Hyderabad to New Dehli (India 2014)

I will pare these down and add some context when I have time. For now, enjoy some photos.

Hyderabad

View from my room

Glimpse of the hospital

Hyderabad Gate

Palace

Throne room Behind me

Over 1000 doors in the palace

Hyderabad Fort

Dense

First water buffalo sighting

Holi festival

Walking in the streets everywhere

Yeah, No one does

New Dehli

Electrical system

These chickens are lunch

Rotisserie Pork Butt - Char Sui Style

Most of the recipes I put on here are I have found from other sites. I try to note that on each one. This one in particular comes from Mike Vrobel's site dadcooksdinner.com. If you haven't checked it out it's a must for anyone grilling, let alone doing rotisserie. See his page for the detailed steps on how to do this properly.

Here we go.

Ingredients:

• 3 -4lb Pork Butt or shoulder

Marinade: (Be sure to save a few table spoons for the glaze)

• 1 cup soy sauce
• 2 tbsp hoisin sauce
• 4 cloves garlic, minced I use the jarred pre-minced garlic
• 2 inch piece of ginger, I also use the jarred pre-minced ginger
• 2 tbsp rice wine vinegar
• 1 tbsp sesame oil

Glaze

• 2 tbsp reserved marinade (or 2 tbsp soy sauce)
• 1/4 cup honey
• 1/4 cup hoisin sauce

Directions :
Day before or at least 3 - 4 hours before

1. Marinate the pork - put the pork in a ziploc with the marinade in the fridge overnight

Time to cook:

1. Take the pork out and let it rest
2. Setup your grill for Rotisserie - back infared on high, side burners on med-high (400 degrees)
3. Tie up the pork in a tube - see photo
4. Skewer it and put it on your grill for about 30 minutes - should be starting to char on the most exposed parts
5. Turn of the back infared burner or turn down your grill to medium
6. Let cook for about another hour at about 250 degrees
7. Bast the pork with the glaze for the last 30 minutes - 2 - 3 times
8. Be careful the sugar in the glaze can burn if it's too hot
9. You can cook this on low for a while longer to get it more tender
10. let it rest for 5 - 10 minutes before carving

1. Set your grill up for rotisserie

Great Chicken Ceaser

Two secrets to this salad. First, use bone-in chicken breast fired on the grill. Second, is use this dressing recipe.

Ingredients:

• Olive oil
• Salt & Pepper taste
• Hearts of romaine
• Croutons ( I used a french roll I had around. Put oil, salt and pepper on it and toasted it on the grill with the chicken)
• 2 bone-in chicken breasts with skin on
• Shaved Parmesan cheese

Additional Ingredients:

• Cherry tomatoes
• Artichoke hearts

 Directions

1. Pre-heat your grill. You want medium-high heat.
2. Drizzle the chicken with olive oil and add salt and pepper. When grill is ready add the chicken skin down.
3. Mix up the dressing per the recipe above. 
4. Chop the romaine
5. If you're adding the tomatoes you might like to cut them in half
6. Keep an eye on the chicken and flip when when the skin is looking nice and crispy grilled.
7. Now is a good time to add the bread to the grill. Get it good and toasted.
8. Cook for the remainder, bone-side down and remove just before they reach temp. Set aside for 5 minutes to let come to temp.
9. Pull the chicken from the bone and cut it into bite size pieces
10. Cut up the croutons and build the salad.

These salads didn't last long enough to get a picture. I'll try to remember to add one when we make it again. I think this is as good if not better then any chicken Ceaser I have had in a restaurant.