You got some skillz on the grillz?!

...Then come down to Castle Pines on September 25th and compete against the best grillers on the Front Range.

Backyard grillers and restaurant teams are will do battle in the 1st Annual Thrilla on the Grilla Backyard BBQ Bash.

A portion of the proceeds will benefit the Semper Fi Fund.

Limited space! Go to http://www.thrillaonthegrilla.com/ NOW to reserve your spot!

It's Beautiful Man - "Siggy-soggy...Siggy-soggy...Oi...Oi...Oi!"

This is my home brew straight from the keg. It turned out really frickin' tasty. I could totally get into this brewing thing. It was a lot of fun and very educational for me. Drew dicribed it as a hoppy brown ale which is exactly what I like in a beer. Thank you to the boys at Beer at Home - Shannon

This is the food I love

Jerk Red Snapper grilled on a banana leaf

Tilapia Ceviche W/Mescal

Cactus Pear Margarita

This is the food I love to eat and this is the food I love to make. Not one of these dishes came from a recipe. This is what happens when I spend an hour or so walking through an Asian market. I had never even tasted a Cactus Pear before in my life so I had to buy a couple. The color was amazing so I thought it would look really cool in a drink. It tasted really good too. I just added some Agave Nectar and some lime juice and came up with a pretty damn good drink. The Snapper frickin' rocked if I do say so myself. Those who know me know I rarely love my own cooking but this was a home run of a dish. Easy as hell too. The banana leaf was just to keep it from sticking but it did look cool. One of my little touches I like to add to my Ceviche is Mescal, just a very small dash adds a slight smokiness. Orange juice adds a nice sweetness as well. I'm hoping that scientist will announce that the Cactus pear is a miracle fruit and it gives men staying power as well as antioxidants that will cure cancer and male pattern baldness but if not it still tastes good. I was feeling rather ambitious on this day so I also made a Hibiscus Margarita too. Hibiscus makes for a killer marg. It's super easy. I just boiled the Hibiscus in simple syrup and strained it . Then add some lime juice and Tequilla. My favorite mixing tequila is Cazadores Blanco and my favorite sipping tequila is Chamucos (Spanish for Boogie Man) See when I get talking about tequila you can't stop me, I love the stuff. Next time you feel like grilling some fish don't be afraid to do a whole fish. The snapper is perfect for this but make sure you cut off that "FU#*)N'" Dorsal fin (that's the big one that runs down the back bone of the fish) I can't even begin to count how many times I've been stuck by those things and they hurt like a MO' FO' FO' SHO'. Man I love summer! Thanks for reading - remember to "flip it, slap it, and rub it down" then grill it - Shannon