Mongolian barbecue!

[blue lander]

Step 1: take a bag of lamb


Step 2: take all the charcoal and firewood you have and toss it in your grill. Toss in about 50 rocks too


Step 3: once the rocks get so hot they turn white, put them along with the lamb, some people onions and veggies and a little water into a pressure cooker.


Step 4: seal the pressure cooker and put it back on the coals


Step 5: when the pressure meter says 15, take it off. Put the meat in one bucket, the rocks in another. The veggies have liquified so you don't have to worry about them.



Step 6: eat the meat and drink the broth. Hold the hot rocks in your hands cuz it's good for you.

 

[philllll]

Awesome post, blue! This belongs in the cantina cookbook for sure!

 

[blue lander]

Step 7: drink vodka. Seriously, even if you're a teetotaler. You need to cut all that grease up or you're gonna throw up. Since I'm no communist I had bourbon.

Once the effects of step 7 wear off I'll post more info

 

[ndoghouse]

Holy cow...er lamb! That looks great! Im on the way! Im going to have to try that! Does it have taters? Thats a bad to the bone pressure cooker:thumbup:

 

[T. C. Weston]

Thanks for this thread! I'm got to try this.

 

[Bawanna]

Seems there was a link to them doing something very similar to this over there not too awful long ago.

A visitor talking about preparing this type of meal.

Sounds mighty tasty to me.

 

[gurkha berserka]

Awesome post! Def gonna try it out. I could almost smell the goodness from here.

 

[christcl]

Where's the giant rotating griddle made from helmets?!

 

[blue lander]

Where's the giant rotating griddle made from helmets?!

The "Mongolian Barbeque" you get in restaurants is actually from Taiwan or Singapore or something like that. They just call it Mongolian to sound exotic. It bears no resemblance to any past or present form of Mongolian cuisine, although all the big chains make up stories about cooking meat in shields or helmets.

Holy cow...er lamb! That looks great! Im on the way! Im going to have to try that! Does it have taters? Thats a bad to the bone pressure cooker:thumbup:

For anyone who tries this themselves , make sure you use rocks that have no moisture inside them. If there is any they'll explode. I've been to two barbecues and I've seen 3 rocks blow up. Fortunately nobody was hurt.

I believe they put potatos, onions and carrots in. You wouldn't know it once you opened the pressure cooker, though. I think the heat and pressure liquified them.

 

[Bookie]

Oh-oh. Someone forgot to invite Bookie. Time for a little get even..........

 

[Scara]

The "Mongolian Barbeque" you get in restaurants is actually from Taiwan or Singapore or something like that. They just call it Mongolian to sound exotic. It bears no resemblance to any past or present form of Mongolian cuisine, although all the big chains make up stories about cooking meat in shields or helmets.

For anyone who tries this themselves , make sure you use rocks that have no moisture inside them. If there is any they'll explode. I've been to two barbecues and I've seen 3 rocks blow up. Fortunately nobody was hurt.

I believe they put potatos, onions and carrots in. You wouldn't know it once you opened the pressure cooker, though. I think the heat and pressure liquified them.

Not too surprised about it not being Mongolian. Still really tasty.

I had some survival training. They brought up heating stones in a fire to boil water in a vessel that can't be put directly on the fire. They then asked the question if there's any kind of rocks you shouldn't use. I was the one who knew that little detail.

And as for pressure cookers, I've had pressure cooked meat and vegetables before. The meat was tougher than I liked, and the vegetables overcooked, though not to the point of liquefying. I preferred feijoada, Brazilian pork/pig parts and black bean stew, sometimes cooked in a pressure cooker.

 

[Howard Wallace]

An elemental dish I was pleased to consume in Inner Mongolia this summer. Truly getting down to basics in the foodstuffs.

I had extra fat and didn't throw up, even without the spirits. Fat is good stuff with lots of caloric value and keeps you warm in the howling wind of the steppe.

 

[Yangdu]

Tasty dish!
Broth will go well with "MOMO" and Chang!

 

[kronckew]

just an OSHA required disclaimer: no mongols were actually BBQ'd during the creation of this recipe. some may have been slightly singed tho.

p.s. - i'll need to try that in my slow cooker, sounds tasty.

the only mongolian recipe i know is to take fillet of peppered meat and put it under your saddle while riding to your next conquest. the pounding and friction cook it to tenderness. and also act as extra padding.

 

[blue lander]

Not too surprised about it not being Mongolian. Still really tasty.

I had some survival training. They brought up heating stones in a fire to boil water in a vessel that can't be put directly on the fire. They then asked the question if there's any kind of rocks you shouldn't use. I was the one who knew that little detail.

And as for pressure cookers, I've had pressure cooked meat and vegetables before. The meat was tougher than I liked, and the vegetables overcooked, though not to the point of liquefying. I preferred feijoada, Brazilian pork/pig parts and black bean stew, sometimes cooked in a pressure cooker.

They brought their own rocks and they looked a bit greasy, so I think they had been used before. I guess when you find a good non-exploding rock you stick with it. You can sorta see the rocks in this picture. I'd say that's about 1/3rd of the rocks they used.



The meat wasn't tough at all, it was nice and soft (and really greasy). But it also was a bit singed on the outside like it was cooked over an open fire. It actually tasted a lot like sous vide lamb except with the outside being all barbequey. I guess it's basically the same mechanism for both since you're cooking the meat in an air free environment.

I double checked with the wife, the only vegetable they put in were onions. The only ingredients were meat, rocks, a bottle of water, onions, salt and pepper.

Tasty dish!
Broth will go well with "MOMO" and Chang!

Oh yes, very tasty All the firewood was split with a KVLUK and the food prepared with a Kumar Karda. All the menfolk were very impressed with the knives.

 

[blue lander]

p.s. - i'll need to try that in my slow cooker, sounds tasty.

You'll need something that can hold pressure, not sure if a slow cooker would work. The steam drives all the oxygen out of the container so the stones cook the meat in an air free environment. I have seen videos of them using a big metal milk cannister with a big rock on top, though. Pressure cookers are surprisingly expensive. Even the military surplus ones you find on ebay are a pretty penny.

Addendum: We've almost finished all the leftovers but the wife has been saving all the bones. I've asked her why and she said they "make tea tasty." Assuming I survive I'll let you all know what tea with lamb bones tastes like.