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Like most guys, I LOVE chili. I don't just love one style, I pretty much love them all. But no matter what I'm making, it tends to be a pretty labor and time intensive endeavor. However, with some help from Stubb's Cooking Sauce and my Instant Pot, the process is a lot faster. So, today I'm going to make one of my favorite meals - Frito Chili Pie!

Summer is almost here and we've got a few months of outdoor grilling, tailgating and homegating in front of us. As men we are expected to be masters of the grill and while an important part of that is understanding how to "cook" the meat ... it's equally important to know how to prepare that meat before cooking it.

When getting ready to grill, there's really three main ways to go - Rub, Marinade, or Sauce. Do you understand the difference though? This is a subject that deserves to be explored a bit, so let's look at how the preparation affects the way the meat tastes and looks on the other side.

Sizzler is the one that gives you choices ... or at least that's what the 1991 training video says. Fortunately it was true back then and it's still true today. Honestly, that format of steak and "food bar" type restaurant has faded a LOT in the past decade or so as people seek out smaller portions and higher quality food served individually - not sitting on a buffet line. It's unfortunate though because something that a lot of us really enjoyed Sizzler back in the day. Luckily it's still here and better than ever!

There seems to be two main types of seafood restaurants that I'm invited to visit. There are fancy ones with waiters in suits and white linen table cloths and others are casual shacks where the only thing that matters is the food. Thankfully, Grand Isle is the later of those two options and is inspired by the classic coastal Louisiana fish camps from Grand Isle. However, along side extremely fresh seafood served steamed or raw, guests will find creative dishes that wouldn't be out of place in the fanciest restaurants in New Orleans.

New Orleans is a fascinating city with an incredibly unique blend of cultures and that makes it an amazing city for anyone looking to try something new. Like cities such as LA, New York, Chicago, and San Francisco, people think differently here and normal rules don't always apply. However, what New Orleans has that those other "foodie cities" don't is hundreds of years of deeply rooted traditions to help guide the influences of those different cultures. This results in not just "great restaurants" in different silos, but almost a bouquet of foodie options that generally traces it's way back to either Cajun or Creole roots. For me, this makes it infinitely more fascinating and enjoyable to explore.