This sounds weird, but it is the most pleasant, smoked fruit ice cream I’ve had. Once I was making a smoked peach ice cream and realized I didn’t have peaches; show-stopper, right? Well, I had some watermelon on hand and (gasp) don’t really like watermelon all that much – this is a sharp divide between my family and me.
Make the ice cream custard base, I now use this recipe b/c it works well and it’s very readable.
First, I’m an amateur. But, I’m avid, regular, and profficient. I smoke meat because I like to eat the meats I smoke. I smoke meat often, because I like to do that often.
I’ve tried a wide variety of smokers and smoking techniques. I have not, though intend to do so in the future, tried an actual hanging smoke house. I’ve used manual feed side boxes, Green Eggs, gas grills with cast-iron chip boxes, and electric smokers.
I got a copy of “The Sriracha Cookbook: 50 “Rooster Sauce” Recipes that Pack a Punch” last week. First recipe today was just awesome. The egg filling was a little loose, I think I’ll back down the lime juice in the next batch of Sriracha Mayo. Still. Pop! Thumbs up.
I have some habanero stuffed olives (which make excellent spicy martini… below). I think I’ll half some of them and use that as garnish.
There is something truly American about sitting around a grill, drinking beer for 6 hours while a hug pork butt or shoulder slowly falls apart over low heat. Here’s my recipe… as simple as it is.Get a big (6-8 lbs) pork shoulder.Get a can of Szeged Rib Rub.Coat the shoulder with 3tbs or so of extra virgin olive oil.Rub 1/3 to 2/3 of the can of rib rub into the meat.
