Charcuterie board; did some double smoked kielbasa, smoked salami, smoked hot peppers, smoked cream cheese topped with red pepper jelly(hot and mild).
Jalepeno poppers and a couple scotch bonnet poppers.
Party ribs(plate of honey jalapeno and a plate of honey scotch bonnet.
Grilled pineapple, vanilla ice cream with crushed pistachios.
Was an amazing feast. Thanks for asking mate!
That’s a top menu, better than any 5 star can provide. Your people must be amazing for you to bless them with this!
Just heard about party ribs today and I’ve been doing this a long time, I gotta try it.
Huge bonus on the scotch bonnets, they’re my mistress to habaneros.
I'm a newbie still to smoking, but how did you smoke the salmon at the same time as the ribs and everything else?
From the little reading I've done so far I thought salmon had to be as low as possible for some reason. I'm probably wrong though.
You do have to go as low as possible with salmon because the muscle tissue will squeeze the white albumin out of the tissue when it gets too hot too fast. Resulting in dry fish.
I used Franks red hot as a binder. Meat Church honey hog rub. smoked for about 5 hours at 200.
Placed in foil pan, used Melinda's habenero and roasted garlic hot sauce, butter, honey, brown sugar and thin sliced scotch bonnet/jalepeno for one batch. the other used a mild bbq sauce and jalapeno.
back in the smoker for another 45 minutes at 300.
Edit: there's almost no heat when using jalapeno like this, just the flavor.
Please tell us the menu
Charcuterie board; did some double smoked kielbasa, smoked salami, smoked hot peppers, smoked cream cheese topped with red pepper jelly(hot and mild). Jalepeno poppers and a couple scotch bonnet poppers. Party ribs(plate of honey jalapeno and a plate of honey scotch bonnet. Grilled pineapple, vanilla ice cream with crushed pistachios. Was an amazing feast. Thanks for asking mate!
That’s a top menu, better than any 5 star can provide. Your people must be amazing for you to bless them with this! Just heard about party ribs today and I’ve been doing this a long time, I gotta try it. Huge bonus on the scotch bonnets, they’re my mistress to habaneros.
Love that dessert .I wondered how people served smoked pinapple. I have never done party ribs, but I'm planning on it now.
I'm a newbie still to smoking, but how did you smoke the salmon at the same time as the ribs and everything else? From the little reading I've done so far I thought salmon had to be as low as possible for some reason. I'm probably wrong though.
salami my friend
Maybe I should work on my reading comprehension before my BBQ skills haha I'm going to make another cup of coffee.
You do have to go as low as possible with salmon because the muscle tissue will squeeze the white albumin out of the tissue when it gets too hot too fast. Resulting in dry fish.
Okay that's what I thought! Just not really relevant in this situation I guess haha
You know if tuna can be the chicken of the sea, why can’t salami be the salmon of the land?
How do people become guests at your house? I can fill out an application or just send you a resume to be your friend😁
Damn that looks good
Are those jalapeño poppers? Looks delicious.
yes. the small round ones are scotch bonnet poppers
Do you have a recipe for the ribs? The sauce looks great with the peppers in it
I used Franks red hot as a binder. Meat Church honey hog rub. smoked for about 5 hours at 200. Placed in foil pan, used Melinda's habenero and roasted garlic hot sauce, butter, honey, brown sugar and thin sliced scotch bonnet/jalepeno for one batch. the other used a mild bbq sauce and jalapeno. back in the smoker for another 45 minutes at 300. Edit: there's almost no heat when using jalapeno like this, just the flavor.
Looks good. Almost like char sui.
Nice work, love that pineapple desert, stealing that one.
I rubbed brown sugar on the pineapple before grilling.
Thanks, didn’t know if natural sugars or otherwise. Appreciate the tip.
Can I be your friend?
how does one become your dinner guest?
You got some ribs on your sauce
Sorry I am most drawn to those charcuterie boards.
We had a hard time saving room for the main.
Next time have me over I'll bring a real nice cilantro hummus for that veg tray.
oh man, that sounds good!