My absolute favorite side biscuits are my Jiminick‘s. I’ve linked to those a number of times, they really deserve their own post (maybe it’s coming?). I was fixin to try something new this time, gotta keep experimenting. I stumbled across the “Pao de Queijo” – or Brazilian Cheese Bread. It was similar to […]
Pão de Queijo (Brazilian Cheese Bread) Keep Reading »
So I was away traveling for work and enjoyed so much authentic Mexican food, I have to up my game. The flavor.. and passion.. that some of these small eateries put into their food is remarkable. Thank you to all of those small restaurants – you’ve taught me more than you’ll know! And
Bison Burgers and JoJo Wedges Keep Reading »
A staple side for BBQ plate – baked beans, pit beans, cowboy beans, bbq beans – however you want to categorize it… it’s a perfect side. It’s hard not to just pick up a can of Bush’s for a dollar or two and add heat and call it a side. But I wanted
Pit Beans – from Scratch.. and a Pork Chop Keep Reading »
This post has been crazy hard to write. I’ve had it in the queue for awhile, and I don’t really have that great of an excuse. If you recall, I started my Three S’s series on making the cook your own, starting with Seasonings and Sauces. “Sides” is so very broad and encompassing
The Three “S’s” (Pt.3): Sides Keep Reading »
This one is a gluttonous delight. I’ve done these before, and I know what I wanted to do differently. So happy to share this result with you. Even again, I made a mistake in buying a thick cut bacon. While part of me appreciates the love for the thicker cut bacon, it’s not
Bacon-Wrapped Onion Rings 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 »
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 »
A beautiful complement to a smoked BBQ dish. With so many different variations, it’s easy to get lost. It’s also easy to lose the delicious smoke taste when you go with an overpowering coat. It takes me a long, long time to finally settle down on a sauce. I love a lot of
The Three “S’s” (Pt.2): Sauce Keep Reading »
