Tennis Warehouse-Mid Atlantic Chapter - Page 2210

PaulMan · 07-05-2012, 05:14 AM

Haha cb - she can't be that tired of your cooking with all the various culinary dishes you prepare!

I do a lot of spicy chicken wings on the grill. Some ribs. Smoked boneless chicken thighs for chicken salads. Grilled country style pork ribs (not real ribs). Of course, I love me some reverse seared steaks - NY strip, rib-eye, and tri-tips. Next up to try cuz it's good and cheap is beer can chicken that's been brined in beer/salt solution. I've made beer brined chicken in a rotisserie before and it was awesome, so some smoke would make it that much better.

downs_chris · 07-05-2012, 05:23 AM

paulman, can you do vietnamese sandwiches on the grill?

PaulMan · 07-05-2012, 05:23 AM

Quote:

Originally Posted by auzzieizm

Paulman, looks like you got a great business! Pman1 customizations and meat smokings

Haha Auzzie! Too bad both costs me more money than it makes me! Plus the latter throws a few more pounds that you know I don't need! As sad as my change of direction skills on the court are, all this grilling is making it that much worse!!!

BTW, that Toms Machine I got plays like butta and has surprising pop for being so so flexy. Very fun to hit with. It definitely is like a pro stock head pt57a as it was only 320 grams strung. Perfect platform for mods.

PaulMan · 07-05-2012, 05:25 AM

Quote:

Originally Posted by downs_chris

paulman, can you do vietnamese sandwiches on the grill?

You know, that's a great question as I've never tried but I bet it can be done very easily. At least the grilled pork/beef sandwiches. I'll test it out sometime and let you know how tasty it is...haha

coolblue123 · 07-05-2012, 05:26 AM

thanks for the great idea. smoked country style ribs should be good. Has good fat content. Maybe I'll try that next.

I made a viet grilled pork with country spare ribs. It went really well with some rice noodles and raw veggies.

PaulMan · 07-05-2012, 05:32 AM

Quote:

Originally Posted by coolblue123

thanks for the great idea. smoked country style ribs should be good. Has good fat content. Maybe I'll try that next.

I made a viet grilled pork with country spare ribs. It went really well with some rice noodles and raw veggies.

Country style ribs are just boneless (rib shaped cuts) from the pork butt (picnic shoulder). Should make for some flawless smoked country style boneless ribs.

Downs, well there's your answer from Iron Chef cb!

cb, sounds like you made some bun thit nuong. Wife loves eating that dish.

downs_chris · 07-05-2012, 05:34 AM

http://news.yahoo.com/san-deigo-acci...085739445.html

oops!

sapient007 · 07-05-2012, 05:40 AM

what it looked it..

http://www.youtube.com/watch?v=XI-2fBBMFBo

i'd say that's totally awesome..

coolblue123 · 07-05-2012, 05:41 AM

Quote:

Originally Posted by PaulMan

Country style ribs are just boneless (rib shaped cuts) from the pork butt (picnic shoulder). Should make for some flawless smoked country style boneless ribs.

Downs, well there's your answer from Iron Chef cb!

cb, sounds like you made some bun thit nuong. Wife loves eating that dish.

yes, same with wifey. She says that's the one dish that I don't need to ask.
Still trying to perfect my sauce.

PaulMan · 07-05-2012, 05:41 AM

^^^ haha heard about that on WTOP this morning. Too funny. I bet it looked like an awesome grand finale except that it really was a grand beginning/finale all-in-one! lol

PaulMan · 07-05-2012, 05:44 AM

cb, I think that sauce is just the standard relatively light nuoc cham fish sauce... Top of my head ingredients: fish sauce, water, sugar, chopped garlic, lime juice or vinegar or combo of both, and chopped (or pestle and mortared) Thai chile peppers. Mix them to your taste - salty, sweet, or light enough to your liking or dish.

coolblue123 · 07-05-2012, 06:24 AM

Quote:

Originally Posted by PaulMan

cb, I think that sauce is just the standard relatively light nuoc cham fish sauce... Top of my head ingredients: fish sauce, water, sugar, chopped garlic, lime juice or vinegar or combo of both, and chopped (or pestle and mortared) Thai chile peppers. Mix them to your taste - salty, sweet, or light enough to your liking or dish.

Thanks, will try. I also add some thai chilis in there too.

Angle Queen · 07-05-2012, 07:08 AM

Quote:

Originally Posted by Topaz

Ohhhh AQ!!!

Just to give you plenty of notice...

We'll be needing another cake!

AT SECTIONALS!!!!

Hmm, I dunno. Merely winning your flight and getting a cake-walk to Sectionals. I don't think so.

Angle Queen · 07-05-2012, 07:09 AM

I've got a huge handful of fresh basil (that had to be cut before it bolted!). Any suggestions?

tennischemist · 07-05-2012, 07:18 AM

pesto or thai-style basil chicken

PaulMan · 07-05-2012, 07:22 AM

If Thai basil, you can't go wrong with pho or beef salad.

Angle Queen · 07-05-2012, 07:30 AM

^^ Nah, not Thai. Just your standard garden variety. Pesto-anything doesn't normally go over too well here and we've got the double-allergy whammy: no cheese and no pine (tree) nuts.

Guess I could just tear some of it up for a salad. 'Course, I could always just hang in the attic to dry it out. Would only take an hour or two in this 100F heat.

coolblue123 · 07-05-2012, 07:42 AM

besides pesto, 2 things Ive tried:
1. marinate with basil, garlic, whole black pepper, salt, whole fat yogurt (strained through a cheesecloth is even better), pinch of cumin, mint leaves (optional). dump into food processor and make paste. then stir in yogurt. goes very well with leg of lamb or flatten grilled Chicken or bnls country style pork ribs. be sure to marinate overnight with bigger pieces of meat. marinate will keep for up to a week.
2. over a grilled pita bread or fresh naan they sell at costco. with some mozz. cheese. excellent light /fast meal. be sure to put fresh slice mozz cheese over basil to avoid flying basil.

JRstriker12 · 07-05-2012, 08:02 AM

Quote:

Originally Posted by downs_chris

http://news.yahoo.com/san-deigo-acci...085739445.html

oops!

Every man in this world has wondered what would happen if you set all the fireworks off at once. Now we know. Lack of destruction was disappointing.

sapient007 · 07-05-2012, 08:12 AM

my wkd grilling adventure

http://www.youtube.com/watch?v=NyieI2bxyIk

i'm at work but my head is just pounding.. oh gawdd.. let this day end.

07-05-2012, 05:23 AM	#44182
downs_chris Semi-Pro Join Date: Jun 2009 Location: Northern VA Posts: 771	paulman, can you do vietnamese sandwiches on the grill? __________________ "Hey! There were Skittles in there!"

07-05-2012, 05:26 AM	#44185
coolblue123 Hall Of Fame Join Date: Mar 2006 Location: Rockville, MD Posts: 1,547	thanks for the great idea. smoked country style ribs should be good. Has good fat content. Maybe I'll try that next. I made a viet grilled pork with country spare ribs. It went really well with some rice noodles and raw veggies. __________________ BB NYC Hexy Fiber 17g 53lb.

07-05-2012, 05:34 AM	#44187
downs_chris Semi-Pro Join Date: Jun 2009 Location: Northern VA Posts: 771	http://news.yahoo.com/san-deigo-acci...085739445.html oops! __________________ "Hey! There were Skittles in there!"

07-05-2012, 05:44 AM	#44191
PaulMan Rookie Join Date: Apr 2005 Posts: 194	cb, I think that sauce is just the standard relatively light nuoc cham fish sauce... Top of my head ingredients: fish sauce, water, sugar, chopped garlic, lime juice or vinegar or combo of both, and chopped (or pestle and mortared) Thai chile peppers. Mix them to your taste - salty, sweet, or light enough to your liking or dish. Last edited by PaulMan : 07-05-2012 at 05:50 AM.

07-05-2012, 07:09 AM	#44194
Angle Queen Semi-Pro Join Date: Jul 2010 Location: On the deuce side, looking to come in Posts: 779	I've got a huge handful of fresh basil (that had to be cut before it bolted!). Any suggestions? __________________ A 3.5 masquerading around with a 4.0 mask on.