Hello everyone!! This post is dedicated to my friend and co-worker, Hanks. He is not a vegetarian but is open to trying some plant-based dishes. So, I obliged. And I must say this dish turned out absolutely delicious! So what do we need? Black beans (obviously), bell peppers, onions, avocado, lime, garlic, cilantro,
Black Bean Chili with Pickled Avocado Keep Reading »
Happy holidays everyone! This post is for our friend Ralph, who has requested more “dessert posts.” Happy to oblige! Like the cheesecake post, this one is very non-plant-based. And highly processed. Unlike how I normally eat as well. I can only eat like this rarely. Usually it’s around the holidays. I just don’t
Peanut Butter Christmas Kiss Cookies Keep Reading »
Another year of ForensicBBQ is in the books. As we turn the page on yet another year, we’ll finish it off with our second tailgate post. These are always fun ones – and today was no different. It helps that our November game turned out to be outstanding weather. She was a bit
Tailgate 2025: Cheesesteaks Keep Reading »
Another salsa post? Yes, absolutely. There’s a few reasons for it. I can’t find very many salsas that are both spicy enough for me, and tasty enough to enjoy. I know it’s a fine line. Habanero is my favorite level of heat right now – but everyone sweetens it up with mango. That
Ghost Pepper Salsa Keep Reading »
I was thinking about future tailgate ideas and about how it would be difficult to top the Lobster Roll venture. Then I got to thinking – I don’t think I’ve posted any lobster tails on here before. I know I’ve made them before.. probably only once before because they aren’t my favorite.. but
Lobster Tails w/ Spicy Butter, Asparagus Keep Reading »
I’ve had this recipe saved in my list for awhile. Our local farmer’s market had one purveyor who had a great salsa and the main ingredient in his was the arbol chile. I’ve used it before, but never to make a salsa. No reason why, but that all changes today. We’re doing the
Chile de Arbol Salsa Keep Reading »
I love that my research into something culinary-specific to the State of Idaho led me to a country-fried steak strips. And while I intentionally dumbed them down in my description, the experience was magical. My research led me to one specific spot that was the essential place for them – and so I
The Idaho Finger Steaks Keep Reading »
Last week, I asked you to guess what else I’d add to the Idaho posts.. and if you guessed more potatoes, you’re absolutely right. But not just any potatoes.. we’re doing french fries. But they’re double-fried. And we’re making some fry sauce. The Prep table During one of my lunch breaks in Idaho
Beef Tallow Double-Fried Fries w/ Fry Sauce Keep Reading »
We’ll call this a relatively short post, because it’s a baked potato with leftover meat. But we’re going to do Idaho proud and use them Russet and make us a baker. I’d see these things at the BBQ joint come out and it was always a sight. And I’ve never made one. We’re
Stuffed Smoked Baker w/ Rib Meat Keep Reading »
As we’ve passed our five (5!) year anniversary on this here food blog, you’d think the procedure(s) would be refined, maybe better camera/photos. Nope. This one was a photography/blogger fail. But we’ll bring it around like I always do. I took so little photos, that I had to see when our first post
Big Brisket Blackstone Bagel Sandwich Keep Reading »
