I got the opportunity to smoke a brisket this past weekend for some friends as part of a church fundraiser. Once again, I used 100% post oak and went with 250°F for about 10 hours, fat cap up with a 50/50 mix of only 16 mesh black pepper and sea salt for the rub. I …
Month: March 2018
Smoking Pig BBQ – San Jose, CA
I didn't intend try another BBQ joint in San Jose. But on the way to the SJC airport there is an In-n-Out Burger that I typically stop at for a quick bite. As I arrived I saw a new barbecue place next door. It looked very commercial and wasn't really interesting - until I opened …
South Winchester BBQ – San Jose, CA
This week I was out in Silicon Valley for a conference and got to try a different version of barbecue. The 'cue South Winchester BBQ was definitely not Texas-style, but just the same it was tasty. Being that I was in California, the unofficial/official home of Santa Maria tri-tip, I had to try their version, which …
Bacon-wrapped Scallops on my Traeger
I love the versatility of my Traeger Texas Elite 34. Not only can I do low-n-slow brisket, ribs, pulled pork, etc. but I can also do high-heat grilling. This weekend I got to do some bacon-wrapped jumbo scallops and asparagus over mesquite. They were delicious!
Danny’s All American Diner & Dairy Bar – Tampa
I couple years ago I had a business trip to Tampa. I will readily admit that I love watching Guy Fieri's epic TV show - Diners, Drive-Ins and Dives. Since I really enjoy good food from some unique places, I had to take advantage of the opportunity of being in the Tamp area to try …
Continue reading Danny’s All American Diner & Dairy Bar – Tampa
Home-smoked Brisket
As much as I love eating barbecue, it is every bit as enjoyable (and maybe even more so) making my own barbecue at home. This one was a 13-pound brisket. And like all good Central Texas barbecue, the only thing in the rub was a 50/50 mix of coarse sea salt and 16 mesh black …
Tejas – Akaushi Brisket!!
Hats off to Scott Moore and the gang at Tejas Chocolate & Barbecue. I got the opportunity to try a unique brisket that there were serving up - from a breed of cattle called Akaushi. Akaushi is a Japanese wagyu breed that was able to be exported for a short time in the 1990s - and …
