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Smoking a brisket for Father’s Day. I’m using 16 mesh pepper, course salt, lawrys and garlic. Pepper to other ingredients is probably around 50 percent. I like putting the left over fat trimmings in the smoker and rendering. I’ll pour it over the brisket when i wrap and let it sit overnight. I...

There’s a restaurant in Midland Texas that has the best chile verde and asado. They have a very unique salsa served with chips. It’s amazing. I’ve been working on my imitation recipe that matches theirs. Finally figured it out. Here’s my recipe minus 3 ingredients. 12-14 jalapeños, 6 Roma...

I grew up eating this when we went dove hunting in SE NM. We would buy it either in Roswell at their famous mexican meat market or one of our friends made it. This is a super thin style rarely found in stores until recently. The ingredients are simple which let's the meat/jerky shine. course...

Smoking some ribs and a pork butt for tomorrow. Rib rub is just salt, pepper and garlic. Pork shoulder is salt, pepper, garlic and some sugar. This is about 4 hours in and I've added some blues hog original sauce. That stuff is money. When ribs get to 190, i'll add some vinegar and blues hog...

Made our first batch of goat cheese. Surprisingly easy and kids can help too. We made plain with a touch of honey, truffle and truffle with dill. All flavors were great. Creamy and a touch of tang. Bonus is it’s way cheaper than buying from grocery store as well. We used a culture that 2 guys...

Made some stuffed grape leaves with the filling being ground lamb rice and onions. Spices/infredients included fresh chopped oregano, smashed tomatoes, slash of red wine, bunch of garlic and lemon. Sauce was whole Bulgarian yogurt with lemon, garlic and dill.

Made a batch of kraut, and trying my first batch of half sours and some carrots. I’ll let the kraut go for 30 days and plan on checking the pickles in around 6 days (This is what I read for a general Time length. I’ll let you know how the pickles and carrots taste, already know the kraut will be...

Where I live, United Super Markets makes a great green chile chicken stew. This is my version but I decided to add in some homemade red chile sauce I recently made. I added about 12 oz of sauce to the stew which added some great color and that hot earthiness you get from red chili. Potatoes...

Watching the Red Raiders and making some green chile with pork. Ingredients listed below: pork butt 2 onions 7 jalapeños 2 tomatoes Hatch chile 5 chile de arbol Garlic Chicken stock Lemon juice Sweat the onions and jalapeños first. Then brown meat slightly, add chicken stock etc. I like mine...

Smoked some poppers and chicken winglets. Marinated the chicken in a blend of garlic, chives, mayo, huacatay, lime and S&P. Sauce is similar ingredients with exception of huacatay and replacing with rocoto paste. Flavors are Peruvian for the chicken.

Recently started grinding spices. I bought a cheap coffee grinder which works but the if I want to do items like dried Chiles I have to place them in a mixer first. Also, when I grind, the powder shoots out of the container. What do you guys use to make fine ground powder? Here is some red chile...

As I’m sure many of you are doing, it’s green Chile sausage time. I’m using hot Chiles in my batch and tillamook sharp cheddar. I don’t like a super cheesy sausage so I used 5% cheese to weight. I’m using 100 percent pork ground on 8. In the past I used just a 12 mm but for my taste preference...

Ran out of sausage and the wife and kids are out of town so thought I’d smoke some sausage. I bought some ancho and New Mexico Chile pods and roasted them for a bit and then ground into powder. Full ingredients listed below by grams. This was for a 12 lb packet brisket. 18 grams ancho 18 grams...

Been a busy day for me smoking ribs and vac sealing kraut. I let this batch sit for 35 days and it smells awesome. Umami is high in this batch. Ingredients were simple, besides the salt added garlic cloves, peppercorn and a few bay leaves. Will make kraut with half and save the whole leaves for...

My umptenth spare ribs attempt and finally had a really good result. Very basic rub with just course salt and pepper. Smoked for 5 hours then added a glaze. Made simple syrup, added bbq sauce, maple syrup ( the real stuff) and rice wine vinegar. The fam at it up. Smoked with just post oak and no...

Smoked some brisket and heated up some sausage I made a few months ago. Smoked to 200 then wrapped over night. Added leftover fat I rendered while smoking too. Turned out great. Pan was filled with juice.

Smoking some ribs today. 2 different ribs, bottom is primarily salt pepper and paprika, other has that and garlic, sugar and mustard powder, white pepper and lawrys. I like pepper so both are heavy on #16 course pepper.

I've noticed that many of the well known BBQ joints (leroy and lewis, Franklin, Goldees, Blacks) use a course grind (10 mm) when prepping their sausage. Is this a Texas thing? Most of Marianski's smoked sausage call for a finer grind, I'm just curious if anyone knows why bbq went to the course...

I'm trying to convince the better half that a small smokehouse is needed, ha. I currently smoke sausages on an offset. I'm curious if the flavor profile of a sausage smoked in a smokehouse is different/better than an offset? I do wonder if having to keep the temp lower on an offset is more...

made some homemade sauerkraut and decided I wanted to have a brat with it. Never made one so I bought a Johnsonville. I ended up throwing it out as it tasted like a chemical contraption. It was awful. Did I get a bad batch or am I just use to homemade now that I’m making my own?