Here's What I Had For Dinner - Part III - Don't quote pics!

Black Sheep · 19-06-2022 6:45pm

Korean chicken again, I have about three recipes for this, still refining.

Mystery Egg · 19-06-2022 9:25pm

Fillet steak, home made mushroom sauce, roast potatoes, carrots and broccoli. Nice bottle of prosecco. And Bailey's tiramisu for dessert.

mrmorgan · 19-06-2022 10:05pm

https://www.boards.ie/discussion/comment/119224020#Comment_119224020

Looks great. Send on the recipe!

Black Sheep · 20-06-2022 7:22pm

Chicken leftovers and some egg fried rice. Jaru peanut rayu on top. I prefer Kawnghi’s black bean rayu or White Mausu chili rayu.

put_the_kettle_on · 20-06-2022 8:07pm

We're having chicken benchiladas.

No it's not a typo. I've sort of merged the recipes ( burritos and enchiladas ) without realising and that's what the Egg has christened the result ☺️

mrmorgan · 20-06-2022 8:46pm

Cleaned out the bbq last night, I'm not too good at it compared to my stove... but practice will help. In saying that the lamb chops turned out great!

sporina · 21-06-2022 9:03pm

https://www.boards.ie/discussion/comment/119223071#Comment_119223071

we do critique in this thread - posts get lots of compliments.. mine wasn't a -ve.. I said "wow".. but too rare for "me"..

woodchuck · 21-06-2022 9:04pm

Bun Bo Nam Bo: South vietnamese style rice noodles with beef, peanuts, lettuce, basil and herbs

mrmorgan · 22-06-2022 8:09pm

Lamb skewers on the bbq, new potatoes and chicken Korean from m&s

Black Sheep · 22-06-2022 8:43pm

Pulled shoulder of pork on the Big Green Egg. 125 degrees for about 11 hours. To internal temp of 90 degrees or so.

Made a Pitt Cue Co rub and applied it the night before.

Served it basted in a mother sauce made of shallots, Madeira, stock, trimmings and a mix of ketchup, mustard, apple juice, apple cider vinegar, molasses, Worcestershire sauce and hot sauce.

Buns, slaw and potato salad from the shop.

igCorcaigh · 22-06-2022 9:35pm

https://www.boards.ie/discussion/comment/119236500#Comment_119236500

Looks great @mrmorgan, can I ask what is the ingredient from M&S, is it Korean chicken or just a Korean spice?

igCorcaigh · 22-06-2022 9:40pm

https://www.boards.ie/discussion/comment/119236603#Comment_119236603

Looks phenomenal @Black Sheep!

(Psst... can you provide the name of the recipe book please? And could I manage this without a BBQ?)

Black Sheep · 22-06-2022 10:04pm

The book is the Pitt Cue Co recipe book. Really recommend it, great for mixed drinks, rubs, sauces and slaws as well as the “obvious” recipes for pulled pork and brisket.

You can absolutely make pulled pork in a conventional oven. You could replicate the rub, cook the pork low and slow, make the mother sauce like I did and baste the meat the same way.

What you wouldn’t get is the flavour effect of the smoke when using a smoker / BBQ set up. (Although actually after about 2 hours of smoking what is going to penetrate the surface is already in, after that there’s no change)

To be honest it would still taste really good, I would try it.

It’s a bit heretical to say this but there’s also liquid smoke you can buy that apparently yields pretty good results. Not my thing but apparently it’s not actually awful.

mrmorgan · 22-06-2022 11:25pm

https://www.boards.ie/discussion/comment/119236790#Comment_119236790

Sorry is was actually this one I had.... the Korean one was a Couple of nights ago( was also delicious)

i love the place

mrmorgan · 23-06-2022 7:18pm

BBQ rib eye with new potatoes... not normally good at steak, but got this right

.. don't worry loads more to have ha

Dave_The_Sheep · 25-06-2022 7:19pm

Veggie pasta to use up some leftovers, lovely but asparagus pee is really awkward when you're recovering from surgery and can't properly wash your nether regions.

100% too much ragu to pasta ratio on the bolognese, but f*ck it the sauce is the nice part, right?

Planet X · 25-06-2022 10:20pm

Been a while since I made sushi, not neat but hey..........gave it a lash.

the beer revolu · 26-06-2022 2:38am

https://www.boards.ie/discussion/comment/119250079#Comment_119250079

Not too shabby, either!

I'd say I haven't made sushi in nearly 20 years.

Planet X · 26-06-2022 3:39pm

On a roll......wait.....coat 😀

the beer revolu · 26-06-2022 4:43pm

https://www.boards.ie/discussion/comment/119252591#Comment_119252591

Looks fantastic. I've never even tried the "inside out rolls". They can't be easy to get neat!

Planet X · 26-06-2022 4:56pm

YouTube ......without it and the tutorials........

Just had to use up the leftovers from yesterday. Even a second attempt, you get the hang of it. Seemed easier today, teething problems yesterday. Yes, the rice on the outside is trickier but cling film is used to interface the bamboo mat. Game changer.

I must make it regularly now to keep the hand in. Needs to be garnished......all in the planning.

Shenshen · 27-06-2022 7:59am

Mushroom risotto on Friday...

... and using the leftover risotto to make arancini on Saturday.

awec · 27-06-2022 11:59am

https://www.boards.ie/discussion/comment/119236812#Comment_119236812

There is a recipe for pulled pork in the boards cooking club forum, made using a slow cooker instead of a bbq/smoker.

Dave_The_Sheep · 27-06-2022 9:43pm

Tarka dal. Split peas instead of lentils because I was apparently half asleep when making dinner. Very tasty all th same. Gonna be radioactive tomorrow mind.

Shenshen · 28-06-2022 8:03am

https://www.boards.ie/discussion/comment/119259368#Comment_119259368

Nothing wrong with Tuvar Dal Tadka! I make that often enough, I rather prefer it to the red lentil version, it's got a bit more texture. And your tadka is looking amazing!

Dave_The_Sheep · 28-06-2022 2:09pm

https://www.boards.ie/discussion/comment/119260212#Comment_119260212

Hah. I suppose I would have to change the name to reflect the split peas, wouldn't I! Yeah, there was definitely more of a texture to it. Will play around with lentils / split peas next few times I'm making it. Herself isn't too gone on this kind of meal, she's not a massive fan of pulses/beans really, which is a pity, because I love it.