Former Pro Bowle receiver Joe Horn's new BBQ sauce, Bayou 87, is a tasty and affordable substitute to your brand of choice.

The most important part of any good cookout is the menu, but you need to plan ahead. Keep it simple when it comes to the grub, and make sure you buy enough to feed your guests.

Ignore the snobs. When choosing a beer, go with what you feel like drinking. While there is no right or wrong choice, try these general guidelines to help narrow it down.

It takes more than a couple bottles of booze to properly stock your bar for that next big party. Do you have a cocktail shaker? Some swizzle sticks? A muddler? Wait...a muddler?

Want to keep the party going all night? Anyone can throw together a Jack and Coke, but what about a martini or an old fashioned? Learn how to make a cocktail Don Draper would be proud of.

The Goose Island buyout was more than just a business decision – it was an affront to the values that make craft brewing what it is. And Jeff Morgan says we'll be the ones who suffer.

Mike suggests pairing Deviant Dale's IPA, one of the best hoppy beers around, with the hottest wings you can find.

With its complex flavor and medium body, Great Lakes Oktoberfest may just be the best marzen style beer available.

With sour ales becoming more popular, Mike tries the Petrus Aged Pale and finds himself a great deck beer.

It's too late to change your bracket, but you can still mix things up in the kitchen with these quick and delicious snacks.

If your idea of holiday party food is a bag of flavored potato chips and the good pork rinds, let Mike help you make some awesome holiday appetizers that will knock the socks off your guests.

Mike Farley spices up your party with our Super Bowl Spread IV, featuring queso meatballs, pizza potato skins and more.