I know these aren't authentic barbacoa tacos....traditionally they're made with beef cheek or tongue. One thing remains consistent with any barbacoa taco I've ever had that they are very tender and usually pretty greasy. This recipe does not disappoint in that regard. The sauce coats your tongue with flavor and the grease dripping out of the tortilla was reminiscent of the traditional barbacoa tacos I would order. If you have an afternoon to kill, give these a try because they are worth every second. If you'd like the recipe written out, click here.
Let me know what you think of the episode by email at [email protected]. Follow me on Instagram @tskidmore49 or on Facebook and Twitter @foodbrewbbq to see photos of what I'm making! If you're enjoying the show, please leave a 5-star review wherever you get your podcasts! Items used on the show (Amazon Affiliate so I may get a commission but that doesn't change your cost): Meat Church Holy Cow Seasoning Dutch Oven Ninja Blender
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Jet Tila from the Food Network would be really proud you're trying these out. If you haven't seen these at your local Thai restaurant, they're some noodles doused in some tasty sauce along with a protein (authentically shrimp, but I used chicken!) and some vegetables thrown in. Making it yourself, you can control it's spicy level - normally you order these either 1-4 spicy. I'll go into those levels here. The sauce is super tasty and, of course, the recipe is made to taste so take it and make it your own - that's what I did! You can get the full recipe here.
Let me know what you think of the episode by email at foodbrewbbq.weebly.com. Follow me on Instagram @tskidmore49 or on Facebook @foodbrewbbq to see photos of what I'm making! If you're enjoying the show, please leave a 5-star review wherever you get your podcasts!
We've all been to a restaurant that has these. A crisp egg roll wrapper stuffed with a spicy southwest filling and a creamy cilantro/avocado dipping sauce. Well, to make them at home they aren't that difficult and with most states having take-out only restaurants, they'll probably be soggy by the time you got home. Just a little bit of time and you can make them for parties or whenever you get a craving and have them crisp as the restaurant! The written out recipe is linked here.
Note: you can bake or air fry these by spraying them with a spritz of olive oil and baking at 375*F for 10 minutes or until golden brown. Let me know what you think of the episode by email at foodbrewbbq.weebly.com. Follow me on Instagram @tskidmore49 or on Facebook @foodbrewbbq to see photos of what I'm making! If you're enjoying the show, please leave a 5-star review wherever you get your podcasts! If you haven't gotten a Ninja Blender yet, what are you waiting for? They're really helpful for many of the recipes I've posted. If you order from this link to Amazon, the show gets a small commission and it helps on the business end. Your price will not change, and it helps the show so it's a win-win!
Hope everyone is safe and healthy! Don’t sweat making these – you’ll learn something new AND have an impressive breakfast to share next time you serve breakfast in bed. Listen in for the perfectly poached egg and a saucey Hollandaise sauce. You can serve these the way I present here (California style) or traditional with just the English muffin, poached egg, and Hollandaise.
Make sure when making your poached eggs you keep your water as close to 190*F as possible. I also forgot to mention, but you should know by now, salt and pepper your finished poached egg and Hollandaise sauce to taste! Let me know what you think of the episode by email at foodbrewbbq.weebly.com. Follow me on Instagram @tskidmore49 or on Facebook @foodbrewbbq to see photos of what I'm making! Also, if you like the show please leave a 5 star review on iTunes! Links to Josh Weissman’s and Sam the Cooking Guy's quarantine meals. Items used in this episode (Amazon Affiliate so the show gets a small commission, but your price doesn't change - best of both worlds!) Slotted Spoon Egg Yolk Separator Ninja Blender
When isn't it a good time for chocolate chip cookies? With the lines at the grocery store so long and so much being sold out, listen in to this recipe for brown butter chocolate chip cookies. You'll never wonder what to bring to a party for a dessert again! If you'd like the recipe written out, you can find it here.
I mentioned picking up the browned bits at the bottom while browning your butter, I meant for you to continuously stir but to scrape those up if needed. Just making sure that was clear...don't reach your hand into the hot butter. Let me know what you think of the episode by email at foodbrewbbq.weebly.com. Follow me on Instagram @tskidmore49 or on Facebook @foodbrewbbq to see photos of what I'm making! If you like the show, please consider giving a 5-star review on Apple iTunes or wherever you get your podcasts. Items used in this episode (Amazon Affiliate so the show gets a small commission, but your price doesn't change - best of both worlds!)
Are you ready for the juiciest burgers of your life? How about combining the buns and pickles we made previously, and place them atop a juicy, meaty throne for your tastebuds to enjoy. The fat content of the burgers is spot on (looking for about 80/20 here) to deliver the flavors from the burger to the rest of your tongue to create a symphony of deliciousness. There are so many variables for making burgers so start here and truly make it your own by customizing your ingredients! See the written out recipe here.
Also, I know Bubblebass wasn't upset about caramelized onions - it was pickles. I just meant I was disappointed about something in the burger when I said that! But seriously though, don't forget either the caramelized onions or pickles! Items used in this episode (Amazon Affiliate - your price is no different. Any commission goes to help the show.) Meat Church Holy Cow Rub Kitchen Aid Metal Meat Grinder Attachment Kitchen Aid Plastic Meat Grinder Attachment
Want something to go along with your sandwiches or burgers you're making? This refreshing orange witbeer is a great way to welcome the Spring weather. You're going to want to make this a regular in your brewery if you like Blue Moon or Shocktop. I add a little extra orange flavor by using fresh orange peel in the boil as well as serving these with a slice of fresh orange.
I forgot to mention that I use a muslin bag to put in the orange peels. Follow me on Instagram @tskidmore49 and Facebook @foodbrewbbq. Enjoying the show? Leave a 5 star review on iTunes! Items used on the show: If you're in Raleigh, check out American Brewmaster for all your homebrew needs! If you're not in Raleigh or your town doesn't have a local homebrew store, go to Austin Homebrew Supply for all your homebrew needs. 8 Gallon Fermenter Bucket Alcohol Boost Sweet Orange Peel Orange Marmalade Wyeast 3944
Remember a few months ago when you couldn't get the Popeye's sandwich? The craze in the US was unbelievable! I waited until the hype died down and though Popeye's created a really tasty sandwich, there is always room for improvement when making it at home. This week for part 2 of our 4 part Sandwich Series, we'll talk about the crispy spicy Popeye's sandwich and some homemade toppings that make the sandwich something worth waiting in line for. You can find the recipe here.
Follow me on Instagram @tskidmore49 and Facebook @foodbrewbbq. Like the show? Leave a 5 star review on iTunes! Items used in this episode (Amazon affiliate - may get a small commission on qualified purchases. Does not change your price - just helps the show!): Mason Jars Kitchen Mallet Mandoline Ghost Pepper Flakes Meat Church Voodoo Spice
A bad bun can turn your otherwise perfectly made sandwich into something almost inedible. If you find yourself going to the store and buying those packs of buns with the twisty tie, give these homemade buns a try. The active time for these buns is minimal, and if you start them in the morning, you can have them ready by dinner! You can find the recipe written out here.
Have you tried the Popeye's chicken sandwich yet? Try it, because in Part 2 of this Sandwich Series we'll make one that is truly worth the craze when that sandwich came out. If you liked the show, give a 5 star review in iTunes and follow me on Facebook at @foodbrewbbq and on Instagram @tskidmore49 Stuff used in this episode: Bench Scraper
Even though these aren't pork or brisket, these cinnamon rolls are delicious on the smoker. If you add the smoked candied nuts you will not be disappointed!
Thank you so much for listening/reading. If you'd like to see the full recipe, it is under the BBQ link at the top or you can click here. Please send feedback or recipe requests to [email protected] - I'd love to hear what you think of the show and if you would like to hear how to make anything! Links to the items used in this episode (Amazon Affiliate so the show may get a commission on some of these but they do NOT affect your price at all and really helps the show on the business end!): Kitchen Scale Kitchen Aid Mixer Pellet Smoker |
Tyler SkidmoreNot a chef, just somebody who loves to cook. ArchivesCategories |