I like my butt rubbed and my pork pulled.
Member since 2009
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Gettin the Wok Hot with Pad Kra Pao
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Mattman3969
Posts: 10,457
Love me some PKP and picking a bunch of basil today got me in the mood
Tonight I used ground turkey for the protein. I usually use zukes and carrots but my zuke was nasty when I cut it open. I subbed yellow pepper and shallots instead. The paste was made from 6 garlic cloves and 6 Thai chili peppers. Sauce was a mix of oyster sauce, black soy, reg soy,fish sauce,sugar and a little water. The green is Thai basil.
Tonight I used ground turkey for the protein. I usually use zukes and carrots but my zuke was nasty when I cut it open. I subbed yellow pepper and shallots instead. The paste was made from 6 garlic cloves and 6 Thai chili peppers. Sauce was a mix of oyster sauce, black soy, reg soy,fish sauce,sugar and a little water. The green is Thai basil.
The egg warmed up while I was chopping and making some lemongrass and ginger tea
Fried up the garlic and chili paste then threw in the meat
Meat was close to done so it came out and veggies went in
Veggies get close then the meat n sauce go back in till everything get edible.
Then then Thai Basil goes in and quickly remove everything from the heat
And plated with Jasmine rice.
Really good eats. Thanks for looking.
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analyze adapt overcome
Comments
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You had that wok nice and hot. Delicious looking cook as always.Coleman, Texas
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. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
You have great cooking skills across the spectrum. Congrats. I would inhale that.
And give this a thought, Friday night Zoom participation, as engaged or not as you want. I'm sure we could learn a lot and you will enjoy yourself.
Linked here:
Community And Friday Night Foruming
Worth a one time look at a minimum!Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Solid brother!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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You are killing it again! Very nice____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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Delish!_____________
"Pro-Life" would be twenty students graduating from Sandy Hook next month
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Looks damn fine, Matt! You never disappoint.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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@caliking - oh I disappoint plenty you just don’t get to see it. Lol.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Mattman3969 said:@caliking - oh I disappoint plenty you just don’t get to see it. Lol.
The same can be said of cooking. Don’t post the cooks that don’t turn out.I posted a cook on IG one time. My wife said, “You’re going to post that? It wasn’t good.” I said, “You can’t tell what it tastes like on IG - just what it looks like.”Coleman, Texas
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. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Bad a$$
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95
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