Kevin Arsenault
New member
Hello, everyone!
I have returned from UMBC, and I have decided to recreate what I made last year as it is part of my tradition.
For those of you who may not remember, the first meal I had posted on here was from the summer of 2011. It was my version of a meal I had from a restaurant located in Baltimore known as Miss Shirley's. In this post, I will remake another meal from the cafe. This time, I have smoked up the Sunrise Benedict.
I started out by seasoning pork shoulder with a Cajun rub, and then threw that in the smoker for an hour over a frog mat for a smoky taste later on.
After I pulled the pork out of the smoker, I gave it a bath in beer before slicing up butter to put on top of the meat.
Then, I placed the newly covered pork in the smoker. After a couple of hours, I started prepping collared greens with bacon ends as well as butter in order to enhance the flavor.
By this time, my mom had put cornbread in the oven. After just about all the food had been prepared, I whipped up some hollandaise sauce and poached a couple of eggs. After doing that, I sprinkled the cajun rub I had used previously over the food, and placed honey barbeque sauce with the pork.
Enjoy.
I have returned from UMBC, and I have decided to recreate what I made last year as it is part of my tradition.
For those of you who may not remember, the first meal I had posted on here was from the summer of 2011. It was my version of a meal I had from a restaurant located in Baltimore known as Miss Shirley's. In this post, I will remake another meal from the cafe. This time, I have smoked up the Sunrise Benedict.
I started out by seasoning pork shoulder with a Cajun rub, and then threw that in the smoker for an hour over a frog mat for a smoky taste later on.
After I pulled the pork out of the smoker, I gave it a bath in beer before slicing up butter to put on top of the meat.
Then, I placed the newly covered pork in the smoker. After a couple of hours, I started prepping collared greens with bacon ends as well as butter in order to enhance the flavor.
By this time, my mom had put cornbread in the oven. After just about all the food had been prepared, I whipped up some hollandaise sauce and poached a couple of eggs. After doing that, I sprinkled the cajun rub I had used previously over the food, and placed honey barbeque sauce with the pork.
Enjoy.
