I’m celebrating over here! I won a darling cropped hoodie from my favorite CrossFit and activewear company, Constantly Varied Gear, for healthy recipe contributions. Perfect match. I can’t shut up about food, and they reward one of my obsessions with the other! 😀
I love smoking meat. It’s my favorite meal-prepping so that I can whip out delicious summertime-easy dishes. I make a lot and vacuum seal and freeze little baggies of it. No one’s ever been sad to find BBQ in the freezer!
We have a killer BBQ place in Dallas called Pecan Lodge. It’s the number two place in the state after Franklin’s down in Austin, but man is it close! Pecan Lodge is famous for a dish called The Hot Mess. Jumbo sea salt-crusted sweet potato, South Texas barbacoa (shredded brisket with southwestern seasoning), chipotle cream, cheese, butter & green onions. I like to do an at home version. Hope you love it!
Salmon is the easiest thing to smoke and so unbelievably delicious! It’s 97 degrees here, so a quick smoke is perfect in this weather. Once you build the fire and the smoker gets up to temp, it’s only about 40 minutes til dinner’s on the table. Boom! I’ll walk you through step by step in case a smoker is an entirely new thing to you, but definitely zoom ahead if you know how to build a fire and smoke dinner.
Ching-He Huang teaches a beautiful salad in Ching’s Everyday Easy Chinese where she combines tomatoes with plums and pears, and grates salted plums over it and dots it with basil. Tomatoes and stone fruit?! Yeah. It’s amazing. I have played with so many variations on that. My salad’s quite different from Ching’s, but hugs to Ching for the inspiration! She has so many cool veg dishes. I can’t wait to make it again when the peaches on our tree are ripe. They’re little but sweet and a gorgeous vibrant orange. This salad is killer as a BBQ or grill side dish! Continue reading “Jen’s Tomato and Peach Salad”→
I’m noticing that the easy cuts of meat like burgers and chicken are sold out during the quarantine. But some of the very yummiest are still there! I needed a brisket flat to make a Jewish braised brisket, but only whole packer briskets are available. I thought I’d do a photo sequence of how to break a brisket down, bbq style into point and flat, in case that might help somebody. Nothing is wasted. And this is enough meat to feed you for days. Continue reading “Does everyone know how to break down a full packer brisket? I can help!”→
Steven Raichlen’s got a new book coming out tomorrow (April 30th), The Brisket Chronicles, and it is wonderful! I’m in love with this book and wish I’d gone with the hardcover already, as it is sure to be oh-so-very well used. He’s got everything in here from barbecue brisket favorites to his family’s holiday braised briskets and even brisket dessert. Like his other books, this has that same welcoming tone and desire to teach you how to get everything just right. His instructions are casual, yet really thorough. If you want to become the brisket master, he’ll help get you there. I was delighted to see that Steven smokes on the exact same smoker that I do, a Horizon RD Marshal that I lovingly refer to as Billy Bob. Spoiler alert – No, he never tells us what he’s named his smoker.
A huge thanks to Workman Publishing for letting me share the recipe for Real Deal Holyfield Brisket Breakfast Tacos with you! I’ll tell you all about the rest of the book afterwards!
I’ll gladly spend all day working on dinner but I suffer from serious morning laziness. This is a problem because I love brunch. We moved to Texas about 10 years ago, and discovered migas. Tortillas fried in oil, and eggs scrambled in. Oh baby. That is a fine breakfast. It seems tragic that I’d missed out on these until then. <sniff> No, it’s okay. I’ve been making up for lost time. My version is for morning underachievers who want to get close enough without extending themselves. I make them with tortilla chips. Sometimes the atomic orange ones. <I know!> I treat them like nachos and load them up with everything good. When I smoke meat, I love to save the leftovers in little baggies in my freezer for future migas. Come on! Let’s get you into some migas! Continue reading “Jen’s BBQ Smoked Brisket (or Pulled Pork) Migas. Brunch!”→
Mmmmmm. I love a killer salad. And Watermelon and Feta Salad is just that. Grilled watermelon. Yeah. It totally wants to be grilled. It is soooo good that instead of the polite, “No. You go ahead. I insist.” people will will avoid eye contact to grab an extra spoonful. The recipe is out of Fire Food: The Ultimate BBQ Cookbook. It’s coming out this Tuesday! A big thank you to Quadrille for letting me share the recipe with you! My review of the book is right after the recipe.
We moved to Texas about 10 years ago, and fell in love with some of its iconic foods: queso, kolaches, migas, sweet tea, and smoked brisket. Oh baby, that’s good brisket! I read all the books. No, that’s not an exaggeration. I like to tackle things nerd-on. And I practiced, just making one little modification each time til I got my perfect brisket.
Give it a try! If you love it, come find me again! 😀
I love smoking fatties. They look really cool, even though they couldn’t be easier. They’re quick to assemble. Everyone loves them. And they smoke in just a few hours. So they’re the perfect easy breezy party food. Get ready to be a Superbowl hero! Here are a few of my fatties to try. Each one serves 8 petite humans or 4 really hungry adults. They definitely only serve 4 teenagers.