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.
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.
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.
Yesterday I returned from a sailing contest in the Netherlands, and was pretty beat. I actually didn’t feel much for lighting the Q and getting some food prepped, but fortunately I have some fantastic neighbours / friends. Once they all came in, in combination with the kids, we threw some content of the combined fridges together and worked out a pretty decent meal, if I may say so.
We started out with pancakes for the kids, as that is always a good thing. We had six of them, so my wife made a nice pile of them and they were gone in the blink of an eye. Once they were fed like hungry wolves, we proceeded with the bedding process. 30 minutes later, all six of them were gone and we could focus on the food for the adults ;-).
Continue reading “tired sunday afternoon turning into a super meal with friends”
This is definitely one of my favourite pieces of meat!
Picanha. It’s Brazilian meat, and it’s goooood! Really good!
The thing is, I had a piece of dutch bought picanha of 2kg, although the traditional Brazilian chefs tell you that the original picanha is a maximum of 1 – 1,1 kg. So here’s what I did. I cut of the tip so I ended up with a nice picanha of 1 kg, and I was going to do the other side (top half) on a different way. If it’s not picanha, that doesn’t say it’s not good!
Fenix BBQ 