ForensicBBQ Flashback: ~5 years ago

So this will be a little bit of a fun one as we head into our Christmas break – a little historical data for y’all. ForensicBBQ.com was launched right around August 2020. We’re beyond two years of what would become one a fantastic hobby for MrsForensicBBQ and I. I still have my OneNote notebook of recipes and culinary creations – MrsForensicBBQ still has her printed out (and three hole punched) binder of recipes – but we still share with you what we do.

I thought it’d be fun to show you where it all began. Let’s take a trip back to 2016 when I got my first propane smoker. We’ll be taking a week break for the holidays and come back ready to go in 2023! I have a special New Year’s post for y’all – wishing everyone good health and fortune as we head into 2023. That being said, let’s head back like seven years…

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This was my first smoker. My parents gifted me this one and I didn’t know what the hell I was doing. Sure, that’s how we all start. Wood chips, soaked or not, water pan, dial up the flame.. this was how I learned to smoke food. I think my first smoked dish was a whole chicken, but I can’t really recall. It might’ve been ribs – but the first known picture I have is of some bird. This propane smoker came to be (at least the picture I took) in July of 2016. So much has changed since then.

New guy, new smoker – why not go right for brisket? I did that. The Smoke Hollow wasn’t wide enough for a full packer brisket, but I didn’t care. I curled her up and made it happen. Just like back then as I do now, I know I didn’t sleep as I had flame in the back yard. I’ll say it doesn’t look too shabby. I don’t remember how it tasted obviously, but it must’ve been good enough to be where I’m at now.

The Atomic Buffalo Turd. The bacon-wrapped cheesy jalapeno. I do remember doing these. Pretty much everything I rank top in my culinary palate skewered with a wood stake. Kind of crazy I haven’t featured these since.. should probably do that. Hell, they look absolutely fantastic. I notice a lack of any seasoning, we’d have to change that now. But damn, look for these in a future post!

This specific meal has a special place in my heart. My previous life I fought fires – you’d know if you saw my “grill gloves” which are actually my kangaroo leather fire gloves. My squad (Squad IV) loved the thick cut grilled bologna, and cut as we did – it became the Maltese Bologna. This looks like it was on my old shitty grill, but don’t worry, we’re going to upgrade this very shortly after.

And here is where I upgraded from my propane smoker to the RecTeq pellet smoker. Delivered on a pallet with the “competition cart”, about a hundred pounds of pellets, some frog mats – I was king of the neighborhood. I’ve since moved from this house, but that same RecTeq has been firing ever since. At least once a week, I’ve never had an issue.

I’ll take this time to speak highly of their customer service. You’ll see later on, I also bought a travel “Trailblazer” from them. The temperature was kind of wonky, and they walked me through and dialed it in exactly right. I also had a high-temp cook and one of my probes was sitting in the fire box. It charred her up pretty good – I think it was still functional, but it was hurting. I admitted my fault, and they sent me two new probes, with absolutely no hesitation. I knew I’d be a RecTeq’er for life with that kind of response. Say what you will about the pellet smokers, but these guys knock it out of the park.

I like this picture because I was smoking something (as shown by the illuminated display on the RecTeq. I’m sure it was around Independence Day with the fireworks in the back. Also, it shows the progression of my garage as I went from “manly” tool guy garage, to outdoor kitchen. We had recently renovated my kitchen we repurposed the cabinetry to the garage. Hey guy who bought this house, you’re welcome. You got a steal.

I did these early on in my smoker life, and I wasn’t a fan. I did them a second time and brought them to a party of some sort and holy hell were they positively received. I should really revisit this recipe too, because I don’t remember why I didn’t like them. I want to say the fat didn’t render to my liking, but it’s been so long I can’t recall. To those at the party – Mark, I definitely remember you doing the Pork Belly Hover over the pan – you’re welcome, but I know I could do better.

This pictures shows a serious progression. Got my “The Bull”, the “Trailblazer”, and “The Matador”. I also have the 6 different wood pellets and my crate of grilling accessories. No doubt those cupboards held additional utensils, but MrsForensicBBQ should’ve known by now what she was getting into.

Let’s step back and really take in the presentation of this board. Smoked cheese, bacon and spam? Budget board if i’ve ever seen one. I will say, looking back – i’ve done each of these multiple times since, and hot damn if it ain’t the best. I’ll do a full on spam musubi post at some point – but this looks damn delicious. Remember, these pictures are all at least 5 years ago – I’ve held some of these recipes cause they’re that damn good!

Susie Bulloch is a must-read BBQ blog over at HeyGrillHey. She had a few jerky recipes, and I decided to try them all on this specific day. My old co-workers benefitted greatly from my BBQ experimentation. My new job is basically a party of one – so no one gets to enjoy the culinary ventures. (Before his departure, I let the temp guy try my habanero jerky – and he was super surprised this forensic nerd spit out these recipes.

Thought this would be a fun little throwback. If you follow me over on Elon Musk’s Twitter (@forensicbbq) – you’ll know I (try) post all these flashback recipes in between our Monday/Friday posts. Always try to stay fresh.. thanks for taking a trip down memory lane with me.