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Shoyu, Ginger, Peanut, Garlic yardbird over cold noodle salad with Asian pear and mango
Keepin' It Weird in The ATX
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"I've made a note never to piss you two off." - Stike
"I've made a note never to piss you two off." - Stike
Shoyu, peanut butter, ginger, garlic. Overnight in the juice then grilled raised direct at 450
And Matt is correct, deets or bannination!
"I've made a note never to piss you two off." - Stike
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn.
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA
Ha ha. Thanks. Wish I could take some credit but it’s all point and shoot with iPhone! Just shove it up close, let it auto focus and push the button.
1/2 cup soy sauce- we used 1/4 “Japanese crack” and 1/4 cup Yamasa to keep the cost reasonable. The flavors of the Shoyu still came through nicely
1/3 cup packed brown sugar
1/4 cup sherry
1/4 cup lemon juice
2TBSP creamy peanut butter (we used more like 3)
1 clove garlic
1tbsp minced fresh ginger
tsp (or more) garlic chili sauce
blend until smooth. Marinate 4 hours to overnight. Grilled 450 raised direct (took right at 30 min) turning as the skin browns (about every 10-12 min depending on exposure to direct fire)
here is the chili sauce we like:
Ill try to pin TFJ down on her noodle salad. It was freaking great. The perfect balance to the smoky, sweet, spicy chicken.