While traveling in Greece a few months ago, at a taverna we had a barbeque called Kontosuvli.
Basically it is a very big kebab .
Last Sunday I decided to make it myself at home here in Thailand with good results,
Pork from Macro cut in big chunks, and about one inch thick, marinated in salt, pepper ,chili flakes, paprika, thyme and rosemary ground together,
The pork is sprinkled with a few spoonful of vinegar , the spices rubbed on and marinated over night.
Next day the pork was placed in a rotisserie skewer, and a mix of mustard and honey brushed on and placed in the oven set a 350 F.
I know the thermometer show less than 350, the picture was taken a bit after I had opened the door to put in the oven some smalt kebabs I made with some of the leftover meat.
The chicken legs were done in the air fryer
PS: I forgot to mention that between every other piece of pork I placed a piece of pork belly, The malting fat kept the pork juicy . Also I purchased an electric oven that I keep on a trolley downstairs and roll out , With the weather being so hot, slow baking things inside house proper is not a good idea IMO.
Last edited by Buckaroo Banzai; 27-07-2022 at 07:41 PM.
The sooner you fall behind, the more time you have to catch up.
^ nice, those table top ovens are quite good i've found, if your get a good sized one like yours.
I Agree , I wish I never bought that big stand along oven in the kitchen, I almost never use it.
Also we have one of those small electric one burner induction cook top downstairs, and 90% of the time we use that one.
Next house I build, I will certainly do it differently .
If ever there was a TD thread where everyone should meat in the middle (sorry) and nod in approvement and respect, it should be one based on flesh cooked over flames and smoking hot coals.
Reverse seared is the only way to cook a tomahawk!
Saturday it is
Seasoned quartered potatoes
Fresh local mushrooms with garlic and fresh onions
Fresh Pork Tenderloin in a Teriyaki, fresh crushed garlic, salt and pepper marinade.....Bloody Mary while it all Q's
Pork Tenderloin
Money shot as they say with a nice Hefe...
Quality. Do you not add apple sauce or mustard to the pork loin? I always do.
Visiting some family and friends in Indonesia. The first thing to do was to remedy the lack of BBQ at my SIL’s house. A trip to the mall, ACE hardware had what we needed and ere able to lend a trolley to walk the goods through the mall to the carpark. A small tip to the lad and on our way.
Next was a trip to the Farmers Market. No pics but I don’t mind sharing that I was pretty disappointed with the quality of meat available. Plan B was required. A message to my Zimbabwean (or is he Rhodesian?) mate; he is currently in UK but has staff running his business here. A price list was sent to me via WhatsApp…
Some decisions were made, confirmed and ordered.
delivered on time from Bogor. 70,000 or around $5 for an hour drive. Not too bad.
Half was readied for a Friday evening Q at a friends house with their pit.
You may notice a missing piece on my T-bone.
Enjoyed with a few drinks. Karaoke may have happened. Ended up sleeping on the sofa.
The next day I was somewhat fragile but the Q needed to be assembled. Luckily I have some Asian child workers to get onto the task.
Season the meat. Rest at least an hour.
Oh my, tis another balcony pic.
Need to watch the flare ups, as the fat melts it will burn, don’t want to overdo these steaks.
A weekend of footy, rugby, drinks, Qs with friends and family. What more does one need?
Last edited by DrWilly; 14-08-2022 at 08:46 AM.
Felt like a bit of a throw down Q.
Bought a side of sirloin, cut to inch thick steaks and add a rub.
Made a chimmichuri (spelling) sauce and then let it rest to allow the flavours to meld. 1/2 a dozen cloves of garlic, a cup of coriander leaves, a cup of parsley leaves, squeeze one lemon into about a cup of olive oil and roughly blend.
Get some beers on ice. Sample as you go.
Aaaah bliss!
Very nice Willy!
If your mates black then he's probably identifying as Zimbabwean. If he's white then likely identifies as Rhodesian. ?
Looks good but why do you use these stupid terms Q like a teen and throw down?
Damn willie, I always thought you were just a stupid fuck, looks like you know meat. If you ever visit Thailand don't forget your friend in Ubonratchathani.
Nothing fancy old bud, you bring the t-bones and I'll throw together a salad from my garden.
Nice Spread DW. Those steaks look outstanding. Nothing better then a nice Q and cooler full of beer.
Can't wait to get home and Q me up a steak
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