Wednesday, August 18, 2010

Bridging



I had a great talk with Jill on Tuesday about some of the reasons (besides food!) why she and Johnny love running a restaurant.


Jill has mentioned to me on several occasions that she likes the opportunity for community involvement that the restaurant offers. She wants the Smokehouse to serve as a hub where people come to meet and connect. She hopes to bring together different organizations and community members who can help each other- whether in building a business or in raising money for a cause.


So this is a post to give you the scoop on how Johnny and Jill have jumped into the Euharlee community. Believe me when I tell you that they love helping people and getting involved in new activities.


-- Euharlee Farmer’s Market and Artisan’s Fair

Every Friday from 5-8 PM, farmers and artisans gather in the back parking lot of the Smokehouse to sell their wares. I love the fact that this farmer’s market is in the evening. If you love fresh produce but don’t like having to get up early on Saturday morning, this is the perfect solution! Jill calls it “the better way to farmer’s market” and recommends dinner at the Smokehouse before stocking up on delicious fresh veggies.

This is the first summer for the farmer’s market in Euharlee and it’s been great to see it expand. Jill says of the project, “It’s growing organically, just like the vegetables.”


--Covered Bridge Fall Festival and Chili Cook-Off

The farmer’s market isn’t the only thing happening in Euharlee. Johnny is really looking forward to the chili cook off on Saturday October 23rd from 10 am-5pm. This looks like it’s going to be a day of fun for the entire family.

Plus: Euharlee is STILL RECRUITING teams to sign up. If you have a good chili recipe, team up with your neighbors, family, coworkers, whoever and give competition a try! Johnny thinks it’s loads of fun :)

For more information contact Nancy Rewitzer at 770-386-1542 or nrewitzer@euharlee.com


--Haunted Euharlee

October 30-31st from 6-9 pm

only $2 per person!

I’m so sad that I won’t be in town for this rocking event. For Halloween, Euharlee is putting together an amazing ghost tour. The walking tour begins at Johnny Mitchell’s Smokehouse and lasts for approximately 1 hour. Along the way, participants will stop and see evidence of paranormal activity in Euharlee! It’s going to be an amazing combination of using technology to track paranormal activity and using history to offer interpretations of the evidence. Jill is getting really excited about this because not only is it fun to see what technology provides but also this is a great way to learn about the history of Euharlee. Did you know that there used to be a cotton gin where the Smokehouse now stands? How *exactly* does a cotton gin work? What about the ghost “Bill” who sometimes haunts the Smokehouse?

Johnny Mitchell’s Smokehouse is collaborating with the Paulding County Paranormal Society and the Euharlee Historical Society to put together this fun and educational event.


So please, bring your family (it is a family friendly event!) and enjoy a nice fall evening in the spooky city of Euharlee. Jill told me that the Smokehouse is even going to have some “ghost tour specials” so come eat and tour or tour and eat.


More info available at hauntedeuharlee.com


---

So I’ve talked to you about Johnny Mitchell’s Smokehouse and how they’re involved with the community of Euharlee, “The Covered Bridge City” but why is this post called “Bridging”?

That comes straight from Jill. When talking about her desire to bring the community together through the Smokehouse, she said, “Part of our story is bridging."

I know she and Johnny are both truly committed to that.

Tuesday, August 17, 2010

Grilled Chicken Club


I’ve looked over Johnny’s menu countless times but somehow I’ve always skipped over the grilled chicken club. It is on both the lunch and dinner menus but I had just never really noticed it before. With all the yummy barbecue beckoning, I never thought to give this average-sounding sandwich a try. Of course by now I should know what nothing at the Smokehouse is average.


This is a chicken club sandwich the way it was meant to be. Three perfectly grilled chicken strips smothered in cheese, topped off with cheddar cheese, bacon, lettuce, and tomato.


Did you notice that I didn’t mention mustard or mayo? Yes, they’re available but your toasted bun doesn’t come with either. Jill and Johnny talked it over and decided they didn’t want anything to distract from the amazing flavor of this sandwich.


The moment you sink your teeth into this amazing sandwich, you’ll wonder why you never thought to try it before. It certainly belongs on the Smokehouse menu.


So, am I the only one who has neglected this sandwich? Have you tried it before and loved it? Is it on your list of “gotta try this soon”?


more photos on Flickr to get your mouth watering.

Wednesday, August 11, 2010

Barbecue Sampler Platter



I’ll be the first to admit that I’m indecisive. I always have so much trouble ordering at restaurants because I just can’t decide what I want. Johnny and Jill realize that a lot of people have trouble choosing which JMS award-winning meat to eat, so they’ve created the perfect platter for all their indecisive meat loving customers.


The barbecue sampler platter still involves making a decision, but you don’t have to narrow it down to just one thing. Instead, you choose your 3 favorite meats. Your options: sliced brisket, pulled pork, chicken, ribs, and smoked tofu.


If you really looked at the picture above, you may have noticed that I have more than three meats on my plate. Lucky me, Johnny served all five options for the photoshoot. Now you know what all the options look like and, as an added bonus, I got to try everything!


I’ve mentioned before how much I love Johnny’s brisket. He really takes the time to smoke it just right and results are fabulous.


Also, I may have mentioned his pork a couple times before. I may have mentioned that it wins awards left and right and that the delicious pork flavor explodes in your mouth.


I’ve also tried the smoked half chicken before. Remember when I wrote about how pink is a mark of smokey goodness?


And of course you all remember the posts about ribs. I talked about them in the party pick post and the rack of ribs post. Cooked to competition standards, Johnny’s ribs are definitely worth trying- even if you think you don’t like ribs.


Finally, the smoked tofu. If you haven’t tried this yet, the sampler platter is a great way to try smoked tofu without committing to an entire plate of it. It’s very easy to be overlook tofu because so often tofu just isn’t cooked right. It kind of reminds me of brisket. Johnny always talks about how brisket is the “orneriest piece of meat” but if it’s cooked just right, it can be the best. Even though tofu isn’t meat, I think the same thing applies. It’s so easy to cook it wrong, but when it’s done right, it’s delcious. So please, don’t give up on tofu until you’ve give Johnny’s version a try. The tofu at Johnny Mitchell’s Smokehouse has all the depth and flavor of a piece of meat, but it’s not actually meat!



So, which three would YOU choose for you barbecue sampler platter?


more photos on flickr, as usual :)



Tuesday, August 10, 2010

Ice Cream Sundae




Another amazing Johnny’s dessert! I’m a big fan of ice cream on a hot summer day. Who isn’t, really?


Johnny’s ice cream sundae is a perfect way to cool down and make your tastebuds very happy. The tall glass is filled with vanilla ice cream, chocolate sauce, and caramel sauce. Best of all, it’s topped with a cherry and whipped cream!


I’ve noticed that the ice cream sundae has been on the dessert board most days this summer. So come on in and order one :)


more photos on flickr.


Wednesday, August 4, 2010

Fried Peach Pie



Continuing on the theme of fresh peaches, check out this delicious fried peach pie. Johnny’s fried pies are truly unique and wonderfully delicious to boot!


So next time you see a fried pie on the board, whether apple, cherry, or peach, give it a try. Pictures just don’t do it justice.


Still, more photos on flickr here.


Tuesday, August 3, 2010

Peach Cobbler



Check out the change of scenery in these photos. Yup, we’re out in the new patio area at Johnny’s. I couldn’t resist taking this delicious peach cobbler outside to take some photos in the sunshine. The heat made the ice cream melt quicker, but that just meant I got to eat sooner :)


This particular dessert may not be available every day but Johnny always has lots of delicious choices so no worries.


More photos of this *amazing* peach cobbler available on Facebook.



Thursday, July 29, 2010

Shaved Prime Rib Sandwich



A few weeks ago I wrote a post about Johnny’s prime rib special. (Check out that post here)

I still think you should head out to the Smokehouse on a Thursday night to try the prime rib and listen to live music by Just Steve.


BUT if for some reason you can’t make it Thursday, never fear– you can still enjoy Johnny’s delicious prime rib. Just snag a shaved prime rib sandwich off the everyday lunch or dinner menu.


Just picture it: toasted-just-right Johnny Mitchell’s Smokehouse bun, fresh crisp pickles, loads of savory shaved prime rib, creamy provolone cheese, and flavorful au jus.


Is your mouth watering yet? I know mine is and I just ate!


Johnny took the Thursday night special and made it into something you can enjoy every day of the week. And trust me, once you try this, you’ll want to eat it again and again. There’s just something about the mix of provolone and prime rib that I can’t get enough of!


So please, have a look at this sandwich. Check out how the prime rib is completely covering the bun with meaty goodness. Pay special attention to the delicious provolone cheese mixed in with the meat. This is a sandwich you don’t want to miss!


Pictures on Flickr...

Wednesday, July 28, 2010

Chicken Strips



I’ve told you before that Johnny only buys the highest quality ingredients and that’s part of the reason why his food is so amazingly delicious. So it makes sense that his chicken strips are some of the best I’ve ever had. The moment you sink your teeth into them,, you can tell they’re hand-battered, white meat only chicken.


But rather than write you a couple paragraphs about the exceptional nature of Johnny’s chicken strips, I’ve consulted my brother, a certified picky eater. My little bro doesn’t usually go for chicken; he’s more of a hamburger and mac and cheese eater. But here’s what he had to say about Johnny’s chicken strips:

“I don’t normally like chicken but I really like this. Tender and tasty.”


He wasn’t kidding either. The next time I turned around, most of those chicken strips were gone gone gone!




Check out the pictures on Flickr.

Tuesday, July 27, 2010

SPECIAL: Smoked Turkey Sandwich




I know I’ve already done a post today but this was just too good not to share!


Johnny’s special today is a smoked turkey sandwich!


All I’ll say is “WOW!”


I’m calling for an encore of this one :)


Beer and Wine



Yes we have it. Jill has worked very hard to build a wine list that complements the food at JMS. Be sure to check it out next time you’re in!



Wednesday, July 21, 2010

Fish Sandwich



You may have noticed that I titled this post “fish sandwich” but if you looked at the picture above, you’re probably asking yourself, “Where’s the bun?”


I’m not trying to trick you; it really is a fish *sandwich*-- it’s just that the fish filet is so big is completely covers up the bun. If you look closely, you can see a browned edge of the bun sticking out in the bottom left of the picture. So that should give you some idea of how BIG this fish filet is. The fish filet used on the sandwich is the same size as the regular fish filet plate.


So, WOW. If you really love fish, this is the sandwich for you. Actually, even if you don’t love fish, I suggest that you give this sandwich a try. As I mentioned in the post about the fish filet, it’s not really like any fish I’ve ever tasted before. It’s not particularly fishy, just yummy. Don’t forget, you can pick how Johnny cooks your fish: grilled, blackened or fried.


So, what’s the difference between the fish sandwich and the fish filet? The bun and the number of sides. The fish filet comes with two sides. The sandwich comes with a bun and one side.


Check out the pictures of this enormous sandwich here.

Tuesday, July 20, 2010

Pork Plate




I know I tend to go on and on about how much I love Johnny’s brisket, but this post is to let you know that he has delicious pork too. Not just average pork. Not just “oh they’re out of brisket so I guess I’ll settle for pork” pork. It’s full-on “wow this is the most amazing thing I’ve ever tasted!” pork.


After all, Johnny and Jill work hard to make sure that nothing in the Smokehouse is just adequate. Every dish is carefully crafted to have the perfect balance of flavors that will make your tastebuds thank you for making the trip out to Euharlee.


The pork plate is a great way to get your daily dose of Johnny’s delicious cooking. You get Johnny’s slow-smoked pulled pork, grill toast, a pickle, and 2 sides! Plus you can add your favorite Smokehouse sauces! It really doesn’t get any better than that!


I love the size of this plate. When I’m really hungry, I can polish off the meat and sides yet not feel over-full. On the day of the photo shoot, it was more of an afternoon snack so I ended up taking some home for leftovers. However you choose to eat the pork plate, you’re sure to enjoy it.


Check out more photos on Flickr.

PS: I ordered my pork plate with coleslaw and french fries so look for those :)

Thursday, July 15, 2010

Brisket Plate



I believe I’ve mentioned several times before how much I love Johnny’s brisket. Hmmm, maybe in the brisket quesadilla, party pick, winter wine dinner, nachos, and redneck reuben posts. I even worked it into the fried pickles and mushrooms post!


So you get the idea. I *love* Johnny’s brisket. I understand why it wins awards. It’s just that good. The brisket plate is no exception. It’s a stupendous way to get your daily dose of brisket.


Really the only thing I have to add it a great quote from Johnny that lets you know how serious he is about serving high-quality, tasty food,

“Sauce is a condiment, not a cover-up”


So yes, Johnny’s food is served with sauce, but it doesn’t have to be smothered to be delicious!


Check out more photos of the brisket plate here!

Wednesday, July 14, 2010

Rack of Ribs



When I covered the party pick, I already told you how much *I* enjoyed Johnny’s ribs. You can check that out here.
This time, you don’t have to take my word for it. I was able to interview an expert! Warren Kaylor, a member of the Johnny Mitchell’s Smokehouse competition team, was kind enough to let me pick his brain for some interesting tidbits to share with you.
Warren was first introduced to barbecue competitions through work. At the time, he enjoyed cooking but absolutely fell in love with competition. He started out cooking for his employer’s team then joined the JMS team in October 2007. Of course since then, the JMS team has gone on to win many an award (including grand champion at the Georgia Barbecue Classic) so I would definitely consider Warren an expert about competition and good food in general!
First I asked Warren about the differences between cooking for a restaurant and cooking for competition. He said that the most important thing is the portions and the flavors. In a restaurant, people are probably hungry and a planning to eat an entire plate of food. In competition, you only have one bite to impress the judges so you need to have more intense flavors. Warren says that the JMS team self-tests their samples for quality. Right before turn-in, they each taste one piece of rib. They check for the nice bite mark, texture, and taste to make sure that the judges are getting the very best the team has to offer that day.
I mentioned in the other post that you can take a bite out of Johnny’s ribs and leave a perfect semi-circle bite mark. Warren highlighted the importance of this in competition. Competition standards dictate that a bite should leave a clean mark, without pulling the meat away from the bone. Johnny chooses to apply this same standard in his restaurant.
As competitors, Johnny and his team are constantly looking for tips and tricks to modify and enhance flavors to give them more depth. Then Johnny turns around and applies the same high standards to his restaurant food, ensuring that every bite of rib at Johnny’s will be as rich and flavorful as possible.
A big thank you to Warren Kaylor for letting me interview him and for being a superb hand-model for the rib photo shoot! Check out those photos here.

Tuesday, July 13, 2010

Hamburger Steak



Remember a couple weeks ago I mentioned how much I love hamburger in any form? So of course I was super excited to try Johnny’s hamburger steak this week. It is, after all, just a low carb hamburger. Along with my hamburger steak, I was delighted by the sides of sautéed mushrooms and pasta salad.


Like all JMS meat, this hamburger steak was cooked to perfection. It arrived on my plate warm, juicy, and covered in onions. I’m here to tell you that those onions are the perfect crunch to complement the meaty texture of the hamburger.



I’m pretty sure I’ve already written about Johnny’s pasta salad but in case you haven’t read that post, here’s a quick review of today’s pasta salad: lots of pasta, lots of flavor. I’ll never get over how colorful Johnny’s pasta salad is– loaded with tomatoes, olives, and purple onion.



Now for the grand finale: Johnny’s award-winning sautéed mushrooms. I’m not really a mushroom eater (remember the surprisingly yummy fried mushrooms) but I believe Johnny’s sautéed mushrooms have changed my mind.


I vow that from now on I’m going to give all mushrooms a chance. I’m not convinced any other mushrooms will be as delicious as Johnny’s but they deserve a chance.


So yes, I LOVED Johnny’s sautéed mushrooms. Maybe it was the wine sauce. Maybe it was trying a bite of mushrooms with a bite of hamburger steak. Maybe it was because of the quality of the mushrooms Johnny uses. Regardless, I’m pretty sure I’ll be ordering sautéed mushrooms as a side with my next hamburger steak, fish fillet, or brisket sandwich.


Now I mentioned that these mushrooms are award-winning. I wasn’t just saying that because I like them :)


At the 2010 Georgia Barbecue Classic in Cartersville, not only did the Johnny Mitchell’s Smokehouse team win grand champion, they also took first place in the open pit challenge. The open pit is a chef’s chance to branch out and wow the judges with something unique, something not-barbecue.


I have the inside scoop on Johnny’s prize winning open-pit entry and it includes mushrooms! Johnny’s team impressed the judges with a marinated and grilled lamb chop served on a bed of Mediterranean mashed potatoes topped with a pinot noir mushroom reduction sauce, and pico de gallo.


This award winning pinot noir mushroom reduction sauce is very similar to the sautéed mushrooms that Johnny serves in the smokehouse every day. I knew Johnny serves his award-winning barbecue here but I never thought about sides!


So here’s what I’ve learned:


  1. Johnny always wants to bring the best food to his customers and will serve competition-quality mushrooms to anyone who’s willing to give them a try.
  2. I love mushrooms, as long as they’re done right!
  3. Always check out more pictures on facebook :)

Friday, June 18, 2010

Jerk Wings



You may remember that a couple months ago I sampled Johnny’s hot wings. For the sake of variety, Jill and I decided that I should try the jerk wings as well. Still wings but so very different from the hot wings.


I have to confess, I think I prefer the zing of hot wings. Still, the jerk wings were flavorful and delicious. If you’re not a fan of hot wings, I’d say that jerk wings are a yummy alternative. Still tasty, just not spicy!


Check out our Facebook page for more pictures!


www.JohnnyMitchellsSmokehouse.blogspot.com

Monday, June 7, 2010

Dixie Burger

An enormous half-pound burger served Johnny’s way with bacon and barbecue sauce.


After demolishing this baby, I am so full! Still, it was so delicious that I couldn’t help but eat the whole thing.


As usual, Johnny’s meat was perfectly cooked, leaving this burger warm, juicy, and oh-so-tender. The bacon was crispy and yummy. Top it off with Johnny’s award-winning barbecue sauce and you have a deliciously unique burger.


So which do I prefer– smokehouse burger or dixie burger? It’s a tough question but I’ll try to give you a straight answer. I love Johnny’s barbecue sauce but in my opinion the smokehouse sauce is even better. I liked the two types of cheeses on the smokehouse burger but I love the bacon on the dixie burger. So I’ve come up with a compromise. I think next time I’m craving a burger I’ll try the smokehouse burger but ask for bacon too!


Yum yum yum!


So what’s your favorite: dixie or smokehouse? I’m curious about what everyone else thinks.

And if anyone tries the burger “Mary Catherine’s way” how is it?


Check out the pictures on Facebook.


Read about the smokehouse burger here.

Saturday, June 5, 2010

Did you know...



Johnny’s croutons are homemade!


I’m not really surprised, since Johnny likes to make everything in-house, but still. HOMEMADE. Not from a box. Fresh and crispy. Made with love.


This explains why they’re so delicious :)

Friday, June 4, 2010

Hippie Meatloaf Sandwich



The familiar flavors of hippie meatloaf now brought to you in sandwich form! The hippie meatloaf sandwich is part of Johnny’s Express Menu and is available for only $3. Add veggie sticks or potato chips for only 50¢ more.


This sandwich is heaped with hippie meatloaf and served with Johnny’s signature meatloaf sauce. Basically, it has all the yummy goodness of the hippie meatloaf plate but is a bit smaller. The hippie meatloaf plate has 3 slices of meatloaf and two sides, while the sandwich is 2 slices of meatloaf with the option of veggie sticks or chips. But don’t worry: this sandwich won’t leave you hungry. The hippie meatloaf sandwich is the perfect size for one person.


Next time you need a lunch break, don’t hesitate to come out to the smokehouse for great deals and great food.


Check out more pictures on Flickr!

Thursday, June 3, 2010

Smoked Chicken Salad Sandwich



This delicious chicken salad sandwich is part of Johnny’s very special Express Lunch Menu. The sandwiches on the Express Menu are only $3! For an extra 50¢ you can add veggie sticks or potato chips. I think all of Johnny’s food is well-priced but the Express Menu is a true bargain!


Just because this sandwich is inexpensive doesn’t mean it is any less delicious! I absolutely love Johnny’s smoked chicken salad. The extra tang of the smoked chicken really makes this chicken salad stand out in the crowd. Keep your tastebuds open to the delicious addition of dried cranberries as well.


This sandwich is a great size for a hungry person! Johnny heaps chicken salad onto the toasted bun until it overflows. Still, it’s not so much that I ever feel over-stuffed after polishing off every delicious morsel.


Johnny’s chicken salad sandwich with veggie sticks is definitely my idea of a perfect lunch. And at such a great price, it’s easy to enjoy it often!


More photos available on facebook.

Wednesday, June 2, 2010

Bread Pudding



You may remember the special Mardi Gras bread pudding that I loved so much. I’m happy to tell you New-Orleans-style bread pudding has returned to the menu. It may not be available every day, but keep a look out for it and you might get lucky!


This bread pudding reminds me of Johnny’s comfort cobbler (also a personal favorite). It’s served in the same type of oblong dish, making it enough dessert for two. Once again I am happy to report that Johnny’s bread pudding is not at all soggy. Instead, the chunks are moist with yummy raisins mixed throughout. It’s topped with a sugary glaze that I especially love.


So next time you see bread pudding on the dessert board, be sure to order it while you can!


Want to see more of this amazing dessert? Check out the photos on Facebook.

Johnny Mitchell's Smokehouse On Facebook