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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...

 

 

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Grilled version....done on pizza pan layed on top of stone as it was getting up to pizza cooking temp  ~500 degrees.

 

 

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Fried version.....

 

 

XVEf6we.jpg?1

 

 

 

Great appetizer....easy to make.

 

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Did another batch of Soul Rolls tonight......an upgraded version.

 

 

 

Rationale behind the upgraded status is that I replaced the measly bacon with country style ham.

 

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And I added jalapeño to the pimento cheese.

 

 

 

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Soul Rolls on the right-hand side....

 

 

 

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Done.   Never gonna change them.

 

My collards are a family favorite and have tons of flavor.......the pimento cheese is another vector on the flavor spectrum..........they work well with the salty ham buffer.  Done.

 

 

 

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My wife and I went our 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 where 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 and 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.
 
[/url]  
Bacon was cut and then crisped up after this pic...
 
 
AJQ5BXD.jpg?1

 
 
ItNcQRk.jpg?1
 
 
HV08uBo.jpg?1
 
 
Grilled version....done on pizza pan layed on top of stone as it was getting up to pizza cooking temp  ~500 degrees.
 
 
mgVrjNc.jpg?1
 
 
 
Fried version.....
 
 
XVEf6we.jpg?1
 
 
 
Great appetizer....easy to make.
 

Oh brother, Im a sucker for Collard Greens.


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15 minutes ago, Astroguy57 said:

 

 

 

I start mine out with some bacon pieces browning in the pot.........then add Vidalia onions..............then boiling water, collards, jalapeños, garlic, honey and basil.  If I'm making them during a  pork shoulder or butt cook...then I'll add some of my heated pork pulling sauce......if not....then a bit of white vinegar works.

 

 

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fPXKIDq.jpg?1

 
 
 
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I start mine out with some bacon pieces browning in the pot.........then add Vidalia onions..............then boiling water, collards, jalapeños, garlic, honey and basil.  If I'm making them during a  pork shoulder or butt cook...then I'll add some of my heated pork pulling sauce......if not....then a bit of white vinegar works.
 
 
RDirO2V.jpg?1
 
 
 
fPXKIDq.jpg?1
      qkldCE0.jpg?1            

Love it, Grandma always threw in a smoked ham hock or smoked neck bones, lol. That and some cornbread and its on!!!! [emoji41]


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  • 3 weeks later...

Ahhh...  The benefits of home cooking!.  As we say around our homestead about the wide-ranging portfolio of what we all cook here in Smokehowze land - "dang-it,  another go out to eat meal ruined"  ... meaning the home cooked version tops most of the restaurant versions almost all the time!

 

 

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