Grilling

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Originally Posted by arkansasbob

there's a local sandwich shop here in friendswood that makes great banh mi. it has quickly become one of my favorite sandwiches. i made my own today:

sliced a pork loin very thin and marinated it in soy sauce, brown sugar, ginger, garlic, and lots of black pepper. grilled the pork and slapped it on some crusty french rolls with fresh cucumber, carrots, cilantro, and jalapenos. top it with some japanese-style sweet mayo or dip it in my wife's sweet chili sauce (don't know what all she puts in that delicious stuff).

anyway, it sounds like kind of an odd combination, but with those fresh vegetables and marinated pork, it tastes like summer on a bun. this isn't a great picture (needs better lighting) but it will give you the idea if you've never had banh mi.

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From this day through eternity we shall call this variation of the sandwich, 'Summer on a Bun'. So let it be written, so let it be done.

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Originally Posted by ChipDog

From this day through eternity we shall call this variation of the sandwich, 'Summer on a Bun'. So let it be written, so let it be done.

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http://askmarcbarrett.com/wp-content...make-it-so.jpg

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Originally Posted by Champ967

http://askmarcbarrett.com/wp-content...make-it-so.jpg

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But Captain we don't have any fresh cucumbers in the galley! And I can't light the grill at warp speed.

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Originally Posted by ChipDog

But Captain we don't have any fresh cucumbers in the galley! And I can't light the grill at warp speed.

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Picard's Enterprise (NCC 1701-D) didn't have a galley. Everyone had a molecular food replicator in their room.

(But your point stands)

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Originally Posted by Champ967

Picard's Enterprise (NCC 1701-D) didn't have a galley. Everyone had a molecular food replicator in their room.

(But your point stands)

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A ship without a grill is like, it's like, well its like something and it's not a good thing either.

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Originally Posted by Guisslapp

In Texas, we use skirt steak, not flank steak, for fajitas. Lime juice works great and is very popular, but you don't want to let it marinate long otherwise it will mess with the structure of the meat.

In my experience, cooking skirt steak is a completely different animal than cooking flank. First, you have to trim all of the membrane. Second, you have to cook it fast.

What I do is (1) trim it, (2) marinate it for a couple hours in lime juice, garlic, and peppers, (3) get some hot coals and cook directly on the coals or put a grill topper on the coals and the steak on top of it. About 2 minutes per side and it is done. Obviously, you should blow the ash of your coals first unless you like an ashy steak.

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http://youtu.be/Q5y2voEWJ6U

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Originally Posted by ChipDog

A ship without a grill is like, it's like, well its like something and it's not a good thing either.

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Like a men's room without a urinal ???

Pulled Pork, anyone ??
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Originally Posted by nadB

Pulled Pork, anyone ??
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Beats the hell out of a crock pot!

Is that vinegar, onions and garlic? What did you dress that pork with?

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Originally Posted by Guisslapp

Is that vinegar, onions and garlic? What did you dress that pork with?

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Onions, garlic, and jus enough Dr. Pepper to well cover the bottom of the pan. The rub was mostly Cavender's Greek Seasoning with some other stuff (don't actually remember) out of my spice and rub collection.

Anybody got a really good sliders recipe ?? Of late, I've been using 1/2 80/20 ground beef and 1/2 Jimmy Deans hot sausage, with onions and garlic mixed in. Pretty good, but I'm open to suggestions.......

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Originally Posted by nadB

Anybody got a really good sliders recipe ?? Of late, I've been using 1/2 80/20 ground beef and 1/2 Jimmy Deans hot sausage, with onions and garlic mixed in. Pretty good, but I'm open to suggestions.......

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Is that legal!? I'm trying that tomorrow.

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Originally Posted by RougeDawg

Is that legal!? I'm trying that tomorrow.

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Hope it works as well for you as it has for me, and will appreciate any feedback/suggestions. TIA :)

Sliders work pretty good as a 75% beef/25% smoked andouille sausage blend. I know a guy that can get that for you if you call ahead;).
Here's today's efforts: Smoke chicken halves rubbed with kosher salt, chili powder, garlic, brown sugar, black pepper, rosemary. Also have pork belly brined in a wet brine of salt, brown sugar and cure for 7 days..then rubbed with coarse black pepper and ground juniper berries.
Smoking two tomatos for smoked tomato dressing to go on my 1st homegrowns of the year.

Smoked Tomato Dressing:
Cut two large, ripe tomatoes in 1/2 and place on smoker. Smoke at 225 with a heavy smudge for 1 hour. Carefully remove (keeping the cut 1/2's upright through the entire process. Put 1 and 1/2 cups mayo, 1 and 1/2 cups sour cream in a blender or food processor. Take the (cooled) smoked tomatoes and hold over blender or food processor and squish all the "guts" out into mayo/sour cream. Add 1/2 cup creole mustard, 2 cloves garlic chopped or dash of garlic powder, 2 dashes Tabasco, 2 dashes (or so) Worcestershire and salt and pepper to taste. Blend thoroughly and refrigerate. Use to top fresh tomato slices or as a regular salad dressing. Also makes the best spread you'll ever use for a good BLT!Attachment 11469