Mike Reeber

It's tough to find a reason to not cook some quail over some coal. Whether you went out hunting them or picked up some at the local market, they're always a treat.

Mezcal and Achiote spiced quail over hickory coals resting on top of red lentil and sundried tomato ragout.

Tablitas, Flanken ribs or whatever else you wanna call them. They're that strange little package of beef ribs sitting in the fridge at your grocery store that most people stroll right past. Life advice, don't pass these up next time you see them. Simply marinated with garlic, soy and brown sugar and then cooked hot and fast over some hickory, these things are actually addictive with a cold brew for lunch.