My real name is John, although I picked up the nickname Killer just after graduating from Arizona State University. I think I was 24 or something…yes, I was on the 6 year plan. College in those days was a lot of fun, you would be prosecuted today for some of the accepted things we participated in back in the 70’s. Anyway, back to the reason for Killer. It involves a big guy (me) standing on a chair trying to kill a rodent with a 5 iron. Picture that. How does a 6’2″ guy swat at something on the floor with a 38 inch 5 iron while standing on a 2 foot chair? It’s sort of impossible! My roommate started calling me Killer, which is the very last thing I had on my mind when I first spotted the little varmint. Enough of that…what about Killer Eatz?
I am not a trained chef. I do love to try new things in the kitchen and love to eat (which you would immediately pick up on if you saw me). I usually spend my weekends trying new recipes while my wife is at work. Yes, someone has to work weekends in our house. She is in the wine business…manages a tasting room in Paso Robles California. The kids are away at college, so I find myself standing over the cooktop or firing up one of my 4 BBQ’s every weekend…Yes ladies, it’s OK for the hubby to have 4 BBQ’s. That’s what it takes to create Killer Eatz! As I said before, I am not a trained chef, although I have worked in a few positions in the restaurant business. For about 4 months, I worked two shifts a week on the cook line at lunch for the restaurant that is part of the golf facility I manage. The staff kept looking for the cameras…they thought they were on Undercover Boss! That experience made me realize how hard it is to prepare a lot of different food items coming out at the same time vs. putting out a lot of the same food at the same time. My hat is off to all line cooks in the world!
My cooking will vary with my mood. I have visited France, Italy, and recently spent two weeks in Thailand. You might catch me making a curry pancetta pizza or a duck confit pad thai. I am not afraid to try new things, and I will cook whatever I damn well please since I will eat just about anything! I have also been experimenting with smoking meats in my Weber Smokey Mountain Cooker…a must for every backyard BBQ lover. I keep a small vat of bacon grease in my fridge for greasin up pans and adding to sauces. You might be thinking by now that I am not leaning to healthy cooking based on my love of smoked meats and rendered pork fat. Wrong! I love tofu and it tastes great sauteed in some bacon grease! Everything in moderation, right?
Anyway, I hope you like reading about my experiences creating killer things to eat. Let me know what you think. Remember, if it kills ya, at least you’ll go out happy!