Create Your Own
Great Southern Smoked Pork Classics!
It's Easy When You Begin With
The World's Finest Hickory Smoked Barbecue!
Some Preliminary Thoughts
Keep In Mind That Our Hickory-Smoked Pork Loins are very very low in fat and great for anyone on a low carbohydrate diet.
From professional Chefs to weekend gourmets, everyone who loves fine dining and creating with flavors will love Gardner's hickory smoked pork. We have made it possible to rediscover flavor combinations from the antebellum South as you create your own masterpiece with Gardner's Barbecue. When you start with something this delicious, it's almost impossible not to enjoy mouth-watering results!
Hickory Smoked Pork as a Partner for Seafood and Fish
Smoked Seafood has a rich culinary history. And, the distinctive flavor of hickory can enhance the flavor of fish beautifully; particularly any of the more oily fish such as salmon, herring, mackerel and blue fish. Even lighter, more delicate salt-water and fresh-water fish respond well to the flavor of hickory. In the South, seafood and pork have a long and delicious partnership. These creative combinations constituted some of the most distinctive and savory dishes of the Old South from the low country of Virginia and sweeping across the Southern coastal plain to Louisiana. Smoked pork, shrimp and rice dishes, seafood stuffed tenderloins and gumbos blend the welcoming tastes of pork and seafood in a delicious marriage of flavors and spices.
Of course, one of our favorite combinations is smoked pork and fresh oysters. These two distinctive flavors respond so well to hickory and enhance one another so nicely. Imagine smoked tenderloin medallions topped with an oyster and served with a squirt of lemon and cocktail sauce or a spicy picinte. How about lightly sautéed oysters in butter and garlic with a splash of chardonnay served over a beautiful, thick slice of my Smokehouse tenderloin. Consider thin slices of Gardner's bacon tied pork loin served with a rich oyster cream sauce.
Crab (blue crab) is also a very nice seafood complement to smoked pork. With crab, you will need to think in different proportions however, because it involves the precise blending of the very delicate flavor of the crab meat with the robust flavor of hickory smoked pork. Large pieces of smoked pork loin can be split and stuffed with a hearty portion of lightly seasoned cooked crab meat and baked until the crab filling is golden brown. This same idea can be further enhanced by adding a mild cheese topping such as brie. As it bakes, the cheese will melt and flow down the sides of the entrée, tying the elements together visually and melding the flavors of the crab and smoked pork.
My Smoked Pork and "The Other White Meat"
Chicken, like the milder fish fillets mentioned above, is a delicate flavor and in combination with smoked pork it should be considered the primary ingredient when conceiving of new entrées. I this instance, hickory smoked pork becomes the stuffing or the enhancement. You can create some delectable chicken dishes with smoked pork and a little goes a long way. Imagine your favorite chicken, vegetable and rice dish enlivened by bite-size cubes of Gardner's Sugar-Smoked pork loin. You might also take a cue from our good friends in Louisiana and stuff a small bird or a few Cornish hens with chopped pork BBQ. When you try this you will notice that the deep hickory flavor of will penetrate the meat of the chicken.
My Smoked Pork and Your Favorite Vegetables
Just picture the possibilities of Gardner's Pulled Pork Barbeque in combination with your homegrown tomatoes! On a homegrown tomato sandwich, chopped and stuffed in a whole tomato and served as a salad or baked, or how about a thin slice sandwiched between to slices of breaded tomatoes with a tad of Colby cheese and fried. Try a stuffed green pepper with Gardner's Pork Barbecue and rice.
Gardner's Barbecue and Fruits!
Now here is one of the best combinations that you'll ever create in your kitchen! That's because, for centuries Southern cooks have loved to combine the sweet flavors of fruits and fruit jellies with meat. And, there is, without question, no meat that welcomes these distinctive flavors more than does pork. In The Old Dominion, pork and native grown fruit dishes date back to the 1600s. From Williamsburg to Charleston, Savanna and New Orleans, pork and fruit entrees have been a staple of Southern cuisine. From peaches, pears, apples and plums to damsons grapes and raspberries, pork and fruit are a happening combination. Citrus fruits offer equally tantalizing results when served in combination with smoked pork. The key factor that every good chef will tell you is that you must think in terms of proportion. The right amount of fruit, be it served as a topping or as a side, must be carefully considered. But, be confident that you are in great culinary company, because throughout the South, some of the finest entrees that you'll find on the premiere gourmet restaurant menu, will be finely smoked pork loin blended with fruits!
Copyright © 2003 James William Gardner, All Rights Reserved The Gardner's Barbecue Red Oval Logo is a Trade Mark of James William Gardner. GardnersBarbecue.com, "Lil Taste of the South, Up In Yo Mouth!," and "The Best of the South in Every Bite!" are Copyright © 2003, James William Gardner, All Rights Reserved.
GARDNER'S BARBECUE
P. O. Box 2141
Rocky Mount, Virginia 24151
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