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 »
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 »
Ain’t nothing wrong with a store bought items – but there’s something special about starting from scratch. Now I’m not talking about butchering your own cow, growing your own herbs – If you do, I’m jealous and you’re on a whole different level. I’m talking about your Seasonings, your Sauce, and your Sides.
The Three “S”s (Pt.1): Seasonings Keep Reading »
Not really a smoker post, but we threw some pumpkin seeds on the RecTeq and added that flavor! Short post, but might give you an idea this autumn. Recipe The Prep Table We were watching a young human and she wanted to carve some pumpkins. We bought a couple small ones – which
‘Tis the Season – Pumpkin Seeds! Keep Reading »
Call it thinking outside of the box – or into the box – but we’re going out on a limb. I had a pile of Cheez-It crackers on my last couple flights and thought, “I bet these would be good smoked”. Naturally, I wasn’t the only one that thought this. A quick Google
The Smoked Cheez-It Cracker Keep Reading »
