OK, I'll have the kubbodeh burger instead......

[1buckie]

Ever since I wandered into this Medditeranian restaurant with my neighbor in about 1993 & had their "kabob kubbideh" I've been wondering about this fabulous tasting stuff......

It's spiced, fine ground, grilled lamb on a flat skewer, served over saffron rice.......
One of the best things I've EVER had in a 'raunt, period !!!


thought about it the other day & commenced collecting up stuff & perusing recipes.....

1# each ground beef & ground lamb, re-chopped to an even finer consistency
1 med onion, grated & all the juice squeezed out
1/2 tsp sea salt
1 tsp gran. garlic
1Tblsp sumac ( could've used more)
2 eggs , lightly beaten
3 Tblsp. mint ( I forgot mint !! 

AND ( i think this is where I went wrong)
1/4 cup hot water, to dissolve saffron....



Fine chop w /grated , squeezed onion......



Mix w/ dry stuff....



All the different recipes said: works better staying on the skewers if chilled......
So, as the dawgs were hungry & in want of BBQ, I let it chill overnite & did some other stuff....
Inspired by CB's sausage cook the other day, I got some fresh made real bratwurst from a local emporium ( no home made for me, just yet)
Chicken from hell & chix breast....







About as bite-thru as I know how to get it.....


OK, back to the kubbodeh, which is already in progress....
Stuck in freezer for awhile, along with the skewers, then formed up on skewers & back in freezer 'till cook time....




Goin' good, so far....



FAIL !!



OK, I'll have the kubbodeh burger instead......



Plated, with some sumac basmati & avacado for the sam. ~~~>



But, two days runnin' the smoked chicken breast was the best thing goin' !!!



Also did a tri-tip cut to steak size.....



Bend Test ~~>



That's it for now.....
....in closing, just like to say: There's nothing like microwave 'turds for breakfast !!!!

[DoppelBock]

Bummer the kubbodeh didn't stick together on the skewer, but the burgers looked great. I would have thought the egg would held it together better.

[1buckie]

Yeah, just got the low-down from a guy ay Smoke Ring that REALLY knows what he's doing...

No liquid additives & mould the thickest part of the meat AWAY from the edges of the skewer so as it shrinks the edges won't cut thru....

Here's the link over there, if you'd like.........

http://www.thesmokering.com/forum/viewtopic.php?t=62127


The guy that answered is an absolute monster with a discada cooker too!!!

Here's that section, his moniker is BBcue-z

http://www.thesmokering.com/forum/viewforum.php?f=54&sid=be7dc313ae5a71dc97fe474a2a9e16e0

[Duke]

His paella looked great! I also liked your thread on "Natchitoches". That's a cool looking set of tongs too.

[Eastex]

Cool stuff, I've had the same thing happen when I tried those kabobs too, still haven't nailed it .
   Good looking meat pies, I live a little over a hour and a half from Natchitoches. Stayed there at a B&B the night we got married and headed down to New Orleans from there the next day. If you're ever traveling near there you really should stop in. Lasyones has the best meat pies that I've had, they also put more "goody" in each bowl of chicken and sausage gumbo than you'll get anywhere else, I'd get in trouble at the house if I scooped that much into my bowl.

[1buckie]

 Eastex, I'm bound to try those again after his step-by-step instructions.....

Farther down in that 1st link he lays it all out..............

I also got him to put up a display of his roti's....ASTOUNDING !!!


http://www.thesmokering.com/forum/viewtopic.php?t=62145


I'd like to travel all around, maybe someday, for now I have trouble gettin' across the county line !!!

Thanks, Mr. Duke !!!

The tongs are cool & work good, also got a set that will shape a small tortilla into a taco shell

I got them from a great little second hand store, almost walking distance, that specializes in estates....

Just wanna walk in & see a 50's Weber one day