Tony Dadd Recipe Reviews (Pg. 1) - Allrecipes.com (13869557)

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Tony Dadd

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Thai Spiced Barbecue Shrimp

Reviewed: Nov. 18, 2009
Not a bad recipe, but I have to take issue with something called "Thai" that has almost no identifiably Thai ingredients and flavors-- fish sauce, kaffir lime, galangal, lemon grass, garlic, Thai chiles, coconut milk, shrimp paste, etc. The french-style mustard and brown sugar are distinctly un-Thai; "curry paste" is way too general a term to be useful in this context-- green, red, massaman, panang, yellow? Bottom line is that this is an OK recipe, but expectations are not met due to lack of Thai flavors.
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Cochinita Pibil

Reviewed: Jan. 26, 2011
Following up the comment by Chynna-Destiny, she's right. When I BBQ a pork butt at about 220 degrees, it takes from 10 to 14 hours to get falling-off-the-bone cooked. Four hours at 200F will not get the job done. It's possible a 2-3 pound pork loin would cook in that short of a time.
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