After working in the garden all day I set out to accomplish 5 things
Cook with and review the Oakridge Prototype Saigon21
Cook an entry for the Garlic TD
Cook an entry for the Sauce TD
Enjoy a cold beverage or few
Wrap up with a good meal
To begin with I tasted the Saigon21 raw and was not sure about it. There was something I just did not care for. I was not positive what it was , maybe the amount of Thai Basil? Not horrible just not sure about it. Still going through with it.
Cubed up a pork lion
Cut chunks of Chicken Thighs
I put the meats in separate ziplocks and coated with a mixture of vegetable oil and Sesame oil and let it rest while we made the Garlic Sauce.
Here is the ingrediants for the Garlic Sauce
Mince up the Garlic
Add the salt, lemon juice, and vegetable oil slowly while mixing
Garlic Sauce is done and the meats are ready for the Saigon21
Added the rub. Mike said liberally so That's what I did
It was a warm day
Time for a cold Beverage
Kabobs built
On the grill at 375°
Went with the Yoder so I could get even heat
Cooking right along
Time to flip
And they are done
Plated and ready for the taste
I was impressed with the change in flavor of the Saigon21
The flavor I did not care for was gone and the flavor after cooking was inhanced. I have some left and will have to try another cut of meat.
After tasting both the meats I then used the Garlic Dipping Sauce. The combination of the Saigon21 and the Garlic Sauce was a great blend. I am liking this for sure.
Thanks for looking
SD
Cook with and review the Oakridge Prototype Saigon21
Cook an entry for the Garlic TD
Cook an entry for the Sauce TD
Enjoy a cold beverage or few
Wrap up with a good meal
To begin with I tasted the Saigon21 raw and was not sure about it. There was something I just did not care for. I was not positive what it was , maybe the amount of Thai Basil? Not horrible just not sure about it. Still going through with it.
Cubed up a pork lion
Cut chunks of Chicken Thighs
I put the meats in separate ziplocks and coated with a mixture of vegetable oil and Sesame oil and let it rest while we made the Garlic Sauce.
Here is the ingrediants for the Garlic Sauce
Mince up the Garlic
Add the salt, lemon juice, and vegetable oil slowly while mixing
Garlic Sauce is done and the meats are ready for the Saigon21
Added the rub. Mike said liberally so That's what I did
It was a warm day
Time for a cold Beverage
Kabobs built
On the grill at 375°
Went with the Yoder so I could get even heat
Cooking right along
Time to flip
And they are done
Plated and ready for the taste
I was impressed with the change in flavor of the Saigon21
The flavor I did not care for was gone and the flavor after cooking was inhanced. I have some left and will have to try another cut of meat.
After tasting both the meats I then used the Garlic Dipping Sauce. The combination of the Saigon21 and the Garlic Sauce was a great blend. I am liking this for sure.
Thanks for looking
SD
