I recently subscribed to a great cooking magazine called "Cooks Illustrated". This magazine has no advertising and is all about cooking techniques and most importantly, how and why combining food ingredients with cooking technique creates flavor and texture. Every recipe in the Mag tells a story of trial and error in perfecting that recipe in a test kitchen. I have actually learned a lot just by reading the story that accompanies each recipe!
I'm not one to use recipes much and when I do, I don't follow them precisely (e.g. I don't usually measure out anything and I usually add other ingredients that I think will make it better). But one recipe that I found in Cooks Illustrated was very intriguing to me - Chinese Fried Rice using brown rice and it told me how to make Chinese BBQ pork (to go in the rice) which turned out to be simple and easy to do on my Mojoe Griddle.
So I made a video cook of this recipe and I have to tell you the result was delicious! I made a huge batch for three people hoping for leftovers but my son never stopped eating until it was all gone! I used my Weber 22" as the heat source.
Here's the video:
https://youtu.be/tHKDFdhL3yY
Cam
I'm not one to use recipes much and when I do, I don't follow them precisely (e.g. I don't usually measure out anything and I usually add other ingredients that I think will make it better). But one recipe that I found in Cooks Illustrated was very intriguing to me - Chinese Fried Rice using brown rice and it told me how to make Chinese BBQ pork (to go in the rice) which turned out to be simple and easy to do on my Mojoe Griddle.
So I made a video cook of this recipe and I have to tell you the result was delicious! I made a huge batch for three people hoping for leftovers but my son never stopped eating until it was all gone! I used my Weber 22" as the heat source.
Here's the video:
https://youtu.be/tHKDFdhL3yY
Cam
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