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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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10-02-2016, 12:47 PM | #1 |
Babbling Farker
Join Date: 10-15-12
Location: Anaheim, CA
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Asian BBQ TD - In Progress, PRON Heavy
This would have been created last week, but there was a Red Flag warning here.
For my Asian BBQ entry, I chose a Pan-Asian route. The dishes feature spices and/or ingredients normally associated with Asian cuisine. One of the dishes comes from an area that is geographically in Africa, but whose people are actually Afro-Asiatic in ethnicity. But.....all's fair in love and throwdowns, so here we go. It looks like a lot of ingredients. And it is. Aleppo peppers (Thank you again, Sako!), Grape tomatoes, tomato paste, red onion, persian cucmber, garlic, lemons, limes, lemon grass, salt, pepper, red pepper, red onion, ginger, rice vinegar, bay leaves, turmeric, cumin, coriander, red wine vinegar, harissa, olive oil, heavy whipping cream, coconut peanut butter, greek yogurt, fish sauce, Soy sauce and brown sugar (not shown). Now the proteins: chicken breast and flank steak. Some of the breasts were cut into cubes, some left intact, and the tenders separated. The tenders got a dusting of SPOG, and got stashed in the cooler. Next, I made a yogurt and Aleppo Pepper marinade. A mixture of Aleppo Pepper, water, yogurt, lemons, garlic, salt, and tomato paste. I tossed in the cubed chicken. I put this in a bag, and into the cooler. Next up: Harissa chicken: The harissa had to be enhanced (doctored) with a bit of olive oil, some more tomato paste, and about a 1/4 teaspoon salt. Put the remaining chicken breast in a plastic bag, and poured in the marinade. It joined the other chicken in the cooler. Next up: Beef satay. I cut the beef into strips against the grain. The bowl has lime juice, garlic, ginger, lemongrass, fish sauce, soy sauce, and brown sugar. I stirred it up, put it in a bag, added the beef, and you guessed it: into the cooler! Last, but not least: Curried mystery protein. What you see in front of you is my blend for curry. Stay tuned. The protein hasn't been prepped yet.
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Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller Last edited by SmokinJohn; 10-02-2016 at 12:55 PM.. Reason: pictures misnamed |
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10-02-2016, 12:51 PM | #2 |
Quintessential Chatty Farker
Join Date: 07-01-13
Location: Grayslake, IL
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Looks like a great start!
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Matt Come Join the fun in the Throwdowns! Shirley Fabrication 24x70 Trailer - UDS - Weber Kettle - WGA - Fire Pit Rotisserie - Shirley-Shagstone Griddle/Wok Cart - Carson Rodizio 2016 Official BBQ Brethren Ribeye Master |
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10-02-2016, 12:56 PM | #3 |
somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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So many great flavors going on right there.
Looking forward to the rest of your post.
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10-02-2016, 12:59 PM | #4 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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10-02-2016, 04:34 PM | #5 |
Full Fledged Farker
Join Date: 08-22-15
Location: Walnut
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I like it John, keep it coming.
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10-02-2016, 04:44 PM | #6 |
is one Smokin' Farker
Join Date: 03-31-15
Location: Wakefield, Va
Name/Nickname : Mike
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Love Asian, gotta turn out great!
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Primo XL, Chargriller Smokin Pro, Master Forge gasser, Akorn cart model(wore it out & gave it away), Vision Diamond Cut B series, Rivergrill bowl, Jennair indoor gas grill:cop: Mike |
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10-02-2016, 04:51 PM | #7 |
Quintessential Chatty Farker
Join Date: 02-22-10
Location: USA
Name/Nickname : Private
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I'm impressed John and a bit jealous you don't live next door!
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10-02-2016, 06:00 PM | #8 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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nice flavors there
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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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10-02-2016, 11:11 PM | #9 |
Babbling Farker
Join Date: 10-15-12
Location: Anaheim, CA
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Sorry for the delay...
The mystery protein is Pork. Rubbed it with Blues Hog... Into the UDS, with some beef clod. Meanwhile, I need to make some sides.... 1/2 red onion, sliced thin, Grape tomatoes, halved, chopped cilantro, a splash of harissa and salt. 1 down! Persian cucumber, quartered and sliced. Mix with some rice vinegar and cilantro. 2 down! Heavy whipping cream + Coconut Peanut Butter = peanut dip/spread. Pic at the end. 3 down! Shoulder and clod doing o.k. Tossed in 2 sweet potatoes. Let's get that marinated bird on the grill! Here they are, ready for grilling. Done.. Sliced the harissa marinated breasts and tossed them in the tomato, onion, and cilantro salad... Money shot! Those are the sweet potatoes in the left corner. Before you ask, the shoulder didn't make it out in time for the pic, and it's probably better that way.
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Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller |
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10-03-2016, 02:33 AM | #10 |
is One Chatty Farker
Join Date: 06-30-16
Location: Israel
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That cook looks great SmokinJohn.
Complex ang thoughtful. Photos look wonderful. |
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10-03-2016, 02:44 AM | #11 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Now that's some serious cooking John! Looking and pretty sure with all those ingredients tasting killer.
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10-03-2016, 02:59 AM | #12 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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I can almost smell that, looks good.
Whats a Red Flag warning?
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10-03-2016, 08:57 AM | #13 | |
Babbling Farker
Join Date: 10-15-12
Location: Anaheim, CA
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Quote:
Winds can carry sparks miles and cause brushfires. Brushfires, earthquakes, and mudslides are three of the seasons in Southern California. (It's a joke, but it serious). So when the state issues a red flag warning, there is sufficient danger of winds carrying sparks from outdoor fires to cause brushfires.
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Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller |
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10-03-2016, 09:01 AM | #14 |
Full Fledged Farker
Join Date: 08-22-15
Location: Walnut
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Wow John that turned out great, looks delicious.
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10-03-2016, 09:12 AM | #15 |
somebody shut me the fark up.
Join Date: 10-12-15
Location: Temecula, CA
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Nice work John
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Tags |
Asian, bbq, beef, chicken, curry, flank steak, Throwdown |
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