I just recieved some excellent rub from the states if anyone is interested.
I just recieved some excellent rub from the states if anyone is interested.
You can use your grill as a smoker.Originally Posted by SEA Traveler
You can either make a packet/pocket out of aluminum foil and put the wood chips inside, poke a few holes in the foil and then put them on the grill along with your meat and then close the lid.
Or get hold of one of these fancy boxes.
Looking good LT. I all I had for dinner tonight was the 89 baht buffet down at Phala... the beer was cold though. The ribs would have been a welcomed event. Guess I'll be going to the butcher tomorrow to pick up some more ribs and pork loin.... I'm getting the hungries for some cajun pork.....
What? In beer?Originally Posted by SEA Traveler
mmmmm beer!!! ..we might have to bust in LARS .s virgin barbie one night with some yummy ribs and mrs LT yummy apple pies...mmmmm i,m drooling..
We had a few friends over for dinner last saturday night and Sea Traveller very kindly steamed, seasoned and baked possibly the nicest tasting Blue Swimmer Crabs I have ever devoured.
Maybe he can enlighten us about how he prepared this delicacy.
Here's a photo of the crabs along with some baked prawns and later on the ribs and chicken pies hit the table.
Bloody delicious evening with heeps of beer.
And by the way Mrs Eliminator prepared possibly the best cheese cake I have ever eaten and I think everyone who tasted it would agree.
Thanks again ST and Mrs Eliminator for your culinary contributuions.
AAWWW MAN!!!!! bloody spewin i missed that lot...
Now that I refound this thread and your post I can respond......
Yes LT, you did have a few people over and it was a very enjoyable evening.... yourself and Mrs LT are always the perfect host and always making sure that only the best is served.
Mrs. Eliminator did a fantastic job on the "blueberry cheeses cake". undoubtedly the best in Thailand and arguably one of the best I've ever tasted. I was advised that Mrs Eliminator used real "Philadelphia Cream Cheese" which surely contributed to the perfect taste and texture. Also, the graham cracker like crust was actually a home made cookie crumbled and used as a crust was a nice add to the pie. Anything other than craham cracker or this home made crumbled cookie crust used in a cheese cake and it just isn't as good or the same.... Good job Mrs E, and thanks for packing the last piece for me to take home with me.
But LT, the pork ribs were fantastic. Mrs LT just always does such a good job with those. Thanks.
OK, the Crabs!!! "Steamed Crabs in Beer"
- freshly purchased from Samersan Seafood Market in Sattahip. I purchased the medium sized crabs for 170 baht a kilo. I always purchase and hand pick the male crabs because there is always more eatable meat in the male crab. The females have eggs and consequently have less eatable meat andincreases the price of eatable crab meat per crab/kilo. I purchased 3 kilo.
- I had my own cooler and had the crab vendor put some ice to put on top of the fresh crabs.
- crabs stayed in the cooler untile ready to steam.
- 2 bottles of beer put in the bottom of the steamer and steamer turned on.
- crabs individually rinsed in fresh water, a generous sprinkle of "Original Old Bay" seasoning put on the under and top side of each rinsed crab and then the crab is placed in tray for steaming. an extra sprinkle of "Old Bay" on the top of crabs in steamer.
- place the steamer tray with crabs in the steamer and put the top on the steamer. Understand that the crabs never actually come in contact with the beer (or water) in the steamer).
- steam for about 7 min. there is not rule science to this but for me about 7 min works for me. The crab shells and claws should have turned bright orange. don't over steam as the meat will become too soggy.
- take the top off the steamer and take the steamer rack with crabs off the water and let cool at room temp for 15 min.
- serve with plenty of beer.
- since traveling a short distance to get to the Bar BQ venue, I put the crab in an aluminum foil serving tray and put a plastic cover on the crabs after the 15 min cooling period. Went to venue and ate. Left over crabs can be put in the refridgerator and eaten later that evening for a snack or the next day for lunch/dinner..
^
You are more than welcome to deflower my virgin barbecue ST any-time you wish, I will be happy to supply all the "liquids" needed
Naturally all the usual suspects are welcome to join in.
deflowering the Bar BQ grill has a nice ring to it.....
So sorry to not have commented before, my computer has been down and just now getting things to work again. ST and LT, thanks for the great words on Mrs' E's cheesecake and she'll make another one (or 2-3) the next time we come down.
It was a great pleasure meeting you and your misses ST and as always LT, a fantastic time seeing you and your family. Thank you very much for a great time.
Eliminator
1986 Kawasaki 900
Hi All, new to these postings and all but am a BBQ freak myself - I really do like the ribs too - good idea steaming them, I boil them in water with a bit of Paprika and oregano first, but steaming is probably a much better idea, will try this weekend. For anyone looking for these machines, (talking around Pattaya here) True Value (on the Sukhumvit) have a full range of BBQ's and Home Pro has a few as well. As regards Rotisserie Sea, BBQ Thia/ Blue BBQ have an attachment for these machines - aint cheap - about 3000 baht that just slots into the spacing on the hood. They used to be here in Pattaya but have moved. You can get them on their website at bbqthai.com. Chaps name was Brad as I recall.....
Originally Posted by SEA Traveler
BULLSHIT MATE,I,d av been there with bloody bells on..and floaties too after a belly full of TIGER and ribbs a few prawns and mrs LT yummy home made chicken thingies..mmmmfloating around the pool half cut with a full gut...don,t get much better than that ya lucky bastards!!! next time eh?
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