BBQ Sushi -- The BBQ Grail Roll(s)

BBQ Grail · 02-09-2011, 11:03 PM

Recently a causal eatery has opened near my house. It a nice restaurant that serves up some great food. They have an amazing smoked tri-tip sandwich that I have to eat a couple times a month.

I've struck up a friendship with the two owners. They also own a popular sushi restaurant in Sacramento. I was talking to the owners about my interest in fusing Asian flavors with traditional America BBQ techniques. I talked to them about some of my ideas and they thought it would be fun to see what we could come up.

Tonight I made the trip into Sacramento and got a chance to watch the Executive Sushi Chef make regular sushi while we played in the back of the house. It was a blast.

I took with me some North Carolina vinegar sauce and a few other things along with some pulled pork and some pulled pastrami I did.

When you make sushi rice you season it with rice vinegar, sugar and few other things. I had the idea of using the vinegar BBQ sauce to season the rice. It turned out nice.

Here's some of the rolls we came up with. There's some work to do, but we have a good solid base for coming up with some menu ready sushi rolls. Since they have a smoker at one of their restaurants they'll be able to recreate whateve we come up with.

Pulled pork, pickled cucumber (forgot what it was called) with fried shoestring potatoes. The soy wrapper worked great. The pickled cucumber was to try and mimic cole slaw with an asian flavor. It was pretty tasty, but needed something else to make it pop.

Pastrami, sauted garlic, onions, ****ake mushroom. This was pretty good, we later paired this with a miso garlic sauce that we mixed with BBQ sauce. That had a nice flavor.

Pastrami, fried shoestring potatoes, cream cheese and grilled asparagus.

BBQ Grail · 02-09-2011, 11:05 PM

Had to have some sprouts!

gtr · 02-09-2011, 11:09 PM

Very interesting & creative - pics look great - I'd definitely hit those. Are these going in the California TD?

Odin the Dog · 02-09-2011, 11:16 PM

Those do look good. Was the pork and pastrami ice box cold or room temp, or warmed?

BBQ Grail · 02-09-2011, 11:21 PM

The roll with the sauted onions, garlic and such had the pastrami sauted with the veggies.

The other rolls the meat was room temp. I smoked it last night and and was kept cold. I pulled it cold onsite, so by the time the sushi rice was done it was room temp.

BBQ Grail · 02-09-2011, 11:56 PM

Quote:

Originally Posted by gtr

Are these going in the California TD?

Possibly. I've got a more "California" idea. If it doesn't come out, I'll probably enter these.

OneHump · 02-09-2011, 11:58 PM

Looks fantastic

BBQ Grail · 02-10-2011, 12:01 AM

This is what I used to make the sushi rice. Lots of vinegar and since it's got apples for a sweetner it worked great for sushi rice.

BBQ PD · 02-10-2011, 12:06 AM

I love Sushi with an ice cold Sapporo, 23oz that is, with plenty of Wasabi. Now that Sushi creation you came up with looks like tasty treats to me, so what beer are you pouring, and when can I join you for a taste

Brewer · 02-10-2011, 12:09 AM

Outstanding! Good looking presentation.

bigabyte · 02-10-2011, 12:10 AM

Very nice!

I love stuff like this that forges into unknown territory.

I hope you keep at it. As for the California Throwdown, since it is a "Special", you can make more than one entry, so you could put these in along with your other ideas if you like.

Ron_L · 02-10-2011, 03:27 AM

Quote:

Originally Posted by bigabyte

I love stuff like this that forges into unknown territory.

You mean stuff like my Q-Shi in the nouvelle Quisine throwdown a few weeks ago?

I would hit any of those, Larry! They look great!

bigabyte · 02-10-2011, 07:44 AM

Quote:

Originally Posted by Ron_L

You mean stuff like my Q-Shi in the nouvelle Quisine throwdown a few weeks ago?

I would hit any of those, Larry! They look great!

Well, I didn't want Larry to think he stole your idea...but YES!

BBQ Grail · 02-10-2011, 07:53 AM

Quote:

Originally Posted by bigabyte

Well, I didn't want Larry to think he stole your idea...but YES!

It's hardly an original idea. There's already one restaurant in Sacramento selling a roll with what they call BBQ pulled pork. And they've been doing it for years.

bluetang · 02-10-2011, 07:55 AM

Dang that looks and sounds excellent!

02-09-2011, 11:03 PM	#1
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	BBQ Sushi -- The BBQ Grail Roll(s) Recently a causal eatery has opened near my house. It a nice restaurant that serves up some great food. They have an amazing smoked tri-tip sandwich that I have to eat a couple times a month. I've struck up a friendship with the two owners. They also own a popular sushi restaurant in Sacramento. I was talking to the owners about my interest in fusing Asian flavors with traditional America BBQ techniques. I talked to them about some of my ideas and they thought it would be fun to see what we could come up. Tonight I made the trip into Sacramento and got a chance to watch the Executive Sushi Chef make regular sushi while we played in the back of the house. It was a blast. I took with me some North Carolina vinegar sauce and a few other things along with some pulled pork and some pulled pastrami I did. When you make sushi rice you season it with rice vinegar, sugar and few other things. I had the idea of using the vinegar BBQ sauce to season the rice. It turned out nice. Here's some of the rolls we came up with. There's some work to do, but we have a good solid base for coming up with some menu ready sushi rolls. Since they have a smoker at one of their restaurants they'll be able to recreate whateve we come up with. Pulled pork, pickled cucumber (forgot what it was called) with fried shoestring potatoes. The soy wrapper worked great. The pickled cucumber was to try and mimic cole slaw with an asian flavor. It was pretty tasty, but needed something else to make it pop. Pastrami, sauted garlic, onions, ****ake mushroom. This was pretty good, we later paired this with a miso garlic sauce that we mixed with BBQ sauce. That had a nice flavor. Pastrami, fried shoestring potatoes, cream cheese and grilled asparagus. __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

02-09-2011, 11:05 PM	#2
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	Had to have some sprouts! __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

02-09-2011, 11:09 PM	#3
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	Very interesting & creative - pics look great - I'd definitely hit those. Are these going in the California TD? __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

02-09-2011, 11:16 PM	#4
Odin the Dog Full Fledged Farker Join Date: 06-16-09 Location: Livermore, CA Downloads: 0 Uploads: 0	Those do look good. Was the pork and pastrami ice box cold or room temp, or warmed? __________________ __________________________ Call me Ray 2 Weber kettles and a Weber gasser

02-09-2011, 11:21 PM	#5
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	The roll with the sauted onions, garlic and such had the pastrami sauted with the veggies. The other rolls the meat was room temp. I smoked it last night and and was kept cold. I pulled it cold onsite, so by the time the sushi rice was done it was room temp. __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

02-09-2011, 11:58 PM	#7
OneHump Full Fledged Farker Join Date: 08-15-10 Location: Danville, CA Downloads: 0 Uploads: 0	Looks fantastic

02-10-2011, 12:01 AM	#8
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	This is what I used to make the sushi rice. Lots of vinegar and since it's got apples for a sweetner it worked great for sushi rice. __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

02-10-2011, 12:06 AM	#9
BBQ PD is one Smokin' Farker Join Date: 10-17-10 Location: Livermore, CA Downloads: 0 Uploads: 0	I love Sushi with an ice cold Sapporo, 23oz that is, with plenty of Wasabi. Now that Sushi creation you came up with looks like tasty treats to me, so what beer are you pouring, and when can I join you for a taste __________________ Dave CBJ, 15' custom BBQ trailer with a Backwoods Competitor, Pitts & Spitts off-set, & Santa Maria grill. Ole Hickory CTO, 1 BGE, 2 Weber kettles and 1 Smokey Joe, BWS Chubby, Sonoma gasser, and a BBQ store full of everything BBQ.

02-10-2011, 12:09 AM	#10
Brewer is one Smokin' Farker Join Date: 01-26-10 Location: Fall City, WA. Downloads: 0 Uploads: 0	Outstanding! Good looking presentation. __________________ Phil Damn Straight BBQ Team http://www.facebook.com/DamnStraightBBQ KCBS & PNWBA Member, PNWBA CBJ Superior SS-2 Backwoods Fatboy Primo XL Weber Ranch Kettle

02-10-2011, 12:10 AM	#11
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Very nice! I love stuff like this that forges into unknown territory. I hope you keep at it. As for the California Throwdown, since it is a "Special", you can make more than one entry, so you could put these in along with your other ideas if you like. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

02-10-2011, 07:55 AM	#15
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	Dang that looks and sounds excellent! __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill Thanks landarc for the avatar!