Recently, I enjoyed one heckuva girls' weekend in Nashville. I visited my lifelong friend, Cheryl, who is a superwoman in the kitchen.
Cheryl picked me up at the airport and greeted me with a cherry limeade from Sonic. She knows me so well. As I sipped my tasty treat, we drove the half hour back to her house, making a stop at a local BBQ shack for our takeout dinner: massive amounts of pulled pork; potato salad and slaw for her husband and stepson; and two bbq baked potatoes for me and Cheryl.
We set up our feast and planned our culinary strategy. Some wine might have been poured. I think we went to eight different grocery stores by the time the weekend was over.
Cheryl and Mike have one of those Big Green Egg smokers. I asked if we could smoke something.
Cheryl: Sure, like what?
Me: Anything we could get our hands on.
First we had to prep dessert. I mean, that's good strategy, right? We didn't want to be sitting there after a southern smoked feast and not have an answer when Mike asked, Well, what did you make us for dessert?
We made olive oil gelato.
With the gelato chilling and various meats smoking, we worked on sides and gluten free options to accompany our smoked feast.
First cauliflower pizza crust. Cheryl's basil plants were in full bloom, so we made a Caprese pizza.
