Whether he’s grilling up a kraken from the oceans of Croatia or baking bread in the scorching desert sand, David Olson is all about pushing the limits and trying new things. Over the course of his career, he’s learned all kinds of recipes, techniques, and tips for cooking on a live fire, but perhaps the most important thing he’s learned is the willingness to fail if it means he’ll learn something more along the way. David told us all about where he’s been, where he’s going, the best and worst things about live fire cooking, and why he calls Michigan beer city.
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Guga Goods and his culinary laboratory has produced shocking results — both delicious and horrifying. He sat down with Dalstrong to talk about his love of sous vide, why he’d like to cook a peanut butter steak for Joe Rogan, and his favorite new discovery that came from an internet troll.
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