Today, I bring you seven spices!! Yep, seven! And other stuff, of course. This recipe called for red lentil spaghetti. As you may know from reading my previous posts, some of these rare type ingredients tend to be difficult to find. Oddly, we found this one quite easily! At Kroger, nonetheless (for those […]
Lebanese 7 Spice Noodle Bowl Keep Reading »
My buddy raised a couple of pigs, had ’em cut up and filled a freezer. So when it came time to buy some pig, I dug through and looked for something unusual. Something I haven’t cooked before. When I saw the “pork steak” label, I knew that’d be a good fit for the
Pellet Smoker Pork Steaks Keep Reading »
Mr. FBBQ and I went blueberry picking! It was so much fun and we had so many blueberries, so of course I had to make a recipe with blueberries! This was a fun recipe to make, maybe because the blueberries were fresh picked and the tomatoes came from our plants in the back
Blueberry Lime Noodle Bowl w/ Avocado Keep Reading »
My most requested side to make to accompany the low-and-slow meats is the Jiminick biscuit. Head on over to my old Jiminick post to get the history behind it.. but I make no secret it spawned from a popular BBQ joint I went to in Alabama: Jim ‘n Nick’s. It’s been a long
Return of the Jiminick Biscuit Keep Reading »
I used to watch the UFC pretty regularly.. and when Bruce Buffer steps in for the last match and bellows: “it’s TIME”.. he brings the energy up a notch. Had the same feeling when our buddy Doug came back from a Columbus, OH trip. He talked very favorably of the Flavor & Fire
4N6 BBQ Presents: Flavor & Fire Keep Reading »
We can’t have a year go by without a pulled pork addition to ForensicBBQ.com. This is the 2023 version – made with the love and care that Father’s Day deserves. Both MrsForensicBBQ and I are blessed to have outstanding fathers in our lives, so we have to do it up right. If you
The Low-and-Slow Pulled Pork Shoulder Keep Reading »
Man, what to do with all that leftover brisket. While I try my best, I can’t put down a full packer and end up refrigerating/vacuum-sealing a good portion of it. Here’s an off the wall kind of recipe for you. Like most of my cooks, I have an idea.. make it, photo it,
Baked Brisket Pimento Won Tons Keep Reading »
Typed this one up for a random Wednesday post, because ain’t no way in hell I’m giving mustard the marquee Friday spot. And then per usual, I go ahead and make myself a second sauce and now we’re back to a Friday. Y’all know real quick what my favorite is without even reading
BBQ Sauce Experiment: Carolina Gold, Piedmont Keep Reading »
Here’s another hidden ForensicBBQ secret. I often like to combine recipes, take a lot of notes, decide what and how I’m going to make it and I’ll start my pre-post. I’ll title it, type out the recipe, and throw it in “save draft” mode until I get around to making it. Perfect example
This isn’t a cry for help. You saw my brisket last week, right? You know I can still cook good things and not just throw cheese and mayo together and write about it. Some things are just odd enough that they work. I went down the rabbit hole of reading this history about
Spicy Pimento Cheese Keep Reading »
