It's been awhile since I've had the opportunity to toss something onto my WSM and visit SMF. Being an artisan chocolatier, from before Xmas, through Valentine's day, is a continuous blur. Unlike most chocolatiers, that slow down the day after Valentine's, we have our largest corporate orders pending through the middle of March. So we're still averaging around 60-70 hour work weeks for the next couple of weeks.
Well, for me, tasks become habits with repetition. No dependence on memory and at my age, that is a good thing since my memory has developed open spaces. Today, I'm having to depend on my smoking logs and images to get back into the swing of smoking meats. First mistake today, closing all the lower vents on my WSM to slow rate at which the heat was rising in the chamber. Only to wonder why the temperatures were falling well below 150 on my Maverick. Took me too long to figure out the cause of the falling temperatures. Somehow saved the fire nonetheless.
...here we go again, with a familiar smoke for my gf's family to celebrate the Chinese New Year this Sunday(better late than never), the year of the monkey. I've officially become the cook for all of the family meals.
This time around, I'm going with a Vietnamese theme for the meal...
Our planned menu(may be subject to change without notice):
Maple Bourbon Pork Belly Banh Mi's
Shrimp Spring Rolls w/Peanut Dipping Sauce
Green Papaya Salad
Spicy Green Bean and Tomato Stir Fry
Sticky Rice w/Lap Cheong and Dried Shiitake Mushrooms
Edited by sfprankster - 3/4/16 at 10:45am