Experimenting with apple crisp. That’s right. We made dessert.
There’s a reason the word swine has wine in it! The two go together! This is the rose, Rubenesque, by Chadsey’s. I like to think of it as “rib”ensque.
Caramelizing nicely.
Portuguese style chicken on the grill.
Prime Rib. Check!
Rubbed. Check!
Ready for smoker. Check!
Introducing the “Grandma Beet” Salad! It has all of my grandma’s favourites! Golden beets, spinach, and chevre with a strawberry vinaigrette!
These created the most creamy smoked garlic we’ve ever had. Not only did they complement our prime rib sandwich, they also played a role in two of our new vegetarian options name after our customers. The “Sally burger” takes two smoked portobellos stuffed with red pepper, garlic, and a bit of coleslaw with smoked jalepeno sauce on a fresh bun. The “Gregoria” was gluten-free sour dough bread, garlic, roasted red pepper and feta cheese which was made by Crosswind Farms near Keene. Who says our vegetarian friends have to eat a life of sides?
Low and Slow. In about 12hours this should be done!
The flipping action helps to lock in all sorts of juicy goodness!
Sunflower sprouts freshly clipped. Notice the water droplets.
The tasty selection of wines to match up with your BBQ!
Doesn’t the smoke give these ribs a magical look?
This garlic was smoked and used as a spread!
These lovely garlic scapes were turned into an amazing pesto! Eddie picked us 100 of these!
Check out the glaze! We used Carr’s Mulled Orange Marmalade!