For our monthly open house at the Indiana Masonic Homes, we did a not so ordinary
barbeque. It consisted of three different proteins which were:
A smoked gouda
stuffed chicken breast laid over a bed of sautéed rainbow Swiss chard topped by
a smoked tomato coulis
A braised St. Louis style rib over the top
of a beer battered onion ring smothered in a home made peach barbeque sauce and
roasted bell pepper salsa
A hickory smoked a beef brisket that topped
some tobacco onions and had a mango pineapple salsa, the starch was then a
baked-aged white cheddar macaroni and cheese
Served with the vegetable which was fried
green beans with a chipotle ranch.