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007bond-jb

Master Chef
Joined
Dec 29, 2006
Messages
6,429
Not realy a contest, Just show your stuff. Try not repost aready posted photos





 
Okay, first time posting these pics. JUST took this off the WSM. First time that I have done a turkey breast on it. MUCH better color than on Petunia.

 
Captain Morgan said:
I was gonna guess chitlins. Weren't too far off.

SEE HE WAS COOKIN em OUTSIDE Ya know why Huh Cappy?

Your There now DD Go Boy
 
Very fine DD! What kind of camera do you use?

Here is a kibbi & a feta salid...




 
Captain Morgan said:
what's a kibbi? Looks good

Kibbi, kibbeh, kibii, etc., is usually a two stage meatball with a meat middle and grain outside. The Turks call it kofte, and it's the "national dish" so to speak. It's an effing artform all along the Eastern Mediterranean and into Iraq. You can get it at most mid-eastern restaurants especially Lebanese.

They're made all kinds of ways: Steamed, boiled, baked, broiled, fried, or raw (my favorite).

Through most of the middle east, it's lamb more often than not. If you eat it at someone's house (as opposed to a restaurant) it's baked in a pan, more often than not. Sort of a tamale pie thing -- only with bulgur (usually) instead of Fritos.

For some reason it's real popular in Mexico -- maybe because it's less messy than a taco. Whatever. FWIW, it's called "quipi."
 
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