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Beermachine

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Beermachine last won the day on May 22

Beermachine had the most liked content!

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About Beermachine

  • Birthday 12/19/1973

Profile Information

  • Gender
    Male
  • Location:
    Madison, NJ
  • Grill
    Kamado Joe

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  1. I've never done smash burgers this big before, but they were great.
  2. Spot on, ran out of Jasmine and reached for the Basmati last night!
  3. First time I have done these Thai Chicken Lettuce Wraps and they were a huge hit! The star of the meal for sure. We had guests over for the first time in 10 weeks and they could not stop talking about them. Trimmed the fat off some boneless/skinless thighs and then pulsed it into a nice semi-fine ground consistency in the food processor. They were utterly spectacular! Will be doing this again and again. Real crowd pleaser! Shame I missed taking most of the good pics! All of this was done in the Lodge 14" cast iron wok on the Kamado Joe Classic II. I doubled this recipe: Thai Lettuce Wraps 2 teaspoons olive oil 1/2 pound boneless skinless chicken breasts (or tenders), chopped into very small pieces* 4 cloves garlic , minced 1/2 cup yellow onion , chopped 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 carrot , shredded 1/2 cup cabbage , finely shredded (red, green, or napa) 3 green onions , chopped For the sauce: 1/3 cup sweet chili sauce 1 heaping Tablespoon peanut butter , smooth or crunchy 1/2 teaspoon freshly grated ginger (or 1/4 teaspoon ground ginger) 2 teaspoons low-sodium soy sauce 1/4 cup fresh cilantro , chopped crushed red pepper flakes to taste 1 head Boston Bib lettuce (or romaine) Instructions Heat oil in a large skillet over medium. Add chicken, garlic, onions, salt and pepper and cook, tossing occasionally, until chicken is cooked through. Add the carrots, cabbage, and green onions, and cook for 2 more minutes. In a small bowl combine the sweet chili sauce, ginger, peanut butter, soy sauce, and crushed red pepper. Stir until smooth. Add sauce to the pan. Add cilantro. toss everything until combined. Spoon mixture into individual lettuce cups. Should fill about 8 lettuce cups.
  4. You are absolutely right. It's the hissing sound that you have to tune in for and pounce on it as soon as you think it is time. Took me a LOT of tries over years of practicing to get it consistent. I also rotate the pan around the fire to make sure it gets an even cook. Sometimes there are hotter spots. I've used Calasparra as well, it is great. Not quite as thirsty as Bomba, but still makes an awesome paella. Post up some pics of your masterpiece!
  5. Haha, yep, you're right, they are out of order. I will still enter it in the challenge if I may. Thanks for the heads up!
  6. Well, might be a bit soon, but here she is................
  7. No problems. I followed this one. We used chicken breast and cut it into large cubes. Do not overcook it on the grill before adding to the sauce, it should finish cooking all the way through in the sauce. I let it soak in the fridge for 24 hours. I also used a 14oz can of coconut milk instead of the heavy cream. https://cafedelites.com/chicken-tikka-masala/
  8. There is no way that was a brisket. 1.5 kg is 3lbs. That would have to be the world's smallest beast, or a brisket that was cut up into many portions......
  9. Tonight's masterpiece! The other half of the Aussie leg of lamb was cubed and soaked in Greek yoghurt, olive oil, lemon juice and spices to produce Turkish Lamb Shish kebabs! Will be doing this again and again!!! We're kebab'ed out for a while.
  10. Mother’s Day 2020. Australian lamb leg ground into Turkish adana kebabs. My first try at this and it failed. The meat fell off the skewers and I had to make them into patties. Was still awesome! Wil be doing this again soon! Happy Mother’s Day to all the mothers
  11. Gnocchi Bolognese! So unbelievably good. We haven’t done this for years because of the amount of work in it. It was worth every minute. Brings family together when we need it most. Hang in there folks.
  12. This was so good a couple of weeks ago I had to do it again tonight.
  13. I like to raise the skewers up off the grates so that they get an even cook and don't stick to the grates. The grates are in only so there is somewhere for the bricks to rest.
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