Both! I flip my brisket once throughout the cook and, in my opinion, am able to achieve the best of both worlds. I begin fat side down so the fat doesn't pool and wash away the seasoning, then I flip to fat side up so the fat that's left helps keep the brisket moist!

I'm a garlic gal. Never enough garlic!

Tongs! (and tongs of all sizes!) I feel like they're an extension of my hands now. I use them to style and cook nonstop.

California produce is really top notch. There are so many items you can find throughout all seasons at our local long beach market. If I'm ever in need of anything fun, obscure, or just downright delicious and peak of season I always go there first!

I didn't go to culinary school, but instead watched my household of amazing family cooks do their best each holiday. I was lucky to grow up with wonderful family members who always brought the most delicious southern food to our table and I attribute the base of my knowledge there. When I became more interested in making a career out of food I took on mentors who taught me so much! The best lesson I learned is to listen -- in all aspects! This means listening when being taught, to the food, to your surroundings, to the comments friends and family make when you feed them, and especially to your own instincts. Being a good listener is the first rule of good cooking.