The s/o and I went to get some authentic Hunan

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Pier 101 pub/bar/grill in Oregons Coast Lincoln City town.


TWO THUMB UP, and tonguegasms guarunteed on a Friday or Saturday night when they have prime-rim.

The Big Cut.......



oh

my

gawd.





a Honest to scale SERIOUS 3-3.5" thick cut of pefectly pink in the middle ~2 pounds of half a cow. full sized table top pepper shaker for scale.


3.5" thick, must of been about 5x8" across.

Best $32 I ever spent.


Sorry for the crappy cell phone picture, phones are just not my style as I use real cameras at home, and cell phones suck in low light.

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Nothin' Fancy, but I do love a good super moist beer can chicken with a salt free garlic/herb rub.


1/2 can of cheap beer up the chickens butt. I like to put a pan or tray underneath to help spread the heat out, and prevent grease fires from dripping getting onto the BBQ grates. I pushed this one fast, only about an hour at 350-400F. Indirect heat, rotated the chicken every 15 minutes


:cool:


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Any liquid will do, from apple juice to wine or hard liquor but the winner of all is Guinness.

Putting it in the center/center of the grills (centre burner off on a 3 side to side line burners), I never had to rotate it.

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low and slow, indirect heat, rotate the bird to have one half facing the fire, chickens are loaded in fat, so a pan underneath prevents flare-ups.

Yes any liquid will do, and I believe Cooks Magazine proved that the type of liquid truly doesn't impart much a flavor, but hey, we all get a 1/2 a beer out of it so why not.

Another Tip JJ last poster, is with the chicken wing tips, wrapped them in foil to prevent burning, or stab the chicken up in the breast area for a small slit with a knife, to tuck the wing tips under the skin to prevent burn/charring.

Up in the neck area, get your fingers under the skin to make a couple small pockets, and a few 1/4" thick pieces of a cube of butter under the skin in the pocket makes for moist flavorful meat too.

Just passing some tips on.............any BBQ low and slow across from indirect heat works.


While at home, I have a single and double "can" holder, but you really don't need it as in my photo, you just use the legs to prop it up............but a can holder works great too!


EVEN ON A TURKEY, though I've never tried this:


Bigger Jug Can of Fosters, or the curved "turkey cannon" spout.


http://www.google.com/search?q=beer+can+turkey&hl=en&qscrl=1&rlz=1T4GZAZ _enUS416US417&tbm=isch&tbo=u&source=univ&sa=X&ei=c QFeUYmBG4OoiQK2kIHYBw&ved=0CGYQsAQ&biw=1536&bih=69 3

Curry/Garlic Chicken with Sun Dried Tomato dressing

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Looks tasty! We need more non-meat pics in this thread. Not that I don't love meat, but everyone needs a balanced diet.

Thai corn cakes in Traverse City the other day...
 

(non-meat) Thai corn cakes in Traverse City the other day...

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fixed

What to do with a ton of leftover lamb from Easter? Get some merguez sausages and make a cassoulet. Good, honest food after a hard weekend's work.

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"It's my favorite food wrapped around my second favorite food."

-Ron Swanson

St. Louis style pork steak using a Cook's Country Test Kitchen recipe.

Brazed the steaks in a beer/bbq sauce for 90 minutes and then onto a high heat grill for 5 minutes a side. I swabbed the meat with bbq sauce while on the grill for extra flavor. They were fantastic!!!

My wife and son didn't want any so my daughter and I enjoyed the steaks. She said they were "awesome!!. :D

Potatoes were simply cut, seasoned, and skillet fried. Biscuits came from a can.http://forums.pelicanparts.com/uploa...1365964492.jpg

Korean BBQ style chicken strips. Marinade of mashed pear, garlic, onion, shallot, soy sauce, brown sugar, pepper. Boneless chicken thighs, roughly hacked up, it wasn't pretty. Marinate then "grill" in one of those cast iron pans with raised ribs. Then deep fry to get the pieces really brown and crusty. There is a last step which I omitted, but to go the extra mile you boil down the remaining marinade until it is thick, and toss the meat in it.

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Dry cooked sesame green beans. Blanch beans, fry in plenty of oil until blistered (the beans, not your fingers). Cook up a mixture of garlic, ginger, Serrano pepper, soy sauce, sesame oil, rice wine, and pepper. When the mixture is cooked but before it is evaporated, toss the beans in it, then sprinkle on sesame seeds.

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Rainbow carrots, split in quarters, wrapped in foil with plenty of duck fat and truffle salt, lemon slices, and some rosemary. Bake 15 minutes. Unwrap, and keep baking until done.
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Ramen.

Add water, heat.

At least you're buying the good Chinese store Ramen, and not the 10 pack for $1 crap at Safeway or Costco.

There is an AWESOME Duck Soup flavor out there. I like the clear white rice noodle type, verses cheap crap flour Americana version.

Watch the sodium, I often only use 1/2 the seasoning pack.

Veggies are what meat eats.

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Body snatcher pods = veggies with protein.

pods, you say?

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Peter Lugers.......ummmm steak!