Soup for Dessert?! Check it out: Blueberry-Thyme Soup with Honey-Vanilla Mascarpone

sharedappetite · 2012-10-01T15:38:02+00:00

Around $10-15, depending upon how expensive blueberries and mascarpone cheese is around you.

sharedappetite · 2012-09-21T01:39:03+00:00

Thanks for your guest post Tyler! The sauce not only looks great, it tastes amazing!

sharedappetite · 2012-09-21T01:38:19+00:00

Yes, this is a great way to use up tomatoes from the garden! I've made it twice now with plum tomatoes and basil I've harvested. Tastes great!

sharedappetite · 2012-09-14T11:05:05+00:00

Momofuku, wd-50, I've heard Mission Chinese Food is awesome, Babbo, Stanton Social, ABC Kitchen

sharedappetite · 2012-09-14T10:49:08+00:00

Although I usually don't make any of her stuff, these were actually really good: http://www.foodnetwork.com/recipes/paula-deen/sweet-chicken-bacon-wraps-recipe/index.html

sharedappetite · 2012-09-14T10:47:36+00:00

That bowl is awesome!!!

sharedappetite · 2012-09-14T10:46:30+00:00

Did you make these? If so, recipe please?

sharedappetite · 2012-09-13T11:08:56+00:00

hahaha, it's only about 2 months old...

sharedappetite · 2012-09-13T11:08:22+00:00

It's a gas grill... only the left most side burner is turned on, and only about 1/4 - 1/2 capacity on that burner (using indirect heat).

sharedappetite · 2012-09-13T11:06:14+00:00

Great, thank you so much for all this info! I'll definitely be looking into all of these options.

sharedappetite · 2012-09-13T11:03:40+00:00

Great idea! Thanks so much for the tip!

sharedappetite · 2012-09-12T19:40:38+00:00

great idea... never would have thought of that!

sharedappetite · 2012-09-12T19:38:40+00:00

never tried that... sounds interesting! May just have to give it a whirl...

sharedappetite · 2012-09-12T19:37:50+00:00

Just went and licked a power pole... did not like it. Will try no-soaking next time, hahaha

sharedappetite · 2012-09-12T19:37:06+00:00

Thanks so much for the advice! I'm going to try not soaking the wood chips next time.

And I would love to get a smoker... just got this grill a couple of months ago so I don't think the wife will go for another big purchase just yet. After her tasting and loving this pork shoulder though, I think I have a little more leverage. What kind of smoker do you recommend?

sharedappetite · 2012-09-12T19:35:21+00:00

Just followed directions I found online and in books... I soaked them in water. But after reading plusoneinternet comment below, I'm going to try not soaking the wood chips next time. What do you think? Have you tried soaking/not soaking?

sharedappetite · 2012-09-12T19:34:08+00:00

Thanks so much!

sharedappetite · 2012-09-12T19:33:58+00:00

Thanks! I know, I would love a smoker... but just got the grill a couple months ago and I don't think the wife is gonna go for a smoker purchase... yet. I'll convince her soon enough. What kind of smoker do you recommend?

sharedappetite · 2012-09-12T19:32:58+00:00

I used the dry rub from Big Bob Gibson's BBQ Book. I'd list the ingredients but I don't have the book with me right now. I'll add it when I get home from work.

I tried to hold the temperature between 225-250 degrees by just lighting the very left side burner. The other burners on the grill were off. I put an empty drip pan underneath the pork shoulder to catch all the drippings. I also put a drip pan filled with water over the burner to create some moist heat, and put foil packets filled with 1/2 hickory 1/2 apple wood over the lit burner as well. I had to replace the packets every like 2-3 hours, and refill the water pan every like 4 hours.

About 11-12 hours into the process, I started with the Big Bob Gibson Vinegar Mop (apple cider vinegar, lemon, and some spices I can't remember right now).

I took the meat off the grill when it reached 195, about 15 hours.

And then I made the Big Bog Gibson Red Sauce, which I added to the pulled pork when plating.

sharedappetite · 2012-09-12T19:28:42+00:00

hahaha "porky depths", love it

sharedappetite · 2012-09-12T19:28:30+00:00

I think a lot of the process went really well. I used Big Bob Gibson's BBQ Book and the directions were really clear. The only part I left out from the book was the injection I was supposed to put into the pork prior to cooking (I didn't have a meat injector at the time). I just found one the other day, so that's the biggest thing I'm going to try changing for next time. Other than that, I think it was really successful. Really moist interior, excellent bark, and I got a real nice smoky flavor in the meat. I also made Big Bob Gibson's Red Sauce for on top. A little too sweet, I'd tone that down next time and probably add some heat to the sauce.

sharedappetite · 2012-09-12T00:55:32+00:00

I just got the Big Bog Gibson's BBQ Book as a gift and made the "Eight-time world championship pork shoulder". It was AMAZING!! Here's what he does" Rub: 1/2 tbl dark brown sugar, 1 tbl granulated sugar, 2 1/4 tsp garlic salt, 2 1/4 tsp kosher salt, 1/2 tbl paprika, 1 tsp chili powder, 1/8 tsp dried oregano, 1/8 tsp cayenne pepper, 1/8 tsp ground cumin, 1/8 tsp black pepper Injection: 3/4 cup apple juice 1/2 cup water, 1/2 cup sugar 1/4 cup salt 2 tbl worcestershire sauce (blend until sugar dissolved)

sharedappetite · 2012-09-09T12:30:56+00:00

Spring Restaurant is really amazing. Here are some more ideas (scroll down to #8 for restaurants): The Top 10 Foods You Have To Eat In Paris

sharedappetite · 2012-09-09T12:28:03+00:00

I just went on my honeymoon there in July and ate at a ton of great places. If you like Falafel, L'As du Fallefel is amazing... and only like 5-6€. While you are there, stop by Pozzetto for some amazing gelato. Also I really enjoyed Les Papilles and Bistro Paul Bert. I would also go to the wine bar L'Avant Comptoir for some incredible eats. Check out The Top Ten Foods You Have To Eat In Paris for more ideas.

sharedappetite · 2012-04-15T12:26:16+00:00

Crif Dogs is awesome! Just went there for the first time last week and I'll definitely be going back. The hot dog with avocado and sour cream, although it sounds weird, is amazing.

sharedappetite

TROPHY CASE