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 »
Every year, I pack up the smoker and head north with other smoke-fanatics and partake in BBQ, booze and banter. Everyone has their own dish to feed the masses. This time: Beef Tenderloin You’ve seen my RecTeq for a few posts now, it’s a glorious beast of a smoker/grill – The RecTeq RT-700
SmokeFest 2020: The Beef Tenderloin Keep Reading »
I gotta get back to the basics, cause it’s all been some weird stuff lately. Maybe it’s the coming winter, maybe it’s lunacy – who knows. Because I still had a pile of those gifted dogs left, so we got crazy. Go check out what we started with using these gifted dogs! The
Hot Dog Burnt Ends Keep Reading »
I was gifted a 24 pack of “Bar S Bun-length Franks”. Absolutely nothing fancy with these – the generic hot dog. But.. let’s spice it up a bit! Recipe The Prep Table I’ll preface this with the fact I got a new phone with three cameras on the back. I’m in the process
The Spiral-cut Smoked Hot Dog Keep Reading »
So I threw some bacon on the smoker to make use of some old sub buns (from the brat smoke) (That I was going to throw out) (That my wife said ‘not to waste’) (She’s right) and thought I’d throw up the sub club post. There isn’t much creativity to this one. Bacon
The Deli Sandwich (Smoked Bacon) Keep Reading »
