To follow the progress, refer back to how I started over at our first post. At the bottom of that post, I made my notes and today I’m going to try to fix them. Interestingly enough, I’m going to use the same ingredients, just slightly modified. The first one had a great taste, […]
Detroit Style Pizza Project: Round Two Keep Reading »
I absolutely had to try that beef tallow I made. Best way I know how was to fire up the Blackstone and make some burgers. But I know I’ve done a bunch of those already for ya. So I thought, okay.. Patty Melt! I had some white bread I needed used up –
The No-Mustard Burger Sauce.. Perfected Keep Reading »
Feels like this post was a long time coming. I’ve done quite a few briskets on here, and have thrown away quite a bit of scraps. That ends today. This will be a shorter post, because there isn’t all that much to making the tallow. But you’ll see the what I did, and
Beef Tallow from Brisket Fat Keep Reading »
Midwest-living gives us some pretty awesome pizza varieties. MrsForensicBBQ’s favorite is the Chicago-style – and although I’ve tried it, it’s not my preferred pie. When I do my work travel to New York, I come back saying the New York style pie is still the best. Then I stay home a bit and
Detroit Style Pizza Project: The Start Keep Reading »
Here’s a bit of a fun one. This mexican pizza thing has always had a cult following. I remember when they got rid of it, the internet uproar was heavy. I don’t really remember this ever being my go-to growing up. I always had the crunchy taco with hot sauce. That was about
TB Mexican Pizza Keep Reading »
Since we started this “4n6BBQ Presents…” series, it’s really our excuse to get a group of friends together and watch some sports, grill up some wings, and try some hot sauces. I still want to showcase the small batch, local hot sauces – so if you have any recommendations, please e-mail us at
4N6 BBQ Presents: Hot Sauce Medley Keep Reading »
Time to throw a little bit of something different on the RecTeq. We’re gearing up for a some chicken wings, and I can’t let a decent weekend pass without at least firing up the smoker for something. MrsForensicBBQ and I were heading to the grocer and holy supply of nuts. I mean, sure.
Holiday Honey Roasted & Smoked Nuts 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 »
Happy New Year to all our ForensicBBQ/MrsForensicBBQ readers! We hope it’s safe, prosperous, and enjoyable for everyone. For some bizarre reason, I always think “What’s the best way to kick off the new year” on this site. What post is going to set the tone. How can we start off with a bang
Country-Fried Steak & Collard Greens Keep Reading »
Often I check out the categories on this site of ours, and think “What have I been neglecting”. What else needs a showcase. Most of my cooks is the main dish – a steak, shrimp, burgers or tacos.. I know it’s always the sides that are lacking. One of my pitfalls is doing
Buffalo Chicken Egg Rolls Keep Reading »
