Went to a Thai restaurant several months ago and they served fried rice in a pineapple boat, so my initial inspiration came from that. I'm also a huge fan of Viet vermicelli bowls with various proteins. So with that combination in mind, I give you a Thai inspired presentation of a Viet vermicelli bowl with the protein being pan smoked shrimp (in order to bring in a bit of barbecue into the cook!!).
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Hey fellas, been a while. Still cooking of course...any guesses what's in the vault?Attached FilesComment
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Kroger had some nice looking pork chops for sale at a good price, so I grabbed two of them. Smoked them on the Big Green Egg then finished them off by searing on a cast iron and topping them with some caramelized onions
I also made some roasted brussel sprouts just in case Panhead John decided to swing by Georgia for an impromptu visit, but he did not show up so we ate those ourselves alongside the pork chopsAttached FilesComment
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BradNorthGA I didn’t show up because you gave me the wrong address. I rang the bell and they had no idea who you were. I’m really upset I didn’t get any of your Brussels sprouts. 🙄 -
Panhead John I'm sorry, I figured "gray house in North Georgia" would be enough information! I'll be more specific next time
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And leftover skirt steak sandwich!
served on PHJ Basics with the plate liner in lime green.Comment
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What to do with so many excess garden Cucumbers and Tomatoes....Cucumber Gazpacho and Weber Grill Fire Roasted Tomatoes, Peppers and Onions....Future Salsa....
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Smoked some ribs this weekend and finished my brand new bbq sauce for the ribs turned out really goodAttached FilesComment
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I made shrimp two ways. First, a shrimp po boy with homemade remoulade sauce that tasted just like Louisiana (in all the best ways)
I also saw Attjack post a Vietnamese style shrimp salad the other day and I was inspired. Grilled shrimp, mint, basil, cilantro, serranos, topped with a simple dressing, fried shallots & garlics and some grilled pineapple. It was delicious!
Last edited by jhoskins; August 9, 2021, 04:33 PM.Comment
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In celebration of our 48th, I did up some beef country boneless ribs (chuck). Marinade over night. Kettle, SnS. Front sear then 30 minutes indirect at 275ish. Then wrapped in foil. Indirect for 2 hours ish at 275 to 300 ish.
Unbelievably tasty and tender. It melted on the fork in the mouth.
Recipe
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Smoked some three meat Italian American meatballs, reduced a red sauce of San marzanos and other fresh herbs through 7 hours, and sauced some pasta.
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treesmacker no doubt about it, Italian food is my favorite in the entire experience. Even the idea of having a sauce stirring up all the senses of smell in the house for 8 or 9 hours, and pizza, and he bread. Then being able to add some smoke to it, or cook it all on kettles, etc. makes it even more enjoyable.
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I made some Pad Thai with Passage to Asia sauce over the weekend and am pretty pleased with how it turned out.
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My Eighteenth Wedding Anniversary Monday Night Dinner:
Carbon Steel Pan Seared Sesame Pepper Ahi Tuna, Garden Vegetable Tempura, Steamed Artichoke.
Not pictured was Dashi, Soy, Wasabi Dipping Sauce
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Smoked Sous vide smoked brisket
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So... Ernest do you think SVQ is the way to go for brisket? It sure looks like it!
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Thinking of creative ways to use up that pulled pork I smoked 3 weeks ago. I came up with this. Probably not original but it turned out quite well. Smoked mac n' cheese w/pulled pork.
1 Cup of pulled pork and 1 buttered cast iron skillet.
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Three cheese sauce, Parmigiano-Regianno, two different cheddars and smoked gouda.
Pasta shells, medium. They hold the sauce cheese quite well.
All combined for smoking for 45 minutes.
After smoking with Panko bread crumbs/melted butter added on top and after the broiler.
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. Great looking ribs.
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