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Recent content by ForensicBBQ
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I try not to share every cook - visit my page if you want them all. But some shine more than others, and this is one of them :)
In short: Was gifted freezer bags of deer venison - no idea what the cuts were. Working through them with different recipes - and a buddy gifted this one. Added...
Didn't see a whole lot of Elk Rib posts on here. I tried these twice, with this last one being a great result.
I'll summarize here, but the whole recipe/write-up is at ForensicBBQ.com ! These are fun!
-Trimmed and dusted with Meat Church's "Garlic & Herb".
-Put on the grates at 225F for...
This was a fun one. Not for the onion-faint-of-heart. Burger spiced up with some onion soup mix, steamed over a bed of onions - finished hard on the Blackstone. Buns steamed over onions.
And.. some pickles. Full write-up/recipe on Forensicbbq.com for the intrigued
no wrap - I did three for a party once - foil wrap, butcher paper wrap, and bare and no discernible difference - so now I just let it ride. I give it a half-pan rest in a towel/cooler until it's time for the pull. Anytime you see the claws - it's still too hot for just hands!
Hilarious - started my site about a year ago and I haven't done a pork butt post (embarrassing!)
The super-short version - Pellet smoker, 180-250 degrees (you can read why) - my homemade rub and sauce. (also did tacos at father's request - which turned into great Blackstone pork tacos)...
My #1 go-to meal is the taco. You can make them as simple or as complex as you want. I’ve made stove-top ground beef tacos more times than I’d like to admit. So it was time to do it again. The goal for this one was to up the game on an easy, after-work evening cook. Really didn't go crazy...
Sorry brother, took me a longer than I like to admit to find my un-edited photo of it. Here in the Mid-West - in April at least - these were $6.04/lb - and I made 2.12lbs worth - so a solid $13 for the meal.
Yeah - I didn't use the smoker - I get it.. but I had to show the Blackstone some love.
I wanted to re-create the grease-bomb-diner-burger of old, and I went on the search. This introduced me to the “Oklahoma Onion Burger”. Did my research like any good grillmaster does, and this was the...
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. It seems as...
Took Susie's recipe at heygrillhey - switched the jalapeño with habanero - tripled it up and dusted it with pepper - since I like a peppered jerky.
Turned out amazing.
Smoker: RecTeq Bull - 180 degrees for about 2 hours
Cut: Eye Round, butcher sliced at 1/8"
Recipe Credit: heygrillhey.com