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  1. #1
    Somewhere Travelling
    man with no head's Avatar
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    surasak's pub n' grill....

    From time to time I'll post some stuff I cook. Right now it's roast pork, roast chicken Thai style, and, corned beef.







    The roast pork is homemade using home grown thyme, salt, pepper, home grown dehydrated onions, home grown garlic using a boneless pork loin and roasted until the inside reaches about 150 degrees / 65 degrees C.

    The roasted chicken uses a Thai spice packet purchased at a local Asian supermarket and roasted for about 1-1/2 hours in an oven until golden brown (marinated for about 1 hour prior to cooking). I really wish I had a charcoal stove to get more of the real flavor here, and, the chickens here in the states are really almost too big for doing this.

    The corned beef is home made using beef brisket corned for 3 weeks in the frig then slowly simmered in wine for about 3 hours. The wine gives the meat a slightly fruity flavor and makes it more tender, IMHO, than salt water.

  2. #2
    punk douche bag
    ChiangMai noon's Avatar
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    Fukking great, that pork wants very much to be in my mouth.

  3. #3
    Somewhere Travelling
    man with no head's Avatar
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    I only hope I can find sources of pork like this when in Thailand. In contrast I hate not being able to find things here in the states that I like (such as nam....mmmmmm).

  4. #4
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    Pork here is usually excellent quality, a lot tastier than back in the UK as opposed to beef which is usually crap, with chicken somwhere in between. The pork looks great.I'm doing a roast pork dinner today so the mother-in-law tells me she fancies having roast potatos and gravy, I usually try to get loin with the fat still on for roast, I think it helps keep the meat suculant (one of my fav words "suculant") and the fat it really good for doing the roast potatos.
    What actually is "corned" beef I've never really thought of it other than the tinned stuff ?
    I have more than the average number of arm and legs

  5. #5
    Somewhere Travelling
    man with no head's Avatar
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    "Corned' refers to using "corns" of salt used in the pickling process (also uses saltpeter, sugar, and water). Essentually you use the long-grain meat of the cow's breast (the brisket) and soak the meat in the brine solution for about 3 weeks. It originally came from the Jews and was modified by the Irish when they immigrated to the United States. Properly made it's slightly reddish-pink when done due to the saltpeter (basically the meat gets boiled in a pot with water covering the meat for about 1 hour per pound...first brought to a rolling boil then to a simmer for the rest of the time). What you get in the can is quite nasty compared to the real thing. As it's a pickled product it keeps well in cans but is much better when made fresh.

    I always get a pork loin with a thin layer of fat covering one side of the loin. Key here is to let the meat sit for about 10 minutes after cooking (cover with aluminum foil) because it lets the meat 'set' the juices and makes it most succulent.

  6. #6
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    RandomChances's Avatar
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    ^ Ok cheers, now I know sound simular's to making Ham, you'll have trouble getting salt peter here, it can be got but it'nt easy (although I have'nt really tried that hard) and they dont like you taking it through customs due to it's bomb making abilities (for anyone that does'nt know its one of the ingrediants in gunpowder). The letting the meat stand thing applies to all roast meats really

  7. #7
    Bretzel stroller's Avatar
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    Being picky about how you want your meat cut is tricky here, best to "train" a local "butcher" and order your cut a few days before you want it.

  8. #8
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    RandomChances's Avatar
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    Quote Originally Posted by stroller
    Being picky about how you want your meat cut is tricky here, best to "train" a local "butcher" and order your cut a few days before you want it.
    Pork you should be ok loin is usually avalible everywhere ...well here at least. You can buy it with or without fat (same price /kg) although it usually comes without, belly pork and ribs are also usualt cuts, but you'd probably have to ask for a leg or chop's. Oh for anyone who's interested:-
    pork loin- san nork (the "san" is sort of a cross between san and sun)
    Pork fillet- san nie-dont usually see much of this outside of the supermarkets
    belly pork-sam chan (literily 3 fooors or layers)
    Ribs -graduk (bone usually cut up into smaller pices for frying)
    Beef is pretty poor but I have bought a joint in BIG C before, just asked them if they had any unsliced steak in the back and had them cut about 2kg off a whole sirloin, you usually need "steak" quality meat for roasting here as the general quality is so poor

  9. #9
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    Marmite the Dog's Avatar
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    I'm waiting to hear about the 'pub' part of this thread...

  10. #10
    Somewhere Travelling
    man with no head's Avatar
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    You buying?

  11. #11
    Thailand Expat
    Marmite the Dog's Avatar
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    If you ever get to Thailand I might.

  12. #12
    Somewhere Travelling
    man with no head's Avatar
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    Cool, sounds like a plan.

    Here's the 'pub' part of the thread you've been waiting for. I use beer a lot in my cooking. The outside of this chicken has been hand rubbed with beer and special spices from Louisiana. The chicken is standing using a glass with the remaining beer inside. This steams the chicken as it roasts in the oven and gives it a hoppy taste on the inside while the outside is spicy and slightly salty. Finished product in about 1-1/2 hours.


  13. #13
    I am in Jail
    attaboy's Avatar
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    ^ The pic makes me think of Scampy's story where he got slipped the micky, passed out on his stool and the girls stole his Armani jacket.

  14. #14
    Somewhere Travelling
    man with no head's Avatar
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    Finished product (now to steam some rice):


  15. #15
    Thailand Expat aging one's Avatar
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    No either use Kau Neow or some nice spiced garlic bread!!

  16. #16
    Somewhere Travelling
    man with no head's Avatar
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    I used steamed rice because I ended up making something like khao man gai but with roasted instead of boiled chicken.

  17. #17
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    Marmite the Dog's Avatar
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    Where are the shots showing the plated presentation?

    What else is on the menu?

    What beers do you serve?

  18. #18
    lom
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    we have guns and shit lom's Avatar
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    Quote Originally Posted by Marmite the Dog
    What beers do you serve?
    Don't answer that question surasak, it's a trap !

  19. #19
    I am in Jail
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    Quote Originally Posted by RandomChances
    Ok cheers, now I know sound simular's to making Ham, you'll have trouble getting salt peter here, it can be got but it'nt easy (although I have'nt really tried that hard) and they dont like you taking it through customs due to it's bomb making abilities (for anyone that does'nt know its one of the ingrediants in gunpowder). The letting the meat stand thing applies to all roast meats really
    You can buy Australian corned silverside at Villa and although very expensive, it is of the same standard that I bought at home.

    Can you buy pickled pork here?
    Maybe it is also called corned pork.

  20. #20
    Somewhere Travelling
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    Quote Originally Posted by Marmite the Dog
    Where are the shots showing the plated presentation?

    What else is on the menu?

    What beers do you serve?


    This isn't fancy but tasty (served with sweet chili sauce as well).

    Currently in the 'fridge I have some Hefeweizen, some imported Mexican Cerveza, and, Guinness Extra Stout.

    I can make some yam kai mod dang if you like

  21. #21
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    The chicken looks good, but you're going to have to sort out your service. 32 hours for a beer is not good enough!

  22. #22
    Somewhere Travelling
    man with no head's Avatar
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    Wot's your hurry?

  23. #23
    Bretzel stroller's Avatar
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    Quote Originally Posted by surasak
    I can make some yam kai mod dang if you like
    Jeez, where would you get those from? Wouldn't your neighbours alert the police if they saw you munching this?

  24. #24
    Somewhere Travelling
    man with no head's Avatar
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    Sadly it's canned here in the states. Not a big fan of it myself but my wife obviousy loves it.

    Here's my dinner from tonight: roasted salt n' pepper prawns with som tom using all home grown ingredients save for the papaya, key limes (can't get kaffir limes here), and nam plaa.





    Now it's off to bed...won't be doing any cooking for a week or so since tomorrow is C-section time for my wife!

  25. #25
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    Good luck!

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