Char siu with pickled cabbage over rice > S&S pork

It's a method used by the chinese restaurants to tenderize it. They either use corn starch or baking powder. I haven't tried it yet, but I want to. Pepper steak is one of my favorites at most chinese joints.

In this case, both.

Little bit of Cobb. I'm a sucker for gargonzola and bacon. Attached File

Teriyaki chicken sammies on the Blackstone.
Boneless skinless thighs with salt, pepper and garlic powder on the BS until nice char.
Used canned pineapple today because our local fresh looked like shit.
Made a Mayonnaise, Chulula and pineapple juice spread for the Brioche buns that were browned in butter
Mixed cut cabbage and carrots in a champagne vinegar, maple syrup and poppy seed mix I made.
Grilled pineapple and added teriyaki sauce on the chicken while on the grill and assembled sandwiches.
Damn good.

Holy shit that looks delicious. And messy. But mostly delicious.

Nice!

Mongolian beef

That looks pretty bomb. I solute you Sir.

ETA: care to share the recipe?

Mongolian Beef-

Cut a flank steak with the grain, 2" wide strips, then 1/4" thick slices on a bias. Marinate 24hrs in 1 cup water, 1/4 Cup soy sauce and 1/2tsp baking soda. Drain, spread on paper towels and pat dry, then in a bowl hand mix with an egg white and 2 Tbs potato or corn starch. Deep fry in batches in peanut oil until deeply browned, let drain on a wire rack and set aside.

Bring to a simmer- 1Cup chicken stock, 1/4 Cup low sodium soy sauce, 1/4 Cup sugar, 3 Tbs oyster sauce, 2 Tbs dark sweet soy sauce, 2 Tbs mirin. This is the stir fry sauce/glaze. Set aside. Can be made ahead.

Rehydrate 1 Tbs dried minced garlic and set aside.

Cut the greens of 2 bunches of green onion in 4-6" lengths. Set aside.

Heat wok to med high, add 1 Tbs peanut oil and quickly fry the garlic. Then add the sauce and reduce to almost a glaze before adding the beef. Stir/toss until sauce coats the beef. Drizzle of sesame oil and toss. Add the green onions and stir/toss until they just soften. Serve immediately with rice or eat as is.

One of my favorites, FOR SURE.



Nicely done!

Damn, dude… that looks bad ass

Burgers

Beef short ribs… the bones fell off.

Thanks. Definitely gonna attempt this.

Pot roasted brisket, purple hull peas, mushrooms with a red wine and butter sauce, and home made bread for our Mother’s Day lunch. It was my first time making rice and gravy with a brisket, and my first time making home made bread. Both were a hit, though there is always room for improvement.

I think I felt it move. omg

Had to try a new smoker. Traeger Pro 22.

I did three racks of baby backs. I did not rotate them during the cook. I was testing the smoker to see where hot spots were and how it did it's job.

Findings.

1 The back position of the unti runs the hottest. Ribs were a it over done.
2. There was no defined smoke ring but rather it looked like the smoke went all the way to the bone.
3. It was truly a no tending cook. Held temp +/- 5 degrees of set temp of 225*
4. Easy startup.
5. ran 5 hours on 6 pounds of pellets.

Ribs on the smoker.



Two of the finished racks. these were the ones on the front and middle of the grate.



The rack from the back of the unit. i cut it up to see the results. As you can see there is no defined smoke ring but the meat was pink all the way through. And this rack was a bit dry.


EBR

I tried my hand at Peking Duck.

I also made twice cooked pork belly.

Was a mistake to check this thread right before lunch..everything looks delicious guys.

I'll take the pork belly with a side of Mongolian beef, please.

Look good actually.
I'm sure you've heard of the 3-2-1 method. It's elementary, typically failsafe and if you are preoccupied and don't feel like staring at your Traeger for an entire cook, it works. It's also a good method to experiment with - I use pink paper(not foil) to wrap for the 2 hour cook and usually spritz with apple cider vinegar during the initial 3 hours.
I have learned not to wrap the ribs for 2 full hours, usually 1-1.5ish as we don't care for fall off the bone meat.
Anyway, I'm sure you know about the 321 just thought I would mention it.

Yes know about it and used it before. But I was testing the smoker having never used a pellet smoker before. I think it went pretty well all in all.
Now I'll start playing around with it using other methods for the ribs. I am going to do some chickens and beef cuts as well. Right now it's a learning period.

But thanks for the reply. I've never used "pink paper" before so that's something new I'll try.
EBR

Thanks.

I've heard of the technique, but not that term. I've also decided to try it and haven't. Now I've been reminded...

This might stretching the term "cook" as the only actual cooking here is boiling some shrimp, but it's a meal I made that's kinda interesting.

Campechana - tried it on a whim at a restaurant, and the whole family loves it. Naturally, I had to make it at home. I have yet to replicate the restaurant's flavor, but I'm getting closer.

Presentation is lacking. This is an informal home meal.

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One from the restaurant, for aesthetic comparison. They have a line on octopus that I don't.
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It's also called butcher paper in some places. I've found it at Wal Mart and grocery stores usually in the same place as the foil and wax paper.
On the grill does that upper rack get as hot as the back part of the grill? Is it in a fixed position or does it swing in and out when the top is raised?

The upper rack will slide out. When installed I could put ribs on it and position it more toward the middle. I'll try it next time to see how it cooks up there. My thought this run was it might be to hot. Plus I was testing for hot/cold spots on the lower rack on this run.

EBR

Yum. I'll post a recipe for Mexican shrimp cocktail that is off the charts. I use a bag of the little frozen cocktail shrimp because they are cheap and ready to eat.

Yeah, that's what the gringos call this stuff. There are other dishes that are similar in appearance, but have different ingredients.

I also use the little salad shrimp often, due to their low price. This time, the larger ones were on sale, and it looks cool to have identifiable shrimp in there sometimes. You really can make it with any seafood, though octopus is common to authentic regional recipes. For just the family, I sometimes use good, fresh shrimp and another shellfish - depending on what's in-season or maybe on sale. If I'm feeding a crowd, I will bulk it out with imitation crab and hang a few big shrimp and a slice or two of some produce on the rim to make it look fancy.

I can post my recipe if anyone's interested. It's a big hit at parties and easy to scale up if you're having guests.

I'd love to try it if you don't mind. Thanks!

1 pound shrimp medium or large
2 tbsp Zatarain’s Shrimp & Crab Boil or Old Bay
1/2 cup sweet onion minced
1/4 cup lime juice
1/8 teaspoon salt
1 medium tomato finely chopped
1/4 medium cucumber minced
1 stalk celery minced
1/4 green bell pepper minced
1/4 jalapeno minced
Dash or two Worcestershire sauce
2 cups Tomato Juice Or Clamato
A few dashes of hot sauce - to taste
1/4 bunch cilantro chopped
1 avocado cut into small cubes
1/2 avocado sliced into wedges
chili powder & black pepper added on top when serving or to taste
Orange Fanta
Diced mango  I have not tried including these yet, but the restaurant I like it from told me they include these ingredients that I haven't been using, and theirs is really good. I am inclined to use OJ instead orange soda, but I make this regularly, so I will eventually try both to see how it turns out.


Instructions
Peel shrimp, devein the shrimp and leave the tails on.
Bring 2 quarts of water to a boil. Add 2 Tablespoons shrimp & crab boil to water.
Add shrimp and bring back to a boil. Remove from heat and rest for about 3 minutes – drain and chill shrimp. Reserve 4 – 8 of the shrimp for garnish. Remove tails from the rest of the shrimp and chop (or just use the tiny shrimp and dump them in whole).
In a glass bowl, combine onions, lime juice and salt, stir and rest for 15-20 minutes as you chop the remaining ingredients.
Add the minced tomato, cucumber, celery, bell pepper, jalapeno, tomato juice, chopped or sliced shrimp and several dashes of hot sauce – cover and chill for 1-2 hours.
Just before serving, stir in cilantro and chopped avocado. Spoon into margarita glasses and garnish with a lime wedge, a whole shrimp or a slice of avocado. Or all.
Sprinkle with chili powder and freshly cracked black pepper. Serve with saltines or tortilla chips and hot sauce on the side.

Looks great! Than k you.

Ghee roasted chicken, Indian rice, naan with mint chutney

Toasted this and a dozen kasmiri chilis, ground and added ginger, garlic, lemon
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Coated chicken w/the spice mix and Indian style yogurt to marinate overnight
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Made some naan dough and let it rise, then separate.
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I took a video of the naan cooking process, but forgot to take a pic. Since I don't have a tandoor, I cooked it with the Blackstone and a MAPP torch.

Gathered some leaves from the curry tree.
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Just about done.
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Slap it on a plate.
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Release your inner Indian

This.

This is also a GREAT thread.

We're waiting...


I know that a lot of places use the term 'Mexican shrimp cocktail' for Campechana, but I'm still interested in seeing your recipe. Wife and Boy love shrimp, and would eat it every day if I'd make it, so I'm always on the hunt for new ways to prepare it.

What are the spices you've got on the plate in the first pic? I think I'm seeing black peppercorns and fennel seeds, but I'm not sure about it all.

Fennel seeds, coriander seeds. Cumin seeds,  black pepper, dried red chilis.


Also used cardamom seeds, kashmiri peppers, ground turmeric (not pictured).

agree.  I make char siu with this recipe - https://www.madewithlau.com/recipes/char-siu-chinese-bbq-pork

Mine is super easy. I sort of wing it everytime and don't really measure anything, but I'll do my best.

Boil a few cups of salted water, toss in the bag of frozen cocktail shrimp to flash them real quick and get some shrimp flavor into the water. Reserve some of the water, drain shrimp and set aside.

Mix ~1/2 cup ketchup, ~1/2 cup fresh lime juice and ~1/4 cup Valentina hot sauce. Couple dashes of worcestershire. Thin it out a little with the salty shrimp water(or clam juice). Add some diced white onion, diced cucumber and diced avocado, chopped cilantro. Fold in the shrimp and let chill.  If you want it more saucy you can add more ketchup, lime juice and Valentina.

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Buns toasted with garlic butter

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Added to a pastrami made from a corned beef brisket that I cooked in the smoker. Soaked it overnight in water (dumped and refilled a few times to get the salt out) then coated in a pastrami rub.
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Finished product.

Quick and simple tonight.

1 lb. Top Round for me and 1/2 lb. Strip for SWMBO cooked on teh propane grill with boiled frozen corn.

It wasn't exactly Jeff Ruby's but it filled the hole and it'll make a turd.  

wow, isnt that a pretty technical recipe?  Interested in hearing more.

I had more of the ghee roasted chicken marinated and cooked today. It gave me a chance to mess with the naan recipe.

The last time I did it, I just stretched it out by hand. This time I rolled it and it seemed to bubble a little better. It's about the closest to restaurant naan as I've ever made (admittedly, it's been a while).
Recipe in the video link if interested. You could likely do the same with a torch and a carbon or stainless pan.

I may have brushed a bit much ghee on top to finish.
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wow, looks great!

Had you frozen the marinated chicken?  If yes, did you let it marinate at fridge temp for a period before freezing?

@DV8EDD @gearjammer351

I marinated overnight before the first cook and kept it in the fridge for a few days.

Here's the breakdown, but I really only have measurements for the ghee roasted chicken. The other stuff, I kinda wing it.

Ghee Roast
~ 3 lbs chicken - I use boneless/skinless thighs cut into bite size pieces, but bone in would be fine. IMO white meat would come out too dry, but that's just me
about a dozen dried Kashmiri chilis - toast first, deseed, grind (I have substituted a mix of paprika and cayenne before and it was fine, may not be available everywhere) They are bigger and take longer which is why I do them before the rest

Toast the following and grind
3 Tbsp Cumin Seeds
2 Tbsp Coriander Seeds
~1.5 Tbsp Fennel Seeds
2 Tbsp Peppercorns
~10x dried red chilis
-the seeds from about a dozen cardamom pods Again, not everyone will find these locally - there's not really a substitute for this, you can leave it out, but really adds to the dish IMO.

Once your dried spice is ground, add the following and grind some more... this is kind of a PITA because once it gets wet, it wants to stick to the top of grinding jar... keep working it until all is ground. Doesn't have to be smooth, but evenly ground.
~ half a bulb of garlic
A nice size piece of ginger - i pre-chop it because it's a bitch in the grinder
Juice of one big ass juicy lemon - or 2 dinky ones - use your judgement
Add about a tsp of turmeric powder

Once it's mixed well, salt your chicken as you would any other dish.
Add ~ 1.5-2 cups plain yogurt - i use Gopi Indian Style yogurt and recommend using this if you can get it, if not, plain full fat should do.
Add the spice mix and coat well, i put on rubber gloves and mix TF out of it
Refrigerate overnight or at the very least, a few hours

Time to cook, if you are cooking for more than about 3 people you may want to cook in batches as you don't want to crown the pan. I usually get about a pound per pan +/-. I use my carbon steel pan for this (personal preference, it's kind of sticky, i'd stay away from cast iron)
Heat to Med-med/high and melt a few Tbsp of Ghee.
Add ~ 1/3 an onion cut in thinnish strips to the ghee and sautee until clear
Optional: throw in some fresh chili peppers - I leave them whole as it gives the dish a bite and I get to eat the peppers from my wife's plate for additional pain You can leave out if desiered.
By now the pan is hot enough to sizzle when you add the chicken ,I start adding them separately - i usually put them in one at a time instead of just dumping it in there, again, trying not to crown the pan.
Sprinkle top with about a Tsp of Jaggery (this is an unrefined 3rd world sugar, you can substitutes with brown sugar if not available, but may need to use a bit less as not to oversweeten)
Once I turn the chicken, I give it another dose of Jaggery.

Once your chicken is done, lower heat and add your curry leaves. I'll put about 4 branches worth in a 1 lb batch. You may not need quite that much, but my plants are doing well, so I go heavy. I don't think there's any substitute for it, if you can't get it, just leave it out.


Indian Rice:
I cook mine in a rice pot, adjust as needed to suit your needs. I always just wing this depending on how much I am making so, I'm kind of guessing on the measurements. This is for 4 cups of rice (a rice pot measuring cup is 3/4 cup)
Rinse your Basmati rice well and soak for 20 minutes or so. Don't substitute here.

Sautee the following in about a Tbsp Ghee
~3 or 4 large garlic cloves diced
~1-2 Tsp Cumin Seeds
~Tsp Coriander Seeds
~a dozen Cardamom pods - or if you feel like it, just use the seeds from the pods - i like to leave whole, but note that you can't eat the pod
~a nice chunk of cinnamon bark - optional
~1 Tsp cloves - optional

If using a rice pot, you'll want to cool your spices before starting to cook or it'll likely burn the bottom
Add a can of coconut milk - 1st choice - Optional ~ 1 cup yogurt or milk. I've done all, none are bad. I just prefer coconut milk. I've done straight water also, but it's lacking
Add ~a heaping Tsp of Chicken Bouillon
Add water to 4 cup line (or however much rice you're making)
Salt to taste.
Throw in a a good pinch of saffron and cook the rice.

Mint Chutney
1 nice sized shallot (Substitute: ~half a white onion)
1-2 bunches of cilantro depending on size
A slightly lesser amount of Mint Leaves
about 2-3 chilis seeded - you want the pepper flavor here, but it's not meant to be overly spice
Juice of a lemon
Blend to desired consistency - add a drizzle of water of you desire.

Naan Recipe in video above.

Korean bulgogi beef with rice and fish cakes

awesome, thanks!  going to add this to my list of things to try.

Not Indian, but try experimenting with piloncillo (Mexican raw sugar) instead of jaggery.  It’s interesting stuff. Dark (oscuro) piloncillo is made from raw purple sugarcane and has a unique and complex flavor.