While I love throwing some raw meat on some grates, I often feel the need to spice it up a bit. I was gifted two NY strips right before I was going out of town for work. Unfortunately, I had to freeze them but was looking forward to them when I got back. […]
Marinated Chimichurri NY Strip Keep Reading »
Another episode of “Will it smoke?”. I don’t know if it was the Cheez-Its, maybe the Pumpkin Seeds, or maybe just talking with some friends – I said I should’ve named this site, “Will it smoke”. I enjoy the pork butts and briskets, but I also like the unusual. And for me, this
Smoked Tempeh? Yep. Keep Reading »
Everybody likes beef jerky. Recipes are easy to come by, you can make it with different meats, cuts, and processes. I went with my favorite recipe, added that ForensicBBQ touch, and with my tried and true process. If y’all haven’t seen been to heygrillhey.com, you’re missing out. Thank you Susie for this recipe..
Beef Jerky: Dr. Pepper & Habanero! Keep Reading »
It only took until the end of winter for me to make my yearly chili. I found this recipe years ago, entered it into a work Chili Cook-off, and those that tried it found it to be too hot. Or did they? Because I took home top prize. Embarrassing for some, badge of
Chili Inferno w/ Jiminick Biscuits Keep Reading »
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 »
