Smoked Deli Beef

Hunter Pit Beef

Hunter Pit Beef My mother-in-law introduced me to a Pakistani dish called "hunter beef," which is made by marinating "eye of round" beef in a tamarind paste for several days and then boiling the beef in a pot. I fused her recipe with Meathead's technique for Baltimore Pit Beef (also made from "eye of round"). By … Continue reading Hunter Pit Beef →

Tandoori Thanksgiving Turkey

Tandoori Turkey Breasts and Legs This is the third turkey recipe we tried this past Thanksgiving holiday. This one comes from our Tandoori Chicken Tikka recipe and includes a lemon-garlic butter baste similar to our other turkey recipe. Ingredients: 1 turkey breast (bone-in and skin-on) and 2 legs/drumsticks1/2 packet of Shan Tandoori Masala1/2 packet of Shan Chicken … Continue reading Tandoori Thanksgiving Turkey →

Thanksgiving Turkey Breasts: Lemon-Garlic Butter Basted

Lemon-Garlic Butter Basted Turkey Breasts (and Legs). This was the 2nd of three turkey breast recipes we tried this past thanksgiving. This was a more traditional turkey recipe, basting throughout the cook with a lemon-garlic butter mixture. Ingredients 1 bone-in skin-on turkey breast and 2 legs (optional)1 tspn Morton’s Kosher salt per pound of turkey … Continue reading Thanksgiving Turkey Breasts: Lemon-Garlic Butter Basted →

Thanksgiving Turkey Breasts: Central Texas Style

Central Texas Style Turkey Breast. This is the 1st of 3 recipes for turkey breast that will impress your family members on Thanksgiving. Unlike the two other recipes, this one involves skinless boneless chicken breast and a ton of butter! The recipe is adapted from Aaron Franklin's version and Rehan Jaffery's turmeric ghee whole turkey. … Continue reading Thanksgiving Turkey Breasts: Central Texas Style →

How to Cook a Winning Brisket in Your Sleep

Brisket is one of the absolute staples of barbecue. That’s why every competition will include a brisket category. For VRIC’s Great Texan Cook-off, we prepared four briskets. Two were cooked in a Big Green Egg XL and two in a Weber Smokey Mountain.

Indo/Pak style Ribs

Being of Indian descent and being a culinary enthusiast, I always drew an imaginary line between American classics such as steak, brisket or ribs, and Indo/Pak cuisine. Being careful not to merge the flavor profiles of meats to give it that desi flavor. However, after creating this mixture and tasting the results, I think this … Continue reading Indo/Pak style Ribs →

Tandoori Chicken Tikka

Tandoori Chicken Tikka. Combined with our method of turning the Big Green Egg into a tandoor oven ("Big Green Tandoor"), this recipe will I put together this quick recipe to make tandoori chicken tikka for the upcoming Grill Fest in Texarkana, TX. Tandoori Chicken Tikka Recipe Ingredients 3.3 lb of chicken tenders 10 tablespoons of Texas … Continue reading Tandoori Chicken Tikka →

Nashville Hot Chicken Wings

Nashville Hot Chicken Wings. I saw this recipe on Steve Raichlen's Project Smoke, and I had to try it!!! Although the recipe is a bit involved, the wings had a wonderfully complex flavor - a little sweetness, allot of spice, and a pleasant smokiness from the grill. I loved these so much I ate them … Continue reading Nashville Hot Chicken Wings →

The Devil’s Hot Toad Chicken

The Devil's Hot Toad Chicken (French grilled spatchcocked chicken). I found this great recipe in the book "French Grill: 125 Refined & Rustic Recipes." The Devil's Hot Toad Chicken (Le Poulet De Diable En Crapaud) tastes fantastic, thanks to a mixture of mustard, ground peppers, and bread crumbs (applied while the chicken is cooking). True … Continue reading The Devil’s Hot Toad Chicken →