Thread: Songran Barbecue

We as a family basically lock ourselves in the house at Songkran. Cooking is the key to the watery events. Yesterday and last night we had a barbecue the wife calls "steak mu sarong" bacon wrapped pork fillet medallions.

Simple meal for a hot day, marinaded pork steaks, a Cajun potato salad and some roasted garlic bread.

Start off with the Cajun salad.

Red bell, green onions, carrots, onion, egg, spices and your spuds.



Then you have to make it all up into the salad.

Then we have the steaks.

Even more, we made way too much for a family of four, so some great sandwiches coming.

The your charcoal, the wife buys this charcoal and calls it Korean for some reason, it sure does burn even, hot and well. Starting it on the stove, then transfer to our little orange bucket barbecue.

You have your mini baguettes.


I roast off a whole head of garlic to make the spread.


Now we get the steaks on the barbecue.

Plated and served an hour late and with a lot of beer in me.


Tonight we go again, roast chicken with garlic mash, onion gravy, and some fresh broccoli.

Well done, AO...

You've seemed to have crossed-over.
Fusion Farang-Thai

Nice set-up!

Excellent. You don't mention what dressing you've used on the salad?

Cajun spice, oregano, black pepper, then half mayo and half real yoghurt to dress.

Looks delicious .