Topper's Grilling Advice!

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UWSaint
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Re: Topper's Grilling Advice!

Post by UWSaint »

Topper wrote:
Thu Nov 07, 2019 10:23 am
Tomato sauce is a completely wrong sauce for the shape of spaghetti. It is for a short stout pasta. Pasta shapes are designed around matching sauces.
Now that's a relevant objection to spaghetti and meatballs.

And Per, nice pivot....
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Per
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Re: Topper's Grilling Advice!

Post by Per »

UWSaint wrote:
Thu Nov 07, 2019 2:26 pm
And Per, nice pivot....
Well, I 've been working with MS Excel on a more or less daily basis since 1993.... :look:
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Puck
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Re: Topper's Grilling Advice!

Post by Puck »

Piedmont eh, Topper? Nice.

What's your go-to dish to serve with Barolo? ... other than Osso Buco - I haven't seen a lot of veal shank around lately.

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Re: Topper's Grilling Advice!

Post by Puck »

Per/UW:
I agree with you both to a point. Any chef with good skills and experience from a quality kitchen should be able to do a good job with any cuisine. You may, however, want some someone with traditional experience to be head chef or manager. That restaurant in Camden could easily have a Mexican cook as part of the back of the house crew.

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Topper
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Re: Topper's Grilling Advice!

Post by Topper »

Puck wrote:
Fri Nov 08, 2019 11:25 am
Piedmont eh, Topper? Nice.

What's your go-to dish to serve with Barolo? ... other than Osso Buco - I haven't seen a lot of veal shank around lately.
Try other shank meat. At the restaurant, the chef always had a variation of osso buco on the menu and it changed over time from veal, lamb, venison, bison...

I once heard a conversation speculating on using ostrich neck osso bucco.

He had a steak on the menu (for Americans LOL) that was tenderloin (flavourless) served on oxtail and lentils. You could also go with a game bird, pheasant is a personal favourite.
Last edited by Topper on Fri Nov 08, 2019 1:05 pm, edited 1 time in total.
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Re: Topper's Grilling Advice!

Post by The Brown Wizard »

Topper wrote:
Fri Nov 08, 2019 12:56 pm
pheasant is a person favourite.
Hes probably is one of Per's 11000 expert climate scientists
Image
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Re: Topper's Grilling Advice!

Post by Topper »

The Brown Wizard wrote:
Fri Nov 08, 2019 1:02 pm
Topper wrote:
Fri Nov 08, 2019 12:56 pm
pheasant is a person favourite.
Hes probably is one of Per's 11000 expert climate scientists
Image
smoked and baked
Over the Internet, you can pretend to be anyone or anything.

I'm amazed that so many people choose to be complete twats.

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Re: Topper's Grilling Advice!

Post by The Brown Wizard »

Topper wrote:
Fri Nov 08, 2019 1:06 pm
The Brown Wizard wrote:
Fri Nov 08, 2019 1:02 pm
Topper wrote:
Fri Nov 08, 2019 12:56 pm
pheasant is a person favourite.
Hes probably is one of Per's 11000 expert climate scientists
Image
smoked and baked
Extra carbon on that breast
Witchcraft... Oh, but it IS. A dark and terrible magic...

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Per
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Re: Topper's Grilling Advice!

Post by Per »

The Brown Wizard wrote:
Fri Nov 08, 2019 1:57 pm
Topper wrote:
Fri Nov 08, 2019 1:06 pm
The Brown Wizard wrote:
Fri Nov 08, 2019 1:02 pm
Topper wrote:
Fri Nov 08, 2019 12:56 pm
pheasant is a person favourite.
Hes probably is one of Per's 11000 expert climate scientists
Image
smoked and baked
Extra carbon on that breast
Fagiani carbonara.....
Whatever you do, always give 100 %!
Except when donating blood.

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Re: Topper's Grilling Advice!

Post by Topper »

quote="Chef Boi RD" post_id=364839 time=1576380865 user_id=35]
Topper wrote:
Sat Dec 14, 2019 7:27 pm
Mother fucking baby back ribs, cane sugar rice.
I slow cooked baby back ribs in tomato sauce last week. I went ballistic on the ribs after. The sauce stains on the white under shirt that night was top notch!
[/quote]
Hate ribs or wings dripping in sauce.

Dry rub, wrapped tight on foil, 2 hrs at 375, cut open the foil and lightly char under the broiler.
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Chef Boi RD
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Re: Topper's Grilling Advice!

Post by Chef Boi RD »

Slow cooked Ribs dripping in tomato sauce is top shelf.

Chef made Chana Marsala last night and a Beet and Daikon salad. Holy shit balls was it good.

Beet and Daikon salad

3 medium beets chopped small
4 oz Daikon chopped small
1 tomato chopped small
1/2 cup cilantro fine diced
Juice of half a lemon
Teaspoon of salt
DOYLE WOULD’VE RATHER HAD KEVIN HAYES AT 7 YEARS 7 MILLION PER INSTEAD OF J.T. MILLER FOR A LATE 1ST RD PICK

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Re: Topper's Grilling Advice!

Post by 5thhorseman »

Hey Tops, when do you do a dry rub vs braising with a little bit of beer or wine?

My go to is a braise by spicing (salt, pepper, rosemary, thyme), searing on the q, covering in a dish with a 1/2 cup of liquid, oven @ 300 for 90, then 250 for another 90 or until easily coming off the bone. Could broil but have never bothered. No sauce.

I got a fairly sizable piece of goat neck and was wondering if you'd dry rub that. Or does it need to be more fatty?

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Re: Topper's Grilling Advice!

Post by The Brown Wizard »

Ribs are unreal using the 3-2-1 method. Best i ever had.

Low and slow...

Place ribs bone-side down in charcoal bbq at 225 F and cook for three hours. Remove ribs and wrap tightly in aluminum foil to form an airtight seal. Return to the Q bone-side up and smoke for two hours. Unwrap the ribs and return to the Q bone-side down for one more hour

You mop with whatever sauce you want before the last hour and crank the heat up to about 350 F to set the sauce.
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Re: Topper's Grilling Advice!

Post by Strangelove »

If you guys can cook, why did you get married?

I nuke Hungry Man dinners when the wife is away. :drink:
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Re: Topper's Grilling Advice!

Post by Chef Boi RD »

Strangelove wrote:
Mon Dec 16, 2019 6:06 pm
If you guys can cook, why did you get married?

I nuke Hungry Man dinners when the wife is away. :drink:
Chef only cooks on weekends, weekdays it’s a shit show
DOYLE WOULD’VE RATHER HAD KEVIN HAYES AT 7 YEARS 7 MILLION PER INSTEAD OF J.T. MILLER FOR A LATE 1ST RD PICK

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