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@neonsnake@kolektiva.social · activity timestamp last mo.

I'm going to start with some sides.

In the UK, at least, a BBQ is not complete without a potato salad. This will normally mean going to the shop and buying a potato salad, and calling it a day.

Here's a couple of recipes, one recent and one many years' old from my notebooks. I have no idea whatsoever how authentic these are.

Links below:

https://docs.google.com/document/d/1hSxKaoTk6VAXdcW672fBorS3cKzc3saoSACe3B02hnM/edit?tab=t.0

https://docs.google.com/document/d/1JSePpANV0ZiQACZ1F9ipboQaUQe1hEW-K2Sv436QvFA/edit?tab=t.0

2 media files

Potato salad, highly flavoured with mustard

Potato salad, flavoured with red onion, mayo, and celery

Google Docs

Cajun Potato Salad

Cajun Potato Salad Ingredients 500g new potatoes, washed and scraped1 green pepper2 sticks celery1 red onionsalt and pepper 150ml mayonnaise2 tsp Dijon mustardTabasco sauce Directions Simmer the potatoes until tender, 15-20 minutes. Meanwhile, slice the pepper, celery (reserve the lea...

Google Docs

Mustardy Potato Salad

Mustardy Potato Salad Ingredients 500g new potatoes, washed and scraped2 eggs, hardboiled, and chopped100ml American yellow mustard40ml mayonnaisesalt and pepper Directions Simmer the potatoes until tender, 15-20 minutes. Drain, and add the eggs, mustard, mayonnaise, salt & pepper, and c...

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NeonSnake

@neonsnake@kolektiva.social · activity timestamp 3 wk. ago

Okies. I couple of meat dishes now

I'm quite behind on my write-ups, due to health flare-ups, so bear with.

Firstly, pork ribs: simmered in liquid until tender, and then finished by coating with BBQ sauce (I used a homemade version, as I had it, but shop-bought would certainly do), then finished on a BBQ - here I used a gas BBQ for convenience, as we're only needing 20-30 minutes. You could also cook these under a grill in the oven, easily enough.

Secondly, I did the biggie - low-and-slow pulled pork on a charcoal BBQ. I've not gone into details in the recipe, but I used a "snake" method with the coals to keep the temperature low, but also to keep the coals burning for several hours. Essentially, it means laying coals in a semi-circle around your BBQ, lighting one end, and letting them slowly light one segment at a time for several hours. I'm not an expert, so I thoroughly recommend searching for how to do this!

Both dishes turned out really well, and I'd whilst I'd make some tweaks, I'd happily do again.

Enjoy:

https://docs.google.com/document/d/1Psi-6X6JbuaEDcEM8CF0_EMY4ZtnhPphieinJ8QqVS0/edit?tab=t.0

https://docs.google.com/document/d/1mXwjmpMiiazEHab-oPo8LMwxdOiOs9VpCu0H2lRE1Io/edit?tab=t.0

2 media files

A mesh griddle with several pieces of pork ribs, cooking over a gas grill. The pieces are mildly charred

A wide firepit, with a semi-circle of coals, mostly turned to ash. A pan is at the bottom of the photo with a pork shoulder, almost cooked, and a smoker box is also visible above the still-burning coals

Google Docs

BBQ Pulled Pork

BBQ Pulled Pork Ingredients1.5kg pork shoulder1 tsp garlic powder1 tsp onion powder1 tsp sweet paprika1 tsp salt1 tsp black pepper2 tbsp olive oil Directions Mix equal quantities of garlic powder, onion powder, paprika (not smoked), salt and pepper, and rub into the pork shoulder. C...

Google Docs

BBQ Pork Ribs

BBQ Pork Ribs Ingredients1kg baby back ribs, cut into portions330ml lager (1 can)120ml apple cider vinegar1 tsp salt 1 cup BBQ SauceDirections In a large pan, bring the lager, apple cider vinegar and salt to a simmer, and add the ribs. If needed, add enough water to cover the ribs, t...

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NeonSnake

@neonsnake@kolektiva.social · activity timestamp 2 wk. ago

A couple more dishes.

I don't have the background in this to be able to accurately talk about their history. The "Montana stew" looks like a lot of beef stews I've cooked over the years, from many different cultures, mainly European - a slow cooked braised beef with whatever vegetables one has to hand; I recommend seasoning highly, but if done right, it's anything but bland.

The "Smothered Chicken" is, I believe, a Southern US dish, possibly Creole or Cajun?

My knowledge is limited here, so corrections/additions welcome!

It starts with the Holy Trinity of bell pepper, celery and onion, with a Cajun seasoning and then a gravy made from flour and stock/broth with mushrooms before being served with rice or potatoes.

It was delicious, even if the version I made might not have authentic, and I would definitely make again.

https://docs.google.com/document/d/1toiTDalxmqKxXVgiao5CZa6lpIf9V4egN0JWaSpcvUs/edit?tab=t.0

https://docs.google.com/document/d/17iwhJOZPwIlE_X5m7f96FTe-zgott1Fdw9whoNIuNeU/edit?tab=t.0

2 media files

A dutch oven with a stew made from slow cooked beef, roughly chopped carrots and potatoes, in a stock with thyme

A bowl, half is cooked wild rice and basmati pilaf, the other is chicken thigh in a brown gravy with mushrooms.

Google Docs

Smothered Chicken

Smothered Chicken Ingredients 3 tbsp plain flour1 tsp salt1 tsp freshly ground black pepper1 tbsp Cajun seasoning (plus more to taste)6 chicken thighs2 tbsp olive oil 50g butter1 onion, diced2 sticks celery, diced1 green bell pepper, diced3 cloves garlic, finely chopped200g mushroo...

Google Docs

Montana Stew

Montana Stew Ingredients 2tbsp rapeseed oil1kg braising steak, cubedsalt and pepper1 tbsp plain flour 1 onion, diced2 sticks celery, diced4 cloves garlic, finely chopped2 tbsp tomato puree1 330ml bottle 330ml beer (optional)500ml chicken/meat stock1 sprig fresh thyme2 carrots, pee...

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NeonSnake

@neonsnake@kolektiva.social · activity timestamp last wk.

Working my way through what I see on my various TV shows, I came across hamburger helper.

I was vaguely aware of what it was, but I thought I'd try it - found a recipe in one of my books which seems to be a homemade version (I still have to mentally correct "hamburger" to "minced beef" in my mind, however. "Hamburger" to me in the UK is a burger patty, not just a packet of ground/minced beef)

I didn't have any macaroni, so I used fusilli here, although I did go to the effort of chopping it up a bit. It went down well with all concerned, so I'll probably do it again, it was pretty simple and hit the "comfort food" box.

Secondly, and possibly at the other end of the scale, I made smoked turkey leg. Friend of mine delivered a couple, not really sure what to do with them, so I brined one and tried the low'n'slow thing on my BBQ (which I'm very new to). It came out really well - I did finish it off in the oven to make sure it was cooked all the way through, so there's a lesson for me to start it earlier in the day, I think. I served with rice and kidney beans and a potato salad.

https://docs.google.com/document/d/1iSd-a7ynpnB8Ow8EkXp0IaZl1aCTbSWSIrGOdPdjGAg/edit?tab=t.0

https://docs.google.com/document/d/1rmVcyA7yOK9NnWCl42VJwCkvvK0g6khMugQ9ezdooYQ/edit?tab=t.0

2 media files

Saucepan with mac & cheese, with ground beef. I've used fusilli here, but one can see the meat, pasta and cheese simmering before serving

Google Docs

Smoked Turkey Leg

Smoked Turkey Leg Ingredients1 turkey leg, bone in, 700-800g1l water25g rock salt (not table salt)30g light brown sugar1 tsp garlic powder1 tsp onion powder1 tsp paprika 2 tsp dried sage1 tsp ground black pepper Directions Put all of the ingredients except the turkey into a pan, ...

Google Docs

Hamburger Mac & Cheese

Hamburger Mac & Cheese Ingredients 2 tbsp olive oil1 onion, finely chopped1 stick celery, finely chopped500g mince beefSalt and pepper2 tbsp tomato puree1 clove garlic, finely chopped400ml chicken stock120g pasta (macaroni, fusilli etc)50g cheddar cheese, gratedDirections Heat the...

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NeonSnake

@neonsnake@kolektiva.social · activity timestamp 7 hr. ago

Right, two more dishes, mostly chicken based.

The first is chicken with dumplings.

I had a go at making "US"-style biscuits a few days back. I don't think I got it right, they didn't have a flaky texture that I think they should have? But, none-the-less, they went well in this chicken stew. The stew itself was good, but I think next time I'll cook the veg more before adding in the stock and chicken, as it was slightly bland. Every day is a school day, as they say.

The second was gumbo. The recipe I used was for chicken and sausage, rather than seafood, as that's what I had to hand. I'm unclear if I cooked the roux quite enough, but I lost my nerve after 30 minutes.

Either way, it was delicious, and I'll do again - I'll add prawns in next time, I think.

https://docs.google.com/document/d/1_PLLGgZLrSPkjBMSi7Ihx5IvLCOqfwOA-gRDyX-teWE/edit?tab=t.0

https://docs.google.com/document/d/1AVb2vstzs4aYz-62CzimqCNvfQ7pQFYui51M6At7z84/edit?tab=t.0

2 media files

Google Docs

Chicken & Sausage Gumbo

Chicken & Sausage Gumbo Ingredients 4 tbsp olive oil500g skinless and boneless chicken thighs4 tsp Cajun seasoning100g smoked Polish sausage (or Andouille if you can get it), sliced in 1cm rounds30g plain flour 1 onion, diced2 sticks celery, diced1 green bell pepper, diced1 red bell pe...

Google Docs

Chicken with Biscuit Dumplings

Chicken with Biscuit Dumplings Ingredients 2 tbsp olive oil500g skinless and boneless chicken thighs1 onion, diced2 sticks celery, diced1 red bell pepper, diced3 cloves garlic, finely chopped2 tbsp plain flour500ml chicken or vegetable stock6 US-style biscuits, halved Handful fresh p...

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NeonSnake

@neonsnake@kolektiva.social · activity timestamp 7 hr. ago

I'm still struggling a lot with cash, what with all my insurances coming at once, so if you can spare a few quid here and there, I'd hugely appreciate it:

https://ko-fi.com/neonsnake

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