Well the better 3/4 is out of town and since its windy and 32* doing a rack of ribs while she is out isn't a good idea tonight.
So I did my version of Mongolian bbq. Takes about an hour to do. A bed of sticky rice. I prefer calrose as it is a short grain rice with more starch and flavor. Long grain rice is the cheap stuff most Americans eat because they think it shouldn't be sticky....
The meat.. Sliced chicken thighs, 2 different types of sausage and some pepperoni. All depends on what I have.
Season all that with my mixture of cajun,Greek and a few other seasonings.
Cook over as hot as you can get then shove it over and pour in a couple blended eggs. Let them cook on their own and as they cook flip them over. You want them to stay in big chunks.
Once the eggs are done mix in the sauce and get everything covered and slightly caramelized.
The sauce is a mix of Hoisin sauce, non sweet bbq sauce, a little red pepper and a dose of spicy Asian sauce for heat.
A little soy sauce on the rice and dump the meat mix on top and dig in.
One of my favorite meals to cook inside. I will have a better way to cook it soon. I have a gas fryer to use as a base and I have a 30" disc from a plow. Its almost 1/4" thick and I am going to weld the holes grind the while thing to bare steel and season it and have a very hot wok outside.
Hmm maybe I should make a cooking video...