Recipes
Gitcha some!
Hot & Fast BBQ Beef Brisket
Here is the process I used to cook a "hot & fast" barbequed beef brisket. Brisket is generally more than a little initimidating for those that have never cooked one. I know that was the case for me back in the day. For those uninitiated, the brisket is a very tough cut found on the chest of the animal , between and behind the front legs (foreshank). Cattle walk a lot, so the front legs get a good workout. After one look at a brisket you will see that it looks like a cow's odometer.
View recipe
Hot & Fast Memphis-style Pulled Pork
Here is the process I typically use to cook a "hot & fast" barbequed pork butt, which then becomes the much more familiar pulled pork. The Memphis part comes from the dry rub that I use. Way back in the early days of this blog I shared my hot and fast beef brisket process, and this is really the same thing, but with a cut that is obviously from a whole 'nother beast.
View recipe
Hot & Sticky Wings
Tonight I had one of those kitchen alchemy moments. You know, a time where you need a quick recipe, something dawns on you, then you go with your gut and something incredible happens. I was inspired by a friend to cook some wings this weekend and I wanted something sweet and hot, in addition to the standard barbecue wings for my ladies. I thought that jalapeno jelly would make a good base, but that would be a little too sweet all on its own.
View recipe