Street tacos are something much more epic than just a late night meal option. To start, the tortilla represents a canvas of endless possibilities. A canvas where a basic meat option such as chicken plays the role of both primary color and perspective. Grilled Corn Salsa and Avocado Crema finalize the perfect fusion of Mexican cuisine and North American BBQ. Culminating in an absolute culinary masterpiece to be known henceforth as Mole BBQ Chicken Tacos.
There are some things in life that you just can’t get enough of. For me, a few of those things happen to be tacos. So this is what happens when your new book about Korean BBQ arrives and immediately finds it’s way next to my other favorite book about Tacos! An aura of creativity is suddenly sparked when the endless possibilities of what can happen when Korean BBQ meets Tacos. I wouldn’t say that I have the greatest imagination by any means but for some reason that changes whenever I get the chance to play with the flavors of Korean BBQ. For a cuisine that relies so heavily on just three staple ingredients, Korean BBQ satisfies in a sweet and refreshing way that nothing else can compare to!
To a particular contingency of BBQ enthusiasts the smoking of Beef Short Ribs are like the magnum opus of all things Q! If Beef Brisket is the Bachelors Degree of BBQ then Beef Short Ribs, Plate Ribs, Chuck Ribs…. Whatever you call them are the Master’s Degree. In short, these meaty mounds of pure uncut delicious smokiness are like the final dissertation one must take before officially earning the declaration of being a real Pitmaster!
I can still remember the first time I had an authentic Banh Mi. To say it was anything short of a life changing experience would be an outright lie. Never had I experienced such a perfect balance of flavor, texture and aroma from a food item. The combination of pickled vegetables, fresh cilantro, grilled pork and a crunchy yet still soft in the middle French Baguette makes the Banh Mi one of the most sought after edible luxuries in the world. Multiply everything right about a really great normal sub sandwich and what you end up with is the perfection that is a Banh Mi!
Indian cuisine is one of the most naturally transcendent foods in the world. To put it short, Indian food is what happened when a number of other highly sought after ethnic varieties combined to create one massive super cuisine. As a featured dish, each bite of Tandoori Chicken is like an explosion of various flavors with all sorts of unique personalities and characteristics. The flavor and texture combinations that you get to enjoy stretch far beyond just savory and spicy. You get subtle hints of ginger, a rush of fresh lemon along with a dash of cilantro. Sure, there’s a laundry list of singular ingredients that go into our Smofried Tandoori Chicken rub but it’s the exact moment when all of the flavors play together when one is immersed in a one of a kind euphoric moment in time!
Throughout the history of BBQ, spareribs have always served as the less desired option as it pertains to pork ribs. Nowadays it looks as though the tide is finally beginning to shift as spareribs are trending towards a more level playing field with their baby back counterparts. To put it simply… you just get more when it comes to spareribs. More meat, more fat and more flat out flavor.
It seems like in the world of BBQ, Baby Backs get all the love and acclaim when it comes to ribs. While I love Baby Back Ribs just as much as the next guy I tend to favor their bigger brother Spareribs. For a number of reasons I feel like Spareribs are the superior option. For one, they contain more fat and when it comes to BBQ fat is your best friend. The second reason I favor Spareribs is because they hold the key to the meaty succulent goodness that you get from Rib Tips. That’s right, whenever you pick up a rack of Spareribs you’re really getting a two for deal!
From time to time we like to take a break from traditional BBQ and do other culinary activities that don’t involve smoke and wood. We strongly advocate against boiling ribs but man do we love us some Louisiana style boiled crawfish! For starters a crawfish boil is much more than just a meal. For some its a life changing experience and for others it’s a way of life. Then there’s everyone in between. We had people that were a little turned off by seeing their upcoming meal swimming around in a kiddie pool. On the flip side we had a few folks that tried to wrestle with us as we cleared off the table to drop the next load. Regardless of which side of the spectrum you fall on, it can be agreed that an authentic crawfish boil a sight to see. The funny thing about it is if you’ve seen it once you’ve seen it a thousand times. Nonetheless, when the season is right and the crawfish are large enough it’s time to dig in… Louisiana style!
In so many ways corn is a universal staple in a wide variety of different cuisines all over the globe. After experiencing elote or the first time you’ll understand exactly why Mexico boasts some of the greatest culinary conquests when it comes to all things corn. From tortillas to tamales to elote, a Mexican feast is not complete without multiple incorporations of corn.
Over the years I’ve had the pleasure of working with a plethora of charcoal varieties and brands. Of late I’ve come to the conclusion that Lump Charcoal is the way to go. I needed to dig a little deeper to figure out exactly which brands were best suited for my style and needs. Thus I came up with this fairly in-depth analysis of a few brands that I have used as well as some that I hadn’t up until now.