Nom nom nom - Food Thread

kvetcha said:
I still have not been brave enough to attempt this.
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I used the “charcoal snake” method, which worked really well and seems hard to mess up as long as you can use your vents and a reliable thermometer to control the temp. I did have to fuss with the vents constantly to keep the temperature in the zone I wanted, but that was fine because it’s not like I had any plans other than sitting in my backyard all day.
 
Space Wanderer said:
I used the “charcoal snake” method, which worked really well and seems hard to mess up as long as you can use your vents and a reliable thermometer to control the temp. I did have to fuss with the vents constantly to keep the temperature in the zone I wanted, but that was fine because it’s not like I had any plans other than sitting in my backyard all day.
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I've had success with sous vide and a hard smoke at around 300F. I'm too cowardly to try slow and low in just the kettle grill, but I've been eyeing a slow n sear for a while now.
 
There is some thawed frozen shrimp left in my fridge. I didn't buy them. They were left by a guest that get too excited and buys a lot of food (see cevieche post). Anybody got any ideas about what to do with them.
 
Dtknuckles said:
There is some thawed frozen shrimp left in my fridge. I didn't buy them. They were left by a guest that get too excited and buys a lot of food (see cevieche post). Anybody got any ideas about what to do with them.
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Maybe shrimp salad sandwich? Dress w mayo, mustard, capers, dill... basically anything you’d out into egg salad.
 
Dtknuckles said:
There is some thawed frozen shrimp left in my fridge. I didn't buy them. They were left by a guest that get too excited and buys a lot of food (see cevieche post). Anybody got any ideas about what to do with them.
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www.bonappetit.com

Grilled Shrimp Salad with Corn and Avocado

Grilled Shrimp Salad with Corn and Avocado Recipe
www.bonappetit.com www.bonappetit.com

I make this over spinach, skip the pearl onions (you can add some diced onion if you want but I usually don’t because my wife strongly dislikes raw onions). I also sub in goat cheese for the mache and skip the truffle oil.
 
RenegadeMonster said:
@DMacanT

Can I please get that recipe.
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Sorry, Unfortunately there is none, basically a kind of throw it together dish/es

Ingredients used

Chicken Stock
Fresh Ginger
Fresh Chili
Garlic - smashed/minced
Scallions
Carrots - Thinly sliced
Bok Choi - sliced
Dark & Light Soy Sauce
Hoo Sin Sauce
Oyster Sauce
Five Spice
Sesame seeds and Oil
Rice Vinegar
Mirin
Noodles
Chicken (marinated. In some of the above and then Bbq and put on top)

Sriracha of your choice to season - I used a added ginger variety.
 
Last edited:
DMacanT said:
Sorry, Unfortunately there is none, basically a could of throw it together dish/es

Ingredients used

Chicken Stock
Fresh Ginger
Fresh Chili
Scallions
Carrots - Thinly sliced
Bok Choi - sliced
DArk & Light Soy Sauce
Hoo Sin Sauce
Oyster Sauce
Five Spice
Sesame seeds and Oil
Rice Vinegar
Mirin
Noodles
Chicken (marinated. In some of the above and then Bbq and put on top)

Sriracha of your choice to season - I used a added ginger variety.
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Where do you get your noodles / what kind?

For Ramen noodles, usually I can't find those locally. Most recipes have a note to buy Top Ramen, use the noodles, discard the spice package.
 
RenegadeMonster said:
Where do you get your noodles / what kind?

For Ramen noodles, usually I can't find those locally. Most recipes have a note to buy Top Ramen, use the noodles, discard the spice package.
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I usually just use a pack of flat ribbon noodles ( not sure if they are called that in US?
 
I’ve got a sous vide pork shoulder finishing in the oven, a big batch of macaroni salad in the fridge, and I’m hanging around on the deck, enjoying the weather, waiting to fire up the grill for some asparagus and corn.
 
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