Today is #BigGreenEgg#Grilling day. Today’s menu will be a #Chicken, done at 170°C (~340 F), in about 70 miniutes until it reaches a core temperature of 73°C (~165 F).
We have no potatos and sweet pepper available right now, so we don’t follow the recipe 100%. But it will turn out great, this one is for sure. 🤣
Just a little #snack to tide you over. These are …
deep breath
... "Yunnan Academy of Agricultural Sciences Spicy Potato Chips Drama Snacks Snacks Shredded Potato Chips Potato Chips Internet Celebrity Shredded Potatoes" according to the translated Taobao blurb.
In short they're #PotatoChips. Canadians would be reminded of #OldDutch#barbecue chips, only with a bit more pepper and a smattering of other spices that would seem a bit exotic. This is because the actual flavour is 糊辣 (húlà) which is a #Yunnan style of spicing as opposed to the more famous (infamous?) #Sichuan 麻辣 (málà) "hot and tingling" style with Sichuan peppercorns.
These are very high quality potato chips, better than any of the big brands like Lays or Oishi or the like which are commonly found here. I'm definitely getting more when these five bags are finished.
And I'll be trying their mala flavour as well side by side.
un truc je comprends pas c'est pourquoi la saison des BBQ c'est le fucking été ?????????? il fait déjà chaud de ouf, tu vas foutre le feu à la savane désechée avec tes braises de chipo, tout le monde va se sentir trop mal d'avoir trop mangé dans la canicule... faites vos barbecues l'HIVER WESHHHHH
@Flobzh
Pas encore rallumé, mais en retrouvant cette photo de patates, j'ai pensé que la saison des barbecues à la braise toute prête sortie du poêle allait bientôt commencer. 😄 #Barbecue d'hiver (le même jour que les patates à la cendre du poêle).
Last #barbecue for the year, as autumn is coming quickly. While the rest of Europe experienced heat like never before, summer in #Sweden was nothing extraordinary. Oh well, careful what you wish for, I guess. Pork loin with mushrooms, and a good red wine, felt like a worthy way to bid summer farewell for this time around.
Employing the #barbecue as many others likely are today, rather than heat up the house too much with cooking during a heat wave.
I hadn't braised anything on #BBQ before but it seems to be working well. A quick grill-charring of a beef shank, then into a dish with onions, tomatoes and spices, covered in foil and simmered for a couple of hours with gas on very low.
Inviting some friends over for a #barbecue tonight, I'm planning to put this dutch oven on the #BBQ top rack, instead of wrapping in tinfoil paper.
The contents of that pot constitute my failproof plan to ensure the #vegetarians & #vegans don't starve on my watch.
We bought a Looft Firestarter some time back to start our #BigGreenEgg. It’s the Looft Air Lighter 2 - Charcoal Starter model.
And what can I say? There’s no way to get the charcoal started any way faster or without any problems. Hands are far away from the heat so you don’t burn yourself, no danger of explosions by (misusing) fire accelerants, and so on. 👍
This thing isn’t cheap but worth a try for people who do #Barbecues regularly.
"The 20 Best Texas Barbecue Restaurants From the New Generation: Over the last decade, the rule book for barbecue has been rewritten. Here are some the most important new authors of this singular cuisine."