My first guest this week is Paula Disbrowe with her new book FOOD52 Any Night Grilling – 60 Ways to Fire up Dinner (And More)
In Food52’s Any Night Grilling, author (and Texan) Paula Disbrowe coaches you through the fundamentals of cooking over fire so the simple pleasure of a freshly grilled meal can be enjoyed any night of the week—no long marinades or low-and-slow cook times here. Going way beyond your standard burgers and brats, Disbrowe offers up streamlined, surprising recipes for Crackly Rosemary Flatbread, Grilled Corn Nachos, and Porchetta-Style Pork Kebabs, alongside backyard classics like Sweet & Smoky Drumsticks, Gulf Coast Shrimp Tacos, and Green Chile Cheeseburgers. You’ll also be charring fruits and vegetables in coals for caramelized sweetness, bringing day-old bread back to life, and using lingering heat to cook ahead for future meals. Filled with clever tips, lush photography, and what will surely become your favorite go-to recipes, Any Night Grilling is the only book you and your grill need.
This innovative collection of recipes will have you grilling deeply flavorful dishes for lunch, dinner, or any time.
Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications. Based in Austin Texas, she is the author of five cookbooks. Learn more about Paula www.pauladisbrowe.com Follow Paula on Facebook and Twitter!
FOOD52 is a groundbreaking online kitchen and home destination. Founded by Amanda Hesser and Merril Stubbs – two authors and opinionated home cooks who formerly worked for the New York Time – the company celebrates home cooks, giving them recipes, cookbooks, and home goods all in one spot.
Later in the show (if the busy class schedule at ATBBQ permits) Chef Eric Gephart makes a brief appearance to talk about his visit this weekend at All Things Barbecue! Had the pleasure of presenting the wines at the ATBBQ Dinner on the Grill with Wine this Friday. Always a treat to have Chef Eric in the house…he is The Kamado Joe Director of Culinary Inspiration and the coolest grill master ever!
Good Life Guy’s Wine of the Week:
2014 Brutocao Family Vineyards Contento Vineyard Cabernet Sauvignon, Mendocino CA
“Our Contento Ranch is a beautiful, hillside vineyard, which gives this wine its distinct character of concentrated fruit and complex layers. Aromas of dark red fruit with cloves and lavender honey lead into a rich wine with dark plums and figs, giving way to coffee, caramel and notes of tobacco and resulting in a long, smooth finish of fruit and dark chocolate. “
This seductive wine has aromas of mint and cassis leading to deliciously ripe and complex fruit flavors within a creamy texture. While braced by fine-grained tannins, the wine remains almost silky on the palate, bringing cherry, blueberry and mocha flavors that linger on the finish. Wine Enthusiast 92 “Editors Choice”
Learn more here: www.brutocaocellars.com
Ron Cooper began his work, art, and journey with Mezcal in 1970. Around that time, he accidentally came across Oaxaca and fell in love with its people, culture, and overall spirit. After learning and working with locals and having several attempts to bring Mezcal to the world at large, Ron opened Del Maguey as Founder and President in the 1990s. The company has become very successful as of late, as Mezcal is entering the mainstream of American bars, becoming an artisanal or craft ingredient for many creative cocktails. In recent years Ron has done dinner pairings with chefs Jose Andres, and Mary Sue Milliken appeared on CNN with Anthony Bourdain, and recently was awarded the James Beard Award for “Outstanding Wine, Beer, or Spirits Professional.
In the second half I’ll be talking to 
1) 2017 Rosé of Chambourcin
The MEG, written by international best-selling author Steve Alten tells the story of navy deep-sea pilot Jonas Taylor, who seven years earlier found himself on a top-secret dive in the Mariana Trench seven miles down in the western Pacific Ocean. Life exists in this 1,500 mile long gorge thanks to hydrothermal vents which create a warm layer along the bottom. Taylor comes face-to-face with the species occupying the top of this abyssal food-chain — Carcharodon Megalodon — the 70-foot, 70,000-pound prehistoric cousin of the great white shark.
Steve Alten is the NY Times bestselling author of 18 thrillers, including the MEG series. He is also the founder and director of the nonprofit Adopt-an-Author teen reading program. He is doing a limited number of interviews to support The MEG’s new release, and Good Life Guy has one of those…tune in Saturday at Noon.
Later in the second half I’ll be talking to Tom Brown from Meadowlark Farm and Cidery in rural Rose Hill Kansas. This little bit of rain this week will make the already ripe peaches even better. 
This Shiraz is an attractive dark crimson red color in the glass. On the nose, rich chocolate and coconut mocha notes from the oak maturation underpin distinctive black cherry, mulberry and blackberry jam aromas. The medium bodied wine is soft and elegantly structured showing a spectrum of rich dark fruits including cherry, mulberry, blackberry, and boysenberry flavors on the palate. These flavors meld with fine cedar and chocolaty oak adding persistence on the long finish.
If you missed it LIVE… 
“I wanted to do something that would last long after my presence is gone and add a degree of beauty to the world around me. This quest has brought a new passion to my life, the incredible experience of working with woods. Such feelings pushed me into the grace of curves and flow, not normally found in wood designs. Hopefully, my passion and grace in design will ignite a fire of emotion in all who take time to “ee through my eyes”.
Kent makes several handcrafted versions of his music/jewelry boxes and wait until you see the cutting boards he makes. Don’t know if I could briing myself to cut on one but he says they are tough.
This is an ever-evolving wine where the blend is never the same from vintage to vintage. Even the varietals change based on what cool aromatic properties I’m looking for with the fruit provided in any given year. The 2016 Seamonster Eclectic White departs from the previous three vintages by using Albarino in place of Riesling. The lime and white flowers I wanted for the blend didn’t really manifest itself in the ’16 Riesling, at least not to a degree that would warrant its use in the cuvee. However, I found that by adding a sizeable amount of Albarino, I could increase the dimensions of the wine and take it in a different direction. I find this to be an especially pleasing vintage and really enjoy the complimentary characteristics of the four varietals that compose the blend. 36% Viognier, 26% Albarino 26% Grenache Blanc, 12% Gewurztraminer, all from the Central Coast of California and stainless steel fermented.
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Movie Night Under the Stars! – Featuring “Bottle Shock” 10th Anniversary Showing
This Super Tuscan is 90% Sangiovese, 10% Merlot. Villa Puccini shows bright fruity aromas of cherry, violets and fresh spices. Hints of oak, vanilla and a little light licorice are echoed on the palate. The taste is full-bodied with flavors of ripe cherries, chocolate and fresh spices. Long finish with lingering fruit and tannins.