Enjoyable thanks.
Reminds me of the old scrote Blackgang on one of his better days.
Enjoyable thanks.
Reminds me of the old scrote Blackgang on one of his better days.
Despite his sometimes racist tendencies, he was very old school and had some brilliant adventures before settling in Thailand. It would have been interesting to meet him and chew the fat over a few beers, next to his smoker.
A real character with a fascinating history.
Had a nice get together of Thai and Western friends over the weekend. With this years long cool streak decided on a nice barbecue. Just a few shots of food.
Crabs and prawns.
More prawns with a nice piece of Norwegian salmon from Villa.
The wife's bacon wrapped pork filets, garlic bread as well.
Did some big bone in chops plus some simple pork chops.
Was a nice big meal.
Outstanding AO. Wondered if you use your grill much.
Cheers
Been used about 20 times but there is a problem. I like to season my grill and only clean it with a wire brush. The wife not so much. So every time its used it is heavily cleaned by the housekeeper. Not worth making a stink over. Wife loves that barbecue its that simple. 555 somethings never change.
How many wear you feeding? That's a feast!
10 hungry adults and some kids as well.
BBQed chicken in honey soy marinade with snags and spring rolls to dip in the soy
I thought the dramatic rise of the full moon might work its magic moon beams on Tongan warrior lady
But she remains reticent to overtures beyond a back massage despite being plied with half a bottle of rose prosecco
^You could be getting warm there Topper
I might be able to re-purpose the bottle of Southern Comfort I acquired last year on JP Stumpo's recommendation
(have to say it is at the rough end of fine whisky liqueurs)
Caught up with a buddy in Jakarta. Fortunately he had a decent Weber
so I rang my Zimbabwean (well, technically he was born in Rhodesia, but that country no longer exists) buddy who does dead cows et al. A quick order and delivery by grab motorcycle yielded some delights. 1kg sirloin, 1kg rump, 1/2kg boerwoers and 250grams Biltong.
First step is to cut the steaks up and season. Given as we had 6 adults and 2 billy lids I could just cut the thing into a 2 inch thick beauty for myself only I end up cutting 1/2” slices instead. Heavily season with olive oil, SPG & a little rosemary. Then wait. You need at least an hour for the salt to work it’s magic.
So while waiting we munched some Biltong (next time I’ll get the spicey one, this was only mild) and drank some beers. A match made in heaven to be fair.
Lil Ms KW was getting hungry by this stage so we cooked the boerwoers first as a starter.
Then it was time to fire up the coals, first the rump and then the sirloin. The fat in the sirloin renders quickly and catches fire to give it that great Smokey char taste.
Finally slice and dice to serve. No carbs needed with this meal. A mix of medium rare and medium. I prefer medium rare, but not all the guests do, so I cried a little inside. But oh well. Everyone was happy and full!
Short video of the sizzle of the sirloins as they nicely char.
Listen to the sizzle - YouTube
https://youtube.com/shorts/kUUbG_FAHg0?feature=share
eta: no idea how to make the video show
^
Listen to the sizzle - YouTube
Odd, usually, by deleting the https:// of a Youtube video, you get the actual video rather than a link.
I think it might be because it's a YouTube short rather than a YouTube video - and I think that depends on how long your video is.
Happy Wesak day. I borrowed Stumpy’s recipe for cooking zucchini & carrots on the grill and they were a big hit!
Last edited by DrWilly; 05-05-2023 at 03:37 AM.
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