Chicken Stew in the DO

Yesterday I had the craving of doing something from charcoal again, and I must say, the weather was fine. No rain, temperature around 7 degrees celcius and little to no wind. My son was in the mood for helping me as well, so I thought, what the heck, let’s fire it up.

First lets have a look what’s in the fridge. I had some carrots, celery, garlic, leek,mushrooms, onions and chicken filets. Sounds like a plan to get a nice stew started.

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Burgers!

Why should we do it the hard way, while sometimes a good burger is one of the tastiest things from the Q? That’s the goal for tonight.

We still had some burgers in the fridge from the Black Angus cow, and they are very tasteful. I had a good red onion and some cheddar cheese. That’s enough for a good burger, although you can of course make it as big and high as you like. Tomato would do fine as well, but I’m all out now. Too bad. Lettuce and pickle to top it off.

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Lazy sunday satay

Again, a good weekend, but no large pieces of cow or pork this Sunday. I wanted to make something more simple. Also a good way of letting my son do most of the work, as he really likes doing something with the grill himself. Must be the age and the gene pool he’s made of.

He wanted to make Sateh, and I must admit that it’s been a long time since we did that. Took a bit of digging, but I finally managed to find the recipe I liked and wanted to do.

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Pollo agro dulce using the Dutch Oven

We can’t have a weekend without lighting something with charcoal, now can’t we?

Yesterday I decided that we need to do some chicken, but in a way I’ve never done it before. I wanted to try something different, since I ususally do it indirect on the OTP, or using a beer can.

Chicken agro dulce is a very nice stew recipe that give a nice fresh, a little bit sour, flavour. It’s worth it and actually it’s pretty simple to do, if you plan it well.

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Pulled Pork, Dutch Oven style

I’ve been doing pulled pork now for quite some time, but this will be my first in the DO. I’ll try to recreate the process right here.

I’ve started out with a big piece of porks neck (around 2,5 kg) and put some oil in my DO. I’ve put the meat in there as is, so no seasoning or injecting of any kind.
I’ve created a nice sauce, consisting of the following.

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