Thanks Panhead John. My cooking skills sucked before I met her. She challenged me to do better simply by cooking amazing meals. She also taught me our mantra: If you put your heart into the preparation, why not the presentation?
Onto the pellet smoker. I had to trim down an aluminum pan so it would fit. Left just enough of a rim to hold some apple juice. Used apple wood and spritzed with apple juice periodically. Set temp to 225F. Shooting for IT of 145F.
Two and one half hours into the cook.
Four hours into the cook I wrapped the Frenched bones to keep them from becoming carbon.
Just over 5 hours on the smoker, a dramatic looking, tender and moist pork crown roast emerged. Yes, I refreshed the herbs! Finished IT was 148-150F.
I wish this pic showed the juices in the plate better. As you ate from the outside of the roast slice in toward the center, the taste of herbs became more pronounced.
Didn't need a steak knife to cut this. Beautiful smoke ring. (Need to work on depth of field when taking pix.)
Prepped Brussels.
Add in leeks and shallots.
Baked then tossed in a lemon-bacon vinaigrette. Topped with bacon bits before being put on the serving plate. Once plated with the roast, guests could top it with a honey-chili aioli for some zing.
(Both the lemon-bacon vinaigrette and honey-chili aioli were scratch made.)
I just finished up 2 yuge casseroles for the church youth group, they're in the oven hopefully about to come out. Running a bit behind, was supposed to drop off in 6 minutes at 9AM. Gonna give 'em about 15 more minutes and see how they look.
Nothing from the smoker this morning, though.
Last edited by realdocBBQ; September 4, 2022, 08:00 AM.
I call this the show stopper. It's one of the most dramatic desserts I've ever seen and there aren't enough pix to do it justice. Mari Jo's been making this for years for special occasions and what better occasion than a Labor Day Smackdown?
Measuring out the 99% cacao Scharffenberger chocolate.
All chopped.
Chocolate ganache wannabe.
Evolving.
Rich, in-your-face chocolate ganache. Thus ends my part in this course.
Whipped gg whites.
Formed into a Schaum torte in the baking dish.
Few minutes into the bake.
The fully baked Schaum torte.
And the fully assembled Pavlova. The shell is filled with bananas, whipped cream and strawberries then topped with slivered almonds and chocolate drizzle.
Last edited by WayneT; September 4, 2022, 08:22 AM.
bbqLuvRob whatever Thanks. Mine are technically deviled smoked eggs because they didn't get deviled until after the eggs are smoked. Just being clear. After allowing the hard boiled eggs to cool down to room temp, I smoked them at 225 for 15 - 18 mins. They should take on a light amber color. Oh, and one important detail, I had the foil pan underneath covered with a layer of ice cubes.
Last edited by WayneT; September 4, 2022, 10:22 AM.
Reason: clarity
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