By Todd Barron @ FoodieCuisine.com For Labor Day I smoked 25 pounds of brisket using nothing more than salt and pepper. It came out super tender, moist, and full of flavor. Beef needs nothing more. Tweet
Posted by Todd Barron on September 2nd, 2013
No Comments
Posted by Todd Barron on August 8th, 2011
Acxiom’s Favorite BBQ in Arkansas
By Todd Barron @ FoodieCuisine.com The new CEO of the company I work for recently requested BBQ suggestions from employees of the company. 66 people replied and he compiled the results in the following chart. Check it out if you are ever in Arkansas and looking for some good Q! “The winner, by a major landslide, […]
Posted by Todd Barron on July 11th, 2011
The Commissary, BBQ in Memphis
By Todd Barron @ FoodieCuisine.com Last Thursday I was visiting a customer in Memphis and met a few people for lunch at the Germantown Commissary BBQ restaurant. The Commissary has been open since 1981 and used to be a small country store before it was purchased; hence, the name. As you probably can tell, they […]
Posted by Todd Barron on July 4th, 2011
BBQ’ing for the 4th of July, 2011
By Todd Barron @ FoodieCuisine.com My wife and I did not have our 12-year-running 4th of July party this year, but I did not let it stop me from smoking some BBQ! I bought a 10 pound pork shoulder from the store and oiled it with olive oil. I then coated it completely with dry rub consisting […]
Posted by Todd Barron on February 21st, 2011
The Ultimate “Home” BBQ Smoker, the FEC-100
By Todd Barron @ FoodieCuisine.com A couple of years ago I received a nice bonus and ordered a Cookshack FEC-100 BBQ Smokerwith some of the proceeds. My wife was nice enough to let me do this and we (yes, we) have never regretted the choice. The Cookshack FEC-100 is a commercial meat smoker that is […]
Posted by Todd Barron on November 22nd, 2010
Samurai Sushi & Korean BBQ, Bentonville
By Todd Barron @ FoodieCuisine.com I haven’t had good Korean BBQ in over 11 years since I lived in Philadelphia. There was a place in New Jersey that a group of us from the Software Engineering used to pack up and drive to. It took us two hours to get there but was worth the trip (although […]
Posted by Todd Barron on October 28th, 2010
Tasty Brisket Tacos
By Todd Barron @ FoodieCuisine.com At the 15th Annual Disney International Food and Wine Festival this year one of my son’s favorite items were the tacos from Mexico. They were made using the authentic method of soft-corn tortillas, topped with shredded pork, onions, cilantro, and queso fresco. I decided to remake the classic at home […]
Posted by Todd Barron on September 4th, 2010
Labor Day BBQ – 15 Pound Brisket!
By Todd Barron @ FoodieCuisine.com Status: Completed and Good! I’m busy prepping a 15 pound brisket I bought for the weekend. This time around I’m taking time to inject it and let it sit for a few hours in the refrigerator (with the rub on it.) For the injection I’m trying: Lard Beef Bullion Cayenne […]
Loading ...