Quote:
Originally Posted by Cujo
Yep, jalapeños poppers, stuffed with cream cheese, wrapped in smoked bacon.
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Quote:
Originally Posted by Cujo
Yep, jalapeños poppers, stuffed with cream cheese, wrapped in smoked bacon.
For a moment I thought they were dill pickles and I actually imagined how that would taste. I currently have dill pickles, cream cheese, and bacon in the fridge but I'm going to bed soon so can't be arsed. I may have to revisit that one though.
Oh, hell yes! Green owed!Quote:
Originally Posted by TheRealKW
Next snack. Pork belly burnt ends.
Attachment 70704
Goes well with a fruity wheat beer.
Attachment 70706
Those jalapeno poppers look fantastic.
He is on a bit of a role right now. The bastard. :)Quote:
Originally Posted by PAG
I gotta say KDubya ya sure make up some nice snacks. I mean none of them are what people would say are "Healthy" for ya but I say F it. Eat what you like until its box time.
Cheers.
I did a round of Shish Kabobs again. My niece said they were Awesome uncle Jppr2 can you make them again?
Seal of approval.Quote:
Originally Posted by JPPR2
Wait till you see dinner...Quote:
Originally Posted by JPPR2
I am sitting at my pool bar enjoying a beer (OK 2nd beer) and eating Tong Garden salted peanuts where I added chili flakes for more flavor. I took a nice mountain moto ride this morning. 84kms. Wife and Niece are doing up dinner tonight. Heard it was deep fried Snake head fish (the one Mendy can't catch in his pond) with the spicy Mango Chili sauce.Quote:
Originally Posted by TheRealKW
Can't wait for the pics on your dinner.
Sounds brilliant. I'm locked in right now, looking after the billy lids as the missus has gone home to visit a sick mother. Nothing to do but watch TV and Q. Life could be worse.Quote:
Originally Posted by JPPR2
Since I fired up the Q, don't wanna waste the coals/heat.Quote:
Originally Posted by JPPR2
So got a roast beef dinner going. Actually, the beef is now in an pesky resting while I make sure the spuds are correct.
Had a couple of beers, now onto a decent red, since I had to open a bottle to make a gravy.
Tonight is the first night in 2 weeks that I didn't BBQ. I was more than willing to BBQ the Snakehead fish on a skewer but wife wanted it deep fried.Quote:
Originally Posted by TheRealKW
Tomorrow I am back to the Q. Doing up a Filet Mignon with BBQ Mushrooms and corn on the cob.
Oh yes.Quote:
Originally Posted by JPPR2
I could Q every day.
Funnily enough, I recall back in the mid seventies, when I was in Grade 1 or thereabouts, and a school friend's Italian dad always cooked outside in a brick oven, I though they were just poor and couldn't afford a proper oven.
How naive I was.
I grew up with one in our backward. It was always in use for bread or veal or pizza and my Mom's specialty Baked Rigatoni or Lasagna. She would cook it in huge iron skillets and then call family members to stop by and pick some up.Quote:
Originally Posted by TheRealKW
The good old days. :)
Green owed.
^^
Great meat. I'm sure that the red wine and mushroom sauce set it off perfectly.
Quote:
Originally Posted by PAG
Absolutely did.
Beauty night to BBQ
https://teakdoor.com/images/imported/2021/06/380.jpg
Had me a BBQ Pre heat beer.
https://teakdoor.com/images/imported/2021/06/381.jpg
Q'd up a USDA Filet Mignon and 2 Bone in Pork chops for wife and niece. Also a BBQ'd tater (For me) and Carrots and Broccoli. (Wife and Niece prefer rice)
https://teakdoor.com/images/imported/2021/06/382.jpg
Gotta love the plastic Thai plates...:smileylaughing:
https://teakdoor.com/images/imported/2021/06/383.jpg
Filet at a perfect rare.
Looks delicious!
Fired up the Q today. Actually started last night with a dry rub on some beef short ribs and left them overnight in the fridge.
Attachment 71398
fired up the Q at about 7:30am and then placed the ribs on a bed of onion in a tray it catch the fat/oil. 200f for next 3/4 hours.
Attachment 71402
Then spritzed the ribs each hour with beef stock to stop them drying out.
Until the beef probed like butter (approx 4:15 or around 8,5 hours later)
they also shrink a bit and I accidentally cut on bone away when I was removing the membrane last night.
Attachment 71401
I then placed the ribs into a small Eski to rest about an hour while I cooked the sides & gravy.
chips, carrot purée and gravy.
Attachment 71403Attachment 71404
They may not win any BBQ awards, but they sure tasted good!
Decided to have a tomahawk tonight, luckily the butcher had one left. Reverse seared it. ~20 minutes at about 200f. Then open the hood, let the heat build up and char 5 minutes each side.
Attachment 71581
I haven't done asparagus on a grill before, kinda worked. there's some foil rubbed spuds below also. They got about 30-40 minutes.
Probably slightly more rare than I anticipated. I flashed the kids meat before serving and they were happy. We still have half the steak left over. Well, it will not get wasted.
Attachment 71582
Darn thing wouldn't even fit on one chopping board.
Attachment 71583
Plated up.
Attachment 71584
And some desert. :)
Attachment 71585
Fuck asparagus is built to be grilled. Those are nice cuts. Clearly you live in a rich spot in Maylasia.Quote:
Originally Posted by TheRealKW
I just placed my Amazon fresh order. It will be delivered after 3pm
Imported from Thailand...Quote:
Originally Posted by bsnub
Today ends in y, so I decided to fire up the Q.
Hot n Fast today.
Attachment 72301
Don't forget to hydrate!
Attachment 72302
Very nice! Where is your corn from?
Supermarket. Other than that, not sure. It tasted really good. The kebabs are beef and lamb. the lamb was more expensive than the beef!
Tell you one thing Snubs no corn in Asia is close to good American fresh sweet corn. The first time my wife tried it she had her mind blown. We had to keep it around then. She would boil it up and just snack on it as Thai's do here. But to cook it on the barbecue with some butter salt and pepper while keeping it in the husk took her to a new corn level..Quote:
Originally Posted by bsnub
^ that’s true, it this is close the best corn I’ve had in Asia. I like to dehusk prior the bbq cos I like the char
I am not surprised, and I have been eating a lot of it as it is in season, as are cherries, peaches and plumbs. We have some amazing local produce here in Washington and I always look forward to the local fruit and especially Walla Walla sweets, the best onions I have ever tasted.Quote:
Originally Posted by aging one
I like to peel back the husks and remove all the silk. Then I fold the husks back over the corn, that way you get some char but not too much. As AO has said, American sweet corn is succulent and juicy and too much char takes away that flavor.Quote:
Originally Posted by TheRealKW
Attachment 72305
The chicken thighs may be to black for many, and they are not very photogenic, but I love to bbq them that way. The skin is so good, crunchy and black. Anyway, that is how I like my corn done with the husks partially protecting the corn kernels.
that looks good!
Damn some of you guys eat good. I had peanut butter again.
A man cannot live on peanut butter alone!
I don't even know what a "tomahawk" is, but it sure as hell looks more mouth watering than my peanut butter sandwich.
Enjoy bsnub. The only thing I miss about the USA is food. The sweet corn is so delicious and fresh cherries and peaches. People in Thailand will never know what a peach ripened on the tree taste like. And beef, I think the reason US beef is so delicious is because the cattle are fattened on corn. Thai beef is like chewing a piece of boot leather, then you just swallow whole.Quote:
Originally Posted by bsnub
I am eating some fresh cherries right now. :) Got to get them while I can, cherry season is almost over here.Quote:
Originally Posted by tunk
Corn feed beef is more consistent in taste, but grass fed tends to have more complexities and variation. But there’s no comparison with Thai beef which is only fit for boot leather.Quote:
Originally Posted by tunk
[QUOTE=tunk;4285492]I don't even know what a "tomahawk" is, but it sure as hell looks more mouth watering than my peanut butter sandwich.[/QUOTE]
The tomahawk steak is essentially a ribeye beef steak specifically cut with at least five inches of rib bone left intact. The extra-long, french trimmed bone utilizes the same culinary technique that shapes a rack of lamb.