I've been cooking for about as long as I've been cutting meat. The two seem to go hand-in-hand. Most conversations with customers involve the cut of meat versus the recipe they're cooking. Dealing with so many people over the years has helped to build my cooking skills and reportoire. I love to hear someone say my advice helped them create a really good meal. Living in Southeast Alaska, I really love eating the things that are naturally grown or raised here. There's nothing better than fresh King Salmon on the grill, or fresh crab, shrimp, or clams. Add to that the deer or game you can procure, and it's on! Fresh berries (mainly blueberries & salmonberries) add to our year round diet. Rhubarb grows in abundance and makes one hell of a crisp! One of my favorite things to grill is kabobs. The possible variety is endless. Different meats. Different marinades. Different vegetables. Different fruits. Yes, some fruits grill great, like pineapple. Salmon, especially King Salmon, is great on the grill. Sockeye is a close second. Coho (or Silver) rounds out the third. Sitka Blacktail Deer is the most succulent meat I've ever dealt with. It grills great if not overcooked, and is 100% natural, free-range, organic, chemical-free, and tasty! My favorite family things when it comes to cooking are Thanksgiving and Christmas. There's a lot of opportunity to cook up some good vittles during the Holidays! Learning some of my Mother's recipes from when I was younger was very satisfying. Kicking them up a notch was even better! Especially the last time I was way down in Seattle and cooked dinner for the group of us. She asked about this califlower dill dish that I hade made, and I told her it was her recipe. "Hell you say boy! This is WAY better!" Turned out I tweaked her recipe over the years. I hadn't really thought about it too much, but isn't that what we all try to do? Just improve on what we know? Boy Scout Camp. Gumbo Soup. Southern Indiana. 1986.