Shuley

8 hours ago, Aussie Ora said:

Nice take on a Thai classic looks really good .have been looking at the entry's on the Guru .some great entry's like yours .I'm steering away from Asia tonight and going modern Australian. Sounds spekky lol. nah just Dee and my twisted mind have joined forces

 

Outback kamado Bar and Grill

 

 

 

 

 

 

 

 

Yeah,  I sort of wanted to drop my plan when I saw how many people were going with Asian influences.  However, that recipe had been bookmarked for years.  I usually use the challenges as motivation to try vooking projects I had "put on hold"  I decided I wasn't going to be strategic about how to win, but to go with something I wanted to try like I always do.

I tried the peach rub as well.  I love peaches so I thought I'd love adding it to pork or chicken dishes.  Nope.  It is definitely not for me.  I should really throw it away before I get tempted to use it again,.

2 hours ago, sfdrew28 said:

I’m not sure if you tried this but it helps people who don’t have luck with raw onions.
Rinse them under cold water in a strainer after you cut them. It takes off a chemical that causes the tummy issues.
I saw it on tv by a chef and I do it every time now.


Sent from my iPhone using Tapatalk

I have tried that and it does help a fair amount.  However, it doesn't bother my stomach, it bothers my mouth.  

22 hours ago, tony b said:

Gorgeous Thai Beef Salad, Shuley! 

Thank you!  It was tasty!

On 2/21/2018 at 7:33 AM, Tyrus said:

Shuley, I just learned today that my sister-in-law is having problems with her hip joint. She's been an avid runner for decades and a matter of fact she was out in your area last year for a triathion in San Fran. What I'm saying in a roundabout way is that although it keeps you going and it can also wear you out. Don't stop, but be aware.

I am aware- but I'm also aware of health risks of not being active.  If I need to replace a joint when I'm old- I will definitely hate that and it will suck, but being inactive also has (more) negative consequences.

On 2/21/2018 at 6:28 AM, Bruce Pearson said:

Great looking salad looks yummy! 

Thanks!

On 2/21/2018 at 5:59 AM, ckreef said:

Great looking salad. Good luck with the voting. I know you would love the prize. 

 

Yeah I am really wanting some of thst vinegar.  

Today is my son's birthday and he requested burgers for the family dinner.  I will be cooking 20 (thin, I already made them) patties.  Normally I'd just be cooking for 4 so I would do it on the lower grate.  I'm just curious of this would be a cook that would be better to do multiple rounds on the lower grate or if I could do it all at once on the main grate?

I hate cowboy.  Royal oak is alright.  My preferred lump is char broil center cut or black diamond.  I try to get it on clearance or I order enough boxes to not have to pay shopping from their website. 

38 minutes ago, Tyrus said:

Let me compliment you first for your 12 mile run, if your doing that distance you've done the marathon or nipping at it's door. Your cook and salad look wonderful only wish I had a plate beside me. 

Thank you.  I actually ran a marathon in 2010 and a half in 2012.  I have been running at least 6 miles two times a week since about september and then slowly upped one run to be longer. The last month or so Ihave been doing one 12 mile and one 6 mile per week.  Its my alone time.

And thank you!  Wish I could have shared!

There have been a lot of delicious looking salads submitted, but this has been a salad on my to do list for well over a year. Thai style beef salad.  Very healthy and just what I was craving after my 12 mile run on Saturday. 

I started by lighting the kamado because this is a pretty quick cook, at least as far as challenge cooks go.

First I got the ingredients for the dressing. 

Fairly simple and shockingly no oil!  First time I have ever made a salad dressing without oil.  Also, half of the dressing is used to dress the meat specifically after it is cooked and sliced, which made the meat over the top flavorful.  Whisked that together and set it aside. 

Then I assembled the rest of the salad ingredients.

Chopped up most of the ingredients, tore the living butter lettuce (I love thst lettuce) sliced the red onion a pickled them a bit because I have an issue with completely raw onion. 

Checked the grill and yup, it was ready. 

Seasoned my flank steak with some salt, pepper, garlic powder, and cayenne. Adhered with some sesame oil. 

 Grilled fairly hot and fast until it hit 127

let it rest for about 10 minutes before slicing.

Then assembled it all and poured the remaining dressing on top

This was really, really good.  My husband completely scarfed it down.  I'd definitely make it again.

1 hour ago, Tyrus said:

The one in the middle looks the most delicious, must be the color, it's hypnotizing.

That is the SRF rack

6 hours ago, Aussie Ora said:

Did some one say salad . Gonna enter this one for sure .

Outback kamado Bar and Grill
 

Yeah you are the salad master. You better be in it!

I think this entry will do well. Its one of those dinner salads thst is truly satisfying. 

1 hour ago, sfdrew28 said:

Interesting. How much are the SNR ribs?


Sent from my iPhone using Tapatalk

They were a gift so I didnt know until just now- it looks like around $30 a rack.

2 hours ago, BIGSHEP said:

I would have chosen a piece from each one. All three look good to me.

the other ones were definitely still good

22 minutes ago, tony b said:

They are a heritage breed and NOT the "other white meat!"

Yes, I absolutely believe I can taste the difference. You can really see a difference in the coloring as well!

1 hour ago, MacKenzie said:

Shuley, what a fantastic cook, that rib dinner looks so delicious.  

51 minutes ago, Eddie mac said:

Tasty looking meal

Thank you!  It was awesome and fun!

Still working on some meats the hubby got me for Christmas. Thawed out a slab of SRF kurobuta ribs and decided to put them up against some garden variety St Louis ribs for a side by side taste comparison. 

All on the grill (SRF we're smaller so they went on about an hour and a half later)

Regular St Louis done

SRF done 

Sliced up and side by side. SRF kurobuta is closest to the camera

My whole plate

(BTW I love instant pot beans)

So unanimously people preferred the SRF ribs. It may have been biased since there was no way to make it a blind taste test since one rack was much smaller than the others. I really felt that they tasted "meatier" and the grocery store stuff was just much more mild. 

I've never had roo.  I can't even begin to imagine what it tastes like. 

Dang. I need to make some truffle friends. 

Sounds like you are down for adventure

Awesome looking ribs

Nice!

This is one of those cooks I know I'll never do but I'm am fascinated by