During covid, Catcher Cozby told his dad it was time to pursue a TikTok career. The Valley teen insisted his father share his culinary talents with the social media sphere, so he started rolling the camera.
“It started with a simple suggestion from my son, ‘We should start filming your cooking, dad.” This led to the creation of 3PiecesofPecan, and it continues to be a wild ride,” says Chance Cozby, Content Creator.
You’ve likely heard of Chance; he left working at Ping in 2019 to serve as WM Phoenix Open Tournament Chairman. After that, he took over as Executive Director for The Thunderbirds. While he leads a dedicated Thunderbirds career, 3PiecesofPecan is a hobby that has morphed into something he never expected.
“Growing up, my family was all about food and golf; in fact, my dad is in the Oklahoma Golf Hall of Fame and the PGA of America Hall of Fame. At home, however, my mom taught me the ins and outs of cooking and my dad taught me grilling and smoking,” says Chance.
Chance has fond memories watching his dad prep ribs and brisket in a custom made off set smoker. This special smoker regulated the temperature with a steady fire of 3 pieces of Oklahoma pecan wood, hence the name of Chance’s culinary platform.
“My dad passed away in 2020 and I inherited his smoker, the logo for 3PiecesofPecan. I started using the smoker a lot, and after seeing what came out of the kitchen, my son turned me into a content creator for public consumption.”
More like a social media sensation.
Chance cooks while Catcher films creating content that’s gone viral. The father-son dynamic duo has hundreds of thousands of followers, and has posted 500+ recipes receiving over 450 million views on the social media platforms combined.
“I’m not a chef and have zero training. I wish I could cook like the pros, but there’s something very normal about being a husband, father, and person that works for a living… however, you have to come home and somebody has to make dinner.”
And Chance has quite the audience to taste-test his creations.
In one of his posts, the camera follows Chance as he curates breakfast burritos packed with bacon, potatoes, eggs, green chiles and cheese. For this particular video, he’s cooking for his son’s baseball team, and receiving glowing reviews. Food for thought: the video just so happened to reach 14+ million views.
“It’s all very special. Named after my dad using the smoker we used growing up… and now my son films the recipes. I never thought people would actually follow us.”
Chance credits Catcher, a Brophy student, for pouring so much love into their passion project, savoring every single smoker moment with his son.
“Catcher will be off to college in a year. Trying to slow time down. Like golf: it’s all about the hang.”
@3piecesofpecan on IG, TT, FB and YouTube
One Pan Tuscan Chicken
Ingredients
- 3 Chicken Breast trimmed and lightly pounded
- 4 oz Pancetta, diced
- 1 Roma Tomato, diced
- 1 Cup Heavy Cream
- 1/2 Cup Sun Dried Tomatoes, drained and chopped
- 1 Cup Spinach, chopped
- 3 Cloves Garlic, minced
- Salt, Pepper, Paprika
- 1/4 Cup Parmesan Cheese, grated
- 1 T Butter, 3 equal parts
- Parsley, finely chopped
- 1 lb Linguine Pasta
Instructions
- Use a 12” Cast Iron Pan (Smithey)
- Cook Pancetta until crispy, 6-8 minutes over Med heat, remove
- Season Chicken Breast with S&P and Paprika then brown, 1-2 minutes per side in pancetta grease, remove
- Turn heat off and wipe oil from pan
- Add Cream, Roma Tomato, Heavy Cream, Sun Dried Tomatoes, Spinach, Garlic to pan, mix well
- Nestle the Chicken Breast into Sauce, add Parmesan to entire pan including chicken and add butter on top of each breast
- Place in 375-degree oven for 25 minutes, then 3 minutes on broil to finish. Make sure chicken reaches 165-degree internal temperature
- Cook pasta in salted water
- Plate pasta with chicken breast on top, then spoon over the sauce, top with parm and parsley
- Alternative is to remove chicken from pan and add pasta to sauce and incorporate, then serve chicken on top
Frenched Lamb Chops with Chimichurri Sauce
Ingredients
- One rack of Frenched Lamb Chops
- Salt and Pepper
- 2 Lemons
- Chimichurri Sauce
- ½ Cup Olive Oil
- 2 T Red Wine Vinegar
- ½ Cup Parsley, finely chopped
- 3 Cloves Garlic, minced
- 2 Red Anaheim Chilis, finely chopped, no seeds
- ¾ tsp Dried Oregano
- 1 tsp Salt
- ½ tsp Black Pepper
Instructions
- Cut Rack of Lamb into individual chops. Season with salt and pepper and squeeze the juice of 1 lemon over both sides. Let it rest for a few minutes
- We like Lamb Chops cooked over fire so get the charcoal grill going. When the coals are white hot, you are ready.
- This is a quick cook only 2-3 minutes per side directly over the coals, squeeze the juice of 1 lime while they are on the grill. Let them rest just a couple minutes off the fire.
- Mix all ingredients of Chimichurri Sauce in a small bowl, mix well and place in fridge for at least 30 minutes. We like to make ahead of time and place in fridge for a couple hours.
- Serve Lamb Chops with sauce.
Smoked Baby Back Ribs
Ingredients
- 3 Racks of Baby Back Ribs, we buy at Rusty Nail Meats in Scottsdale
- Season as you prefer. We like to use a different seasoning on each rack.
- Little Miss BBQ Rub
- Meat Mitch BBQ Rub
- Salt and Pepper Only
- Apple Juice as a spritzer
- Pecan Wood and a Smoker. We used an offset wood burning smoker. Same temperature applies to Pellet Smoker or alternative smoker.
Instructions
- Season each rack of ribs generously and let rest at room temperature for at least 20 minutes
- Fire up smoker until you have a consistent temperature of 225-250 degrees
- Place ribs on smoker, meat side up with thicker part of rib towards the fire box
- Spritz with Apple Juice every 45 minutes or so
- Smoke for 4.5 to 5 hours at 225-250 degrees
- We do not wrap ribs or add sauce
- Cut them into individual ribs and serve with your favorite BBQ sides