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Beermachine

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Everything posted by Beermachine

  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.
  14. One of the best meals I have pulled off this grill. Oh my.
  15. Yes, Lodge 14' inch cast iron wok. Love it.
  16. Normally I do this on the grill. Was cool out tonight with some drizzle and I did it on the stove instead.
  17. I always make sure I have this meal each time I go to Germany. I work for a German company and get over there quite bit. Also Schweinshaxe, Schnitzel and Labskaus are on my must eats.
  18. I keep the motor and extension cord in a box in my basement. The ring is hung up in my garden shed. The spit rod and tynes are kept on a shelf in my basement.
  19. https://www.amazon.com/Lodge-Pre-Seasoned-Flattened-Bottom-Sautees/dp/B00063RXQK
  20. It's a lodge 14 inch cast iron wok: https://www.walmart.com/ip/Lodge-Pre-Seasoned-14-inch-Cast-Iron-Wok-w-Flat-Base-Loop-Handles/12554411?wmlspartner=wlpa&selectedSellerId=10&adid=22222222227000182222&wl0=&wl1=g&wl2=c&wl3=40345094432&wl4=pla-78310580312&wl5=9003758&wl6=&wl7=&wl8=&wl9=pla&wl10=8175035&wl11=online&wl12=12554411&veh=sem&gclid=EAIaIQobChMIzPiP47Dj6AIVk5OzCh1ubwhDEAQYBCABEgL-mfD_BwE
  21. I cooked it over direct coals with the dome temp at about 375-400F. It browned very quickly because of the yoghurt marinade. It was not fully cooked when it went into the sauce and finished off in there.
  22. Here is the recipe I used: INGREDIENTS For the chicken marinade: 28 oz (800g) boneless and skinless chicken thighs cut into bite-sized pieces 1 cup plain yogurt 1 1/2 tablespoons minced garlic 1 tablespoon ginger 2 teaspoons garam masala 1 teaspoon turmeric 1 teaspoon ground cumin 1 teaspoon Kashmiri chili (or 1/2 teaspoon ground red chili powder) 1 teaspoon of salt For the sauce: 2 tablespoons of vegetable/canola oil 2 tablespoons butter 2 small onions (or 1 large onion) finely diced 1 1/2 tablespoons garlic finely grated 1 tablespoon ginger finely grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons ground cumin 1 teaspoon turmeric powder 1 teaspoon ground coriander 14 oz (400g) tomato puree (tomato sauce/Passata) 1 teaspoon Kashmiri chili (optional for colour and flavour) 1 teaspoon ground red chili powder (adjust to your taste preference) 1 teaspoon salt 1 1/4 cups of heavy or thickened cream (use evaporated milk for lower calories) 1 teaspoon brown sugar 1/4 cup water if needed 4 tablespoons Fresh cilantro or coriander to garnish INSTRUCTIONS In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows). Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.) Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan. Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally. Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour. Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed. Garnish with cilantro (coriander) and serve with fresh, hot basmati rice.
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