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 »
I know some of you saw the heading and embodied the “Blink 182 WTF” meme. I probably roped you in with the “Chilean Sea Bass and cream sauce” but left you wondering why hush puppies. Because I wanted hush puppies. Nothing more than that. And to celebrate our 400th post (401 to be
Chilean Sea Bass w/ Cream Sauce & Hush Puppies Keep Reading »
Little known ForensicBBQ secret around here – I’m a huge United Football League fan. This love started with the USFL and migrated with the merger and I enjoy watching some spring professional football. MrsForensicBBQ and I traveled to St. Louis – the home of the Battlehawks and took in a ball game. As
Unofficial UFL Hot Dog Keep Reading »
Real quick backstory – I had to make some pork butts. Father-in-law was coming back to town, and nothing better than having meals ready to eat. I also moved office spaces, so I had to say hello to the new crowd the only way I know how. Through smoked meats. So we’re going
Spring BBQ featuring Cowboy Caviar Keep Reading »
Find the protein and work around it. At a particular trip to Whole Foods, I saw these frozen “Nashville-Style Hot Shrimp” and had to give ’em a try. I’m a moth to a flame when it comes to anything labeled “hot” – and although it’s somewhere near a 95-98% disappointment rate, I still
Shrimp Po’Boy w/ Fried Green Tomatoes Keep Reading »
Went ahead and pushed this post up for my brothers and sisters observing lent. Almost. That’ll be the key word for this post because while I try, there’ll always be someone to question the authenticity or the process – so it’s safer just to say almost. My fish category has been severely lacking
British-Style Fish & Chips – Almost Keep Reading »
Football Saturday is special. Always has been, and hopefully always will be. This particular cook was done months ago, but I can’t just let it slide. I gotta share with you what happens when the invite happens. Check back to my previous tailgate posts: Lobster Rolls and Pastrami. I set the tone, earning
Annual Tailgate Post: Tacos Keep Reading »
