wishiniwasfishin1
Well-Known Member
Looks like that will kick out some decent BTUs! Is that propane or natural gas?New BarBee is being put through her paces, and is really shining.
Last night's Bob's...
Cheers,
Nog
What's for dinner tonight ?
- Thread starter scott craven
- Start date
IronNoggin
Well-Known Member
It's a convertible unit which is why we bought that one.
Right now on propane.
When my buddy who works with gas gets a moment, she will be switched over to the house's natural gas system.
Cheers,
Nog
tubber
Well-Known Member
Neopolitan Pizza Night. I used this dough recipe. It only takes a few minutes, but three days to ferment. Close to the real deal, but our oven only goes to 500*F. 900 would be even better. We slide it on to a $3.00 18 X 18 tile from the Re-Store that has been well preheated.
www.thursdaynightpizza.com
Neapolitan Pizza Dough Recipe
This Neapolitan pizza dough relies on only four key ingredients to create a crispy, cloud-like pizza crust.
www.thursdaynightpizza.com
IronNoggin
Well-Known Member
It would appear the Pooch approves!
Cheers,
Nog
Cheers,
Nog
IronNoggin
Well-Known Member
Panko Prawns & Oysters served up with Tatar and Tzatziki Sauces, a fresh salad with Avo and a fine Red.
Cheers,
Nog
Cheers,
Nog
tubber
Well-Known Member
I used the last package of venison that Nog gifted me in the summer to make this. It was round steak thinly sliced then sprinkled with a tsp of baking soda then rinsed, then marinated in ginger, garlic, soy and black pepper sauce. Very tender. I will have to take up hunting or gaff one in my front yard when they come for the plants.
IronNoggin
Well-Known Member
A good Friend of mine is from the Balkans. Recently he shared his family's secret marinade recipe. It is rather unique, so I simply had to give it a try.
The Recipe (shared with permission):
Milo’s Marinade
Ingredients
- Onion juice (one onion is enough). You can squeeze juice from an onion using any crusher. All you need is the equivalent of ~ two tablespoons
- 5 tablespoons of extra-virgin olive oil
- 1 tablespoon of natural balkan style yogurt at at least 2% fat - can substitute with sour cream, although yogurt is better.
- 2 cloves of garlic, crushed
- A few drops of apple cider vinegar
- 2 tablespoons of milk
- half a teaspoon freshly ground pepper
- half a teaspoon of salt
Directions
Mix all ingredients well, let them rest for a half hour for flavours to interact with one another. Put steaks in a suitable tupperware container and pour in the marinade. Coat the steaks thoroughly, by turning them a couple of times in the marinade. Refrigerate. The longer the steaks stay in the marinade, the tenderer they get. I find anywhere between 6 and 24 hours works perfectly. Take them out a couple hours before BBQ time for steaks to reach room temperature.
Marinade Concocted, two whitetail round steaks as the test subjects:
Splashdown:
Flipped them and rolled them around frequently over the next 24 hours, then out of the fridge for a couple hours and ready for the grill:
Got the BarBee smoking hot:
Quick Sear both sides:
Then onto the warming rack to finish (accent on the rare part of medium rare):
Perfection:
Served with Four Cheese Risotto, a great tossed salad with avo, and an uber fine Red:
These steaks turned out as tender as any tenderloin I have ever eaten, and they were outside rounds! Flavour was excellent, very juicy and overall quite wonderful!
This is something we WILL be trying again!
Cheers,
Nog
The Recipe (shared with permission):
Milo’s Marinade
Ingredients
- Onion juice (one onion is enough). You can squeeze juice from an onion using any crusher. All you need is the equivalent of ~ two tablespoons
- 5 tablespoons of extra-virgin olive oil
- 1 tablespoon of natural balkan style yogurt at at least 2% fat - can substitute with sour cream, although yogurt is better.
- 2 cloves of garlic, crushed
- A few drops of apple cider vinegar
- 2 tablespoons of milk
- half a teaspoon freshly ground pepper
- half a teaspoon of salt
Directions
Mix all ingredients well, let them rest for a half hour for flavours to interact with one another. Put steaks in a suitable tupperware container and pour in the marinade. Coat the steaks thoroughly, by turning them a couple of times in the marinade. Refrigerate. The longer the steaks stay in the marinade, the tenderer they get. I find anywhere between 6 and 24 hours works perfectly. Take them out a couple hours before BBQ time for steaks to reach room temperature.
Marinade Concocted, two whitetail round steaks as the test subjects:
Splashdown:
Flipped them and rolled them around frequently over the next 24 hours, then out of the fridge for a couple hours and ready for the grill:
Got the BarBee smoking hot:
Quick Sear both sides:
Then onto the warming rack to finish (accent on the rare part of medium rare):
Perfection:
Served with Four Cheese Risotto, a great tossed salad with avo, and an uber fine Red:
These steaks turned out as tender as any tenderloin I have ever eaten, and they were outside rounds! Flavour was excellent, very juicy and overall quite wonderful!
This is something we WILL be trying again!
Cheers,
Nog
IronNoggin
Well-Known Member
Baby Back Ribs, dusted with Spicy Mesquite & garlic, wrapped tightly in tinfoil overtop of some orange slices and sent to the 400 degree oven for an hour:
Then onto the grill for a finishing smoke (hickory):
Served with Dirty Mexican Beans and Rice (spiced up with a little chili pepper) and Spare Gooses:
The rice was a little on the warm side, so the fine Red came in rather handy...
Doing the ribs this way ensures the tenderest, most juicy ribs you can imagine. This time they were Awesome once again!
Cheers,
Nog
Then onto the grill for a finishing smoke (hickory):
Served with Dirty Mexican Beans and Rice (spiced up with a little chili pepper) and Spare Gooses:
The rice was a little on the warm side, so the fine Red came in rather handy...
Doing the ribs this way ensures the tenderest, most juicy ribs you can imagine. This time they were Awesome once again!
Cheers,
Nog
Pippen
Well-Known Member
@IronNoggin Another way to keep them very moist is I put a rub on them and let them sit overnight in the fridge. Then phase 1 of the cooking I take a broiler pan that has a rack on it and I pour a beer and a bit of apple cider vinegar in the bottom of the pan. Put the rack on with the ribs and then tent it sealed up well in tinfoil for a few hours around 275. Once they come out I baste with my home made BBQ sauce and finish them on the Q.
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I’ve been doing mine the same way. Turn out great!
Sotally Tober
Well-Known Member
Put the healthy eating and diet on ‘pause’. Lol
Pulled Pork tater tot nachos with all the usual assorted sides.
A good dose of smoked cheese on the first layer to add another layer of flavour.
Definitely not a healthy meal but gotta live life on the edge.
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Rain City
Crew Member
F******************ck
Well damn....looks like I know what I’m making this weekend!
IronNoggin
Well-Known Member
AAA Alberta Beef Tenderloin, BarBeed to just shy of medium rare, twice baked taters and the first sweet corn of the year:
VERY Yummy!
Nog
VERY Yummy!
Nog
IronNoggin
Well-Known Member
Rain City
Crew Member
It's just such a great protein that needs so little.
ab1752
Crew Member
That is by far the least processed dinner I've had in a year, maybe 10 who knows, such a temple of a body hahah...you should see some of the junk my wife tries to force upon me.
