Explore. Create. Inspire.

This is the mantra behind King's Plate Cooking. It is my hope that anyone who stumbles across a recipe here will find the confidence to try something new and make it their own. You'll find a wide range of culinary content from deep dives into barbecue, spicy sauces, cold beers, and all manners of fusions. Along the way we'll look to share conversations with other cooks who have similar goals of bringing great food to the dinner table. This is one kitchen, open to anyone willing to pull up a chair!

Good Food, Written Down

King's Plate Cooking didn't start out as the flagship social site. It was originally intended to highlight the hot sauces we were making. But the cooking took over. The side project wanted the attention and we fed it. Now we're years into cooking and exploring.

Out of that growth came a defining standard: "Good food, written down."

If you look around the food internet, real recipes have become surprisingly rare. Usually you have to dig through a life story or scroll past endless comments and ads just to finally get to a recipe. And then you're lucky if it's legible. That's not how I want to do things here. If you want to do some reading, we'd love to have you check out our blogs. And many times we'll showcase a recipe (especially during The Round Table postings) but we will always look to have a dedicated, no fluff version in our recipe collection.

Everything cooked here gets photographed, and the recipe is posted so you can follow it step by step. Some of them have a video to go with it on YouTube and Instagram, which helps for the things that are easier to show than to write, like how a bark should look right before the wrap. Read the steps, study the photos, or watch the video, whichever one helps you get the best result.

The commitment to the process starts with the ingredients themselves. Great food begins with supporting local and small businesses, whether that's sourcing black angus beef from partners like Sumner Beef Farms or working with other local producers who take pride in what they raise. There's a difference you can taste when something was raised by people who care how it turns out, and the money stays a lot closer to home.

This site brings all of those pieces together under one roof. The sauces we're exploring, the brews we're learning to create, the conversations with other pitmasters sharing their inspirations, and the recipes themselves all feed back into this single kitchen.

Sparks Pepper Sauce

Sparks Sauce (for short) is where this entire journey began. Long before there was an idea for King's Plate there was the obsession for hot sauces. As long as I can remember, I've been addicted to the fiery burn of hot sauces but it wasn't just about the heat. I wanted to capture that, bold flavors that balance the heat and enhance the food rather than just overwhelm it with heat.

Every batch is produced in small quantities, keeping quality front and center. It's built on using real ingredients to hit specific profiles. Each flavor profile has a reason it was made and a meal it was intended to complement.

While the King's Plate brand has expanded into the greater tree of culinary exploration, you'll find Sparks Sauce inspiration throughout. The original 'Sauce of the Night!', pulling together a glaze, a wing sauce, or a bind for bbq. The roots are there.

Sparks & Hops

Brewing is another one of those things I got curious about and couldn't leave alone. Well, it lives out in the garage rather than the kitchen, but let's not get too technical here! Sparks & Hops is the name I brew and compete under, and it's a craft I'm still learning my way through. That's the part I want to share, the same as I do with the bbq and the hot sauce.

Back in September 2025, almost to the day, the very first batch was brewed. A Pacific IPA from extracts that came out probably a little too dark and a little too bitter. Since then, the setup and the brews have evolved as I've learned more about the process. Beer and BBQ belong together, and brewing is just another way to bring both ends of the table together.

The Round Table

Other cooks are always doing incredible work and there's always something new you can learn. That's why The Round Table exists. This series isn't about chasing content, it's a chance to sit down with pitmasters, backyard heroes, and other food creators who share the same obsession exploring the culinary world and inspiring others.

When I post a Round Table, I'm looking for more than just an interview. I want them to tell their story and share a signature recipe to inspire others. I feel that its important to see real people producing real content that you can then recreate at home.

If you're a cook and you'd want a seat at the table, consider this an open invitation. You tell your story and share your recipe. It stays up permanently and it's yours to point people to. There are a few earlier ones sitting in the archive here if you want to see the shape of it. If you're interested, send me an email!

One kitchen

At the end of the day, the sauces, the brews, the conversations, and the recipes all come back to one simple idea. Exploring what's possible, trying something new, and making it your own.

If you want to keep up with all of it, there's a newsletter that goes out once a month rounding up whatever went live. No algorithm in between.

Whether you're here to check out a spotlight on a backyard pitmaster, grab a no-nonsense recipe for tonight's dinner, or see what's currently fermenting in the bottle, you're always welcome at this table.

Explore. Create. Inspire.