Tangles Posted July 11, 2018 Report Share Posted July 11, 2018 Kai Yang Chicken with Tamarind Dipping Sauce. This is a Milk Street recipe. There’s lemongrass in there, so I know it’s authentic. <_> Making the sauce. Starts with sautéing some lemongrass, a chili, and shallot. Then magic happened! (I.e., I forgot to take any other pics of the sauce making process). The chook brined in a soy sauce, fish sauce, cilantro, lemongrass, etc. mixture for two hours. Then I spun it with a pineapple. The pineapple is sporting Dizzy Pig Pineapple Head, which I’m told is all the rage in Thailand. <_> Ready to serve. Have done this one before. It’s becoming a favorite way to do a chook. Looks great as usualSent from my iPad using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Tangles Posted July 11, 2018 Report Share Posted July 11, 2018 Tonight’s dinner was Berkshire pork belly with home made bao buns and a hoisin based bbq sauce, these are quickly becoming a favourite! Yum. Has your new one arrived yet?Sent from my iPad using Tapatalk Quote Link to comment Share on other sites More sharing options...
alimac23 Posted July 11, 2018 Report Share Posted July 11, 2018 Great looking cook looks very tasty. That hoisin sauce sounds interesting? Hey Bruce, the hoisin bbq sauce is great on pork and chicken, it’s a Steven Raichlen recipe, he actually cooks it on project smoke on a KK Here’s the link that has the link to the rub and bbq sauce:https://barbecuebible.com/recipe/pork-belly-steamed-buns/ 1 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted July 11, 2018 Report Share Posted July 11, 2018 Great looking belly and buns mate look so tempting ..rib racks do a nice sauce .Outback kamado Bar and Grill Thanks mate, i reused the rib racks bottle for the hoisin bbq sauce, but it’s definitely a great sauce, Justin has got lots of nice products. Quote Link to comment Share on other sites More sharing options...
alimac23 Posted July 11, 2018 Report Share Posted July 11, 2018 Yum. Has your new one arrived yet?Sent from my iPad using Tapatalk Hey Tangles, not yet unfortunately, it’s been on a bit of a road trip!It’s expected to hit freo on the 31st of this month 1 1 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted July 11, 2018 Report Share Posted July 11, 2018 The BBQ team went down to visit a potential new sponsor at the weekend, the butcher sent us each away with a goodie bag that contained some house made sausages and beef ribs. The sausages were amazing for breakfast and gave me the energy to cook these beefies 5 Quote Link to comment Share on other sites More sharing options...
Steve M Posted July 11, 2018 Report Share Posted July 11, 2018 Great looking ribs. That bark is phenomenal. Quote Link to comment Share on other sites More sharing options...
alimac23 Posted July 11, 2018 Report Share Posted July 11, 2018 Thanks Steve, they turned out great! Can’t wait to cook my first set on my KK when it arrives! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 11, 2018 Report Share Posted July 11, 2018 Gorgeous beef ribs:) yes, and just wait until you do it on the KK. Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted July 11, 2018 Report Share Posted July 11, 2018 Man those are some meaty ribs and they look delicious Quote Link to comment Share on other sites More sharing options...
tony b Posted July 11, 2018 Report Share Posted July 11, 2018 (edited) Excellent job hot smoking that fish, tekobo! @alimac23 - And those beefies look amazing!! Edited July 11, 2018 by tony b 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted July 12, 2018 Report Share Posted July 12, 2018 12 hours ago, alimac23 said: Hey Bruce, the hoisin bbq sauce is great on pork and chicken, it’s a Steven Raichlen recipe, he actually cooks it on project smoke on a KK Here’s the link that has the link to the rub and bbq sauce:https://barbecuebible.com/recipe/pork-belly-steamed-buns/ Love this recipe. Need to do it again soon. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted July 12, 2018 Report Share Posted July 12, 2018 Great looking shorties ali who is the butcherOutback kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 13, 2018 Report Share Posted July 13, 2018 (edited) This afternoon I did a basket rotisserie KK chicken, 6.7 pounds at about 400F. Chicken is ready for the rotisserie. Strapped that chicken in place and put it on the KK. While the chicken was roasting, I had a very nice lunch, new to me but I will be doing it again. Last night I made some chickpea tofu. It had pepper, cumin, cayene pepper, garlic granules and onion powder. It is nothing like that stuff you buy in the store, very tasty, reminded me of chicken flavour and it was spicy. Nice texture too. Served it with some spinach from the garden, and some roasted mushrooms. I should have done more mushrooms, next time. Chicken is done and it apparently had an accident or was beaten up in the roasting process. I think it was because it was partially frozen and while I clamped it in tight when it thawed it shrunk and bounced around in the cradle. Still tastes just like it is supposed to.;) Unfortunately I only have a phone shot. Roasted Chicken. When the chicken came off the KK I put on a Syzygies' Residual Casserole. You really have to smell this, it fills the house with the most wonderful aroma. Edited July 13, 2018 by MacKenzie 6 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted July 13, 2018 Report Share Posted July 13, 2018 Mac you are magical! Yum yum everything looks wonderful 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted July 13, 2018 Report Share Posted July 13, 2018 For a "tumbling dice" rotisserie chicken, MacKenzie, it looks pretty damn good! But, I don't know about that "faux tofu stuff"?? You were almost making falafel, so you should have gone "all in." Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 13, 2018 Report Share Posted July 13, 2018 7 hours ago, tony b said: For a "tumbling dice" rotisserie chicken, MacKenzie, it looks pretty damn good! But, I don't know about that "faux tofu stuff"?? You were almost making falafel, so you should have gone "all in." , be careful, Tony, or I'll bring out the broccoli on my nachos dish. This is the healthy version. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted July 13, 2018 Report Share Posted July 13, 2018 Looks pretty tasty to me nicely done MacOutback kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
Steve M Posted July 13, 2018 Report Share Posted July 13, 2018 Mackenzie, If you had a recipe for accident prone chicken, I would ask for it. 2 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted July 13, 2018 Report Share Posted July 13, 2018 Broccoli Quote Link to comment Share on other sites More sharing options...
