Had a little ground pork left over from making chorizo, and the Thai basil plant needed trimmed, so Pad Bai Horapa.
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Any tips for growing the Thai Basil? I'm about to give it a go. -
hoovarmin, Thai basil likes the same thing regular basil does. Moderate full sun, where it's not going to get absolutely nuked, moderate water, trim it back if it starts to flower. Basil does better for me in the ground than in pots, but I think I under water in pots. I basically stick it in the ground and throw some water at it when the parsley looks like it needs it. Very easy to grow.
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Wibs! Did them in my Hank’s Hot Box (a Hill country style cooker: https://pitmaster.amazingribs.com/fo...y-latest-build)
Pretty good for a first cook, but next one will be better. Flavor was good, bark was good. But could’ve been even juicier, I ran it at 140 deg C all the way (it seemed to like that temp), will have to use it more to improve. But that’s what it’s all about!
Can’t wait to do a pork butt on it, that should render out a whole lot more fat and juices that will drip down into the charcoal.
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Is it pho, ramen, rice noodle soup? Whatever it is I made, it's awesome.
Blanched some beef bones from tomahawks and beef ribs I've previously posted, cleaned em up, smoke roasted them and some ginger and onion. Made a faux pho stock for like 20 hours. Served with Vietnamese rice noodles, beef, mushroom, nori, and green onion.
I debated serving with a soft boiled egg, but we don't really have appropriate sized bowls for ramen.
Last edited by ItsAllGoneToTheDogs; July 20, 2022, 03:46 PM.Comment
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Had one NY strip but several people to feed so I made pad gra pow. It was a hit.
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Ok I'm putting this out here cuz I cooked something. It's a pork chop on the Spirit with M.H.s pork rub. Sweet potato with cinnamon and butter. Pictures taken with my newly aquired LED light. Used the table top tripod. Easy to use and I like it as comes with battery and AC adaptor..
I think the quality of the pictures has improved somewhat. I'll keep working on it. Might need a 2nd one but not yet. Oh, the food was dang good too.
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I give you sesame-crusted ahi tuna!
This is a Susie Bullock (Hey Grill Hey) recipe that is absolutely fantastic. Might be my go-to for asian-style tuna. (https://heygrillhey.com/grilled-tuna-steak)
The tuna is marinated for two hours in soy sauce, rice wine (I used vermouth), honey (I used brown sugar), sesame oil, lime zest and juice, and cayenne. You then generously coat it with white and black sesame seeds. Like all tuna, it cooks really fast...two-to-three minutes a side.
Incredibly good. The toasted sesame seeds give it a delightful nutty flavor.
I served it with steamed broccoli with sambal oelek. The dipping sauce is a mixture of soy sauce, brown sugar, and lime juice. Yum.
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Mixed it up this eve and made pozole blanco and some coconut rum cake bites.Attached FilesComment
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MsTwiggy , I order it from Rancho Gordo. Their beans, garbanzos, lentils, hominy and spices are the best, IMO. I belong to their bean club, so I often get a free bag of hominy thrown in with the delivery.
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And FWIW, early on I tried the Harry Soo lighting method (donut) in the PBC--not much difference from what I was using. YMMV.
I've never done the OCD method of lining up of tightly-packed charcoal briquettes in concentric circles for long cooks, though. Super snake method, I call it.
Always wanted to try that, but I usually get a good 8-12 hours cook time as it is, so no big incentive, since by then it's usually time to wrap the meat anyway--it goes in the oven if the PBC fire is dying.
KLast edited by fzxdoc; July 23, 2022, 07:01 AM.
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Had a meeting tonight so I made dinner when I got home at 8 pm. Kept it simple, butterfly pork chops with MMD and corn roasted in aluminum foil with Hellmann's, salt and tarragon. On the Genesis.
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The freezer door, out in the garage, was left open for five hours the other night. So, I had to cook up a bunch of frozen meat. Chuck roast on the pellet smoker, Mississippi pot roast in the instant pot, pork cutlets on the Cuisinart 360 griddle, tri-tip in the sous vide bath (not shown), and whole chicken in the electric rotisserie (not shown). Most of this is now vacuum packed and back into the very clean freezer. We are now the proud owners of a freezer alarm!
BTW...that is bacon fat on the cutlets, not butter...MMMMMmmmmmmm!
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Fried rice.
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Just this week I saw there was locally raised and butchered Wagu Beef sold at the Conger Meat Market only 35 miles away from me. The beef was raised by Fellers Ranch also located at Conger MN. I bought a few cuts to try. Last nights dinner was Wagu Fillets done on the back side of Grill Grates served with grilled vegetables. Turned out Med/Rare. Tasty! Any of you Pit Members in Southern Minnesota or Northern Iowa who may be interested I have included links. I believe the also ship?
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Just kidding about the smash burgers, I’m wanting to try some on the new griddle soon.
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