hamburger-press

Nothing satisfies quite like a fat slab of meat, covered in cheese, adorned with bacon and served on a fresh bun. We’re not afraid to admit that there are few things we love more than a perfectly cooked burger, and we’re willing to bet there are more than a few of you that feel the same way. Unfortunately, this amazing ride has a vertical height restriction and the best burgers are difficult – if not damn near impossible – to consume properly with all the accoutrements. Eventually, you’re going to run out of room for the lettuce, tomatoes, cheeses, onions and properly cured meats – unless you get creative. The Williams Sonoma Stuffed Hamburger Press allows you to take your burger game to the next level by addressing the problem at its core – inside the meat. Throw in some meat, smash and then stuff with your favorite filling. Double bacon burger anyone?

Pappy-Van-Winkle-Hot-Sauce

Pappy Van Winkle is the name in bourbon. Bottles have sent drinkers on wild goose chases and left others with empty bank accounts. While we can’t help you procure any of that elusive elixir, we can bring a little Pappy into your life in another way. Pappy Van Winkle Hot Sauce is aged in actual Pappy Van Winkle bourbon barrels. The distillery teamed with friends at Midland Ghost to make this flavorful hot sauce, which features the latter’s prized first generation Ghost Peppers. After the sauce was made, it was left to age in barrels that once held Pappy. That means you have a sauce that’s rich, oaky, and full of flavorful heat. Use it on meats, veggies, or, if you’re a special brand of crazy, just drink it straight from the bottle. It’s that good.