Smokin' With Johnny & Jill

Bridging

2010-08-18T18:14:00.002-04:00

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.

Grilled Chicken Club

2010-08-17T16:16:00.001-04:00

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.

Barbecue Sampler Platter

2010-08-11T12:35:00.000-04:00

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 :)

Ice Cream Sundae

2010-08-10T16:31:00.003-04:00

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.

Fried Peach Pie

2010-08-04T04:32:00.000-04:00

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.

Peach Cobbler

2010-08-03T16:28:00.003-04:00

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.

Shaved Prime Rib Sandwich

2010-07-29T13:37:00.000-04:00

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...

Chicken Strips

2010-07-28T15:59:00.000-04:00

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.

SPECIAL: Smoked Turkey Sandwich

2010-07-27T17:17:00.001-04:00

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

2010-07-27T15:47:00.004-04:00

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!

Fish Sandwich

2010-07-21T16:11:00.000-04:00

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.

Pork Plate

2010-07-20T15:49:00.000-04:00

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 :)

Brisket Plate

2010-07-15T18:05:00.000-04:00

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!

Rack of Ribs

2010-07-14T06:02:00.000-04:00

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.

Hamburger Steak

2010-07-13T14:48:00.001-04:00

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:

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.
I love mushrooms, as long as they’re done right!
Always check out more pictures on facebook :)

Jerk Wings

2010-06-18T16:57:00.001-04:00

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

Dixie Burger

2010-06-07T13:44:00.001-04:00

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.

Did you know...

2010-06-05T13:48:00.000-04:00

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 :)

Hippie Meatloaf Sandwich

2010-06-04T13:42:00.000-04:00

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!

Smoked Chicken Salad Sandwich

2010-06-03T13:47:00.001-04:00

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.

Bread Pudding

2010-06-02T12:40:00.001-04:00

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.

Smoked Half Chicken

2010-06-01T17:38:00.001-04:00

Johnny sure knows how to cook chicken right! I’m usually more of a chicken tenders kind of girl, mainly because I don’t like having to worry about getting the meat off the bones. This half chicken is so tender and moist that I had no trouble at all finding delicious hunks of meat that were falling off and ready to eat.

Let me tell you: this is a lot of meat! I knew a half chicken would be big but I was surprised by how much white meat was packed on. Definitely enough for more than one person. Or if you don’t want to share, save some for later and you’ll have another great meal.

Some customers worry that this chicken is too pink to be safe to eat. Actually, the meat is cooked to a proper 165 degrees, until the juices run clear and the joints move freely– two signs of fully-cooked chicken. Jill explained that the smoking process can leave very distinct pink rings on the meat. Any pink you find in this chicken is just proof of how well it’s been smoked. As Jill assured me, “We’re using real science to cook your chicken; we’re not just wingin’ it!”

Today I paired the chicken with Johnny’s potato salad. I found it to be the perfect balance of hearty potato chunks and crispy onions. Also, you don’t have to worry about being overwhelmed with mayonnaise. Del-icious!

The smoked half chicken made for a difficult photo shoot but in the end we had several great pictures of a delicious meal. Check them out here.

Soups

2010-05-19T16:58:00.001-04:00

Johnny always strives to make food that is good for the soul and his soups are no exception! Pintos are a perfect match for anything on the menu but I’m also happy to have a cup of chili or brunswick stew any time.

Johnny’s soups come in the traditional sizes of cup or bowl but if you’re really adventurous, you should give the endless bowl a try. For only $4.95, it’s as much soup as you can eat. Johnny will keep refilling your bowl with any soup of your choice! So go on, try that cup of pintos. Then the chili. Then the brunswick stew. What have you got to lose?

More photos on Facebook...

Fried Mushrooms & Pickles

2010-05-18T14:25:00.001-04:00

I’ll be up front and say that I don’t like mushrooms or pickles. They’re on my list of foods that I routinely “eat around” and leave on my plate if they happen to be mixed in with something I’m eating.

But I agreed to try Johnny’s fried pickles and fried mushrooms anyway. I wasn’t sure that I would like them but I knew they deserved a chance.

The verdict: YUMMY! I probably won’t be ordering either one instead of a brisket quesadilla any time in the future, but I wouldn’t mind eating them again.

Both the pickles and mushrooms were fried right. The batter wasn’t too thick yet still lent the right amount of fried flavor give the mushrooms a unique taste. Inside the batter, the pickles were still surprisingly crisp and fresh. To top it off, these dishes are both served with Johnny’s delicious smokehouse sauce. I think I would eat nearly anything if only it were dipped in this amazing sauce!

Check out the pictures on Facebook.

Hummus

2010-04-30T13:38:00.001-04:00

Nearly every time I look at the JMS menu, the hummus jumps out at me. I first tried it at an event a couple years ago and have since had it in the restaurant. Every time, I’ve loved it. So, I’ve been looking forward to photographing (and eating!) it. All winter long, I’ve been looking forward to it.

Jill and I agreed that hummus is more of a spring/summer dish and so we should wait until warmer weather to feature it. So I waited through the icky winter weather. I waited through snow and rain. I waited when the temperature was below freezing and I thought my toes would fall off. Can you tell that I don’t really enjoy winter anyway? Waiting for hummus just became one more reason I couldn’t wait for spring to arrive. Now, warm weather is finally here and so is my beloved hummus.

Johnny’s hummus is delicious. Garlic is a part of many dishes on the menu and hummus is no different. BUT it’s not overwhelming. Two words come to mind when I think about Johnny’s hummus: smooth and cool. Oh yes, this hummus definitely has texture but at the same time it is very smooth. It’s also the perfect snack when the sun has been beating down on you all day and your tastebuds feel half-dead from heat exhaustion. To me, there’s just something about hummus that says “relax and enjoy this delicious food.”

Johnny’s hummus comes with veggie sticks or homemade corn chips. There’s a delightfully fresh *crunch* of eating hummus with veggie sticks. At the same time, Johnny’s homemade corn chips are fresh and crispy in their own way and are quite a delicious companion.

I know you’ll love this hummus but let me know which dipping companion you prefer: corn chips or veggies?

Check out the photos on Facebook.

Prime Rib

2010-04-29T12:50:00.001-04:00

On Tuesday afternoons around 3 o’clock, you can usually find me at Johnny Mitchell’s Smokehouse enjoying another amazing meal and a chat with Johnny and Jill about the quality and unique nature of their food.

Last week, I was very lucky. I went on Tuesday as usual and had a delicious veggie burger but Jill also convinced me to come back on Thursday to try their prime rib. Boy did she have to twist my arm to convince me to come to Johnny’s twice in one week! Yeah right, I was thrilled at the opportunity.

“Why Thursday?” you may be wondering. Thursday is the day that Johnny cooks the prime rib. Thursday afternoons at 5 o’clock, the prime rib is fresh and ready to be eaten. So, of course, I was ready with my camera on Thursday at 5:15.

Johnny’s prime rib is fantastic! That’s all I can really say about it. It was perfectly cooked and I loved it.

Just be warned, this is an enormous piece of meat. Johnny measures his meats after cooking, not before. So this ribeye was 16 oz, after cooking!

Something I’ve learned is that with a truly nice piece of meat and a cook who is as talented as Johnny, the meat doesn’t have to be as well done for me to like it. Normally, when I order a steak I go for medium-well and I don’t really want to see any pink. Now Johnny has me hooked on eating things medium-rare. I trust him to cook the meat right and I’ve started to enjoy the extra juicy flavor of medium-rare.

So two things:

go to Johnny’s on a Thursday and try the prime rib
try ordering your meat slightly less cooked than usual and let Johnny surprise you with how good it tastes

Check out the photos on Facebook! I’ve found that it’s very difficult for me to capture the delicious essence of Johnny’s steaks but I’m very satisfied with these shots. Hopefully they will make your mouth water and your stomach rumble

2 delicious dishes

2010-04-28T12:44:00.000-04:00

Another quote from the guest book...

"Awesome crab cakes with hummus as usual!!"

note the two exclamation points (I promise I didn't add those)

Veggie Burger

2010-04-28T10:34:00.001-04:00

Wow! I cannot believe how chock full of veggies this burger is! I’ve grown accustomed to “normal” veggie burgers, where you can tell it isn’t meat but you’re not really sure what’s in it. Not so with Johnny’s veggie burger.

Look at those colors! Clearly real veggies are a major part of this burger. The basis for this burger is always Johnny’s delicious black bean queso dip. What other vegetables go in is determined by what’s fresh. My burger was filled with carrots, broccoli, green beans, potato and cauliflower. Then the whole thing is flavored with Johnny’s Smokehouse Rub to give it that special JMS feeling. Yum yum!

I love the texture of this burger. It’s not too firm, and delightful chunks of veggies kept falling out of the bun and onto my plate. To me, this just seems to prove how real Johnny’s food is. It reminds me that these veggies were mixed together in the kitchen by a truly amazing chef who really cares about feeding people good food.

I chose pintos as the perfect companion for this burger. Johnny’s pintos are delicious. Eat them as an appetizer, with your meal, or as a dessert! Johnny adds smoked garlic to the pintos for extra smokehouse flair. Now that’s something you don’t see every day.

Check out the pictures on facebook.

Short but Sweet

2010-04-24T17:09:00.000-04:00

Another quote from the guestbook:

"This place rocks"

Redneck Reuben

2010-04-23T17:06:00.001-04:00

This unique Johnny Mitchell’s Smokehouse sandwich is more than just an excuse to eat brisket. (Although really, I should admit that when it comes to Johnny’s brisket, I’ll eat it any chance I get, no matter what the form.)

Brisket, sauerkraut, cheese, and rye. So delicious. A brilliant combination of flavors.

When this sandwich is brought out of the kitchen, all warm and delightful, you can’t help but smile. The top piece of marbled rye is always perfectly toasted. The bottom piece of bread is usually softened by the sauerkraut. Picking it up can be messy but is ultimately rewarding. Whenever I take a bite out of this sandwich, my tastebuds just scream “Yummy brisket!” It’s an involuntary reaction really.

If you’re not a fan of sauerkraut, don’t worry: it’s not overwhelming. Before I first tried the redneck reuben I was worried that the other ingredients would detract from the amazing-ness of the brisket.

Now, I know Johnny and Jill better than that. Every dish at JMS is a perfectly balanced mixture of flavors and this is no exception. The sauerkraut enhances the brisket. The melted cheese adds to the tastiness.

Watch out brisket quesadillas! You may have competition for being my favorite way to eat brisket :)

Also, a quick note about Johnny’s coleslaw: it’s delicious. I avoid most coleslaws but I liked this. The veggies are firm and fresh, and the mayo-sauce is not overwhelming. Once again, way to go Johnny and Jill!

Check out the pictures on Facebook.

Guestbook

2010-04-21T16:34:00.000-04:00

Another fun quote from the guest book:

"You are now my favorite place to eat"

This is from someone in Rome, so major kudos to Johnny's. In case you haven't noticed, I think Johnny's is my favorite place to eat too!

Chicken Olé

2010-04-20T16:27:00.001-04:00

I wasn’t really sure what to expect.

I knew the chicken with molé sauce would be delicious; after all, this is Johnny Mitchell’s Smokehouse. But I didn’t have the foggiest idea of what it would look like, never mind what it would taste like. Jill told me that chicken olé is a traditional Mexican dish, but one that isn’t likely to be found at our local tex-mex restaurants.

Blending together ten different ingredients, the molé sauce is one of the more complicated items on Johnny’s menu. Since the sauce contains everything from cocoa to chiles, it was impossible for me to predict which flavor would dominate this interesting dish.

Even after trying the chicken olé, I can’t tell you which flavor is most pronounced. I’m still learning about the mysteries of the way flavors come together and I found it impossible to distinguish one spice from the others. All I can give you is the assurance that the results were amazing. The sauce, the chicken, the provolone, each piece perfectly complemented the others.

One of the things I found interesting about this dish is that the chicken tenders are on top of the molé sauce, instead of the sauce being dribbled over the chicken. The amount of sauce may at first seem overgenerous, even for three hearty chicken tenders. However, once you try the sauce, you understand that having more is definitely better. I found myself carefully bathing each and every morsel of chicken in the sauce, so that I could enjoy the maximum amount of this surprising and delicious sauce. After I finished the chicken, I couldn’t resist using my bread to sop up the remaining sauce. It was just that good!

The chicken olé comes with grits and black beans. These two sides were handpicked by Johnny and Jill because of how well they go with this dish. After trying this amazing combination, I agree that the grits and beans definitely bring out the best flavors in an already wonderful dish.

Check out the photos on Facebook .

Smokehouse Hamburger

2010-04-06T23:11:00.001-04:00

I have a bit of a weakness for hamburgers. A perfectly cooked hamburger is a comfort food of sorts and always a special treat. Knowing that Johnny always cooks his meat just right, I was very excited to try his smokehouse hamburger.

This enormous half-pound burger is dressed up just the way Jill likes it: with provolone, cheddar, and a couple squirts of tangy and delicious smokehouse sauce. The two pieces of cheese tucked around the burger so adorably make the entire plate wonderfully inviting. Once the bun is piled high with lettuce, tomatoes, pickles, purple onion, and the amazing burger itself, it’s almost too big to pick up or take a bite out of.

But take a bite of this burger I did. You probably won’t be surprised to learn that I loved it. The combination of savory meat, creamy cheesy and smokey sauce was irresistible. It’s not like me to eat an entire half-pound burger on my own but...

Before I knew it, this burger was gone gone gone.

Check out the facebook photo s

Cheesecake is Back!

2010-03-31T16:26:00.000-04:00

It's been off the menu for a while but now Johnny's New York style cheesecake is back! Come by for a slice anytime.

Hippie Meatloaf

2010-03-30T17:04:00.001-04:00

Confession time: For the past couple weeks, I’ve been enjoying Johnny’s food and taking pictures as usual but I haven’t been sharing the experience with you. So here’s my best shot at reliving one afternoon...

My scrumptious meal today was hippie meatloaf with southern-style green beans and mashed potatoes. Right about now, you may be asking yourself “What on earth is a hippie meatloaf and why would I order it instead of Johnny’s amazing barbecue?”

First of all, hippie meatloaf is not your mama’s meatloaf! Even if you would consider yourself to be an anti-meatloaf kind of person, I strongly urge you to give this a try. Johnny’s meatloaf is unique and will probably make you sit back and say “woah! That’s meatloaf?!”

Part of the reason hippie meatloaf is so special is because of its unique mix of ingredients. . This meatloaf is 1/3 beef, 1/3 turkey, and 1/3 tofu. Bet you didn’t see that coming!

These three ingredients come together to make a rich meatloaf that appeals to beef and tofu lovers alike.

As you may have guessed, hippie meatloaf is Jill’s brainchild. Jill has been “playing with tofu” for twenty years and likes to surprise people with it. She says hippie meatloaf is a great recipe for helping people transition into healthy eating without feeling deprived.

I think Jill has definitely succeeded in her quest for healthy surprises. Hippie meatloaf has only 1/3 of the cholesterol of regular meatloaf but to me tastes 3 times as delicious. So next time you find yourself glancing over Johnny’s menu looking for the perfect dish to fill your tummy, give hippie meatloaf a chance. I promise you’ll like it.

Still a bit skeptical? Check out these pictures on Facebook .

Vacation's Over

2010-03-13T15:08:00.000-05:00

Sorry to everyone who was disappointed with the lack of new posts this week. I've been out of town, away from my computer and Johnny's amazing food, so there hasn't been anything new to blog about. The good news is that I'm back now and you can look forward to a new post sometime this week. Yummy!

More Good News:

I've finally started loading delicious food pictures onto the Johnny Mitchell's Smokehouse Facebook page. These are the same as Flickr but it should be much easier for you to comment on your favorites.

Check it out HERE

and please become a fan :)

Coca Cola Cake

2010-03-06T21:13:00.001-05:00

Johnny was making coca cola cake while I was at the Smokehouse on Tuesday afternoon. I was in for a treat because this batch turned out particularly delicious. Johnny says that it’s all about taking the time: you have to bake it just right, wait a certain amount of time before frosting it, and then take your time with the frosting. We’re all glad that he has this down to a science because Johnny’s cake is amazing.

The cake also turned out to be as photogenic as it was delicious. I posted the pictures on Flickr a couple days ago and had a surprising response:

Johnny’s coca cola cake looks so delicious that this group wants to include it in their picture-grouping. You can check out this group HERE.

So if perfect strangers think this cake looks delicious, I think it’s our duty to go to Johnny’s and give it a try :)

Check out more photos on Facebook

Nachos

2010-03-04T14:29:00.001-05:00

These nachos will blow your mind!

If you’ve never ordered Johnny’s nachos, please take a look at the additional pictures on Flickr. Without seeing it for yourself, you would not believe how much Johnny and Jill pile onto this plate. Johnny’s nachos are not your typical ballpark fare of a tray of chips drizzled with cheese. Put that image out of your mind and instead envision nachos done right: a large Johnny Mitchell’s plate completely covered with delicious corn chips, heaped with black bean queso dip, the best brisket ever, tomatoes, onions, and extra cheese.

These nachos are truly a full meal for two people or a very generous appetizer for four or even six people.

This is the sort of dish that makes you want to bring all your friends to Johnny’s, just to have an excuse to order nachos!

Johnny’s brisket and black bean queso dip are two of my favorite items. I just never get over the flavorful tenderness of the brisket, sure to be the best you’ve ever had. As I think I’ve mentioned before, black beans are one of my favorite foods ever, so of course I love the magic that Johnny works to make these black beans even more delicious. Fortunately for me, the nachos are a perfect harmony of these two amazing foods. What’s not to love?

CHECK OUT THE FACEBOOK ALBUM!

Guestbook Fun

2010-02-27T09:22:00.000-05:00

Here's another great quote from the guestbook:

"Absolutely wonderful experience. Great food, atmosphere, and service. We definitely will be return guests."

With an endorsement like that, what's stopping you from running out to Johnny's right now? :)

Shrimp Plate

2010-02-24T09:26:00.001-05:00

Fried, Grilled, or Blackened- order your "barbecuer's dozen" (that's 13 shrimp!) whichever way is going to make you the happiest. I find myself at a loss to recommend which way I liked the most, so I guess this is a decision you're going to have to make for yourself! No matter how he cooks them, Johnny's shrimp retain that perfect, fresh-seafood feel that will have you coming back for more.

My shrimp were perfectly paired with sides of cool pasta salad and steaming french fries. Like his mac 'n cheese, Johnny's pasta salad is all about the fixins. The pasta noodles themselves are plentiful and delicious but, more importantly, tomatoes, olives, and a healthy dose of seasonings abound in this dish. The moment these tangy noodles hit your tastebuds, there's no mistaking this pasta salad from anything but an original, homemade JMS creation.

As for the fries, not a bit of sogginess in sight. Normal fries might have turned to mush while waiting for me to finish taking pictures of this spread. Not so with Johnny's fries. These amazing wedges of potato are fried to a perfect golden-red on the outside while still retaining their flaky white insides. I'm certain you won't find any other fries that start out so delicious and stay that way, even after sitting out.

As always, I've posted all the pictures of my day's exploits on Facebook. Be sure to check it out!

More From the Guestbook

2010-02-19T11:50:00.000-05:00

Here's another fun quote from the guestbook.

"Fabulous! We'll be back. Loved the brisket quesadillas, hash-browns, and Coca-Cola cake."

I haven't tried the Coca-Cola cake yet, but you may have noticed that brisket quesadillas are one of my favorites too :)

Fish Filet

2010-02-17T16:40:00.001-05:00

For those of you who have been waiting with bated breath for this post, thanks for your patience! Today, I’m going to try to relive yesterday’s experience of fried fish filet, mac n’ cheese, and onion nibs.

Johnny’s fish filet is available fried, grilled or blackened. I highly recommend trying this fish, even if you’re not normally a seafood lover. Johnny’s fish filet is firm and flaky, without a fishy aftertaste. The fried filet was deliciously breaded but wasn’t drowning in grease. This is a very hearty serving! I had to save half my filet for later.

Onion nibs and mac n’ cheese were the perfect complement for this filet. The nibs are just the right size for dipping and popping into your mouth. The outsides were just the right amount of crusty while the onion inside stayed firm and tasty.

As for the mac n’ cheese, it may be my new favorite side dish. The large noodles were smothered in different cheeses and creamier than you can imagine. At times, I would spear a chunk and debate whether I was eating pure cheese or if a noodle was buried somewhere in there! Johnny makes each dish o mac n’ cheese to order so that it will be as creamy as possible and won’t get crusty from sitting around. This dish is great for anyone who loves mac n’ cheese. Because none of the cheeses have too much of a bite, I would also recommend it to picky eaters.

Now for some fun facts about JMS fish. I noticed that the menu doesn’t specify exactly what type of fish this is so I asked Jill about it. I had no idea it would turn out to be such an involved story!

About two years ago, Red Lobster got in trouble for selling fish that they called sea bass but that turned out to be another type of fish entirely. Restaurants everywhere panicked as they realized that even if they were ordering sea bass from their distributors, they may not have actually been getting sea bass. Because the demand for sea bass was so great, distributors had been substituting other fish without telling their buyers.

Concerned, Jill read all the fine print on the fish packages ordered by JMS and found that JMS wasn’t getting sea bass either. Johnny’s made the switch to real sea bass, only to find that their customers hated it. Real sea bass was much fishier and not as delicious as the unknown substitute supplied by the distributor.

As part of her constant effort to make her customers as happy as possible, Jill began researching the “fake” sea bass that Johnny’s had previously used. She found that the original “sea bass” was actually panga (also called swai). Panga is an Indonesian freshwater fish. Like all meat at JMS, this panga is ordered from Buckhead Beef. Buckhead Beef has American-owned holdings around the would to ensure that their meat is the highest quality available. The panga used by JMS is raised in woven river cages so that fresh water is rushing past the fish at all times. Jill calls panga “a wholesome fish raised on a wholesome diet.”

Even if you’re not a fan of seafood, at least give this exquisite fish filet a chance!

Check out more photos on Facebook :)

You Missed It!

2010-02-16T17:25:00.000-05:00

If you didn't make it to Johnny's today, you missed some amazing specials!

Soup of the Day: Chicken Vegetable

Special Dessert: Mardi Gras Bread Pudding

Johnny says his chicken vegetable soup is good for the soul and I quite agree. The smooth yet flavorful broth, yummy chunks of chicken, and a healthy dose of vegetables make for a soup that will fill your stomach and warm your heart.

In honor of Mardi Gras, Jill put together this very special bread pudding. Unlike other bread puddings I’ve had, it wasn’t mushy! This was a special dish for today only. Recommendation: beg Jill to make it again next year!

In the mean time, be sure to visit Johnny’s often so you won’t miss out on other very special daily specials.

See pictures on Flickr

Check back later for photos and a post about the fish filet with onion nibs and mac n' cheese!

Winter Wine Dinner

2010-02-13T13:03:00.001-05:00

I had such an exciting evening yesterday! I’m posting this around lunchtime so that you’ll be able to sit down and eat as you read about last night’s lovely Winter Wine Dinner. Remember: the Smokehouse is open on Saturdays. If your PB&J sandwich suddenly isn’t cutting it, treat yourself to lunch (or dinner) at Johnny’s!

The Pairings:

Amusé: Croquette filled with brisket and two cheeses

Appetizer: Seared Scallop and Shrimp on Lobster Cream; served with Noblissimo Pino Grigio

Entrée: Beef Filet with Peppercorn Reduction, Potato Gratin, and Green Beans; served with Napa Cellars Zinfandel

Dessert: Chocolate Cherry Cobbler and Vanilla Ice Cream; served with Solaire (Cabernet Sauvignon) by Robert Mondovi

Now that your mouth is watering, let me assure you that each dish was just as amazing as it sounds.

I’m already voting to make last night’s amusé a permanent part of the JMS menu. I’m beginning to realize that I love brisket more than anything else in the world. Combining brisket with cheese resulted in a delicious puffball reminiscent of a crab cake but with that extra yummy briskety essence.

As for the appetizer, I was only sad that I didn’t have a spoon with which to scoop up every last bit of lobster cream. Johnny’s scallops were perfectly cooked and the texture of the shrimp somehow accentuated the subtle flavors of the cream.

This menu was exquisitely balanced so that I wasn’t full by the time my beef filet arrived. Good thing because I think my heart would have broken if I hadn’t been able to do justice to this amazing entrée. Not only was the beef perfectly tender, the potatoes were exactly as they ought to be. However, for me, the green beans truly stole the show. Not only were they the most photogenic, but they were also crisp and buttery, delightful yet irrefutably healthy.

The chocolate cherry cobbler was a delicious cap to a lovely evening. I never pass up a chance for chocolate and the cherries were such a nice surprise!

Bottom line: sign up for the next wine dinner! I *promise* you won’t regret it.

Check out Facebook for more pictures! This is the first time I’ve photographed so much food in one sitting but I think these pics still give you a great feeling for how attractive and delicious JMS food is.

Fun Quote From the Guestbook

2010-02-12T22:04:00.000-05:00

I thought I would spice things up a little bit by posting quotes from the guestbook at Johnny's. We'll see how it goes but here's the first one:

“The brisket is like meat-flavored cotton candy! Melts in your mouth!”

Also, don't miss tomorrow's post about tonight's Winter Wine Dinner!

Ribeye

2010-02-11T13:47:00.001-05:00

I’ve spent the last two days bouncing ideas around in my head, trying to find the best words to explain exactly how uniquely amazing Johnny’s ribeye is. So far, I’ve had no great inspirations. I guess you’re stuck with me just giving it my best shot. If worst comes to worst, you may have to go to Johnny’s and sample this juicy sucker yourself!

First, I had Jill and Johnny explain to me just how special this cut of meat is. While I have confidence that Johnny can transform anything from just average to absolutely amazing, knowing the quality of his ingredients helps me understand how he churns out perfection each and every time.

I learned that ribeye is considered one of the choicest cuts of beef. Delmonico ribeye is truly the cream of the crop: it is cut from the center of the ribeye and is possibly the best piece of the entire cow. Delmonico ribeye captures all the amazing tenderness of typical ribeye but eliminates the fat around the edges. This means that a 16 oz Delmonico ribeye is an entire 16 ounces of juicy, waiting-to-be-eaten meat.

Knowing all of this, I shouldn’t have been surprised when I cut into my steak and savored a bite of what every piece of beef should taste like. It’s always nice to realize that once again Johnny has created a masterpiece better than anything I’ve ever had before.

The ribeye is served with two sides; I had a green salad and hashbrowns.

The salad is a very straightforward bowl of mixed greens. The best thing about it: no iceberg lettuce! This mix of field greens and spinach is not only delicious but actually has some nutritional value.

The hashbrowns were a quintessential example of a Johnny Mitchell’s Smokehouse surprise. When you see them on the menu, you wonder what on earth hashbrowns have to do with barbecue. When you see them on your plate you realize that “hashbrowns” is way too simple a word to describe them. You wonder if any word could adequately describe this garlic parmesan potato cuts. The answer is no: a thousand words can’t tell you what makes these potatoes so special. A thousand pictures can give you an inkling. The only word that truly describe these hashbrowns is the knee-jerk “mmmm” that you can’t help but utter after you take your first bite of these beauties. How do you put that on

a menu?

More photos of ribeye and friends on Facebook !

Warning: viewing photos of ribeye, salad, and garlic parmesan hashbrowns

may cause an uncontrollable desire to run to JMS and order steak immediately.

Hot Wings

2010-02-09T19:02:00.001-05:00

Another delicious week at Johnny Mitchell’s Smokehouse! I’m getting sick of this rainy weather and was glad to forget my troubles while sampling some amazing food!

Lucky dog that I am, I chowed down on hot wings. At parties, I usually avoid wings. I’d rather chat with my friends while eating something a bit less messy.

Today, with homemade wing sauce coating each and every one of my fingers, I realized I’ve got to make a point of breaking that habit. Like Johnny’s ribs, these wings are worth the effort! The hot wings had just enough zing to make me sit and pay attention but weren’t overpowering. The blue cheese dipping sauce that Jill brought out was the perfect complement to their spiciness.

Don’t forget: it’s homemade! Johnny and Jill make their wing sauce, dipping sauces, and salad dressings in-house from only the best ingredients. Jill admits that she finds herself turning up her nose at grocery store sour cream and mayonnaise because she’s so used to the high-quality ingredients used at the smokehouse.

This week I was in for a very special treat: two dishes. In addition to the wings, I also sampled Johnny’s ribeye with hashbrowns and a salad. Check back on Thursday for my description of this amazing hunk of meat.

And, of course, more photos on Facebook !

New Video Available!

2010-02-04T20:33:00.001-05:00

Click here to watch the new youtube video of Johnny describing JMS ribs!

Crab Cakes

2010-02-02T18:43:00.001-05:00

I would say that the outside temperature today was more than a little bit chilly. Fortunately for me, it’s Tuesday and I spent the afternoon lounging inside the warmth of Johnny Mitchell’s Smokehouse. I was super excited about today’s appetizer: crab cakes. With all the distractions like brisket and chicken salad, I had never had Johnny’s crab cakes before.

The two crab cakes are a combination of lump and claw meat. Johnny says his philosophy about crab cakes is to “KISS it” (keep it simple stupid). The crab cakes are as much meat as possible, skipping the additives like potato or bread crumb, which are usually used to make crab cakes. JMS crab cakes are just crab, spices, and a bit of red bell pepper. They’re served on a bed of spring greens with pico de gallo, corn salsa, a lemon wedge, and smokehouse sauce.

This presentation makes for a pretty platter of food, and it even tastes delicious. I can’t call myself a crab cake connoisseur but Johnny’s seem to have the perfect crabby texture and flavor.

Hooray for another culinary triumph that I delighted in eating!

What are crab cakes doing in a barbeque restaurant?

First of all, Jill says that crab cakes are one of her favorite foods and she always wants them on the menu for that reason. Secondly, Jill has a large painting of a crab that she has hung on the back wall of the restaurant. She loves that crab painting but says she feels she has to have crab cakes on the menu to justify keeping the painting up. She thinks everything should be connected, and wi

thout crab cakes that painting would be sorely out of place. What a great combination of love and logic!

Check out more photos on Facebook!

Jill's favorite painting: "Meet the Chef" by local artist Keith Lewis

Blue Corn Chips

2010-01-28T21:47:00.000-05:00

If you’re paying a lot of attention to these posts and pictures–and I hope you are–you may have noticed something: I mention blue corn chips for the black bean queso dip, yet all the chips on the party pick plate are, well, yellow. Don’t worry, I’m not color blind and neither are Johnny and Jill. True blue corn chips are nearing extinction in Bartow County. The only blue corn chips Johnny can find are yellow corn chips that have been dyed blue. That sounds a bit hinky to me and Johnny doesn’t want to serve dyed corn chips to his customers. So in the absence of naturally blue corn chips, we’re sticking with yellow.

According to Johnny, JMS is committed to avoiding oddly dyed or enhanced foods. They strive to get fresh veggies. They make their own sauces from scratch, rather than just enhancing store-bought products.

I’m pretty sure a bit of blue dye isn’t going to hurt me, but I like knowing that Johnny is very careful about what he puts into the food we eat.

Party Pick

2010-01-26T21:37:00.001-05:00

In my mind, Tuesdays are already beginning to mean “yummy food.” I woke up earlier than usual today because–I kid you not–I had a dream about the delicious food of Johnny Mitchell’s Smokehouse. I was starving when I woke up and couldn’t get back to sleep! But I was also pleased because in my dream JMS was packed with happy eaters who had been following my blog. Perhaps an over exaggeration of the popularity of this little writing project but certainly an accurate take on the quality of Johnny’s food.

Last week, I nobly ate half of a brisket quesadilla and brought the other half home. Today, I thought I might need a helping mouth for some of the other larger appetizers. (Plus, why would I have ever brought along an extra person to help me eat my absolute favorite dish- the brisket quesadilla?! I’m a little bit more willing to share some of the other items on the menu, even as I continually realize that everything at Johnny’s is phenomenal and hence un-sharable.)

Today’s delight was the party pick. This is a big, honking appetizer! As willing as I am to attack any dish, I was glad I had brought along an eating buddy. Mom was glad she had volunteered for the job!

The party pick is definitely enough appetizer for four people. It’s a potpourri of four amazing JMS appetizers: black bean queso dip with blue corn chips, rubbed ribs, cheese nibbles, and brisket quesadilla.

I realize I’ve said that the brisket quesadilla is my favorite dish at Johnny’s but I haven’t mentioned that I also have an... understanding with the black bean queso dip. If you count the brisket quesadilla as my favorite entree, it’s safe to say that the black bean queso dip is my favorite appetizer. It is so yummy! I consider black beans to be the single most useful and scrumptious ingredient ever. Johnny’s queso dip is somehow creamy while leaving the delectable black beans intact. I’m running out of synonyms so I will just give it to you straight: chilled in the summer or warm in the winter, this black bean queso dip is probably one of the most amazing things you will ever eat.

See previous posting and above paragraph for my raptures about the brisket quesadilla. (I don’t want to bore you, although I’m happy to discuss and eat brisket quesadillas all day every day.) The party pick comes with half of a brisket quesadilla- four triangles.

The cheese nibbles were a surprise. I expected traditional mozzarella sticks, but ten times better because, after all, this is Johnny’s. Instead, I found part of the plate filled with delightful, lightly-battered white cheddar. Each bite was the perfect mixture of cheese and batter.

Finally we dug into the ribs. I admit, I was saving the ribs for last for a reason. You see, I’m not really a rib person. To me, they’ve always seemed messy and very labor-intensive for such a small amount of meat. Not so at Johnny’s. I guess by now I shouldn’t be surprised that JMS food always surprises me.

Johnny cooks his ribs in house, to competition standards, each and every time. He believes that the mark of a perfect rib is not necessarily for the meat to be falling off the bone. Instead, biting into a rib should leave a perfect semi-circle cutout. He described this to us, Mom took a bite, and I took a picture. Sure enough, as Mom chewed on an amazingly juicy and flavorful morsel, we could see that the meat was missing a semi-circle the exact size of her bite. Emboldened, I put down my camera and picked up a rib, preparing myself to be wowed. I was thrilled that not only were Johnny’s ribs delicious but they were also not as messy as I feared. Johnny explained that he likes the ribs to be moist, but not drowning in sauce. Instead, it was up to me to dip (or not) into the sauces available on our table.

Another amazing tidbit about Johnny’s ribs: you can taste them for a long time. Driving home, I could still feel the ribs on my tongue. It wasn’t just an aftertaste. For about two hours, I swore I could still exactly taste the ribs. It was amazing.

Note: even as two very hungry people, we could not finish off this dish. It’s definitely an appetizer for at least four and a meal for two to three people.

Click here for more pictures of the party pick on Facebook

Vegetarians Welcome

2010-01-21T22:25:00.000-05:00

I bet you never would have guessed that Jill used to be a vegetarian. Now she claims to be addicted to meat and must eat brisket every day.

You can still find Jill's vegetarian roots in many dishes unique to Johnny Mitchell's Smokehouse.

Don't forget: JMS sides are pure veggie. You won't find any pork chunks lurking in these baked beans!

Brisket Quesadilla

2010-01-19T21:29:00.001-05:00

I can pinpoint the exact moment when today went from just good to absolutely amazing: sitting at my favorite table at Johnny Mitchell’s Smokehouse waiting to begin eating my way through their menu. Over the next several weeks, I’m going to become a JMS expert. Not only am I going to sample every single item on the menu, I am also interviewing Johnny and Jill about their flavors, their recipes, and barbecue cooking in general. I love to learn and I love to eat, so of course I can’t wait to get started.

Starting with my favorite item on the menu seemed like a pretty good idea. Nothing beats a crispy tortilla filled with brisket, cheese, black beans, and yumminess. Add the red, green, and corn salsas served with this eight-piece quesadilla and you have a pleasing appetizer for 3-4 people.

I have a bit of a secret to confess: though I gave it a valiant effort, I couldn’t finish this entire dish. Even after eating my fill (I considered it a very large afternoon snack) I still had quesadilla left to carry out. At home, mixing the leftover green salsa into some rice and stir-fried vegetables was the perfect side dish for the leftovers. If you’re not a fan of leftovers, try ordering the “snack size.” This half-quesadilla is the perfect lunch for one.

That’s my best shot at describing this dish. Now you understand why I’m planning to rely heavily on interviews with Johnny and Jill and pictures of the food. I can’t claim to be any sort of foodie. I like to eat and I can follow a recipe but beyond that I’m clueless. To make up for my lack of discernment when it comes to subtle flavors, I’m putting together this blog. I’m convinced that me telling you that Johnny and Jill’s food is delicious won’t be enough to get you out the door and to Euharlee. Instead, I hope that between the pictures and the interviews, you’ll begin to feel those cravings that can only be satisfied by a meal (or two or ten) at Johnny Mitchell’s Smokehouse.

Click here to see more pictures of the brisket quesadilla on Flickr

Johnny talks about Brisket!

About Johnny Mitchell's Smokehouse

2010-01-18T22:19:00.000-05:00

From the JMS Menu:

Jill and Johnny Mitchell bring thirty-two years of experience to their second restaurant, Johnny Mitchell’s Smokehouse. “We believe that food should make sense, should be lovingly prepared, and should be enjoyed with amiable company.”

Jill grew up in California’s San Joaquin Valley, producer of the world’s best fruits and nut, in a family of ranchers and hunters. She understands how quality and freshness of ingredients matter in the thoughtful creation of imaginative dishes.

Johnny says that he’s the last native son born in Atlanta. He hales from a long line of fine southern cooks. His aunt Bea ran her own restaurant in Atlanta for many years. Famous for his real-wood, slow-cooked BBQ, as well as his endearing personality, Johnny is a versatile chef equally able to prepare haute cuisine or low country fare.

Together, Jill, Johnny, and their dedicated, talented staff bring a love for food and for feeding people to Euharlee Georgia, the Covered Bridge City.

Johnny Mitchell's Smokehouse

100 Covered Bridge Road

Euharlee, GA 30145