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.
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I say yum !
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they look great
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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 steak, hashbrowns, and eggs! It doesn’t get much better!!!
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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.
Paul
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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 I love Bun! I was just looking at recipes for the nuoc Cham the other 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
Oh man I’m jealous. Beautiful dish.
What’s your go to fish sauce brand?“A smooth sea never made a skilled sailor.”
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processhead
Oh man I’m jealous. Beautiful dish.
What’s your go to fish sauce brand?Surg said in What did everyone cook today?:
processhead
Oh man I’m jealous. Beautiful dish.
What’s your go to fish sauce brand?
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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 man I can taste those flavors all the way over here. Lucky you!
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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 I think you out did yourself. Beautiful presentation.
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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 said in What did everyone cook today?:
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.
I call “Dibs”!
Oh, Ya Baby!Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
processhead said in What did everyone cook today?:
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.
I call “Dibs”!
Oh, Ya Baby!@dennyo Mahvelous Dahling, Mahvelous. You Got it! I am just doing some simple bacon wrapped, reverse seared fillets, with a nice salad from the garden & some potatoes. Margaret & Andrew made a big batch of home made salsa from the garden completely & let me tell you, I am proud of them, it is good. But you my friend, have me whipped tonight.
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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 Nothing wrong with that, nothing at all.
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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!
-
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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