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  1. My wife and I went out to a nearby spot that's been up and running for a few years now. It was our first time going, for some reason. I guess we do more eating at home due my enjoying grilling and such. I'm biased over my own results and have fun refining things. The place had a New Orleans meets Charleston vibe going on inside. I was instantly relaxed and enjoying the place. More so after a well made margarita arrived. The menu had many things that jumped out at both of us....was difficult to zero in on any one thing. Another margarita found me giving up and going solely with the suggestions of our waitress. We each ordered an appetizer and an entree knowing there'd be ton's taken home in to-go boxes. Out of the four items served to us.....two were not to my liking at all....one was a version of bang-bang shrimp and had an overly bitter sauce heavily drenched over it. The other fail was the daily special...fried catfish fillets......way, way too much salt in the batter. The two hits were her shrimp & grits (I thought they, too, were overly salty, but she was blown away) and an appetizer they called Soul Rolls. They essentially were fried egg rolls stuffed with seasoned collards, bacon and pimento cheese. I'd seen them on the menu and right away thought they'd either be awesome or awful....no happy medium. The were really tasty. A couple weeks went by and I gave the Soul Rolls a try at home. My son's girlfriend was over for dinner and she's not a meat-eater. So I did some kamado pizzas and a batch of Soul Rolls cooked on the grill. I've also done them in a small fryer and think the results were better. Next batch I do will be done on the kamado....but directly on the pizza stone.... I use my own collards and pimento cheese for them....and use standard egg roll wrappers and hit 'em with egg wash to seal them up. Bacon was cut and then crisped up after this pic... Grilled version....done on pizza pan layed on top of stone as it was getting up to pizza cooking temp ~500 degrees. Fried version..... Great appetizer....easy to make.
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