Pork tenderloin on the rotisserie with little potatoes and carrots beneath.
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It’s been a week of firsts for me.
My first time shopping at an Asian Market - That place is amazing!
My first cook on the kettle with the SNS – My first cook on the weber in a long time actually. I can't say I'm surprised, but I am really impressed with how that SNS performed.
My first go at Char Siu Pork - Some quick veggie stir fry and rice to go with it. My marinade needs a little tweaking, and I ran out of extra to keep basting with toward the end, but I was very happy with how it all came out. Some tasty stuff !!
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And my first time growing yams in the kitchen
Have a great week end all!Comment
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OOOh, can you share the pork recipe you based your cook off of? -
@WillTravelForFood: I based mainly off of madewithlau.com bbq-pork. They have some great you tube videos as well. I took the Brandy from Meatheads recipe on the main site, cut a bit of the sugar, skipped the food coloring- used fresh garlic and ginger. Also been reading a lot at thewoksoflife.com - great reference very informative. I'd say those are the main three I looked at, found the common core and took what I wanted from each of them for the one offs. If that makes any sense. -
I actually have some marinating as we speak (thank you for the inspiration Philotius ) and I use this recipe as my starting point. I omit the food coloring.
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Chicken stirfry/wok 'ish.. on my gasser
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I made some German Potato Salad yesterday. I didn't grow eating this but I like it once in awhile. I'll need to ask a few Friends if it is authentic or not. Served with burgers and fruit but no picture of that.Comment
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I've made Thai curries before, but never thought they really measured up to the one's in my favorite restaurants - until last night. Instead of buying the Taste of Thai curry paste at my grocery store I went to Whole Foods and picked up a new one. Also followed Hot Thai Kitchen's Pailin "Pai" Chongchitnant's instructions on making the curry, beginning with reducing about a quarter of the cocunut milk up front until it breaks before adding the paste and other ingredients. The combination was a game changer, and I don't have to go to a restaurant anymore to have really good Thai curry. Just say no to Taste of Thai curry pastes.
I also found later that we really dodged a bullet. We had a house guest who is highly allergic to shellfish (like, carries an epi pen allergic), and green curry normally has shrimp paste. That slipped my mind until I put on my reading glasses and looked at the second, unused jar of curry paste and saw that it was free of nuts and shrimp. Whew!
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hoovarmin i do not have a commercial curry paste that is my go to. I usually just grab the little 2oz jar of green curry paste by thai kitchen. When i make it from scratch in my pestle then its more memorable. Most of the time I buy it though. If you go to an Asian grocer the pastes they carry will have shrimp and fish in them. But you can get the galangal, kaffir lime, lemongrass, chiles, and other ingredients there to make a fresh curry. I have recipes if you are interested.
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For most of my life I have eschewed BLT sandwiches. I just didn't see point....it's a sandwich with no deli meat? Granted, there is bacon....but no deli meat?
So a few weeks ago a friend gave me some home-smoked bacon and I some of it made it into a BLT. Wow, it was quite good, not just the bacon, but just the sandwich in general. And it felt so refreshing with it being so hot outside.
We are quickly getting up to 107 F heat index today, so I found myself actually craving one of these things for lunch. Remembering how good my lamb dish was the other night, I used up some the leftover condiments on today's BLT.
Instead of mayo I used the harissa-yogurt sauce and cucumber replaced the lettuce. (I guess it really is a BCT.) A sprinkling of feta cheese took it over the top. Everything was piled into some toasted wheat bread.
Absolutely tasty!
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Yes, I didn't realize how much effort eschewing was. Totally not worth it.
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Favorite sandwich of all time is the BLT. And yes as Huskee said with a fresh tomato they are sublime. I like to salt and pepper my tomato and drizzle with EVOO. My favorite breads are sourdough or light rye with a BLT. Yours looks wonderful ☺ï¸🔥🔥🔥â¤ï¸ðŸ¿
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Got home from NYC at 0330 this morning, so we had breakfast for lunch. Bacon, eggs, cathead biscuits, blackberry jelly. All home made (well the eggs were yard eggs, I didn't lay them myself)
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Giddy up for some cowboy ribeyes and a little more garlic butter than usual. These were on sale this week, so bought them even though a little thinner than I like, but still tasty.Attached FilesLast edited by glitchy; July 16, 2022, 07:51 PM.Comment
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My wife’s famous naan pizzas. Bake at 400 for 15 minutes. Custom toppings every time…
Pizza 1: garlic naan, pepperoni, onion, jalapeño, mushroom, diced tomatoes, sweet peppers, mozzarella and Parmesan cheeses.
Pizza 2: regular naan, black truffle sauce, Alfredo sauce, chicken, mushroom, mozzarella and Parmesan cheese. Drizzle with truffle oil and bake. Drizzle melinda’s truffle hot sauce and serve.
Attached FilesLast edited by STEbbq; July 16, 2022, 04:05 PM.Comment
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BLT’s via my new griddle. First cook on it so bacon seemed to be a natural.
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Panhead John What you see in the photo is a work table only. Love it. If you’re referring to my old 17†Blackstone, I’ve tucked it away and am casually looking for a buyer. My son didn’t want it surprisingly. -
I remember you mentioning in the past you had a Blackstone griddle. Yeah, I’m sure it’s gonna gather dust with that new bad boy.
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Some recent food pics of my vacation cabin rental in Michigan. It came with a communal Weber 18 Kettle and on our deck was a brand new Dyna-Glow Gasser....About the cheapest gasser there is.....I was thankful to have use of it. Believe it or not, This grill worked beautifully...I actually had fun cooking on it. Here are some meals made on it.
Whole head of Amish Grown Garlic Chicken.
Some wings on the Weber, Fresh Garlic Parmesan and Veggies on the gasser.
Last edited by troymeister; July 16, 2022, 06:24 PM.Comment
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hoovarmin The nice young kids also rented a speed boat way too big for the lake...The water was too shallow at our dock. So they had to anchor it aways off shore...Well in the morning the boat was gone and in the weeds across the lake...They finally got the boat hours later by paddling a kayak against the wind (like 20 MPH wind) and then hitting something with their prop on the way back...It's going to cost these kids a bundle. -
We're having some work done at our vacation house and we were talking plans over while sitting in the garage, which is also where our son in laws speedboat is stored. He asked if we had usage rights when they weren't there. I said I don't want them. The last thing I need is to have something go wrong with a boat that doesn't belong to me.
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Ribeye, corn on the cob and roasted fingerling potatoes. Raised it all except the steakAttached FilesComment
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Lookin' good for sure.
Instead of planting one large corn patch, I plant two smaller ones with the harvest dates spaced far enough apart so that we don't get tired of corn, (is that even possible?
). The first patch sucked with a lot of 2" ears, but the second patch is lookin' real good. I won't be buying the variety I planted in the first patch again. 
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Burgers (45% chuck, 46% short rib, 10% bacon), and frys coated in "cheetle". Sorry no post cook pics. Burgers on white buns with American cheese, pickles, iceberg, red onion, and burger glop. They were seasoned with a fudruckers burger clone with msg and Chipotle dust added. I did not add the salt so I could gri d the seasoning into the burger, and added the salt just before the grill.Attached FilesComment
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Tried pizzas on the camp chef tonight. Not bad, but I certainly have work to do!
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RickyBobby I think you're being too hard on yourself. There is a definite place in the home cooks repitiore (hey, cut me some slack, I never learned french) for rectangular pizzas.
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