When it comes to tacos, most people stick to the classics: carne asada, al pastor, or carnitas. But if you’re looking to level up your taco game and experience a melt-in-your-mouth, flavor-packed adventure, it’s time to try Tacos de Lengua—tacos made with beef tongue.
This jerk BBQ sauce is a flavor explosion which encompasses the flavors of traditional jerk spices, fresh citrus with a sweet tangy finish which is lightly sweetened. To kick the heat level up a notch, add one or two more Scotch Bonnet peppers. As constructed in this recipe, this sauce has a heat level of between 1 and 2 or a scale of 10 being the hottest. Mildly spiced but absolutely flavorful where everyone can enjoy it without hesitation.
There’s something magical about waking up to the aroma of perfectly smoked pulled pork. Imagine this: you prep your pork shoulder before bed, fire up your Weber Searwood XL pellet smoker, and drift off to sleep while the smoker works its magic. By the time you wake up, you’ve got a well developed bark on your pork butt, ready for the final stages of the cook. Sounds like a dream, right? Well, it’s entirely possible and I’m here to show you how. Plus, I’ll share some tips from my book, Wrangling Fire, on how to adapt this method for other smokers like the kettle (using the snake method) or the drum (using the minion method). Let’s dive in!
Pho, Vietnam’s national dish, has a fascinating history that reflects the country’s cultural fusion. Originating in the early 20th century in northern Vietnam, pho was influenced by French colonialism (think pot-au-feu) and Chinese noodle soups.
Gumbo is the heart and soul of Louisiana cuisine. It’s a dish that tells a story—a melting pot of French, African, Spanish, and Native American influences. At its core, gumbo is a hearty stew made with a rich, dark roux, the "holy trinity" of vegetables (onions, bell peppers, and celery), and a protein of your choice (shrimp, chicken, sausage, or even all three!).