Peter Gallagher
TVWBB Guru
We've been on a Thai kick of late. I think Asian food really works well with BBQ - There's a lot of sweet and a lot of hot built in, so the basic building blocks are similar. We did some pork loins..
Whipped up a marinade, started by mashing, white peppercorns, cilantro stems and garlic...lots of garlic...
added some other stuff, and let them soak overnight. Saturday evening on to the Weber. Cooked indirect, to about 145 degrees - Yep, those are looking just about there!
...and plated - Well, I guess bowled, as the case may be... There's a few things going on here. It starts with a layer of spinach on the bottom, mung bean sprouts, Asian pasta tossed in garlic oil, then a broth of chicken stock, thin soy , fish sauce, and plenty-o' garlic - the meat then topped offed with fried garlic. It was a treat!
added some other stuff, and let them soak overnight. Saturday evening on to the Weber. Cooked indirect, to about 145 degrees - Yep, those are looking just about there!
...and plated - Well, I guess bowled, as the case may be... There's a few things going on here. It starts with a layer of spinach on the bottom, mung bean sprouts, Asian pasta tossed in garlic oil, then a broth of chicken stock, thin soy , fish sauce, and plenty-o' garlic - the meat then topped offed with fried garlic. It was a treat!
Would love to have a go at this one!
