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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-23-2013, 05:00 AM | #1 |
Full Fledged Farker
Join Date: 07-31-11
Location: saint john, nb, Canada...100 km east of Calais, ME
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Looking for Asian based BBQ recipies
I've progressed from not being able to cook rice PERIOD to nailing fried rice over last year or so.
Im looking for recipes\technics\tips to Q up pork\chicken\beef, any cut, to continue... Ive most of the specialty ingredients (rice wine, seasame oil, hoisin, oyster, soya) but I've gotta say some of the more obscure ingredients are unavailable this neck of the woods. Interested in recipies or GOOD web site to continue quest, current obsession.. TIA
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04-23-2013, 07:45 AM | #2 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Get you some Phish sauce too.
Sesame seeds are also often used. Don't have an English site with recipes for you but maybe others will chime in...Brethren Landarc knows a thing or 2 about Asian cooking
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04-23-2013, 07:59 AM | #3 |
is One Chatty Farker
Join Date: 01-14-07
Location: Mount Washington, Kentucky
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can you give any hints on nailing fried rice?
We eat a lot of white and brown rice but i havent fried any. jon |
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04-23-2013, 08:17 AM | #4 |
is One Chatty Farker
Join Date: 01-14-07
Location: Mount Washington, Kentucky
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What is the best way to search for landarc recipes?
jon |
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04-23-2013, 08:36 AM | #5 | |
is one Smokin' Farker
Join Date: 04-16-13
Location: here
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Quote:
That is how I have done it for years and it turns out great for me. |
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04-23-2013, 08:46 AM | #6 |
is one Smokin' Farker
Join Date: 04-16-13
Location: here
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04-23-2013, 09:46 AM | #7 |
Full Fledged Farker
Join Date: 01-09-10
Location: Melbourne, Florida
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i realize you are far far away from oriental grocers, but many of the meals are very easy.
Here is a pork fried rice: http://www.greeneggers.com/index.php...160288&catid=1 Pork ribs: http://www.greeneggers.com/index.php...238448&catid=1 Some wok ramblings: http://eggheadforum.com/discussion/1...e-idiot#latest Some oriental recipe sites: http://www.greeneggers.com/index.php...042227&catid=1 A great site for thai recipes, the videos afre great. Products are great also, but not sure how to get them to you up north: http://atasteofthai.com/ Last edited by Woodmonkey; 04-23-2013 at 10:02 AM.. |
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04-23-2013, 10:21 AM | #8 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Landarch!?!? That guy is a charlatan. Now, I hear that Bill dude from Australia, he eats Chinese every night
Lemme go put some pants on, I'll be back
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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04-23-2013, 10:28 AM | #9 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Did this a couple years ago and have repeated it several times.
My take for beef short ribs... And already had some short ribs marinating in: In a one cup measure - 2 TBS fish sauce Filled to 1/3 cup Tamari 2/3 cup liquid aminos 1/2 cup red wine vinegar 2/3 cup packed brown sugar 2 TBS freshly grated ginger 2 TBS crushed red pepper flakes 5 cloves garlic minced I let these sit in the fridge for four days before cooking, turning once each day. Roasted in an open pan on the kettle with a couple chunks of orange wood set to ~ 300 degrees til an IT of 160, then poured in the reserved (boiled and reduced a bit) marinade, covered and continued to cook to 200 when they were done and had a nice tenderness. I really like this marinade but wish I had some good Fish Sauce.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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04-23-2013, 10:29 AM | #10 | |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Quote:
Twice!!! Can't wait to see what you post though.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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04-23-2013, 10:49 AM | #11 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Twice is nice!
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04-23-2013, 11:26 AM | #12 |
is one Smokin' Farker
Join Date: 04-16-13
Location: here
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Hometruckin that was a Damn short Vacation!
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04-23-2013, 11:36 AM | #13 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Is there a specific country you want to learn about the flavors of? Or more of a Pan-Asian flavor profile?
There are certain common things, fermented condiments are crucial to all Far East cuisines. Almost all of the cultures use fermented bean pastes, fermented fish sauces, and chile pastes. These are the most commonly over looked flavor elements.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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04-23-2013, 11:37 AM | #14 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I gotta run, back with more later
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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04-23-2013, 02:25 PM | #15 |
is one Smokin' Farker
Join Date: 02-10-13
Location: Lafayette, LA
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