Scroll back a bit (or use our search feature!) and you’ll see my first game invitation, I brought along both a Brisket and a Pastrami flat. I was invited last minute, had been curing the pastrami for the first time and didn’t know how it’d turn out. Unfortunately, I set the tone bringing […]
Tailgate Victual: The Lobster Roll Keep Reading »
I’ve gotten into a bit of a grits kick. I think it was the breakfast at Cracker Barrel a bit ago, but I went ahead and started doing breakfast grits.. unapologetically. While I’d do the mornings with some syrup, I thought – let’s make a good hearty meal from it. Have any leftovers?
Cheesy Shrimp/Andouille Grits (w/ Bonus) Keep Reading »
Happy New Year ForensicBBQ crew! Figured I’d kick 2022 off with one of my favorite dishes. I’ve made this one for a long time now and it tastes great each and every time. Two things I haven’t done yet with this recipe that I’m doing this time around: Using the leftover cayenne pepper
Cajun Stuffed Peppers Keep Reading »
Really didn’t know how to title this one. When searching around the internets for a shrimp recipe, I found one by the culinary genius that is Mike Golic (Yes, that Mike Golic). Marinade in BBQ sauce, put in a paper bag, shake to season and eat like popcorn. Weird enough that I was
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Sylvia’s Shrimp (w/ Homemade Peach BBQ sauce) Keep Reading »
In another one of those “cook something I’ve never done before” posts – I went for swordfish. Last week I delightful Crab Legs, so I was still feeling the seafood vibe. MrsForensicBBQ had ordered me to buy her some Bulgur for her next post, so being the obedient husband I am – off
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The Swordfish Steak Keep Reading »
Was doing a quick turn and burn to the Reagan Library/Museum for the weekend – and needed a speedy smoke for the day before I left. I wasn’t going to do a full write up – because it really didn’t take much – but because it turned out incredibly well, I had to
Smoked Snow Crab Clusters Keep Reading »
I was always told that smoking seafood leaves a lingering odor/flavor in your smoker. At some point, you don’t care and want to get sweet savory smoke on a creature of the ocean. Enter: The Scallop. Recipe The Prep Table I was hoping for some big ol fresh scallops from the counter –
The Prosciutto-Wrapped Scallop! Keep Reading »
