Pequod Posted July 7, 2018 Report Share Posted July 7, 2018 1 hour ago, Bruce Pearson said: Pequod those shishes look very colorful and tasty. How spicy were they? Not spicy at all. Just great flavor from the Aleppo Pepper. If you like, I’ll send you the recipe. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted July 7, 2018 Report Share Posted July 7, 2018 Nice tuna and asparagus plate! @Bruce Pearson - Aleppo is about the same as a Hungarian hot paprika, maybe a tad spicier?Definitely not as hot as cayenne. They are my "go to" when a recipe calls for "red pepper flakes." 2 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted July 7, 2018 Report Share Posted July 7, 2018 Pequot please send me the Recipe Quote Link to comment Share on other sites More sharing options...
Pequod Posted July 7, 2018 Report Share Posted July 7, 2018 14 minutes ago, Bruce Pearson said: Pequot please send me the Recipe You got it. Still have your email, so look for it there. 1 Quote Link to comment Share on other sites More sharing options...
Chanly1983 Posted July 8, 2018 Report Share Posted July 8, 2018 Thanks everyone Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted July 8, 2018 Report Share Posted July 8, 2018 Great looking Road Kill. Mac. I seen a new technique where you cut under each side of the breast give it a snip and flip the breaststroke over and push downOutback kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
alimac23 Posted July 8, 2018 Report Share Posted July 8, 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! 8 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 8, 2018 Report Share Posted July 8, 2018 alimac, those stuffed boa buns look, ohhh so goooood. Quote Link to comment Share on other sites More sharing options...
alimac23 Posted July 8, 2018 Report Share Posted July 8, 2018 Thanks MacKenzie, they were so good! The pork just melted in the mouth and the flavour between the rub and the bbq sauce is superb. 1 Quote Link to comment Share on other sites More sharing options...
Steve M Posted July 8, 2018 Report Share Posted July 8, 2018 That's some mouth watering goodness in that pork belly alimac. Looks fantastic Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted July 8, 2018 Report Share Posted July 8, 2018 Great looking cook looks very tasty. That hoisin sauce sounds interesting? Quote Link to comment Share on other sites More sharing options...
tony b Posted July 8, 2018 Report Share Posted July 8, 2018 Making me hungry! Quote Link to comment Share on other sites More sharing options...
Pequod Posted July 8, 2018 Report Share Posted July 8, 2018 (edited) 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. Edited July 8, 2018 by Pequod 5 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 8, 2018 Report Share Posted July 8, 2018 Looking extra tasty, Pequod. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted July 9, 2018 Report Share Posted July 9, 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! Great looking belly and buns mate look so tempting ..rib racks do a nice sauce .Outback kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 9, 2018 Report Share Posted July 9, 2018 (edited) I needed flavour flavour for dinner, Peposo, should do it. Add some just picked spinach from the garden, add some rice and we have lift off.:) Edited July 9, 2018 by MacKenzie 4 Quote Link to comment Share on other sites More sharing options...
tekobo Posted July 11, 2018 Report Share Posted July 11, 2018 This week night cook turned out so well I thought I would share the pictures with you. I found a recipe for tea smoking rainbow trout. It was all complicated, with rice, jasmine tea leave, sugar, star anise etc all getting heated up in a wok. You then had to find a way to seal it all up and smoke for 60 minutes. Easy with a KK. Set up the basket splitter in the 23", put a pan with the smoking ingredients on the direct side and the fish on the indirect side. 60 minutes later, the fish was at 55C internal temperature and here is the gorgeous result. The husband lifted the skin and fillets and was impressed at how perfectly cooked it was. And I thoroughly enjoyed the eating. So happy to own a KK. 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 11, 2018 Report Share Posted July 11, 2018 (edited) Wow, that plated shot is looking so delicious to me and you know how much I like fish, not. Beautiful cook. Edited July 11, 2018 by MacKenzie 1 Quote Link to comment Share on other sites More sharing options...
Tangles Posted July 11, 2018 Report Share Posted July 11, 2018 Wow, that’s a great cook tekobo. Great shots. Sent 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 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...
