after spending a few weeks restoring this old ceramic smoker, the first batch of meat gets thrown in. I chose to start off with brisket and a large pork rump.
as with all foodventures, making guacamole, this time fire gauc! (with habanero)
adding the cream and chopped veggies.
decided to crack open a treat.
lighly breading the tortellinis and then frying them in chilli olive oil
milky stout by left handed brewing co. perfect pairing for any smoked meat.
dicing fresh prosciutto
frying the prosciutto with the tortellinis.
getting there.
added my bolognese sause to the tortellinis.
serving
fresh smoked brisket
serving up meats
special sauce for a special foodventure
