Search Results for: Eric Peinhaupt


Yes, I usually write about food. Using my grill and smoking meat is one of the many passions that I hold in my life, but its not the one that I hold closest to my heart. This article is not about cooking, its about my other passion; one that started long before I held a chunk of coal in my hand. From the age of ten I was into taking things apart, fixing them and putting them back together, just to see how it worked. My mother will be the first to tell you how many hairdryers were sacrificed in the pursuit of knowledge and curiosity. As I grew older my knowledge expanded, my passion grew and before I knew it, I had motor oil running through my veins. I call it a passion, many call it an obsession, it’s that uncontrollable flicker of happiness that keeps you going. To the rest of you, its just a car.

An automobile for me is much more than thousands of bits and pieces working harmoniously to create motion. The art of fixing, repairing and altering in order to improve is just as fun for me as driving the car itself. Most people today tend to forget that cars are not just meant to be driven; they’re meant to be enjoyed. Save the Art of Driving. Thats our motto over at European Auto Union; a car culture company thats for people who share the same obsession as I do when it comes to cars. You might be wondering how obsessed is obsessed. I work at a dealership, own an Instagram page that curates to nearly twelve thousand other enthusiast, have a diploma in Automotive Management, and bore my family and friends with knowledge on cars. I remember when I first took out my now girlfriend and we sat in silence, not because I was shy, but because I had nothing to talk about beside automobiles. I thought every girl thought it was impressive that you could riddle off the sub model names for the Porsche 911 starting in 1963. No? Obsessed? You decide.


 Image Credit:

I felt it fitting to write this article the day after Top Gear ran its last episode, mainly as a thank you. Top Gear, like for many of us petrol-heads was a way to share our love of all things automotive with others who had a hard time relating to our obsession. It was an inspiration to many of us aspiring writers, car builders and automotive enthusiasts alike. So from me personally to you, I would like to thank you for fueling that flame inside me and millions of others around the globe. The passion that you portrayed on screen was shown to millions every week and was obvious even to the non-petrosexuals out there. Even though the show will inevitably go on under a different name, the event made me stop and realize, somewhere along the way I had that passion that they possess. My daily activities were still the same, but that burning candle of obsession has been flickering for some time. Its time for me to fuel that fire.

On my Instagram page, you can read my rants on how every car enthusiast is the same, and how we all need to embrace the art of driving. The following is an excerpt of one of my instagram posts: “Its hard to explain that feeling to someone who doesn’t understand. It’s the moment when you realize perfection, that moment where all your hard work pays off and you can enjoy what you created. I think thats what most people forget is that we build our cars to drive and enjoy them. When people focus in on what others think, that, that is when that feeling is lost. That euphoric feeling of absolute happiness when you see an open road, put your foot down and go for a drive. Forget what everyone else thinks and go for a drive, because that’s what it boils down to. Every fiber of our being is driven by that enthusiasm for automobiles. Don’t ever forget that feeling, pursue it and relish it. Please, save the art of driving.”


 Image Credit:

That excerpt can be applied to anything in life. If you have a passion, whether it be automobiles, cooking, writing or anything, please follow your passion. There is nothing wrong with being obsessed, making it your life, and breathing it everyday. If you cannot commit every waking moment of your day to your passion, then slowly save time throughout the day and make it happen. Only you can control your world, only you can “Save the Art of Driving”.


– Eric Peinhaupt

TWITTER: @ericpeinhaupt
European Auto Union Instagram @europeanautounion


The BBQ Chronicles- Grilled Pizza

Pizza, basically its own food group. At least it should be, the unlimited combinations of dough, sauce and toppings is quite alluring to many people each and everyday. Thick crust, thin crust, crust with stuffings, white sauce, red sauce, no sauce, the options are endless. Todays BBQ Chronicle is going to be a little different then the others. Instead of photographers and general write up on how to craft the dish, I’m going to walk you through it, step-by-step,you can make this amazing pizza dish that will put you on a pedestal for anyone that you prepare it for. Let me start off by saying I eat a lot of pizza, fancy, trashy, and everything in between. I’ve had pizza from places that roaches stay away from, and pizza that makes your eyes roll back into your head. This recipe is a taken from one of my favorite pizza places in Calgary, UNA with a twist. Mushroom, arugula, smoked mozzarella and truffle oil pizza. The twist being I always add prosciutto, it adds a salty, meaty flavor to the dish, and it wouldn’t be a BBQ article without a little pork.

Making the dough is easy find a good recipe is hard, but I’ve tried a variety of different ways to make it and I’m convinced I’ve harnessed my inner italian grandmother and perfected a great dough. The secret is olive oil. Most recipes online don’t call for it, but by mistake I added it and I haven’t looked back since. Start off by adding one cup of warm water in a large mixing bowl, pour one teaspoon of instant live yeast and let foam for around 10-15 minutes. During this time collect salt, sugar, extra virgin olive oil and white flour. After the time has elapsed, add one teaspoon of sugar, and a “touch” of olive oil, when I say touch, ill admit I have never really measured it, I would have to guesstimate one and a half teaspoons, then add the flour, one cup at first and mix. Once you have the consistency of porridge, add one teaspoon of salt, I add it in after the flour to ensure the yeast rises when we proof the dough. Slowly add one more cup of flour until you have established a ball of dough. I knead mine with a wooden spoon until it gets too thick, and I don’t put my hands in until the spoon no longer “holds” dough. I knead the dough in the bowl until it feels right; this sounds ridiculous but you can feel when its ready to be proofed, it may take a couple of attempts to get the constancy right but you’ll know when it is. Set your oven to 100F, rub the top of the dough ball with olive oil, place a towel over the bowl and let the dough proof for at least an hour.


During this time, fire up your grill and get it warmed up. I take the hour to prep slice mushrooms and cook them in my cast iron pan, a little bit of oil, salt and pepper. Remember, when your making a pizza, you don’t want the ingredients to overpower the dish; you want everything to complement. As for which mushrooms to use, I used brown mushrooms but any mushroom would work and feel free to experiment on which species to use. Finish sauteing them up, take them off the grill to cool and prep the remaining ingredients.


Grab your dough from the oven, remove the towel and embrace the awesomeness that is going to be your pizza base. Flour your work area and grab your pizza stone. If you don’t have a pizza stone, you can get away with a pizza baking sheet, but the stone allows the crust on the bottom to form and if you enjoy grilling pizza, its worth the investment in the long run. The flour I use is semolina flour because of the larger grains, but if you cannot find it, regular flour will work.

I cut the dough ball in half, each one making a pie, and roll it out over the flour with a rolling pin. This next part is up to you, do you like your pizza thick? Thin? Its up to you, personally I enjoy a thin crust so I roll mine quite thin. Carefully remove the dough from your work area and place it on your pizza stone. The first pizza I “build” on the stone then place the stone on the grill. Once the stone is on the grill and heated to pizza temperature, around 450F-500F, I place the dough on the hot stone while still on the grill and build from there. Once the dough is rolled and ready for toppings, grab your mushrooms, prosciutto, mozzarella and go to town. The last ingredients go on after the pizza has left the grill so set them aside, we will use them later.



Allow the pizza to cook, and once the stone is warm enough, the dough will easily lift off allowing you to sneak-a-peak to see how long it has left. I don’t have an exact cook time for the dough. You’ve eaten pizza, i’ve eaten pizza, we all know what a cooked pizza looks like; so use your best judgement. Once its finished, pull it off. If you find the crust on the edge isn’t finished but the bottom is perfect, fire up the oven and put it on broil to golden up that crust. You’ll be tempted to taste it here, the bubbling cheese and aroma is enough for you to want to sneak a taste.



The hardest thing to find for this dish, at least for me was the black truffle oil, its expensive, you wont use a lot, but you need it. Its the glue that binds the flavor of the pizza together and it puts this dish on a whole other level. Take your pizza, and slice some fresh parmesan reggiano cheese over the top, allowing it to adhere to the warm pie. Next take your truffle oil, remember, a little goes a long way, and drizzle it over the top of your nearly finished pizza. Ground some fresh pepper over the top and grab a handful of arugula and disperse it over the top of the pie. Place it on a serving board, carve out slices and serve with an ice cold beer.




It sounds simple, but trust me, if you haven’t had pizza like this before its going to blow your mind and anyone else that you prepare it for. Buon Appetito!



Thank you everyone for reading; please share your creations with me on Twitter, I love anything and everything to do with food, especially BBQ.



– Eric Peinhaupt

TWITTER: @ericpeinhaupt
Photographer’s Twitter: @austinpeinhaupt

MAY 2015


MAY 2015

The BBQ Chronicles- Pulled Pork Butt

Pulled pork is one of my favorites to smoke, it takes a lot of time and careful monitoring to get a perfectly smoked butt that pulls easily and has a great bark. Pulled pork butt or pulled pork doesn’t come from the rear of the pig. This cut of meat is the shoulder and if you get it cut right, it includes the bone. One of my major beliefs while barbecuing is that any cut of meat with the bone left either on or in simply tastes better. Trimming a pork shoulder is relatively easy, just make sure there isn’t more than 1/8 of an inch of fat around the outside of it. That fat helps to moisten the meat but only renders down so much, so if you wish to have a bark on the exterior of the meat, place the fattiest side of the meat down. Its always a good idea to have a tray under the pork with water in it to keep a consistent temperature as well as to prevent any fat drippings from flaring up.


Image Credit: Austin Peinhaupt

From start to finish this smoke took 10 hours, aiming for an internal temperature of 196F. To start with, I selected a “rub glue”, something to make the rub that I mixed stick to the meat better. For this smoke I opted for Tabasco sauce, which adds a tiny bit of spice and a great layer for my rub to stick to. With the rub, I mix double the amount of pepper to salt, add onion powder, garlic powder, paprika, chili powder and other spices to give it the flavor that I am going for. A little bit of brown sugar is added to the rub to darken the bark and to offer a little sweetness to the dish.

After the butt was rubbed, I maintained a steady temperature of 250-275F. During this time chunks of hickory wood were added directly to the charcoal to build a strong white smoke. After around 2 and a half hours on the grill I started to spritz the meat with a basting liquid, apple cider vinegar, red pepper flakes water and a touch of sugar for the bark. Now here is the thing with pork, there is something called a plateau; when the temperature of the meat will no longer climb any higher, also called a stall. While some people wait out the stall, which can take several hours, others, including myself choose to use the Texas crutch, which is a method of wrapping the meat tightly in foil to help retain moisture and push past the stall. The stall in this particular cut of meat held an internal temperature of 153F, which in total lasted about 3 hours. I have done a few pork shoulders before and this was the longest I have seen it stall while wrapped, while others have only taken 45 minutes to an hour to break the stall. A pro to not wrapping and letting the shoulder work through the stall is that you gain a stronger bark and more smoke can penetrate the meat, but if you’re cooking for your family or friends, they won’t notice a difference.


Image Credit: Austin Peinhaupt

Finally nine hours later, the thermometer beeped and it was ready to be taken off. The bark on the outside was black but not burnt which is exactly what I was going for. This method is more of a Texas style recipe due to the black pepper as opposed to a South Carolina style which has more paprika and chili powder. Leaving the shoulder butt in the foil, I wrapped the meat in a beach towel and placed it in a plastic cooler for one hour. This allows all of the juices to be reabsorbed back into the meat and allow for you to pull it easily with your hands. After one hour, the shoulder emerged from the cooler, done and ready to pull.


Image Credit: Austin Peinhaupt

Pulling is relatively easy, the hardest part is keeping people away from you long enough so that you can finish pulling it. The bone, if smoked and rested correctly, should be easily removed from the meat and come out clean. Once finished pulling I grabbed myself a bun, my home made BBQ sauce (look for the write up in an up coming article) and a slice of monterey jack cheese, yum. To be honest, my favorite way to eat pulled pork is to pile it on a plate, grab some BBQ sauce, put it on the side, then dunk the pork in the sauce. Put that next to a couple of pickles and pair it with a couple ice cold beers, while my friend it doesn’t get better then that. Just writing this reminds me that I have left overs sitting in my fridge… Excuse me for one-second.


Image Credit: Austin Peinhaupt

By far this was the best tasting shoulder I have ever smoked, and they can only get better from here. Big thank you to my brother Austin Peinhaupt for snapping some photographs and check out his Facebook page, he snaps some very cool things. Thank you very much for reading and keep your eyes peeled for more installments of “The BBQ Chronicles” & remember to always get your grill on!


Image Credit: Austin Peinhaupt


– Eric Peinhaupt

TWITTER: @ericpeinhaupt
Photographer’s Twitter: @austinpeinhaupt

The BBQ Chronicles- Beef Ribs

Let me start off by saying I’m nowhere near a pit master when it comes to the grill, but my friends, family and girlfriend tell me that I do a bang up job. One cut of meat I have always wanted to try was a short beef rib, the photographs posted on twitter and BBQ forums made the cut of meat look absolutely amazing when smoked properly. Even in the heart of beef country I had a hard time finding a rack to smoke. Well as you can see bellow, I eventually found beef ribs worth the long smoke.

After reading how it was done, I settled on a rub, salt, pepper and hot sauce; and a smoking temperature, around 255F. The internal temperature goal for a brisket is 195-205F and because that was the tenderness was going for, I loaded my grill with a mixture of coal and hard hickory wood and got to work. By work I mean drinking a few beers, adding some coal and wood while maintain an even temperature.



I was nearly complete, internal temperature last time I checked was 185F and climbing nicely. The next time I went to grab a reading, my thermometer had died and was only reading “high” so I left if for another thirty minutes or so and pulled it off to rest.

Man these ribs were huge. After 5+ hours in the smoker the meat had pulled back off the bone, smoke flavour embedded into the meat and they were ready to eat. They weren’t as tender as I wanted them to be, but due to me losing my thermometer to the fire gods I figured the turned out alright for my first time smoking what I now call dinosaur bones.


Things I would change for next time:

-Longer cook time

-Different rub to give the beef a little more flavor

-Dark beer baste for stronger bark




– Eric Peinhaupt

TWITTER: @ericpeinhaupt


Writing Staff


adamAdam Dulski

I was born and raised in Buffalo New York, but wisely adopted the 49ers as my team at the very smart age of 6. Even though I now live in the Finger Lakes, I maintain my season tickets to the Buffalo Bandits of the National Lacrosse League. Fantasy football and fantasy NASCAR are my two biggest hobbies and I treat them that way. The moment you are not having fun playing fantasy is when you need to stop, because it’s supposed to be fun before anything else.

TWITTER: @adamdulski

damianDamian Mikrut

I never take anything too seriously. I am an avid baseball and hockey fan, but never seem to pick the winners. Worried about the pussification of America and believe we are raising a nation of wimps who believe we owe them something without having to actually earn it. Borderline alcoholic with a huge passion for craft beer and even spend my free time trying to brew the perfect drink myself. I am opinionated on many subjects and I never shy away from sharing my thoughts even if they aren’t part of the popular opinion. I grew up in the shadows of the Hamptons on the island of Long and now live in the birthplace of the chicken wing. I spend six months out the year hibernating from the cold winter weather with my computer while constantly dreaming of warmer days on the beach. Living the working class dream with my wife and two kids, oh and a cat. This is the first time I have put my thoughts to paper, so now you have been warned.

TWITTER: @nyislanders19

cameronCameron Blevins

I’m a 24 year old Radio DJ/Producer in Huntington, Wv. I have the widest musical taste of anyone I’ve ever known. I can go from Sinatra to Slayer, Alan Jackson to Jackson Browne, Steve Miller to Steve Earl and literally everything in between. I fancy myself a modern Gentleman with tastes in fine cigars, aged whiskey, my personal library and my vinyl collection. I also, obviously, love to write. I have short fiction that’s been published in the Blue Monday Review and I write a restaurant review blog at With talents in A/V editing, DJing, Writing and much more- I’m a self proclaimed future Media Mogul. Enjoy my rantings.


hughHugh Hamilton

Hey! My name is Hugh and apart from writing for Stuff Dudes Like, I’m a backpacker, vagabond, and travel blogger at I originally hail from County Down in Northern Ireland. I left home in 2003 and have been traveling off and on ever since. Although I’ve been to many countries, I’m not what you might call a ‘country-counter’: I prefer to take things slow and immerse myself in the local culture. I offer travel tips and advice, but my main focus is telling funny stories and relating experiences. In the finest tradition of Irish storytellers, I may be prone to exaggeration.

TWITTER: @therisingroads

mattMatt Mollett

YO! Everyones favorite werewolf from the heart land here, Matt Mollett AKA the Wolfking. Im 33 years old and I have been writing short stories my whole life, or at least the parts I could lol. I have been a welder for the biggest part of my life. I have a very this is my opinion and i don’t care if you like it attitude. I have a love of underground hip hop, movies, the supernatural,and self defense. Plus many other things that we will talk about later. So for now i bid you farewell.

TWITTER: @therealwolfking

dakotaDakota Wheatley

yo i make people laugh

TWITTER: @dakotawheatley

liseetLiseet Mata

My name is Liseet Mata and I’m from Venezuela. I love writing. I just published my first book and I’m writing the second. I also write daily on my website. The first time I typed a word onto a computer, I experience a feeling of wellbeing. It was as if the puzzle piece that had been missing all my life, had finally been found. Create your own destiny.

TWITTER: @Liseetmata

katKathryn Morris

​I’m Kat, I’m 20 and from the UK. I love writing stories, reading and playing guitar. I have also created a website called The Bailey Helpline, designed to offer support and advice on anything. I’m currently an English Language and Literature student at the Open University and I enjoy writing blog posts that help, educate, or at least comfort others.

TWITTER: @katmorris20

ron2Ron George

My name is Ron George, and I am a lifelong nerd. I grew up with comic books and pretty much anything related to Star Wars. I’m damn proud of my nerdy background, because I feel like it gives me a unique perspective on life and the world. Don’t get me wrong, I’m not a virgin living in my parents’ basement. I love a good, dark beer; a well-aged scotch, and a fine cigar. I’m a hockey fan (Go Pens!). I’m an aspiring novelist and hope to have my first book published by the end of 2015.

Feel free to follow me on Twitter or to check out my blog!

TWITTER: @ronsense64

morganMorgan Alexander Kosinski

When I was in the 4th grade, we were all forced to stand in the front of the class and tell everyone what we did that summer. I got so nervous, I farted half way through my report and started crying. That’s kinda how I feel trying to write this bio…So I’ll just say this. I super promise I know what I’m talking about. #Truth

I’m also the Social Media Director at Patrick Henry Creative Promotions @TEAMPHCP. Follow us on Twitter, FB and Instagram and change your life. Cheers!


2girlsStorm & Lasuzaca

We are Storm & Lasuzaca! We are here on Stuff Dudes Like to share our adventures in travel, music, food, and more. We live in Sarasota, FL and love exploring… from mangrove tunnels and islands off the coast in our kayak, to biking trails and visiting camping sites, to underwater adventures swimming with manatee, and more. We both love soccer and play recreationally on a team most of the year. A few of our favorite teams are USA, Brazil, Barcelona, Spain, Netherlands, and our local favorite the Tampa Bay Rowdies! We love living life to the fullest, taking it one day at a time. We look forward to sharing our adventures with you! Follow us on Instagram and Twitter – @stormnlasuzaca

TWITTER: @stormnlasuzaca

chrisbovaChris Bova

I am a stay at home brew dad by trade. Four kids and a wife leaves little time for a myriad of activities so I chose one that would best fill I the down time. Brewing beer! I’ve been brewing beer for three years now and just recently began writing a blog about the experience. I’m looking forward to sharing my knowledge with the SDL readers.

TWITTER: @cebova

drjDr. James J Frey

Dr. Frey lives in Lutz, Florida with his wife and best friend, Brandie. Their three children have visited more countries than many Americans have visited States, and their open-minded curiosity is the source of great pride and laughter for the Freys. Jim enlisted in the Army National Guard at 17 while still in high school in Fairfax, VA, then went into the Navy where he served four years as an enlisted Aviation Electrician making multiple deployments on several aircraft carriers. At the end of his enlistment he went to college and upon graduation worked for the Japanese Embassy teaching English at a very rural high school in Miyakonojo, Japan. Granted an age waiver, he re-entered the Navy from Japan, attended Officer Candidate School in Pensacola, FL, then went through Fixed- and Rotary-Wing Flight School in Whiting Field (next to Pensacola), followed by MH-60S Knighthawk helicopter training in San Diego, CA. Jim served as a Naval Helicopter Pilot for 12 years. In his spare time, he earned two Master’s Degrees (Philosophy and Psychology) and a PhD in Industrial and Organizational Psychology. Jim is the recipient of over 37 personal and unit awards/citations from the U.S. Army, U.S. Air Force, U.S. Navy, U.S. Coast Guard, and United States Marine Corps, including the Bronze Star.

TWITTER: @jamesjfrey

erikErik Steckis

My name is Erik Steckis. I have many leather-bound books and my apartment smells of rich mahogany. I was born and bred on Long Island, went to college at Bryant University (Go Bulldogs!) and I’m now married, living in CT, working as an Auditor and I just finished my Masters of Science in Accounting from the University of Connecticut (Go Huskies!). I’m a huge sports fan. The teams I support (in no particular order): Yankees, Rangers, Manchester City, New York City FC, Knicks, and those J-E-T-S JETS JETS JETS! I’m always happy to have a spirited conversation with anyone that agrees or disagrees with those choices. I also love video games and you’ll often find me in my man-cave on my PS4 (my PSN ID is DXFlounder if you want to add me). One of my biggest passions is professional wrestling. I’ve been a fan for 20+ years through the ups, downs and everything in between and I’m excited to tell you all about it. I can also quote The Simpsons and Seinfeld like nobody’s business. I’ll be looking to bring the funny to Stuff Dudes Like, so thanks for stopping by San Diego (but mainly, stay classy).

TWITTER: @ESteckis

trishTrish C.

Hi, I’m Trish. I’m super excited to be writing for Stuff Dudes Like. So a few things about me. I love travel, music, and writing and incorporate all three in my concert blog, I especially like taking really short trips to far away places. I’m from Canada so I like hockey and beer and being polite but I now live in Northern California so I also like wine and saying “rad.” And trees… totally love trees.

TWITTER: @imtrishpie

MatashaMatasha Lee

Hi, my name is Matasha. I was born on the dusty road of 34 at the local hospital in Terrell, Tx. Many emerging artists and dreamers have grown from this very land, most famous is Jamie Foxx. My desire through writing, fashion, and music is to chase my dream just like he did and go off to developing a new name for myself, but right now I am a struggling writer who just received a job since 2010 by the grace of God. I love writing and it is one of my passions. I have two rooting fans that will stay in my audience if I ever get booed off the stage of life, my son and daughter, Amelia and Sean. They are Mommy’s heart beat. I have a blog that is growing from the soils of the earth like my story: The Beauty of my story. I have a ton of content on my blog that will help the fellow reader to walk a mile in my shoes while learning their own shoe size. I am a daughter, a sister, older and younger, an auntie, girlfriend but most of all, myself. Follow my story Make sure you share my articles. Thank you!

TWITTER: @thebeautyofmyst

fabianFabian Malone

Hi my name is Fabian Malone. I’m from the Washington DC area. Iam a cocktail craftsman, Bar consultant & Magicians apprentice! I believe that the cocktails we drink should be made with quality spirits and the freshest ingredients. I don’t believe in artificially flavored spirits. I pay homage to classic craft cocktails as well as creating new cocktails for today. Craft cocktails taste best when made with passion and excitement. But above all else — a craft cocktail must be fun to drink! Capital’s, Celtic’s, Redskins, Oriole’s, & Nat’s DC United. #RoninBartender

TWITTER: @RoninBartender

ZenaeZenae Zukowski

Fellow dudes and dudettes, I am Zenae Zukowski and I wear many glorious hats. Not only do I write for Stuffdudeslike, but music has consumed me and I write for Crypticrock and I’m building my own Music Publication. You should call me a creative being and know that I love to passionately get my hands dirty with writing screenplays, articles, stories, and poetry. I have been in the Broadcast/Media industry for ten years now, specializing in Post Production and Distribution. The journey doesn’t stop there, I also do photo retouching, event photography and Project Management. Phew! Why wonder I am tired! My earthly self loves animals, traveling, and you’re favorite, vegetarianism. If you like my humor and quirky mind, feel free to follow me on Twitter or like me on Facebook.

TWITTER: @Zenaefilmz

peterPeter Greenwood

Peter Greenwood is a writer and broadcaster from Scotland, with an unnaturally unhealthy obsession with US late night TV. He likes comics, video games and various other things of which he can talk about at length. Whether you want him to or not.

TWITTER: @Gappits

coupeJoe “Coupe” Ricupero

Hi, my name is Joe Ricupero but I go by Coupe. I’m a 17 year old junior in High School. I grew up in Brooklyn until recently moving to Long Island. I’m an avid sports fan and a fan of the New York Rangers, New York Giants, Pittsburgh Steelers and New York Yankees. I aspire to one day be a broadcaster, a dream of mine since I was a kid and this is the first step of many in my road to something big.


anthonyAnthony Pepe

Anthony F. Pepe is a poet, a painter, a power-lifting music producer, pugilist, playwright, part time philosopher, book-binder, baker, bodyguard web-builder. A spoken-word soothsaying security expert, sketch artist, sculptor. A domestic violence awareness activist and a mixologist, martial artist mechanic.

TWITTER: @AnthonyMFPepe

jrJuan Reyes

I am a US Army Veteran, part-time graphic designer, part-time photographer. My journey into the world of photography began as a graphic designer and photo retoucher/enhancer many years ago in Puerto Rico. I did graphic design for photographers for almost twenty years and worked hand to hand with many model agencies and hired and/or freelance photographers. Now I own a small home photo studio in Clermont, Florida. My main goal is to help talented aspiring models get their names out. Why am I here on Stuff Dudes Like? To bring you photos of models and interviews about who they are, where they’ve been, and their dreams and plans for the future. You know: Stuff Dudes Like!!!

TWITTER: @jrrcphotography

jennyJenny Ainslie-Turner

Undoubtedly, a sex chat girl of too many years and yet, I still can’t get enough of it. It is so diverse and at the same time so entertaining I never tire of it. I have even written a book on my life as a sex chat girl, ‘How to Talk Dirty – A Hands on Guide to Phone Sex’. I have been training girls in the art of talking dirty for the past 3 years and have even starred in my own TV documentary, ‘My Phone Sex Secrets’.
Since which, I have been interviewed on a popular daytime TV show, done several Radio interviews and at one time had a regular guest spot on Fubar radio. An uncensored, internet station on which the first week I talked about buggering the male presenter.

I have done countless magazine interviews including, Mayfair and Escort’s men’s mags. I have even been part of a relationship advice panel for a large UK newspaper. Also, have written articles for Rude Magazine, a female based online mag.

I have since written a second book, a fiction novel about auto-erotic asphyxiation and based around the life of a sex chat girl who is taken over by the alter ego she created to take the more bizarre and depraved sex chat. Entitled, Will You be My Fantasy? Some say it should have been called, ‘Death by Pussy!’ Well, it’s what you guys crave the most.

I have been married twice, worn them out. Now single, free and able to just explore. And, because of this I have started a new adventure. It’s taking recorded stories into the 21st century, phone sex downloads. I call them iwanks, a bit like itunes only much dirtier. You can download a very naughty sex chat, recorded by me on to your mobile and use me whenever those spunk filled balls need emptying!

TWITTER: @iwank4u2

TOMTom Romero

Tom Romero is an actor, musician, reluctant producer, long suffering husband, and occasional storm chaser. He’s acted with Dennis Quaid, opened for Pine Top Perkins, and has witnessed over 30 tornadoes. He dreams of free beer, desert islands, and a broadway show. He writes for no audience at The Uncommon Man blog.

TWITTER: @TomRomero2

naiaQuincy Bailey

A 40 year old father of one just trying to guide my little man down a better and less bumpy path than his old man. I consider myself a college football know it all. I’m the equivalent of a hipster football fan. “My favorite player, you’ve never heard of him”. Grew up on a farm and was able to subsidize my education through football and yes the college I played at you’ve never heard of. I wasn’t what you would call a Division One talent. Actually played for Rich Rodriquez for a short period of time in the spread before it had a name. Grew up in West Virginia and Ohio, yet remain an avid fan and supporter of WVU.

Money Quote:
“When you tell somebody somethin’, it depends on what part of the country you’re standin’ in… as to just how dumb you are.” – Bo Darville – AKA The Bandit

TWITTER: @southwvboy

brettBrett Martzke

Brett Martzke is a TV sports veteran. Over the past 20 years he has worked at the Golf Channel, CNN Sports, Fox Sports Net, TVG and NBC Sports. You name the sports event, he has covered it. As an avid sports lover he was even crazy enough to follow a lifelong dream and open up a Sports Bar. Once that dream started to turn into a nightmare, Brett realized writing about and covering sports events was better than working in a kitchen, taking orders at a register and hoping to catch a glance at a TV while running Buffalo wings out to a table. Brett’s big sports achievement is that he is the self-proclaimed carnival basketball shooting champion. If there is a big stuffed animal on the line, Brett will win it.

TWITTER: @brettmartzke

ericpEric Peinhaupt

My name is Eric Peinhaupt, I’m 23 and raised in Alberta,Canada at the foot of the Rocky Mountains. I do everything from fly fishing to building cars. I’m all about getting out there and experiencing life! Aspiring writer and BBQ pit master. I’m also the owner of European Auto Union, a car enthusiast page on Instagram. (@europeanautounion) I love a tall glass of craft beer, and all things BBQ. If you’re into cooking, drinking and outdoor life, my articles and photographs will not disappoint!

TWITTER: @ericpeinhaupt

ajA.J. DeMello

A.J. DeMello is a stand-up comedian/actor located in California. An avid sports fan, he’s written for sites such as Bleacher Report & Thoughts From The Dark Side, but will be given the freedom here to mix in the funny – no matter how unflattering he may seem to the average dummy. Born & raised in the Bay Area, he doesn’t pull any punches; having developed a sense of humor one might describe as, ‘edgy’. He appears regularly at comedy clubs such as Tommy T’s, Laughs Unlimited, and The World Famous Comedy Store. Peep his blog for upcoming show dates and see if he’ll soon be in your town. If you keep up with his articles, you’ll eventually want to see his act in person rather than not see him at all. Why? As he puts it: “It’s a Good Game of Ball.”

TWITTER: @humorousfiend

jeffhJeff Hillyard

Jeff Hillyard is an aspiring freelance blogger, content writer, and recipe developer specializing in all things BBQ and Grilling.
From true low and slow barbecue, to hot and fast grilling, to even healthy meals there is nothing Jeff does not like to cook on the grill.

TWITTER: @bbqwithjeff

SantanuSantanu Rahman

Santanu Rahman is a Metal guitarist, A Kung-Fu School Owner, a practitioner of Gracie Jiu Jitsu, and a podcaster.

TWITTER: @austinkungfu

timTim Buckley

Hi everyone I’m Tim Buckley, born and bred near to Nottingham in the UK. Currently serving in the Forces and have many deployments under my belt. I love sport and I’m a huge Liverpool FC fan, boxing, UFC, Basketball and any kind of lifting are my passions. My other hobbies are socializing, eating out, travelling and cooking. Writing for Stuff Dudes Like is going to be a good laugh indeed, I will say it how I see it! Looking forward to writing many articles.


martinMartin Phillips

Hey Dudes! I am Martin Phillips. I am a sixth grade teacher by day in Lodi, California, the Zinfandel capital of the world, and a kickass home cook by night. Okay, I am inside my own mind, at least. You can decide for yourself, however, and check out my food blog at and watch for my recipes HERE at! I have been a sixth grade teacher for fifteen years, so Nothing scares me! I have been a home cook for twelve years and have entered the small in-home catering market this last year. It has been an amazing ride and I cannot wait to share my recipes with you. I am a firm believer that bacon, pork belly, tacos, pizza, pasta and burgers should be food groups. BBQ is Heaven. Need I say more? Okay fine, I am good with the veggies, too! I cook a wide variety of dishes, from Asian Infusion to traditional carne asada and carnitas, to buffalo burgers, to elegant pastas and rustic pizzas. Look me up and give me a shout!

TWITTER: @grnmn1

fernandoFernando Martin

I have been born and raised in the Chicago area all my life. Music is the biggest passion in my life aside from beer, good eateries, movies and even settling down to indulge in a great read once in a while. I also write for the music review website, WeLoveMetal, where I review albums, concerts and conduct interviews with many musicians. Those who know me well know if you want to hit my softspot, you’ll mention animals and pets. I’m also currently going to school for music business hoping to work for the music industry one day soon. I look forward to interacting with the SDL staff and our fans! Hit me up!

TWITTER: @WeLoveMetalFern

nancyNancy Brown Lady Barber

I was born in Berkeley, California before the Summer of Love. When it came I was old enough to know that I lived in a very special place in a very special time. Dang that I was not old enough to attend any of the cool stuff.

We are native Californians for three generations on my mother’s side of the family. Before that, Norway. Dad’s people were Oakies who fled the dust bowl in the ‘30s and ended up in Solano County.

For nearly 20 years I was a law librarian for private law firms in Oakland, California. Quit that in 2006 for the much groovier trade of barbering. Nowadays I groom gentlemen for a living and paint (in oil) Oakland, its people and trees. I also garden and cat whisper when necessary.

TWITTER: @LadyBarberBrown

RomaineRomaine Ayoki Burrell

Romaine Ayoki Burrell is my name. I am student of the world. I am from St. Andrew, Jamaica. Waaah Gwaaan massive? (what’s up world/people?). I love to travel and live like a local. I am a food addict. My biggest goal apart from owning my fortune 500 company(yeah I am ambitious) is to see every country in the world two times over. I write on anything I please, even if its taboo. Looking forward to writing for you all.

TWITTER: @ayokiromaine

brianBrian Kaider

As a patent and trademark attorney, I get to work with a lot of interesting start-up companies and see fascinating new products. Whenever possible, I love to combine my work with the things that I’m passionate about, like craft beer, motorcycles, lacrosse, and woodworking. But, after a day of staring at a computer or talking on the phone, I need to work with my hands. So, you’ll often find me building something in my workshop, making pens, changing the exhaust on my Suzuki Boulevard M109R, growing hops to make my own beer, or cooking up something spicy in the kitchen and never from a recipe. At the end of the day, I’ll grab a nice porter and watch pro football or college lacrosse, where I’m rooting for the Baltimore Ravens or Towson Tigers (or whoever is playing against Johns Hopkins), respectively.

TWITTER: @bkaider