We cooked some pulled pork at the weekend, and had leftovers. Yes, I know, leftover pulled pork, how is this possible? Well there’s only two of us (along with three mainecoon cats) and I did cook a lot of pork. I recently saw a recipe for cheesey nachos with leftover smoked brisket, so emulated that … including the crispy bacon bits which, according to my wife, sealed the deal!
We bought back the idea for awesome salt ‘n’ vinegar chicken wings from the USA. We also came back with some delicious huckleberry BBQ sauce. Well, heck, let’s try making some more chicken wings with a tasty, tangy sweet fruit glaze! This was outstandingly good, it’s now a tough choice as to which would be our go-to wing recipe.
I’ve made Scotch eggs in numerous guises, the most recent adding BBQ rub to enhance the taste sensation. This incantation of the popular pub snack was deemed by my wife to be the pinnacle of Scotch egging (if that’s a phrase).
All this changed however when I added smoke into the mix.
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It’s said that breakfast is the most important meal of the day. Yet in our house it was seldom more than cereal or toast, downed rapidly with a morning coffee before rushing out to work.
In an effort to breakfast less ordinary, I decided to start doing some more interesting recipes. Starting with some tasty banana and blueberry French toast.
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What do I enjoy most about cooking? Bread, Vietnamese food, fresh flavours and cooking gadgets … mostly the Big Green Egg. So how could I bring all of those elements together into a single meal, throwing in a good dose of tasty flavour enhancing rub?
Step forward the Simply Zensational Banh Mi roll.
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