Gagliardi Photo

08/29/2019

We❤️

08/23/2019

Took the camera out to Center City for some practice 📸

10/01/2017

Pre-cooked hash. Potatoes, long hots, and onions from . Going to add an egg from and make it a breakfast style hash to be added to a brisket sandwich. Can you tell I LOVE 🔥🍳🥔🌶️

08/16/2017

Shout out to and for an awesome beer and cheese tasting. Here was my favorite:
Big Hill 'Kriek', sour cherry Cider paired with a local Brie cheese from Calkins Creamery. And thanks to for getting me worked up and ready to eat with a great yoga session! 🍺🧀💪

08/14/2017

Monday Coffee Vibes 📷☕

07/05/2017

Fourth of July done Philadelphia style. Penn Treaty Park had the perfect view of fireworks near the Ben Franklin Bridge.

07/04/2017

Tried out a Big Green Egg Smoker on a 10 lb brisket... came out great!

06/03/2017

Hitting up for some herbs, plants and soil on this lovely day. ☀️

06/01/2017

If you ever get a chance to go to Maui, you have to jump into the Venus Pools. WHAT A THRILLING BEAUTY.

05/31/2017

Check out my latest recipe posted to the Chefs Moyardi website!

Ingredients 1 Beautiful Turkey Leg Rub 1 tablespoon of sea salt 2 tablespoons coarse black pepper Marinade 1/4 cup Cayenne hot sauce 1/4 cup Corona 2 teaspoons Apple Cider Vinegar Directions...

05/31/2017

Ben Franklin wanted the turkey to be the national bird, and he would have wanted it cooked bbq style. Turkey Leg from in

05/31/2017

Cayenne Corona Smoked Turkey Leg
by Matt Gagliardi

1 beautiful Turkey Leg provided by

Rub
1 tablespoon of sea salt
2 tablespoons coarse black pepper

Marinade
1/4 cup Cayenne hot sauce
1/4 cup Corona
2 teaspoons Apple Cider Vinegar

Season the turkey leg
Put Marinade in sq**rt bottle
Smoke Turkey leg
While smoking sq**rt leg with marinade
Finish off on high flames 🔥🔥🔥🔥🍗🍗🍗🍗