This one is a bit of a departure from previous 4N6BBQ Presents tasters. We’re going into today’s cook knowing we’re not going to have super spicy sauces. We’re knowingly going commercial to see just how funny “XTRA HOT” isn’t really hot in the grand scheme of things. Frank’s RedHot is arguably the most […]
4n6bbq presents: Franks RedHot Taster Keep Reading »
Happy Monday, y’all! I decided to make a salad this week because the weather is finally warming up and I love me a summer salad! For this one, we obviously need some citrus. We also need some greens, quinoa, an avocado, and a red onion. Lastly, some cannellini beans. This salad is so
Quinoa Citrus Salad Keep Reading »
We’re moving fast from the Cheddar Apple Sticks post where I introduced my new meat grinder to y’all. I couldn’t wait to get back at the grinder. The cleanup took longer than the process, and really I should only do this when we have enough product to make it worthwhile. Zach said he
Custom Grind: Chuck, Bacon, Short Rib Keep Reading »
Hey there everybody!!!! Got an interesting new dish for y’all today! Burrito Baked Potatoes!! Pretty simple to make, very tasty! So, we need Russet potatoes (obviously), black beans, a sweet onion, an avocado, corn (don’t forget to use it like I did), cilantro, and pico de gallo. We couldn’t find pico in the
Burrito Baked Potato Keep Reading »
I’ve heard from a few of you that I was too harsh on Skyline Chili in the previous post. It was a comical blend of “That’s not a true Ohio coney dog” and “That’s a Cincinnati dog” of which I couldn’t really figure out. Okay, so I didn’t like Skyline Ohio – y’all
Tony Packo’s Chili Dog: A Review Keep Reading »
Hey everyone! Welcome back for another delicious recipe!! Someone donated some Champagne Mangoes to my work so I nabbed some and decided to add it to this dish! Our local Farmer’s Market has re-opened for the summer but they don’t have vegetables yet. Just plants. So I had to get the ingredients at
I joked around with my Puerto Rican brothers that I call this my “white boy” mofongo. There’s a number of reasons for this, none more profound than the fact I haven’t been to Puerto Rico nor had any mofongo in my life. Doesn’t mean I won’t try – and that’s why I hope
Locale (PR): Mofongo w/ Chicharrón, Garlic Mojo Keep Reading »
Welcome back, y’all! I’m back to cooking after my surgery! I’m so excited! The surgery went great and I am finally out of pain! I lost pretty much all the strength in my left arm (that is the arm that the nerve was pinched in, radiating from the herniated disc in my neck).
Creamy Pasta w/ Mixed Veggies, Chickpeas Keep Reading »
A spicy, citrusy steak product wrapped in tortilla is good news all day long. Now, one of my earliest posts (I think?) was actually a carne asada product. I’ll link it right here: Carne Asada 1 – but today’s post (for me) was actually less about the meat and more about the tortilla.
Carne Asada w/ Homemade Tortillas, Guacamole Keep Reading »
Head on back to the original St. Patrick’s Day Corned Beef Meal post and see the magic that led us to today. That one will have the flavorful details of what came to be – this post (and maybe one upcoming – spoiler) .. will be how we deal with the leftovers. Read
Blackstone Corned Beef Hash Keep Reading »
