Chicken wings are always dangerous animal for me because of the “bite”. I want to incorporate so much into so little – smoke, seasoning, crisp-bite-through skin and of course, that moist chicken. After my last wing cook, I think I got it down, but I wanted to add a little bit extra to […]
Chicken Wings – 4 Seasoning Taste Test Keep Reading »
I threw this up on Instagram as a teaser – and while not your usual BBQ post – I’d like to share with you the process I take in making even the smallest step personalized. If you recall in my previous Seasonings post, I really take this kind of stuff personal. Don’t get
Homemade Seasoning Series (Habanero) Keep Reading »
This one is a gluttonous delight. I’ve done these before, and I know what I wanted to do differently. So happy to share this result with you. Even again, I made a mistake in buying a thick cut bacon. While part of me appreciates the love for the thicker cut bacon, it’s not
Bacon-Wrapped Onion Rings Keep Reading »
Bringing back an old favorite – beef ribs. I did these awhile ago when I first started smoking and I remember them being good, but not great. Redemption time. Went to the local Sam’s Club on a Friday after work and toured the meat section to find something good for my latest post.
The Beef Short Rib Keep Reading »
The next iteration. We’re coming up on about a year, and I’ve been completely overwhelmed by the support. I feel like you all have shown so much love, I owe you a revamp – and some serious effort – to the website. A couple of significant changes you’ll see immediately: New Format So
ForensicBBQ: 2.0 Keep Reading »
While I love throwing some raw meat on some grates, I often feel the need to spice it up a bit. I was gifted two NY strips right before I was going out of town for work. Unfortunately, I had to freeze them but was looking forward to them when I got back.
Marinated Chimichurri NY Strip Keep Reading »
Another episode of “Will it smoke?”. I don’t know if it was the Cheez-Its, maybe the Pumpkin Seeds, or maybe just talking with some friends – I said I should’ve named this site, “Will it smoke”. I enjoy the pork butts and briskets, but I also like the unusual. And for me, this
Smoked Tempeh? Yep. Keep Reading »
Everybody likes beef jerky. Recipes are easy to come by, you can make it with different meats, cuts, and processes. I went with my favorite recipe, added that ForensicBBQ touch, and with my tried and true process. If y’all haven’t seen been to heygrillhey.com, you’re missing out. Thank you Susie for this recipe..
Beef Jerky: Dr. Pepper & Habanero! Keep Reading »
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 »
When it’s cold outside, it’s time to do some cold smoking. I like it because it adds a (usually) subtle smokiness to one of Mrs. ForensicBBQ and I’s favorite foods. She’s been asking for a cheese stockpile for awhile now, so it was that time. All I use my RecTeq smoker for is
Cold Smokin’ Cheese: Cheddar & more Keep Reading »
