This Spicy pork and bok choy requires 7 ingredients and 7 minutes of cooking time and is delicious.
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Ok - ground pork. That is why it has the look of little nuggets. I was trying to figure that part out. Was this a wok cook or a flat top cook? -
Thanks Attjack. I found the recipe: https://www.foodandwine.com/recipes/spicy-pork-bok-choy 7 ingredients and 7 minutes is very appealing.
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Game day ribs and esquites. Even the trusty rusty kettle got in on some of the action.
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okay... Sideways pictures. I'd ask what's next but I don't want to know...
New rib rack... Discovered need to flip often but need to protect the bark...
That's it... I'm not doing any pictures until I get this straightened outComment
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Many thanks to Mosca for his idea of what realdocBBQ dubbed Oklahoma Hatch Burgers.
Here's everything ready to head out to the Pit Boss griddle:
Buns were toasted first and then hash browns cooked (I'm still learning on those; don't judge me) and held in the warm zone.
I clearly needed to cut the onions smaller.
But let's zoom in on one of those yummy patties! Kenji maintains in his Oklahoma-Style Onion Burger recipe that it's not possible get a good crunchy sear on a non-stick surface. My Pit Boss scoffs at him!
I left my Hatch chiles in larger pieces and that turned out well. Next time, the onions will get mandolined.
Yum!
I ate both of my burgers, but my wife left me half of one of hers for part of my lunch tomorrow.
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Sunday dinner. Pretty sure my girls are just messing with me. The wanted steaks but no chance I would get to cook 3 similar…
A 18 oz bone in ribeye, 8 oz ribeye†breakfast steak†and a sirloin fillet all rare! Sautéed Bella’s, Bacon cheddar twice baked potatoes, firecracker Brussels sprouts and green beans and garlic bread.
My streak rub will bother the purists but my family insists on it. It was my fathers Special occasion T-Bone seasoning that he used to say when asked that the recipient was what they fought the battle of the Alamo over!!! A great salty seasoned crust that is asked for again and again.
Did them all on the 26 inch and couldn’t be happier! It is without a doubt my favorite grill I’ve owned ( probably 18-20 in the last 40 years).
Not a tough cook but fun none the less. In the past this would have been a two kettle cook just because of the pan real-estate ratio. The 26 just shines at the " too much for one grill meals" if I could only have one grill this would be it.Attached FilesLast edited by CHNeal; September 12, 2022, 09:02 AM.Comment
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@Draznnl
Absolutely! It’s as simple as could be. It’s actually just as easy to apply straight from the individuals containers then measure out and sprinkle together and that’s how I do it.
It’s just a light dusting of:
Lowerys
Granulated Garlic
Granulated onion
Black pepper
Chili powder
Then sprinkle what ever ground coffee you use, not grounds but fresh coffee, My pop used folders so do I. I sprinkle just enough so you get good coverage but can still see the other spices.
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Quasi dim sum/dumpling night
Bacon fried rice
pork and chive pan fried dumplings (the half moon shaped ones)
beef and kimchi mandoo (the triangles)
Chose two different shapes to tell the dumplings apart. Half moon shape works the best and had the better filling.
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Grilled chicken thighs with grilled sweet potato chips.
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bbqLuv, the sweet potatoes were thinly sliced, brushed with a little vegetable oil, salt and pepper then cooked on a cast iron griddle. Simple with great flavor and a little crunch to them.
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Did 2 whole chickens tonight to celebrate one of the few Bears victories we’ll see this year. Although the Pack…….yikes. 🤣
Was originally planning on doing ribs on the new SNS kettle to get ready for our weekend cook we’re doing but the lousy weather and time constraints made us change our minds. I still had to do a burn off of the SNS insert so once that was done I got her ready for the chicken. Seasoned the kettle chicken with Meatchurch’s Voodoo which was awesome. The lighter toned chicken was done on the pellet grill and seasoned with some various spices and butter. My wife isn’t a fan of prepackaged rubs. Both turned out amazing and i love my new kettle. Can’t wait to use it next weekend and see how the Bears do against those darned Packers.
Attached FilesLast edited by radiodome21; September 11, 2022, 06:47 PM.Comment
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I don’t think it’s spicy at all. I only put it one side though because I forgot to do the bottom side. I used last week on my wings and I could taste it more. Reminded me a little of jalapeño chips but not at all spicy. I used to love spicy food but can’t donut anymore and my wife and kids would spit it out if it’s too hot.
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Made some pick it up and don’t set it down smash burgers tonight…although the buns held up!
Like Jim White making Mosca Oklahoma Hatch burgers, these are a spin off thatI supposed. I caramelized some shallots to start, then off with 1/3lb burgers on the skillet topped with the onions, fresh chopped green chile and shredded Colby jack cheese. Seasoned the burgers with Heath Riles’ garlic jalapeño rub.
oh my, it’s been some time since I’ve made burgers and boy where these good! Wife made some garlic jalapeño pasta and fries. Great meal to finish off the weekend!
now I sit out by the fire to enjoy the evening!
Last edited by barelfly; September 11, 2022, 06:59 PM.Comment
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So after finally cleaning my grill grate, I decided to do some chicken wings with my vortex on my kettle. Let's just get this out of the way.....between my PBC, my Chimp, and my Kettle + Vortex, absolutely, unequivocally, without question, the vortex produces the best wings.
This recipe is a Steven Raichlen one (https://barbecuebible.com/recipe/pir...yle-of-nandos/) and one I saw on the Labor Day Primal Grill marathon. You marinate the wings in Peri-Peri sauce, which is a Portuguese/South African hot sauce made out of peri-peri peppers. The most popular version of this sauce is produced by the restaurant Nando's in the United States. It has heat, a significant vinegar component, and delightful depth through strong notes of garlic, cilantro, and lime. Well worth checking out. (The hot version is not all that hot and is readily available at my local grocery store. It can also be ordered online.)
You also mix in some garlic, lemon juice, onion, and cilantro into the marinade. I marinated overnight.
Get that Vortex going!
On go the marinated wings, after a cursory attempt to dry them off (I used a chunk of cherrywood for smoke):
Like others have experienced, with the vents wide open, the wings will all be at 180-190 F after about 30 minutes. I did not flip, although I did rotate the lid 90 degrees every ten minutes when I temp'ed the wings.
You toss the wings in a sauce that is essentially a reprise of the marinade: butter, peri-peri sauce, cilantro, and garlic:
Here's a close-up of a wing:
These were really good! A welcome change from the traditional buffalo sauce, while retaining a strong spicy component. I did not find them any more hot than buffalo sauce, but the addition of the cilantro and lime flavors were very welcome.
My only complaint -- and I knew this going in -- is that marinading the wings makes them moist and all that moisture will need to evaporate off the surface of the skin before it can begin to crisp. The skin on these was very good -- far better than my pellet grill attempt -- but not quite where I wanted it. I could have tightened it up, but I probably would have ended up with shredded chicken wings had I let the wings go longer.
I will definitely do these again....but perhaps experiment with just salting the wings overnight and let the sauce carry the peri-peri flavor.
(To be far to Steven Raichlen, this recipe dates to 2008, many years before we realized the other than salt, nothing really gets into the meat.)Comment
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Malaysian Hokkien Mee. I'm sure there's some way to make pig, shrimps, and noodles not be good, but this sure isn't it. Would have been better with Hokkien noodles, but yakisoba noods worked just fine. Really simple & tasty.
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How was the sweetness level with that dish? I've been eyeballing it on Woks of Life, but they put in a warning about how sweet it is. Is there enough salty stuff in the dish to balance the sweetness of the Thai sweet soy sauce?
That looks especially delicious photographed on your new cutting board.
Kathryn -
I used the Marion's Kitchen recipe, but all the recipes for this are pretty similar.
fzxdoc I think the sweetness is going to depend on your ingredients. Thai light soy sauce is less salty than Chinese or shoyu. I used Panda oyster sauce, ABC kecap manis and San-J shoyu and it needed a touch of sugar to balance out.
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