jimsbarbecue
Moderator
Been using the MAK Griddle lately. First was fish (swai) with money rub , some broccoli and a mixture of onions ,leeks, garlic and chopped broccoli stocks.
Yesterday decided to make a salad and headed off to the produce market. Ended up with fava beans, artichoke and green beans along with the salad fixins. Steamed the fava beans for the salad ,then steamed the green beans a few minutes and then the artichokes for 20 minutes. Finished the green beans brushing with sesame oil and seeds and on the MAK griddle adding some chopped garlic the last few minutes and grilled the artichoke and cooked a chicken breast seasoned with Money for the salad.
Veggies absorb the smoke flavor so much more then meat. The green beans are a hit when done this way.
Yesterday decided to make a salad and headed off to the produce market. Ended up with fava beans, artichoke and green beans along with the salad fixins. Steamed the fava beans for the salad ,then steamed the green beans a few minutes and then the artichokes for 20 minutes. Finished the green beans brushing with sesame oil and seeds and on the MAK griddle adding some chopped garlic the last few minutes and grilled the artichoke and cooked a chicken breast seasoned with Money for the salad.
Veggies absorb the smoke flavor so much more then meat. The green beans are a hit when done this way.
