When it’s cold outside, it’s time to do some cold smoking. I like it because it adds a (usually) subtle smokiness to one of Mrs. ForensicBBQ and I’s favorite foods. She’s been asking for a cheese stockpile for awhile now, so it was that time. All I use my RecTeq smoker for is […]
Cold Smokin’ Cheese: Cheddar & more Keep Reading »
Wishing a very Happy Valentine’s Day to my sweet dear deer. After watching the deer in our backyard for months, it was time to watch one on the smoker. My buddy had downed one and I was gifted the result. Admittedly, I’ve never smoked/cooked a true backstrap before. I’ve made some awesome venison
The Venison Backstrap Keep Reading »
A stop off at the local Sam’s Club and sixty dollars later, I came away with three cuts of meat – two USDA Prime ribeye steaks, and a tomahawk ribeye. A lot of steak to cook for the weekend, but I did it. Now lets look at it! You can use the in-site
Ribeyes.. Cowboy/Tomahawk included! Keep Reading »
Cooking is learning, and that’s what this experiment was. I salvaged it, but everyone suffers from the overcook – I’m no exception. Let’s dig in to see what I did, what I should’ve done, and the steps I did to save it. I was asked if I ever had the quesabirria taco –
Beef Quesabirria Tacos (and surprise!) Keep Reading »
Had a couple small chuck roasts in the freezer for a little while and decided this weekend was a good time to get them cooking. While searching around for a good recipe, I stumbled upon a number of “Poor Man’s Burnt Ends” recipes. Some called for a pre-cubed process, some just smoke it
Poor Man’s Burnt Ends – Chuck Roast Keep Reading »
Dragged the RecTeq Bull out for the first time in 2021, and went for the guilty pleasure dish: Queso. This will be a quick post, cause there isn’t much to it.. add ingredients, add heat. Not too much to build upon, but I did make some changes to the recipe from Meat Church.
The Smoked Queso Dip! Keep Reading »
Hey, I know 2020 was rough for everyone. Let’s end this year with some good food, some big smiles, and my personal thank you. I enjoy the culinary world. I hope you’ve seen how much time/effort I put into the smallest details (rubs and sauces, this far.. Part 3 being the sides). Even
Happy New Year! Random 2020 Cooks Keep Reading »
My wife volun-told me to make the Christmas ham this year, and I was happy to accept! But… it had to have a special ForensicBBQ spin. To date, I’ve never done a ham. I’ve read many different methods, fears of drying it out, and hams not collecting enough smoke.. so this turned into
The Traditional Christmas Ham! Keep Reading »
A beautiful complement to a smoked BBQ dish. With so many different variations, it’s easy to get lost. It’s also easy to lose the delicious smoke taste when you go with an overpowering coat. It takes me a long, long time to finally settle down on a sauce. I love a lot of
The Three “S’s” (Pt.2): Sauce Keep Reading »
Ain’t nothing wrong with a store bought items – but there’s something special about starting from scratch. Now I’m not talking about butchering your own cow, growing your own herbs – If you do, I’m jealous and you’re on a whole different level. I’m talking about your Seasonings, your Sauce, and your Sides.
The Three “S”s (Pt.1): Seasonings Keep Reading »
