Friday, February 7, 2020
Sunday, November 3, 2019
I have been threatening to try smoking some pork belly for awhile now, but ran into an unexpected problem of actually finding some pork belly to smoke! My racquetball buddy David in Euless solved that problem when he told me about U.S. Foods Chef'store in Farmers Branch. We made the drive over there after the Blues, Bandits, & BBQ Fest yesterday and picked up an almost 11 pound skinless pork belly for $2.55/lb.
Saturday, October 12, 2019
Always a fun event, featuring IBCA competition BBQ teams. There's usually between 20 and 30 teams competing in the people's choice competition. A $25 tasting ticket will get you fed while live music and games go on around you in the park.
Another awesome lunch at Green's today. We got there about 10:30 and were first in the line. Mr. Green had been doing some "practice" half turkey breasts getting ready for a catering job and Thanksgiving. He came out and brought us some delicious samples of smoked turkey. If he had some for sale, I would have bought a couple of pounds. Delicious, moist, and great smoke flavor. He'll announce his Thanksgiving pre-order schedule later. I think we may get a couple.
Friday, October 11, 2019
Monday, September 23, 2019
Ok, this is another one of those screwy experiments I just wanted to try. We love Green's brisket biscuits. Everyone does. He takes biscuit dough, wraps it around some smoked brisket, and fries it up crispy brown. It puffs up light and flaky and is delicious, especially when you pour in a little sauce after your first bite. Well I thought I'd try just putting some BBQ into some biscuit dough and baking the biscuits as usual to see how that would taste. So I did it.
I suspect just baking the biscuits, splitting, and adding warm BBQ would be less trouble and just as good. Maybe better. It was a fun experiment, though, and I'm glad I tried it out.