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!”→
Every time I see huge Brussels sprouts they make their way into the grocery cart, regardless of what was on that list. Costco has ginormous ones right now! Earthiness from the sprouts. Bacony bacon. Tang from the feta. Tartness from the craisins. A pop of sweet nuttiness from the candied pecans. And an acid pop from the balsamic glaze. Perfection. It’s so darn delicious, easy, and it happens to be fabulously nutritious, so I make it all the time. It makes a great stand-alone breakfast because of the bacon. It’s a fabulous dinner. And it’s a killer bbq sidekick. I hope you love it, too! Continue reading “Jen’s Roasted Brussels Sprouts and Bacon with Feta, Craisins, Candied Pecans, and a Balsamic Drizzle”→
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!
Are you a total meat lover? Hardcore Carnivore is an absolutely outstanding celebration of all things meat. Jess Pryles has a great BBQ reputation, but this book is not isolated to, nor emphasizes, BBQ. She approaches each dish individually, and cooks it by whichever method she prefers for that recipe – frying, roasting, baking, grilling, or smoking. The bulk of the book is meat dishes, just as you’d expect, and those are amazing, but don’t underestimate the supporting side dishes she’s got at the end. We loved those, too. This is a delicious book! I’m having trouble putting it down. Continue reading “Patty Melt Pretzel Buns recipe and cookbook review: Hardcore Carnivore by Jess Pryles”→
I was playing in a book, Ovenless Desserts, and came across a Roasted Marshmallow Milkshake. That sounded fabulous. I made it and tasted it and was immediately transported to a campfire out in the woods. I’m a barbecue fanatic. I was out back at 7 this morning getting the fire going to smoke dinner. I adore injections of smokiness wherever the opportunity strikes. Smoky marshmallows. What if you added a little more smokiness with a shot of mezcal? Oh gosh, is that ever good! I’d like to introduce you to my favorite boozy milkshake, the Roasted Marshmallow and Mezcal Milkshake. Thank you to Mamie Fennimore for the inspiration and thank you to Cider Mill Press for letting me share it with you! If you’re making this for small people, omit the mezcal and make it as the author intended! 😀 I’ll tell you more about that book after the recipe. Continue reading “Roasted Marshmallow and Mezcal Milkshake recipe and cookbook review: Ovenless Desserts by Mamie Fennimore”→
Paleo Grilling is a cool paleo book. It’s not strictly grilling. Some dishes are completely grilled. Others are grilled as part of the process. Some are barbecued. And then there are the supporting characters that don’t see the grill. But it’s mostly grilling. The range is neat. For beginners, there’s an opportunity to learn the nuances of different steaks. He breaks out several of them separately with minimalist recipes so you can really get a feel for different cuts. I skipped those and went for the more complex dishes.