If Smofried had a flavor distinction it would most likely be located at the intersection of Sweet, Sour and Smoked Avenue. Regardless of the chosen path all three roads lead to the epicenter of taste in our latest concoction. Smofried EGGs are the culmination of both international and local opinions of the things that should be done to an EGG. Inspiration on this one came by way of a Thai favorite mixed with a little southern pride!Continue reading “Smofried EGGs”
BBQ is about as prevalent in North American culture as tortillas are in South American culture. Therefore we felt dually obligated to mesh the two culinary staples to produce perhaps the greatest mash up of flavor known to man. Sure, we may be overselling it just a little bit but rest assured that everything that’s right with the world comes full circle when the likes of slow smoked BBQ dances along with rich and creamy cheeses atop your tongue.Continue reading “Smofried BBQ Chimichangas”
The Turducken is not just an overstuffed, over-hyped heap of poultry. It’s more like a commencement of flavor! Though the originations of the Turducken are sometimes a heated point of debate, no one can dispute that the late great Chef Paul Prudhomme was most responsible for perfecting it. Therefore it is vital to treat each and every opportunity to craft a Turducken as if its a gathering of culinary royalty and nothing less!Continue reading “The Turducken”
Within the world of BBQ, pork belly maintains a perception as one of the most mythical cuts of pork. While ribs are ribs and ham is ham, pork belly offers a much wider range of culinary possibilities. Cube it and you’ll have some of the best pork belly burnt ends ever. Cure it and you get bacon. Roll it and you achieve the delightful mesh of taste, texture and aroma known as Porchetta. The aromatic qualities of the fresh herbs coupled with the crunchy effects of a high temperature kiss of smoke on the outer edges of the Porchetta will allow you to quickly understand just why this is one of the most sought after pork recipes.Continue reading “Smoked Porchetta”
An urgent quest to find a basic smoked Leg of Lamb recipe resulted in a truly remarkable BBQ experience. A few weeks ago when I first set out to do pulled Leg of Lamb I found it rather difficult to find any relevant information on exactly how to do it. As I combed through Google all I could find was result after result warning of the tough and chewy terrors that would arise if I slow smoked leg of lamb. Needing a second opinion, I sought out various forum threads to find a more personal account of slow smoked Leg of Lamb.
To my surprise there just wasn’t an abundant amount of information on this particular technique for this particular meat. All I could get was information on Lamb shoulder. Since I’d never come across lamb shoulder I didn’t want to bank on finding it within the limited amount of time that I had. Long story short I wanted pulled Leg of Lamb and ultimately that’s what I was going to have. This is what happened!
The concept of Smofried Turkey makes up a very sacred portion of the heart and soul of Smofried.com. Thats due to the fact that the Smofried Turkey was the initial foundation for our brand. Our inception occurred on a day in mid November 2015 when a couple of us were sitting in a conference room trying to decide how we would prep the office Thanksgiving Turkey. We got stuck between the options of smoking or frying the turkey. That’s when Patrick recommended that we do both… Smoke then Fry the turkey. Without giving it second thought that’s exactly what we did. The results were so phenomenal that we decided to build an entire brand around the name and concept even though we knew it wouldn’t necessarily apply to everything that we’d end up doing. At the end of the day we just knew that it sounded like a kick-ass name!
As it stands pork carnitas are the holy grail of Mexican tacos. While there have been countless renditions of the taco throughout time none have held more merit than the Almighty carnitas taco. Therefore we felt it was only right that we finally pay homage to this wonderful concoction of savory, crunchy and juicy pork. While the details may make it seem a little more daunting than it really is, pulling off a great carnitas taco is well within reach of any level home chef.
Pastrami is the epitome of all salty meats, well renowned for its unique combination of intense flavor, incredible texture and one of a kind coloring. On the other hand, nailing the perfect recipe is often one of the most difficult things to accomplish in cooking. Not because of the extreme level of difficulty but mainly due to the amount of time and detail it takes to get it right. This isn’t just an overnight process. We’re talking several days or even weeks in some cases. But when it’s all said and done and you take that first bite of your Pastrami Sandwich you’ll soon realize that the wait was worth every ticking second!
Street tacos are something much more epic than just a late night meal option. To start, the tortilla represents a canvas of endless possibilities. A canvas where a basic meat option such as chicken plays the role of both primary color and perspective. Grilled Corn Salsa and Avocado Crema finalize the perfect fusion of Mexican cuisine and North American BBQ. Culminating in an absolute culinary masterpiece to be known henceforth as Mole BBQ Chicken Tacos.
There are some things in life that you just can’t get enough of. For me, a few of those things happen to be tacos. So this is what happens when your new book about Korean BBQ arrives and immediately finds it’s way next to my other favorite book about Tacos! An aura of creativity is suddenly sparked when the endless possibilities of what can happen when Korean BBQ meets Tacos. I wouldn’t say that I have the greatest imagination by any means but for some reason that changes whenever I get the chance to play with the flavors of Korean BBQ. For a cuisine that relies so heavily on just three staple ingredients, Korean BBQ satisfies in a sweet and refreshing way that nothing else can compare to!