Hope you all enjoyed your Thanksgiving. I’m taking this week (and the Christmas/New Years weeks) to neaten up some of the older posts. I’ve gotten into a groove, and the formatting on the old posts didn’t jive. Nor were recipes added. This will take some time, so if you’re going and reading some […]
Administrative Break! Keep Reading »
For those not in the know, let me learn you up. If you’re in the Detroit or suburban area of Detroit, you’ll stumble upon a load of restaurants all bearing the surname “Coney Island”. And when you visit, you’ll always see on the menu the beautiful arrangement of the hot dog, chili sauce,
The Coney Island Hot Dog (w/ Red Hots Chili Sauce) Keep Reading »
Alright, let’s get going with our third lamb post! Go read the other journeys after you get through this one: Reverse Seared Lamb & Lemon Mint Marinated Lamb. You can see how we’re growing here, trying new things – seeing what works, and what doesn’t. Up front: this one works. This one works
Balsamic Reduction Lamb Keep Reading »
Really didn’t know how to title this one. When searching around the internets for a shrimp recipe, I found one by the culinary genius that is Mike Golic (Yes, that Mike Golic). Marinade in BBQ sauce, put in a paper bag, shake to season and eat like popcorn. Weird enough that I was
Sylvia’s Shrimp (w/ Homemade Peach BBQ sauce) Keep Reading »
Finally, a breakfast post! I don’t do too much in the way of breakfast on a normal basis. I’ll toast a bagel, grab a Minutemen coffee and that will usually set the trajectory for the day. But this particular weekend, I was feeling some breakfast wraps. When MrsForensicBBQ and I did some camping,
Blackstone Breakfast Scramble Keep Reading »
In another one of those “cook something I’ve never done before” posts – I went for swordfish. Last week I delightful Crab Legs, so I was still feeling the seafood vibe. MrsForensicBBQ had ordered me to buy her some Bulgur for her next post, so being the obedient husband I am – off
The Swordfish Steak Keep Reading »
If you recall from the Reverse Seared Lamb post a little bit ago, I bought a whole rack and butcher pieced it out for me. This is round two of probably a 6-7 round fight. Website needs content, right? So I did some searching around and tried to do a marinated recipe this
Lemon Mint Marinated Lamb Keep Reading »
I used the RecTeq to make this, so I’m going to post it. Made this after work on a weekday, still pretty tired from my overnight California-and-back venture (I know, crazy right). MamaFBBQ allegedly “bought too many” of these Panko Chicken Tenderloins and “didn’t have room” in the freezer. She gifted them –
RecTeq Chicken Caesar Wraps Keep Reading »
Was doing a quick turn and burn to the Reagan Library/Museum for the weekend – and needed a speedy smoke for the day before I left. I wasn’t going to do a full write up – because it really didn’t take much – but because it turned out incredibly well, I had to
Smoked Snow Crab Clusters Keep Reading »
Man walks into a meat shop and walks out with a rack of lamb. He’s never cooked lamb, only had it as a child. Never ordered it at any high-end restaurant (Also never really visited any high-end restaurants, but that besides the point). Why would I buy a whole rack of lamb (at
Reverse Seared Lamb Keep Reading »
