What did everyone cook today?
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Weather man said it’s not grilling weather… Finally got one right.
No worries. A little breakfast for dinner. Been awhile.
Great dinner while watching the Brew Crew bat around in the eighth. Win win.
PapaSop Looks great. Perfect for a hot day!
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This one has a lot of moving parts so bear with me. Started with marinated pork, shrimp and scallops on a skewer and a couple of whole country pork ribs for good measure.
Grilled these over a charcoal fire with a couple of pieces of pear wood for flavor.
This by itself would be the basis of a pretty good meal, but they are just one part of a bigger whole. That being a Vietnamese dish called BÚN THỊT NƯỚNG.
The meaty bits get chopped up and added to a bowl of vermicelli noodles, lettuce, fresh basil, cilantro, crushed peanuts, green onions browned in lard, and nuoc cham, a seasoned fish sauce based condiment.
The complexity of flavors in the finished dish is hard to describe, but is simply amazing. We will be doing leftovers again tomorrow, because once is just not enough. Plus I grilled enough for the whole neighborhood.My wife gets the credit for all the hard work and creativity. I just grilled the meat/shellfish.
processhead That is absolutely gorgeous! Wishing I was there. That really looks good & you pulled it off perfectly.
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This one has a lot of moving parts so bear with me. Started with marinated pork, shrimp and scallops on a skewer and a couple of whole country pork ribs for good measure.
Grilled these over a charcoal fire with a couple of pieces of pear wood for flavor.
This by itself would be the basis of a pretty good meal, but they are just one part of a bigger whole. That being a Vietnamese dish called BÚN THỊT NƯỚNG.
The meaty bits get chopped up and added to a bowl of vermicelli noodles, lettuce, fresh basil, cilantro, crushed peanuts, green onions browned in lard, and nuoc cham, a seasoned fish sauce based condiment.
The complexity of flavors in the finished dish is hard to describe, but is simply amazing. We will be doing leftovers again tomorrow, because once is just not enough. Plus I grilled enough for the whole neighborhood.My wife gets the credit for all the hard work and creativity. I just grilled the meat/shellfish.
processhead Looks like a lot of work and worth every bit. Haven’t eaten much Vietnamese food but I’m sure I could founder on that.
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Weather man said it’s not grilling weather… Finally got one right.
No worries. A little breakfast for dinner. Been awhile. Great dinner while watching the Brew Crew bat around in the eighth. Win win.
-
Weather man said it’s not grilling weather… Finally got one right.
No worries. A little breakfast for dinner. Been awhile. Great dinner while watching the Brew Crew bat around in the eighth. Win win.
PapaSop That is the kind of breakfast for dinner I love. Only need a side of grits to make it perfect!
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PapaSop That is the kind of breakfast for dinner I love. Only need a side of grits to make it perfect!
I was out of cell service in my home away from home, channeling my inner PapaSop . It was a great weekend at one of our favorite State Parks/Lakes. I had a chance to break in a Fathers Day gift from one of my boys. Its a carbon steel skillet that is versatile and a great all around cooking piece.
“You never really die until you end up on the wall at a Cracker Barrel”
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I was out of cell service in my home away from home, channeling my inner PapaSop . It was a great weekend at one of our favorite State Parks/Lakes. I had a chance to break in a Fathers Day gift from one of my boys. Its a carbon steel skillet that is versatile and a great all around cooking piece.
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I was out of cell service in my home away from home, channeling my inner PapaSop . It was a great weekend at one of our favorite State Parks/Lakes. I had a chance to break in a Fathers Day gift from one of my boys. Its a carbon steel skillet that is versatile and a great all around cooking piece.
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I was out of cell service in my home away from home, channeling my inner PapaSop . It was a great weekend at one of our favorite State Parks/Lakes. I had a chance to break in a Fathers Day gift from one of my boys. Its a carbon steel skillet that is versatile and a great all around cooking piece.
GWG8541 life is good. Enjoy. Looks awesome
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I was out of cell service in my home away from home, channeling my inner PapaSop . It was a great weekend at one of our favorite State Parks/Lakes. I had a chance to break in a Fathers Day gift from one of my boys. Its a carbon steel skillet that is versatile and a great all around cooking piece.
GWG8541 Looks like a great time. Makes me anxious for my trip to Ranger Lakes in northern Colorado the end of July. Limited cell phone service and lots of trout fishing for 8 days. I’m ready.
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GWG8541 Looks like a great time. Makes me anxious for my trip to Ranger Lakes in northern Colorado the end of July. Limited cell phone service and lots of trout fishing for 8 days. I’m ready.
wdaly yeah, I could see some great Rainbows in that new skillet. Have a great time.
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kyle it was and congrats on the party and your sons big day.
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JoeB thanks brother
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Did loin back ribs three ways. Two different dry rubs and one with just salt. All came out great.
“A smooth sea never made a skilled sailor.”
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Did loin back ribs three ways. Two different dry rubs and one with just salt. All came out great.
Surg Looks terrific. That takes a lot of TLC. Did you make them fall off the bone or chewable… Both are good. What was your finish temp?
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Did loin back ribs three ways. Two different dry rubs and one with just salt. All came out great.
Surg looks awesome.
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GWG8541 Always for a Brother in Arms…
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Surg Looks terrific. That takes a lot of TLC. Did you make them fall off the bone or chewable… Both are good. What was your finish temp?
JoeB
Actually let them get away from me. Hit 185+ while still wrapped in foil so when I went to uncover them they were fall apart. I just pulled them at that point. I usually like them a little more on the bone personally.
Ran it hotter than usual with it set to 275, but the MES smoker was acting quirky and my standalone thermometer was reading 230s. Didn’t even put the temp probe into it until unwrapping them and saw they were hot. Still juicy and tasty, but hard to cut neatly. Was thinking of running an empty smoker with a couple different temp probes to see what was going on. Weird for it to linger so low below temp especially on a hot day.“A smooth sea never made a skilled sailor.”
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JoeB
Actually let them get away from me. Hit 185+ while still wrapped in foil so when I went to uncover them they were fall apart. I just pulled them at that point. I usually like them a little more on the bone personally.
Ran it hotter than usual with it set to 275, but the MES smoker was acting quirky and my standalone thermometer was reading 230s. Didn’t even put the temp probe into it until unwrapping them and saw they were hot. Still juicy and tasty, but hard to cut neatly. Was thinking of running an empty smoker with a couple different temp probes to see what was going on. Weird for it to linger so low below temp especially on a hot day.Surg Outside temps, sun and wind can play tricks with smoker temps. When i bend or flex the ribs it gives me a good indicator. Still a great job surg … Enjoy
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JoeB
Actually let them get away from me. Hit 185+ while still wrapped in foil so when I went to uncover them they were fall apart. I just pulled them at that point. I usually like them a little more on the bone personally.
Ran it hotter than usual with it set to 275, but the MES smoker was acting quirky and my standalone thermometer was reading 230s. Didn’t even put the temp probe into it until unwrapping them and saw they were hot. Still juicy and tasty, but hard to cut neatly. Was thinking of running an empty smoker with a couple different temp probes to see what was going on. Weird for it to linger so low below temp especially on a hot day.Surg My wife was gone for the weekend so decided to have ribs for her when she got home tonight. Ribs are over of her favorite smoked meats. They turned out pretty good. Don’t look as good a yours though.
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