skreef Posted August 8, 2015 Report Posted August 8, 2015 Wow ck I look over this whole thread and realize we ate quite a few burgers..and they were all yummy...I think its time for another spatchcock...that was very Droolicous. .the steakums were cook just the way we like them (rare)..tough to do when they were a skinny cow..way to go Ck
ckreef Posted September 1, 2015 Author Report Posted September 1, 2015 Sunday we had beef ribs. Not bad for $1.99 per lb. Last night I wanted to try a new BBQ sauce recipe. Although it was inspired by the Internet, I mixed and matched 2 different recipes to come up with my version. Ginger Beer BBQ Sauce A sweet sauce with a slight hint of ginger. Tested it out on a couple of skinless chicken thighs.
tinyfish Posted September 1, 2015 Report Posted September 1, 2015 Delicious meal as usual...great sauce.
Poochie Posted September 1, 2015 Report Posted September 1, 2015 I like the color and thickness of that sauce. Anything adding sweetness to it?
MacKenzie Posted September 1, 2015 Report Posted September 1, 2015 Both the beef ribs and the chicken thighs look ever soooooooooo tasty:)
ckreef Posted September 1, 2015 Author Report Posted September 1, 2015 I like the color and thickness of that sauce. Anything adding sweetness to it?Between a 1/4 cup of brown sugar and about 32 oz of Ginger Beer reduced down it was definitely a sweet sauce. Next time I make it I'll probably omit the brown sugar and add a heat component to it.That should make it slightly sweet with a touch of heat. Coupled with the ginger undertones should be perfect.
tony b Posted September 2, 2015 Report Posted September 2, 2015 You'll have to share the recipe when you get it dialed in!
CeramicChef Posted September 2, 2015 Report Posted September 2, 2015 Charles - great looking ribs and yard bird. Kudos!
ckreef Posted September 2, 2015 Author Report Posted September 2, 2015 You'll have to share the recipe when you get it dialed in!Next time I do it I'll take a bunch of pictures since there one interesting step not normally done when making BBQ sauce.
tony b Posted September 2, 2015 Report Posted September 2, 2015 Will be looking forward to hearing about that!
ckreef Posted September 15, 2015 Author Report Posted September 15, 2015 Was busy yesterday with some Bistro improvements so I just whipped out a simple shrimp scampi. Served on a bed of pasta with a side salad. I did try an interesting change. When I added the shrimp I also added some sliced water chestnuts. Was definitely a good addition that I will probably do from now on. Crappy picture but it was late and I was tired and hungry so no real money shot.
CeramicChef Posted September 15, 2015 Report Posted September 15, 2015 Charles - that certainly looks delicious from the OKC cheap seats!
Poochie Posted September 15, 2015 Report Posted September 15, 2015 Those shrimp look fantastic!! I'd love to have a plate of that for my lunch today.
ckreef Posted September 15, 2015 Author Report Posted September 15, 2015 It was one of the better scampi cooks I've done and I just winged it and threw some ingredients together. I too would have loved some leftovers for lunch today but we tore it up hard and fast - LOL
tinyfish Posted September 15, 2015 Report Posted September 15, 2015 Some if the best cooks are just thrown together.
MacKenzie Posted September 29, 2015 Report Posted September 29, 2015 I love chicken pot pie, awesome, ckreef.
ckreef Posted October 18, 2015 Author Report Posted October 18, 2015 OK this wasn't a Prometheus cook but it was a quick easy Yakatori meal. Teriyaki chicken, fresh cut pineapple, grilled baby bellas and grilled Cherubs. Severed with heats of Romain (for a lettuce wrap), wild rice and various sauces. Sent from my SCH-I535 using Tapatalk
