Quote:
Originally Posted by originalhypa
fuggin striploin cooked to the bare minimum heat.
So sexy.....
For me, it's all about the charcoal BBQ. I don't use propane anymore, as the flavor from the coals and wood make for some deep BBQ tastes. Chicken cooked to 158, then let it sit for a few mins. Chicken at 160*f is so moist, it's almost sensual.
Now how about dem spot prawn recipes?
 |
I say keep it simple and fresh, to really enjoy the taste. Weather it’s with a simple ginger soy dip, Yuzu vinaigrette, or lemon squeezed on top with some Maldon salt. could always do a classic garlic butter, even better a garlic brown butter.
Any way you go, I would just give it a quick blanch in hot water / quick steam. (Prefer a quick steam as you won’t lose all the flavour into the water. Would say throw it onto a hot grill quickly, but you don’t have one haha)