Crab!!!!!!!!!   In this episode, the guys take on the hard shell crustacean The Crab. This was a lot of crabs and can I tell you wow! Bacon came out swinging with his dish and that's putting it lightly. He did fried green tomatoes with crab cakes and a crab cream sauce on top. When I tell you he rocked it, I mean he crushed it.  Derek took on the always popular Smoked Crab Ragoon with real crab and imitation.  Instead of lobster, he did a version of a Crab Roll that left something to be desired. With that being said, give us a listen and tell us your favorite crab dishes.As always  Stay HungryLive How You Say ItByeeeeeeeeee

This episode really evolved into a much better episode than we could have imagined. We learned a lot from each other and growth was definitely relevant and you can hear it all here.Listen as we go through our Top 5 Bad Habits that we truly went to the mats with ourselves. Listen and give us your feedback, tell us about your bad habits. Like, Follow, and Subscribe

The gang is back for Season 2 and it's going to be a great one. Starting off with a Top 5.We found a way to have all our ideas put into a random wheel spinner to make things a little more interesting. So starting this season, at the end of each episode we will spin the wheel to find out our next topic. 

 This was a big one for the gang. We have talked about this item for a while now and what better time than the start of Season 2.  The Porchetta is an Italian dish that has certainly been a fan favorite of ours and many alike. Traditionally it is a pork belly with the loin still attached, scored, and seasoned with garlic, rosemary, thyme, crushed red pepper, and orange zest. We could not locate a belly still attached, so we did it with two separate pieces.  The belly was laid out and scored on both sides, the meat side we seasoned with the traditional seasonings and the fat side with just salt. Then we butterflied the loin and seasoned it with salt and pepper then rolled the loin inside the belly and tied it off with butchers twine.  Now being who we are and the love we have for sous vide, we thought it only natural for us to try it that way. So we bagged this monster up and cooked it at 74 degrees celsius or 165 f. This went for 24 hours and let me tell you, this place smelled amazing. Next, we removed it from the bag and let it rest for about 2 hours before placing it in the oven at 425 for 45 min or until golden brown. Remove it from the oven and let rest for 20 min.  Now we made all the side items to go with our porchetta. Sous vide fingerling potatoes and green beans.  both with very light seasoning but the right pairing for the pork.  Salt, pepper, garlic powder, and thyme.  We also made a roasted poblano and corn puree, which is crazy simple.  We have to say that this was the way we wanted to kick off season 2. The pork was perfectly cooked and the sides really brought the dish together.  We hope you enjoy it as much as we did.   Until then STAY HUNGRY, LIVE HOW YOU SAY IT, BYEEEEEE

In this episode, we dive into the rainy day comfort food that we grew up on. Nothing better than Tomato Soup and Grilled Cheese to make a bad day better.

In this episode, we discuss our love of candy and rank our favorites

The Craftsmen Team takes on nachos this week, with special guest Tim Meynard.  This is a tabletop masterpiece and they get all in.