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
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Posted by Todd Barron on March 24th, 2012
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 January 24th, 2011
Pho-tastic Vietnamese Food in Little Rock
By Todd Barron @ FoodieCuisine.com Pho Thanh My opened up recently off of Shackleford by the Kroger. They replaced a gyro shop that opened and closed before I got a chance to visit and I didn’t want to let history repeat itself. I stopped by for lunch a couple of Fridays ago and have been looking forward to each repeat […]
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 […]
Posted by Todd Barron on June 14th, 2010
BBQ Brisket over the Weekend
By Todd Barron @ FoodieCuisine.com I made a 11 lb brisket over the weekend and used a rub from Cookshack along with a sweet/spicy finishing sauce that I made myself. To the right you can see the brisket after the smoke, and after it cooled for 30 minutes. I smoked it at 235 degrees for about 18 hours, using a […]
Posted by Todd Barron on January 18th, 2010
BBQ Brisket Testing
by: Todd Barron @ FoodieCuisine.com Last week I decided to do another round of brisket testing with my FEC-100 smoker and the end result was one great brisket and one almost-great brisket. The good news of this is that I had a great one finally! I’ve spent the past several months trying to get my […]
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