQ recipes from the various teams.

The musical portion of the festival includes some serious rock tribute bands playing the hits of the Beatles (BritBeat), Aerosmith (Toys in the Attic), Led Zeppelin (Led-Hed), plus local favorite, Fifty Amp Fuse and a soon to be announced Jimmy Buffett tribute band.

Tickets, set at the family friendly price of just $10 (plus applicable service charges), can be purchased in advance at www.detroitbbq.eventbrite.com. All tickets purchased in advance will include $4 worth of food and drink tickets. Children twelve and under get in free when accompanied by a ticketed adult. Tickets are also available on the day of the event at the box office.

There’s something for everyone at Michigan Rocks BBQ Nationals as people of all ages can enjoy everything from a Beer Garden (21 and over) to a Kids Zone, all while sampling world class BBQ food.

“We are interested in giving folks a unique experience by combining delicious BBQ with great music and fun for the whole family,” according to Brian Rucker, Managing Director of Townsquare Live. “The teams are very serious about their cooking and the result is the best BBQ the region has to offer.” Arlie Bragg, America’s premier BBQ Promoter and head competition coordinator for the event brings 20 plus years of BBQ competition experience to the table. “Great BBQ, great entertainment, and professional-level production gives the BBQ Nationals a fresh look at an old tradition.” Arlie says. I look forward to making this series become THE premier BBQ competition series in America.”

Teams can register for the July 23rd Michigan Rocks BBQ Nationals at: https://missinginkshop.com/bbqnationals/store.

The winners will get the chance to participate in the BBQ Nationals Championship in Laughlin, NV on Oct. 22, 2011 where the first “BBQ Nationals Grand Champion” will be crowned. Michigan Rocks BBQ Nationals is produced by Townsquare Live Entertainment, a division of Townsquare Media.

BBQ for Christmas

We travel out of state for Christmas to visit relatives every year. To make it easier on the family we visit, we like to take some bbq along. We cook it the week before, vacuum seal it, and freeze it. When it's time to eat - we thaw it the rest of the way, reheat in the microwave, and add a little Blues Hog BBQ Sauce. It always turns out well. I highly recommend this method if you need to take food along with you when you're traveling - especially if you like to eat well. After all, what's better than bbq you cooked yourself?

I seasoned the pork butts and brisket the night before. I always refrigerate the meat overnight in the refrigerator to allow the spices to penetarate the meat better. I used my own spice rub on the brisket and tried some Oakridge BBQ seasoning on the pork butts.

I don't inject anything into the brisket, but usually inject a mixture of apple juice (3 cups), honey (1/2 cup), and whatever spice rub (3 TBSPs) I'm using into the pork butts. Those amounts work well for two pork butts. You would need to adjust the quantities accordingly for less or more meat as desired.

Since the cookers were hot, I decided to cook some chicken quarters (minus the drumsticks) on the WSM.

These were seasoned with poultry rub and marinated for 3 hours in Newman's Own salad dressing.

Here's a video of the pictures from the prepping and cooking process if you'd like to see them:

BBQ Vendor at Community Festival

Today we visited a local community fall festival.  We were still there at lunch time, and as luck would have it, there was a bbq vendor on premises.

First of all, we just love the name.  At a distance I thought it said Panson Bar-B-Q, but as we got closer I realized it was Pa and Son.  Pretty cool. 

I snapped this picture of their vending booth set-up.  They slow-smoke their bbq with oak wood and pull it with a nice van with a mobile kitchen.  Linda and I had pulled pork sandwiches, chips, and Coca-Cola's. 

To help get you in the spirit of the season, I took a picture of this nice batch of pumpkins. Have you got your Halloween costume ready?

First Cut London Broil Top Sirloin

Today I barbecued my first London Broil.  The package said it was a "1st Cut London Broil Top Sirloin".  It was a 2 lb piece of lean beef.

I prepared the meat by marinating it for 8 hours to infuse flavor deep in this 1 1/2 - 2 inch thick London Broil.

Sometimes this can be difficult. A simple rub might work, but it won't penetrate the meat deeply enough to really get the flavor throughout the meat. With a rub alone, you might end up with a few bites of flavor and several bites of dry and plain tasting beef.

So, I chose a simple marinade to help improve my chances (and flavors).

London Broil Barbecue Recipe

Marinade mixture:

· 2 TBSP garlic powder
· 1 TBSP sea salt or kosher salt
· 1 TBSP black pepper
· 1/4 cup red wine
· 1/4 cup balsamic vinegar
· 1 TBSP soy sauce
· 1 TBSP honey

Pierce the meat with a Jaccard meat tenderizer tool or a fork to allow the marinade to penetrate deeper inside the meat.

Marinade in the refrigerator for at least 4 hours. (I recommend marinating overnight for better results.)

Prepare the grill for high heat grilling using lump charcoal.

Coat the grate with olive oil to help reduce tendency for the meat to “stick” to the grate. Grill using indirect heat (coals banked to the side, not directly underneath the meat). My grill temperature ranged between 400 - 450 degrees.

Cook the meat to an internal temperature of 160-165 degrees maximum (about 45 minutes for me).

London Broil is a very lean piece of beef and will have a tendency to dry out if overcooked.

Let the meat “rest” for 5 minutes after removing from the grill prior to slicing. Slice the steaks perpendicular to the grain and enjoy.

Smoked Hamburgers via Indirect Grilling Technique

It's week two of the NFL regular season and I finished my second "tailgate grilling session" of the year. Last time I cooked ABTs. This time I stuck to the tried and true backyard bbq favorite....hamburgers. But, I put my own twist on grilled hamburgers.

Smoke & Spice introduced me to smoked hamburgers a couple of years ago.  If you've never tried low and slow hamburgers, you might want to give it a try sometime.

Here's how I made them today for lunch:

2 lbs hamburger

7 tablespooons vinegar

7 tablespoons water

3 oz Miner's Mix (TM) Carne Asada Marinade & Chorizo Mix

Combine hamburger, vinegar, water, and chorizo mix.  Mix thoroughly with hands and refrigerate. When grill is pre-heated, form hamburgers by hand and cook on smoker or grill with indirect heat at 275-300 degrees.  Cook to 160 degrees (medium) or 170 degrees (well done). Serve on hamburger bun or eat plain.  I prefer to add Blues Hog Original BBQ Sauce instead of ketchup and mustard. 

I didn't really follow the directions on the Miner's Mix (TM) package.  Half the fun of bbq for me is the trial and error experimentation that goes along with it.

I cooked these on my Weber Platinum charcoal kettle grill using the charcoal "triangles" on either side of the cooking chamber.  This provides reliable and controllable indirect heat in your kettle grill.

Close-up of the final results 60 minutes later just in time for kick-off of the Tampa Bay vs. Carolina game.

FTC Disclosure:  I received the Miner's Mix (TM) as a gift directly from the company as a "trial".  If I was not happy with the results of the spice mixture, I would not have posted this article.

BBQ Gadgets

In a world of gadgets, computers, and Smart Phones, bbq gadgets were inevitable. I'm not convinced that these gadgets make you a better cook. I see them as a convenience item. If you can't cook, these gadgets aren't going to help you too much.

Some of these gadgets I've seen cost more than the cookers they are used on (example: older WSMs like mine).

I see the bbq gadgets as an excuse to buy another toy. I like gadgets myself with two laptops and two Smart Phones in our household. I doubt I'll ever buy one for any of my bbq cookers. I prefer to buy cookers that don't need such elaborate temperature control. My WSM will cook all night without a computer and I sleep like a baby.

BBQ Pork Spare Ribs for Labor Day

I spent my Labor Day celebrating with some bbq pork spare ribs. I used Blues Hog spice rub, Royal Oak lump charcoal, hickory chunks, apple juice, and Blues Hog Raspberry BBQ Sauce.  I have no idea whether the Raspberry flavor is still available from Blues Hog, but I received my sample along with an order I placed several months ago.

I hope you enjoy the video.

How to Assemble a Weber BBQ Grill in 53 Seconds or Less

Well maybe it does take a little longer than 53 seconds to assemble in "real life", but in "video life" all things are possible. Right?

Weber One-Touch Platinum Charcoal Grill

I've needed a new kettle grill for a while now and tonight I ordered a Weber One-Touch Platinum Charcoal Grill at Lowes.

I wanted a blue one, but according to the Weber sales literature at Lowes, it's only available in black.  They must not make the colors for the big box stores, but I swear I saw a blue one on Amazon.com a couple weeks ago.  Tonight Amazon.com only has black and red available.

Tip: If you tell the big box store you're also shopping and comparing prices on Amazon.com they might give you a discount.  I did and got a 10% price reduction, which turned out to be $20 cheaper than Amazon.com.

The best part is, I'll have the grill on Thursday.  Look for some future grilling recipes and videos.  I've always wanted to try a pork butt on a kettle grill.  I guess this is my chance.

BBQ Veal Chops

I wanted to try something different on my Weber Smokey Mountain this weekend. 

I flipped through my Smoke & Spice recipe book by Cheryl and Bill Jamison and found a recipe for veal chops on page 159.  I didn't follow the recipe exactly, but I used their basic ideas. 

The chops were marinated in the refrigerator for 4 hours in a mixture of sage, salt, garlic powder, olive oil, and a little lemon juice. (I skipped the wine and lemon juice mop.)

I smoked them with Royal Oak lump charcoal.  They were removed after an hour when the internal meat temperature reached 155.  If you like your veal medium rare, then you may want to remove them a little sooner. I usually like my meat closer to medium-well, so I cooked the chops a little longer than teh recipe recommends.

My first attempt at smoked veal chops was a success!

Southern Food Blogs - Top 50

Cindy Cullen from CulinaryArtsCollege.org sent me an e-mail today to let me know my bbq blog was chosen as one of 50 Best Southern Food Blogs.  (Thanks Cindy.)  Numbers 1, 5, and 32 on the list are food blogs that I read often.  There are a lot of blogs on the list written by formally trained professional chefs and some are designed by professional webmasters (I am neither), but all the bloggers share an enjoyment of food and cooking. 

I'm pretty humbled that anyone would think to include my 'lil ole blog' on a food blog list that includes Ree Drummond's Pioneer Woman. In 2009 and 2010 her blog won the coveted Bloggie Award as the "Weblog of the Year" and other awards for writing and overall design.  The blog caters to women, but I'm not ashamed to say that I do occasionally read it. I steer away from the more womanly aspects of the blog - especially the "boy meets girl" posts and the Confessions section - but her Photography and Cooking sections are tremendous. If you're a blogger, food or otherwise, you can learn alot from ThePioneerWoman.com.  And for anyone looking for a gift idea for a daughter, wife, or mother, Pioneer Woman Cooks is a sure fire future favorite.