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Everyday Misc Cooking Photos w/ details

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Was inspired to do a Moroccan dinner tonight. Za'atar pork chops (yeah, I know!) with roasted harissa seasoned mixed veggies (carrots, potatoes and onions). Direct, main grate, grape vines.

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Plated with crusty bread and a simple rose wine.

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I made a dish that I haven’t had in ages, this evening.

Bun Thit Nuong with a Nuoc Cham sauce.

It’s basically thinly sliced pork belly, marinated in a whole host of lovely ingredients, then cooked hot and fast on the KK.

You then plate it up as in the pics below, on a big bed of vermicelli noodles.

It’s so simple but so tasty!

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Wow, that looks delicious, Alimac. :smt060

Thanks Mack, it’s one of those old favourites that slipped off the radar for a while, it’s firmly back on there now!

If anyone would like to try it, this is the recipe I use:


https://www.hungryhuy.com/bun-thit-nuong-recipe-vietnamese-grilled-bbq-pork-with-rice-vermicelli-vegetables/


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I'd eat that, too!!

Did some Thai red curry chicken last night. Marinated boneless chicken breasts with Tabasco Garlic Marinade & Penzey's Bangkok spice rub. Direct, main grate, cherry wood chunks.

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Chopped up the chicken and finished it off in a classic red curry - coconut, peanut butter, red curry paste and basil. Topped with crushed peanuts, more basil and some scallions. Served on coconut rice. 

 

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Had both KKs on the go yesterday.

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The 21 was cooking this new to me cut of beef.  It's called a salmon cut and is nice clean, muscle cut.  I used this really tasty rub https://www.thefedupfoodie.com/italian-roast-beef-rub/#wprm-recipe-container-10163 and smoked some cherry and pecan pellets in my smoke pot.

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The 23 cooked a mix of potatoes, shallots, garlic and padron peppers.  All grown by my own fair hand apart from the addition of lemons from our recent trip to Italy. The padron peppers turned out to be quite hot and surprised a few people!

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We cooled off with home made peach ice cream and apricot and cardamon sorbet - my new obsession. 

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On 7/21/2020 at 10:21 PM, Basher said:

AJR I have always found the smoke a better flavour the day after.
It definitely changes over time- greater depth.


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Good BBQ is always better the next day. At least when it comes to pork butt and brisket.

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