Find out more about Mike Downing and why he is the shizzle!

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Easter Cookin’ in the Garage - Ditch the Ham and Cook the Lamb!

If you’re like most of us, you’ll likely prepare the traditional ham dinner for your Easter celebration. But, if you’re looking for something different, and more tasty, try preparing a lamb dish. It’s certain to be a ‘hoppin’ hit’ around the dinner table.


I know it’s hard, but break away from the tradition! Change (especially when it comes to cookin’) is good! I know you may have to upset some in your family, but I’m challenging you to broaden your culinary horizons. I promise, you won’t be disappointed! Stay tuned for some of my Leg of Lamb recipes in the coming week or so.
Break Away!

Grillin' Tune Up!

It’s that time of year to pull out your Weber, and get it ready for the upcoming grillin’ year! Here’s Garage Cookin’s “top five” tips for getting ready for grillin’ season!

  1. Pressure Wash Your Grill—Once you get your grill outside, and down from the attic or garage shelf, do yourself a favor and give the whole unit a fresh power wash. Doing so gets rid of the winter nastiness, and…who knows who’s been creepin’ or crawlin’ inside during the winter months. You’ll be glad you cleaned it! 
  2. Visual Inspection—Open up the grill, look underneath. Do you need any replacement parts? See if anything looks out of place. If so, click here
  3. Clean the Grate—Gets rid of char, grease, and carbon… Use a cleaning brush, or a crumbled up piece of aluminum foil. 
  4. Lubricants! —Make sure all moving parts are fully lubricated, including your intake and exhaust. Use Canola Oil and apply with a paper towel. Hit the wheels with WD40 as well. And, don’t forget to lubricate your throat with an ice cold brew!
  5. Invite some friend and fire that ‘bad boy’ up!

What to name my chili?

I’ve been in search of the appropriate name for my very own chili, so much so, that I’ve even done a little bit of research online and in the vaults of cooking files… Time and time again, I see other chefs naming their chili after the temperature of the dish, rather than the taste of it.  That’s troublin’. In my opinion, making—and then naming—a good chili meal is all about pleasing your appetite. Do you want to eat it, or talk about it? It’s about making food, not fire… isn’t it? “Dead Man Walking,”-type names do little for me.

My chili is long on taste, with a subtle bite… but short on the tamales. And with more than 35 different ingredients, including four types of meat, two types of beans, and spices galore… I’ve thought about Kitchen Sink Chili… because, I toss in everything but… well, you know the rest. Want to taste some of it? You can by visiting me at the Autism Society of Greater Cleveland’s chili cook-off on April 3, 2012 at the Holiday Inn, in Independence, Ohio from 6 – 9:30 p.m. Want to learn more about the event? Click here…

Spring is Here – Time for a Grillin' Tune Up!

Griller Garage Cookin MascotIt’s that time of year, to pull out your Weber, and get it ready for the upcoming grillin’ year.

Click here to read Garage Cookin’s Top Five tips for getting ready for the season.

Contact Information

Phone Walton Hills, Ohio

Email Email Mike


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Upcoming Events

Garage Cookin’ is always on the move, traveling to various venues to make our recipes easy and accessible to you. Check to see where and when, you’ll be visiting us soon!


Read more: Calendar of Events