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Thread: Mongolian Pork Chops...Stokes? (or Le Hampur puts on the feedbag!)

  1. #241
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    Looks great Stokes! I BBQ'd a small pork loin yesterday. Weighed just a pound. I split in lengthwise and laid a rub (Weber's KC Rub - excellent if I do say so myself - a very small amount of hot to it) and let it sit overnight in the fridge. Next day I put a layer of Sweet Baby Ray's on the inside, laced it up, and put it to the grill. Three minutes each side at the highest grill temp to sear the meat, and then ten minutes each side on low (around 325 degrees and laid some additional SBR's to it near the end of it's cooking time. Excellent tasting. Wish I had taken pics. It looked a lot like yours but with the string lacing.

    Last edited by The Boston Patriot; 08-09-2012 at 12:08 AM.

  2. #242
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    Stokes has the aggression of a Mongolian.

    What sez you?

  3. #243
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    Quote Originally Posted by southside View Post
    Stokes has the aggression of a Mongolian.

    What sez you?
    Did you just call Stokes a mongoloid?

  4. #244
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    Quote Originally Posted by The Boston Patriot View Post
    Looks great Stokes! I BBQ'd a small pork loin yesterday. Weighed just a pound. I split in lengthwise and laid a rub (Weber's KC Rub - excellent if I do say so myself - a very small amount of hot to it) and let it sit overnight in the fridge. Next day I put a layer of Sweet Baby Ray's on the inside, laced it up, and put it to the grill. Three minutes each side at the highest grill temp to sear the meat, and then ten minutes each side on low (around 325 degrees and laid some additional SBR's to it near the end of it's cooking time. Excellent tasting. Wish I had taken pics. It looked a lot like yours but with the string lacing.

    Sounds good. I've split (actually filleted and rolled out) loins of pork and stuffed them with fresh sage, mushrooms, spinach and asiago cheese.

    Having a big BBQ this weekend and am making pork loins as an appetizer. Brining them tomorrow than when I grilled them, I'm going to finish them with a glaze of apricot jam and dijon mustard (pretty much 50-50).

    _

  5. #245
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    It's on, the GF's birfday party/BBQ-but it's really just a dry run for the Hampur Union.

    All the prep is done, sitting in the pool since 11:45 sucking down and ice cold Spatens. Cranking Stevie Ray Vaughn. Now if the rain will just hold off.

    If anyone has any dietary restrictions, let me know, one of the chicks coming has Siliac disease so I've gone mostly gluten free--except for the french bread and baguettes for the shrimp and bruscetta.

    Here's the menu--all homemade, all fresh grown herbs:

    Bruschetta and grilled sliced baguettes

    Quacomole and corn tortilla chips

    Grilled pork tenderloins (yes, brined) one with a glaze of apricot jam and dijon mustard and the other a glaze of molasses and dijon mustard

    Bobby Flay's father-in-laws grilled then sauteed shrimp (with U-15 Black Tiger Shrimp from Vietnam--these things look like baby lobsters)--probably the best single thing I make- served with grilled sliced french bread

    BBQ'ed chicken breasts (on the bone--these are like Double D breasts) and chicken thighs--using Dinosaur BBQ Sauce because it's gluten free--ordinarily I'd go Sweet Baby Rays

    Corn-on-the-Cob wrapped in foil on the grill (lot's of salt, pepper, hot pepper flakes and butter)

    Grilled Holland Red, Yellow and Orange Bell Peppers

    Grilled Eggplant

    My Mom's Austrian Potato salad

    Burgers and dogs for the kids

    Spaten

    Mojito's

    Red Sangria

    Savignon Blanc

    Somebody better be bringing dessert!

    See you tomorrow, it's going to be a LONG night.

    _

  6. #246
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    Quote Originally Posted by ahanjahodaseba View Post
    blah
    Quality stuff right here
    Last edited by jetswin; 08-13-2012 at 09:12 AM.

  7. #247
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    Quote Originally Posted by ahanjahodaseba View Post
    blah blah
    If you're going to spam us we'd respond and probably buy hardcore fetish porn.

    Check your pms
    Last edited by jetswin; 08-13-2012 at 09:12 AM.

  8. #248
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    Quote Originally Posted by southside View Post
    Stokes has the aggression of a Mongolian.

    What sez you?
    I khan see it.

  9. #249
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    Quote Originally Posted by JStokes View Post
    It's on, the GF's birfday party/BBQ-but it's really just a dry run for the Hampur Union.

    All the prep is done, sitting in the pool since 11:45 sucking down and ice cold Spatens. Cranking Stevie Ray Vaughn. Now if the rain will just hold off.

    If anyone has any dietary restrictions, let me know, one of the chicks coming has Siliac disease so I've gone mostly gluten free--except for the french bread and baguettes for the shrimp and bruscetta.

    Here's the menu--all homemade, all fresh grown herbs:

    Bruschetta and grilled sliced baguettes

    Quacomole and corn tortilla chips

    Grilled pork tenderloins (yes, brined) one with a glaze of apricot jam and dijon mustard and the other a glaze of molasses and dijon mustard

    Bobby Flay's father-in-laws grilled then sauteed shrimp (with U-15 Black Tiger Shrimp from Vietnam--these things look like baby lobsters)--probably the best single thing I make- served with grilled sliced french bread

    BBQ'ed chicken breasts (on the bone--these are like Double D breasts) and chicken thighs--using Dinosaur BBQ Sauce because it's gluten free--ordinarily I'd go Sweet Baby Rays

    Corn-on-the-Cob wrapped in foil on the grill (lot's of salt, pepper, hot pepper flakes and butter)

    Grilled Holland Red, Yellow and Orange Bell Peppers

    Grilled Eggplant

    My Mom's Austrian Potato salad

    Burgers and dogs for the kids

    Spaten

    Mojito's

    Red Sangria

    Savignon Blanc

    Somebody better be bringing dessert!

    See you tomorrow, it's going to be a LONG night.

    _
    That food was produced by non-Union workers. How dare you, Sir.



    Sir.

  10. #250
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    Quote Originally Posted by JStokes View Post
    It's on, the GF's birfday party/BBQ-but it's really just a dry run for the Hampur Union.

    All the prep is done, sitting in the pool since 11:45 sucking down and ice cold Spatens. Cranking Stevie Ray Vaughn. Now if the rain will just hold off.

    If anyone has any dietary restrictions, let me know, one of the chicks coming has Siliac disease so I've gone mostly gluten free--except for the french bread and baguettes for the shrimp and bruscetta.

    Here's the menu--all homemade, all fresh grown herbs:

    Bruschetta and grilled sliced baguettes

    Quacomole and corn tortilla chips

    Grilled pork tenderloins (yes, brined) one with a glaze of apricot jam and dijon mustard and the other a glaze of molasses and dijon mustard

    Bobby Flay's father-in-laws grilled then sauteed shrimp (with U-15 Black Tiger Shrimp from Vietnam--these things look like baby lobsters)--probably the best single thing I make- served with grilled sliced french bread

    BBQ'ed chicken breasts (on the bone--these are like Double D breasts) and chicken thighs--using Dinosaur BBQ Sauce because it's gluten free--ordinarily I'd go Sweet Baby Rays

    Corn-on-the-Cob wrapped in foil on the grill (lot's of salt, pepper, hot pepper flakes and butter)

    Grilled Holland Red, Yellow and Orange Bell Peppers

    Grilled Eggplant

    My Mom's Austrian Potato salad

    Burgers and dogs for the kids

    Spaten

    Mojito's

    Red Sangria

    Savignon Blanc

    Somebody better be bringing dessert!

    See you tomorrow, it's going to be a LONG night.

    _
    I'm not sure what some of that stuff is. But, you can bang my gf if you teach her to make food like that.

    Sounds like a great party.

  11. #251
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    Have a great night.

    Pull out.

  12. #252
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    Quote Originally Posted by DDNYjets View Post
    Have a great night.

    Pull out.
    But shower the belly and/or breasts and face.

  13. #253
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    Quote Originally Posted by JStokes View Post
    It's on, the GF's birfday party/BBQ-but it's really just a dry run for the Hampur Union.

    All the prep is done, sitting in the pool since 11:45 sucking down and ice cold Spatens. Cranking Stevie Ray Vaughn. Now if the rain will just hold off.

    If anyone has any dietary restrictions, let me know, one of the chicks coming has Siliac disease so I've gone mostly gluten free--except for the french bread and baguettes for the shrimp and bruscetta.

    Here's the menu--all homemade, all fresh grown herbs:

    Bruschetta and grilled sliced baguettes

    Quacomole and corn tortilla chips

    Grilled pork tenderloins (yes, brined) one with a glaze of apricot jam and dijon mustard and the other a glaze of molasses and dijon mustard

    Bobby Flay's father-in-laws grilled then sauteed shrimp (with U-15 Black Tiger Shrimp from Vietnam--these things look like baby lobsters)--probably the best single thing I make- served with grilled sliced french bread

    BBQ'ed chicken breasts (on the bone--these are like Double D breasts) and chicken thighs--using Dinosaur BBQ Sauce because it's gluten free--ordinarily I'd go Sweet Baby Rays

    Corn-on-the-Cob wrapped in foil on the grill (lot's of salt, pepper, hot pepper flakes and butter)

    Grilled Holland Red, Yellow and Orange Bell Peppers

    Grilled Eggplant

    My Mom's Austrian Potato salad

    Burgers and dogs for the kids

    Spaten

    Mojito's

    Red Sangria

    Savignon Blanc

    Somebody better be bringing dessert!

    See you tomorrow, it's going to be a LONG night.

    _
    Curious. You fry your own corn chips? Make your own bread?

  14. #254
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    Quote Originally Posted by WestCoastOffensive View Post
    I khan see it.
    greatness is in the details.


    well done, maestro

  15. #255
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    Quote Originally Posted by JStokes View Post
    It's on, the GF's birfday party/BBQ-but it's really just a dry run for the Hampur Union.

    All the prep is done, sitting in the pool since 11:45 sucking down and ice cold Spatens. Cranking Stevie Ray Vaughn. Now if the rain will just hold off.

    If anyone has any dietary restrictions, let me know, one of the chicks coming has Siliac disease so I've gone mostly gluten free--except for the french bread and baguettes for the shrimp and bruscetta.

    Here's the menu--all homemade, all fresh grown herbs:

    Bruschetta and grilled sliced baguettes

    Quacomole and corn tortilla chips

    Grilled pork tenderloins (yes, brined) one with a glaze of apricot jam and dijon mustard and the other a glaze of molasses and dijon mustard

    Bobby Flay's father-in-laws grilled then sauteed shrimp (with U-15 Black Tiger Shrimp from Vietnam--these things look like baby lobsters)--probably the best single thing I make- served with grilled sliced french bread

    BBQ'ed chicken breasts (on the bone--these are like Double D breasts) and chicken thighs--using Dinosaur BBQ Sauce because it's gluten free--ordinarily I'd go Sweet Baby Rays

    Corn-on-the-Cob wrapped in foil on the grill (lot's of salt, pepper, hot pepper flakes and butter)

    Grilled Holland Red, Yellow and Orange Bell Peppers

    Grilled Eggplant

    My Mom's Austrian Potato salad

    Burgers and dogs for the kids

    Spaten

    Mojito's

    Red Sangria

    Savignon Blanc

    Somebody better be bringing dessert!

    See you tomorrow, it's going to be a LONG night.

    _

    oh yeah??


    [IMG][/IMG]

  16. #256
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    Quote Originally Posted by Dirtstar View Post
    greatness is in the details.


    well done, maestro
    ACTING!

    thankyou


    HERE is an AVATAR!



    i have no idea who I would offer this - Jet Nut is the only guy, or CarltonDore. Any ideas?

  17. #257
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    Quote Originally Posted by JStokes View Post
    Bobby Flay's father-in-laws grilled then sauteed shrimp (with U-15 Black Tiger Shrimp from Vietnam--these things look like baby lobsters)--probably the best single thing I make




    Impressive menu.

  18. #258
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    Well?

  19. #259
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    Shrimp was awesome. GreeNUT, this is one of the easiest and best things I make for a BBQ. There was a thread where I posted the recipe a few months back, I have to find it and post a link to this thread. The black tiger shrimp are outstanding.



    Gotta say, the chicken was good, but I much prefer Sweet Baby Ray's over the Dinosauor BBQ sauce. My sopne took the pic with his iPhone, a little blurry.



    The sangria kicked ass. Old photo, just made the red for this party and it really was a hit.


    _

  20. #260
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    here's one for fish lovers, my favorite recipe for striped bass (which has been terrific this summer)

    in a pouch made from aluminum foil, I was three sheets to seal in the goodness...

    1 or 2 lbs of striped bass
    garlic chopped up finely (3 or 4 cloves)
    capers (1 or 2 tablespoons)
    extra virgin olive oil (drizzled on the fish)
    white wine (about a half cup)
    butter (couple of teaspoons)
    tomatoes chopped (1/2 or 1)
    red onion chopped up finely (go easy here strong flavor)
    lemon (1 for squeezing after cooked)

    make a pouch with the tin foil so ingredients don't spill out, place the fish in, drizzle with the olive oil, add wine, then add garlic, onions, capers, tomatoes, and butter. seal the pouch tightly, making sure no leaks, grill on barbecue for twenty minutes (add about 5 minutes for each half pound after 1)...remove from grill and open in a pan with edges, keep the juices with the fish, squeeze the lemon on and serve

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