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 »
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 »
Picked up two locally made brats for the smoker – and added some Johnsonville also for a week of lunches. Throw a bunch of veggies on there and we have a time-tested tradition that will fail no time soon. Recipe The Prep Table Something that any grillmaster has done – the brat. The
Local “Cherry Cayenne” Brats Keep Reading »
I went on a spending spree a little while back and picked up a whole box of seasonings from the fellas over at Meat Church. When I mean a box, I mean their Ocho set. I love, LOVE, seasonings – but mostly making my own. My wife and I love using their Gourmet
Baby Back Ribs (feat. Meat Church) Keep Reading »
Without question, the biggest question I get is “When are you making more of that bacon?”. Doesn’t matter if I’m reverse searing a ribeye cap, spent all night on a brisket smoke or anything. It’s always about the damn bacon. I was planning on doing this 3 pound pack for the morning of
