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Originally posted by astroboy I have a 4 burner gas barbie and a coal powered weber kettle barbie. whiskers - love the Georgian shashliks.. surely everyone that lived in the former USSR loves those! PS - the best sauce for these: - cook down some tomatoes (can be canned) until you form a pizza-sauce type consistency.. throw in plenty of finely minced fresh garlic and finely chopped coriander (aka cilantro) - salt and pepper to taste. Chill and serve.

Coriander is not cilantro


or is it? wtf

I love my Big Green Egg, the Swiss Army knife of outdoor cooking. Here it is with the Thanksgiving turkey.



It can smoke, grill, make pizzas, pottery. All parts are replaceable and it's very low maintenance. I've made 20 hour pulled pork, bbq ribs, beer can chicken, cedar plank salmon, and 600 degree seared filets. I haven't gone with a steak house since.

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Originally posted by nchs09 Coriander is not cilantro or is it? wtf

According to wikipedia:

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Coriander (Coriandrum sativum) is an annual herb in the family Apiaceae. It is also known as cilantro, particularly in the USA

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Originally posted by gehzumteufel According to wikipedia:

I never knew that.

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Originally posted by Scottaculous I love my Big Green Egg, the Swiss Army knife of outdoor cooking. Here it is with the Thanksgiving turkey. It can smoke, grill, make pizzas, pottery. All parts are replaceable and it's very low maintenance. I've made 20 hour pulled pork, bbq ribs, beer can chicken, cedar plank salmon, and 600 degree seared filets. I haven't gone with a steak house since.

That is cool. I want one of those.

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Originally posted by whiskers Hahahaha, that was also the first thing I thought of when I saw the topic title. You mean grape vine branches? BTW, we soak the meat (pork or lamb) for a number of hours (min 2 max 24) in seltzer water + a combination of onions, peppers, mushrooms, salt/pepper - afterwards, we either cook the mix on the stove or put it separately on the grill. The cooking times are too different to put onions and meat at once - I used to do it but lately the onions would just burn.

yeah grape vine branches.

i donno about the seltzer water hmmmm, but all the others sounds good. and for the onions, you put them on top of the meat at the last 5-10 mins of grillin, it finishes them off with a nice taste

quote:

Originally posted by Scottaculous I never knew that.

haha yeah me either.

What did that egg thing cost?

There's a difference between coriander and cilantro (seeds vs leaves)

best and most simple barbequed deserts.


Take one cadburys flake, insert inside a banana. Stick the banana (still with skin on) back on the gril for 5-10.

Take peaches, halve them. Put inside tinfoil and add a heap tablespoon on brown sugar to each half. wrap up the tinfoil bag and place back on the bbq until caramelised.

epic times.

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Originally posted by Sunsnail There's a difference between coriander and cilantro (seeds vs leaves)

According to wikipedia (lol yes I know ) it is a US thing to call the seeds and leaves different names.

edit//
From wiki

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In some regions, the use of the word coriander in food preparation always refers to these seeds (as a spice), rather than to the plant itself.

That's weird that wikipedia would say that seeds aren't part of the plant

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Originally posted by Sunsnail That's weird that wikipedia would say that seeds aren't part of the plant

It doesn't say that at all.

in your ass

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Originally posted by whiskers We use my friend's custom-made grill and only real coal chips (fossilized wood, that is): MMMM Georgian-style lamb & pork kebobs..............

Not as cool as you, here's mine. I plan to overclock it this summer for faster grilling.

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Originally posted by narcism woodfire ovens ftw

Is that your place Jolz? That's a fully cool set-up.

i had a nice medium sized circular Weber charcoal grill, but some fuck stole it out of my back yard.

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Originally posted by aNYthing Not as cool as you, here's mine. I plan to overclock it this summer for faster grilling.

that is AWESOME!!!

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Originally posted by aNYthing Not as cool as you, here's mine. I plan to overclock it this summer for faster grilling.

does compute

I have one of those woodflame grills - basicly just a bucket you put wood chips in and there's a fan at the bottom to blow the flames up toward the grill. It's fucking awesome - gives burgers a subtle woody flavor.

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Originally posted by Sunsnail There's a difference between coriander and cilantro (seeds vs leaves)

Only in the US.. Everywhere else people just say coriander or coriander seeds (or coriander root for that matter which is common in Thai cooking)

quote:

Originally posted by whiskers BTW, we soak the meat (pork or lamb) for a number of hours (min 2 max 24) in seltzer water + a combination of onions, peppers, mushrooms, salt/pepper - afterwards, we either cook the mix on the stove or put it separately on the grill. The cooking times are too different to put onions and meat at once - I used to do it but lately the onions would just burn.

I normally use red wine, garlic, onion, cracked pepper corns, bay leaves, parsley and sometimes a bit of rosemary. When I skewer it I put slices of the onion between the bits of meat.

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Originally posted by Sushipunk Is that your place Jolz? That's a fully cool set-up.

nope best friends
we only have a balcony at my apartment, im currently on the lookout for a bbq though

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Originally posted by Agent0 does compute

Yup...just a trusty 486 DX/4 with some of my NetWare books thrown in for a good measure and that smoky flavor. Man, I LOOOOVE the taste of fresh PCB in the morning - tastes like VICTORY!

god what ever happened to just plain old

i've had mine since as long as i can remember

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