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| quote: | Originally posted by XoxidE
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Hahahaha, that was also the first thing I thought of when I saw the topic title.
| quote: | Originally posted by Agent0
nice
you should use the vine tree branches for the coal to cook the kababs, that way you get the best taste out of it, something about the vine tree coal brings the magical taste out of pork kababs. also put some white onions and some salt and pepper on the meat. oh man it is so much win, mmmmm thinking about it waters my mouth |
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.
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