The Fat Chef

Chesapeake Cooking with Andrew Evans

Barbecue is one of my consuming passions.  I was fortunate enough to be asked to judge at the Jack Daniels World Invitational BBQ competition in Lynchburg, TN, and I was stunned with how good competition-quality barbecue tasted.  I got goose bumps eating the stuff—no lie.  The quest began right then and there to recreate that barbecue myself. 

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Posted by .(JavaScript must be enabled to view this email address) on 06/05/09 at 09:49 AM

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Imagine getting an invite that includes a free hotel room in Ocean City, an orgy of food samples to eat, a nice dinner out with your sales rep and the promise of drunken dancing and debauchery at Secrets nightclub? 

Well it’s a tough decision, and I need to organize my socks and clean the kitty litter box—OK,… read more

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Posted by .(JavaScript must be enabled to view this email address) on 05/02/09 at 03:13 PM

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One of the many challenges of being a chef is maintaining some level of good health. Fortunately on each yearly physical, I think my doctor sort of gives me a bit of a pass on some vital statistics like cholesterol and weight. He’ll say things like,  “Well, your cholesterol level is a bit high (in other words “any… read more

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Posted by .(JavaScript must be enabled to view this email address) on 03/26/09 at 08:11 PM

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