Fouled Anchor Foods

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Fouled Anchor Foods

Life, Liberty & The Pursuit of MEAT SWEATS! Amateur Chef/Baker/Grillmaster - U.S. Navy Chief - Louis

12/27/2023

Oh my goodness, a ham glazed with Qoo apple juice from Japan was everything you could imagine it to be...

11/02/2023

🤣
Miss Y'all 👊🤙

04/10/2023

Happy Easter, Y'all!
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12/06/2022

I waited for the flood of turkey pics to dwindle before posting this. I didn't have time to brine this year, so I Spatchcoked my bird and injected it with a mixture of pickle juice, beer, and melted butter. Then I took softened herbed butter and stuffed it under the skin above the breast, and coated the outside with the remaining butter and herbs. I threw it on my Black Label and smoked at 250° the first 2 hours and then cranked it up to 400° to finish to IT and crisp the skin. Every half hour or so I spritzed with - it gave me a deeper golden color, crispier skin, and added a ton of flavor! I definitely recommend this stuff, it comes in poultry, beef, and pork. I can't wait to try the beef on my Christmas prime rib!
is veteran owned and an awesome product. Give it a try, and let me know what YOU think! 👊🤙
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11/26/2022

Check out this turtle-topped pumpkin cheesecake my daughter and I made for Thanksgiving! The chocolate ganache, caramel, and chopped pecans really put this thing into the "Diabeetus Danger Zone" 🤣. The crust was crushed gingersnaps and ground pecan. It helped balance the sweetness of the cheesecake and topping. This cheesecake is definitely not of the same caliber as my sister's amazing work over at (check her page and you'll see what I mean!) but since I couldn't head up north for Turkey Day, it worked 😆
Are you a pumpkin cheesecake lover, or would you rather have the OG pumpkin pie? Either way, let me know! 👊🤙
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11/14/2022

Grabbed a preseasoned tri-tip from the other day and threw it on my grill using acacia lump. I did a reverse sear then sliced it and paired with a fresh made chimichurri. Served with grilled broccolini and poblano white cheddar mac and cheese on the side. You guys this meal was simple, quick, and full of flavor! I love tri-tip because it's lean, but tender and full of flavor.
I don't eat chimichurri on steaks very often, but every once in a while that or a good peppercorn bourbon sauce is damn tasty. What are your go-to's for steak toppings? Or do you like to keep it naked? Either way, let me know! 👊🤙
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11/03/2022

I bought all the ingredients for these steak Fajitas at and it was a winner! I fired up my Mastertouch kettle using acacia lump coal. The skirt steak came marinated in the fajita marinade, so I just had to throw it on the grill. The last few minutes of cooking, I threw on a cast iron pan with the pre-sliced veggies. If you don't already know, HEB's tortillas are amazing! They even have limits on how many you can buy 🤣 this weeknight meal of steak Fajitas with rice, beans, and Tortilla chips with salsa was incredibly easy to make, the flavors and value were right on the money. Will definitely make this again!
North Texas is getting a handful of these stores, and I'm of course all for it! Do you love HEB? Just meh?Never been there? Let me know! 👊🤙
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10/29/2022

Still can't get over how good this chicken was! I injected this yard bird with a mixture of broth and melted butter, then seasoned liberally with Dirty Bird rub. I smoked it on my MasterTouch using acacia lump coal from and threw on a few hickory chunks for added flavor. This chicken came out incredibly flavorful and juicy. Next time I'll smoke two and use the other for soup the next day! 👊🤙
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10/16/2022

Bundt Pan Smoked Meatloaf. Ok, so I tried the thing where you make a meatloaf in a bundt pan, then fill the center with a mountain of mashed potatoes. I loaded my MasterTouch with acacia lump from company and got cooking! The mountain didn't work, I made my potatoes too creamy 🤷🏻‍♂️. But this meatloaf turned out great! Loaded with cheese, chopped peppers from my garden, and a sticky spicy tangy sweet glaze, it definitely did NOT disappoint! I'll do the mashed potato mountain properly next time 🤣
What do y'all think? Better to stick with the traditional loaf shape, or is the bundt pan the way to go? Let me know! 👊🤙
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10/12/2022

Y'all ever heard of a SUSHI BAZOOKA?!? Me either, until I ordered one from Amazon. First run I did basic cucumber rolls and California rolls with cream cheese and spicy mayo. I like simple rolls- California, Philly, Crunchy, Volcano, etc. And Spicy variations. Anyways, the most daunting part of your sushi making experience is properly buying and cooking the rice. Make sure it's short or medium length sushi grade and use a good seasoned rice vinegar. This was a fun activity at home and wasn't difficult at all. If you love sushi, it's worth the $25-ish. Can't wait to try making some new more complex rolls, my son even said he can't wait to try it!
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10/08/2022

Well friends, I am beyond excited to share with you that I'll now be representing as a Brand Ambassador. Adding a MasterTouch to my cooking arsenal required sourcing an awesome lump charcoal. The Good Charcoal Company uses sustainable acacia wood, which burns hotter and longer than oak! This means you need less than other wood lump. Even better, they continue to give back to the community by fighting hunger. This stuff truly is a awesome as it sounds. If you use charcoal give them a try, and feed more people than those at your table!!! 👊🤙
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09/14/2022

I'm back! Baby steps 🤣. Over the weekend I fired up my MasteTouch kettle with oak and hickory lump charcoal and threw on these beautiful St. Louis ribs. After smoking for a few hours, I placed the ribs in a foil "boat" with my homemade Asian sweet and spicy garlic sticky rib glaze (one day I'll measure what I use and share) and braised at around 350 for the final hour. I then sliced the ribs after a rest, and poured the remaining glaze and juices from the foil boat on top. Served with roasted brussel sprouts and a deviled-egg potato salad. Damn it feels good to cook for real again! Thanks for sticking with me through the last few months, y'all. I appreciate your support! 👊🤙
What do you think? Interested in the recipe? Either way, let me know!
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Little Elm, TX
75068

Website

https://linktr.ee/FouledAnchorFoods

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About Us

I’m a husband, father, Navy Chief, and amateur chef. I’m a PROUD Louisiana Grills owner, and Blackstone Griddle owner. My goal is to connect with others on social media and share cooking tips and new ideas. Hopefully some of my posts will inspire meals in your home for your family to enjoy!