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Tag Archives: barbecue
Select vs Choice brisket taste test
A visitor from Arkansas complained about the brisket at a local establishment, so we took it on ourselves to prove at least some of us up here in the permafrost know how to prepare proper Texas-style meats. Here’s how that … Continue reading →
Cookoff challenge: Aaron Franklin vs instant Pot
A rack of baby back ribs is a wily beast. It’s a thin cut that is easy to ruin, yet it needs a long time in the smoker for tenderness. On a previous outing we managed to char the outer … Continue reading →
Posted in Cooking
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Tagged Aaron Franklin, barbecue, BBQ, Franklin Barbecue, Texas
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Cornell Grilled Corn
You’ve just grilled off a brace of quarters or halves of Cornell Chicken. Now you’re going to do the same with some ears of sweet corn at its summer peak. Soaking the ears first to keep them moist is not … Continue reading →
Texas Monthly BBQ Guide is at it again.
Four years ago, we accused Texas Monthly of jumping the shark when they published their Texas Monthly BBQ Guide and anointed a place serving Laotian sausage as the best in the Lone Star state ahead of Snow’s, Franklin, Kreuz, Mikelthait … Continue reading →
Wet brining vs dry brining vs rub
It’s a bit clammy in upstate NY, but tradition demands that I pull out the Weber Bullet for the first smoke of the summer on Memorial Day. I have a nice brisket I will cook in my usual manner: rubbed … Continue reading →
Is Santa Maria style barbecue a thing?
We ran into a good deal on tri tip roasts on a trip to San Francisco. This cut is rarely seen on the East Coast, so it was a no brainer to grab a couple of roasts and stuff them … Continue reading →
July 4th Barbecue
We have a “Firecracker 4” run in our town that attracts thousands of visitors and our friends’ son Shea Weilbaker has won it twice in a row. We’ll go downtown to see if he three-peats, then turn our attention to … Continue reading →
Variations on a pickled onion
We grilled cevapcici (an Adriatic sausage) to serve with avjar (a red pepper topping) on Memorial Day. What else do you need? Onion, of course. There are already three pickled onion recipes on Burnt My Fingers, but we went a … Continue reading →
Recipe: Gonzalez Food Market Macaroni Salad
Gonzalez Food Market Macaroni Salad comes to us from Robb Walsh, who explores the less-traveled backroads of the Texas barbecue trail for his Legends of Texas Barbecue Cookbook. The raisins add a note of sweetness that makes us think Miracle … Continue reading →
Recipe: Good Frickin’ Chicken
There was a place in San Francisco called Goood Frickin’ Chicken (note the extra O; we’re not stealing anybody’s name here) that served an addictive middle eastern grilled chicken that had been heavily marinated in spices, oil and acid. Sadly, … Continue reading →