Topper's Grilling Advice!

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Strangelove
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Re: Topper's Grilling Advice!

Post by Strangelove »

5thhorseman wrote: Sun Dec 26, 2021 5:22 pm
Topper wrote: Sun Dec 26, 2021 10:20 am
Aaronp18 wrote: Sun Dec 26, 2021 9:54 am
Topper wrote: Sun Dec 26, 2021 9:46 am Duck Breast, rosemary polenta, sauteed brussel sprout leaves with bacon and pecans.

Chocolate mint creme brule.

How was your Christmas dinner?
Nice!

Wife does a brussel sprout, bacon, pecan dish. Also has cranberries and something else. Not just the leaves but that’s interesting, why do you use just the leaves?
The core is fairly bitter. I use a paring knife to cut the core out and peel the leaves off. Blanch them them saute in bacon fat. They also plate better. A dollop of polenta in the centre surrounded by a circle of leaves, with the sliced breast on top of the polenta and an orange flavoured sause over the meat and polenta. I'll often add apples to it. Thought about cranberries.

I've made this before using a whole duck where I'll smoke the thighs and legs and the confit them. To serve I'll shred the thigh meat (not much meat on the legs) and plate the sliced breast on top of it.
What were you wearing?
:wow:
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Re: Topper's Grilling Advice!

Post by 5thhorseman »

Cousin Strawberry wrote: Sun Dec 26, 2021 5:41 pm Ask her to look back over her shoulder at your computer for us
While on her knees scrubbing the floor. :wow:
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Re: Topper's Grilling Advice!

Post by Strangelove »

HEY! :evil:
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Re: Topper's Grilling Advice!

Post by Cousin Strawberry »

5thhorseman wrote: Sun Dec 26, 2021 5:44 pm
Cousin Strawberry wrote: Sun Dec 26, 2021 5:41 pm Ask her to look back over her shoulder at your computer for us
While on her knees scrubbing the floor. :wow:
Image
If you need air...call it in
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Re: Topper's Grilling Advice!

Post by Aaronp18 »

Strangelove wrote: Sun Dec 26, 2021 4:41 pm
So yeah guys, I'm very happily married! :drink:
Gomer slams his laptop shut.
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Re: Topper's Grilling Advice!

Post by Cousin Strawberry »

Aaronp18 wrote: Sun Dec 26, 2021 5:52 pm
Strangelove wrote: Sun Dec 26, 2021 4:41 pm
So yeah guys, I'm very happily married! :drink:
Gomer slams his laptop shut.
:lol:

*kicks his teddy bear collection in disgust
If you need air...call it in
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Re: Topper's Grilling Advice!

Post by Strangelove »

Cousin Strawberry wrote: Sun Dec 26, 2021 5:51 pm Image
Image
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Re: Topper's Grilling Advice!

Post by Aaronp18 »

Cousin Strawberry wrote: Sun Dec 26, 2021 5:53 pm
Aaronp18 wrote: Sun Dec 26, 2021 5:52 pm
Strangelove wrote: Sun Dec 26, 2021 4:41 pm
So yeah guys, I'm very happily married! :drink:
Gomer slams his laptop shut.
:lol:

*kicks his teddy bear collection in disgust
*blames it on the pot and Sean
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Re: Topper's Grilling Advice!

Post by Strangelove »

Aaronp18 wrote: Sun Dec 26, 2021 5:57 pm
Cousin Strawberry wrote: Sun Dec 26, 2021 5:53 pm
Aaronp18 wrote: Sun Dec 26, 2021 5:52 pm
Strangelove wrote: Sun Dec 26, 2021 4:41 pm
So yeah guys, I'm very happily married! :drink:
Gomer slams his laptop shut.
:lol:

*kicks his teddy bear collection in disgust
*blames it on the pot and Sean
*opens laptop and logs on to poof.com
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Re: Topper's Grilling Advice!

Post by Topper »

I'm so glad she'll have plenty of sandwich material to work with.

Tell her her ass is strange looking
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 Topper »

5 spice, maple brule, crispy skin salmon fillet with sunimono rice noodles

but tonight is meatloaf
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 2Fingers »

Topper wrote: Fri Jan 21, 2022 1:03 pm 5 spice, maple brule, crispy skin salmon fillet with sunimono rice noodles

but tonight is meatloaf
I have given up cooking salmon, no matter what I do, it is dry IMO.

I moved to other fish, cod/sole/snapper and tuna and of course way more shell fish and other sea food.
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Re: Topper's Grilling Advice!

Post by SKYO »

Did you attend one of these Topper?
Texas’ exclusive Camp Brisket, led by barbecue legends

An intense, two-day workshop dedicated to the holy grail of barbecue held at Texas A&M University, a collaboration between the school’s meat science department, pitmaster educators and Foodways Texas, an organization dedicated to preserving and promoting Texas food culture.

About 90 lucky souls were tapped to participate in the recent workshop from thousands of international hopefuls wanting to learn the intricacies of producing classic Central Texas-style brisket, considered the pinnacle of barbecue cooking and eating.

Some were professional pitmasters, some barbecue restaurant owners, some amateur “weekend warriors,” but all shared the common goal.

If anything, Camp Brisket — attended by luminaries such as Tootsie Tomanetz, the pitmaster of Snow’s BBQ in Lexington; Aaron Franklin, the James Beard Award-winning pitmaster of Franklin Barbecue in Austin; and pitmaster/restaurateur/competition champion Tuffy Stone of Richmond, Va. — affirmed that barbecue passion remains hot.

Image

https://www.houstonchronicle.com/food-c ... 784972.php
Time to move some pieces to retool for 2024 contending.
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Re: Topper's Grilling Advice!

Post by Aaronp18 »

2Fingers wrote: Fri Jan 21, 2022 4:56 pm
Topper wrote: Fri Jan 21, 2022 1:03 pm 5 spice, maple brule, crispy skin salmon fillet with sunimono rice noodles

but tonight is meatloaf
I have given up cooking salmon, no matter what I do, it is dry IMO.

I moved to other fish, cod/sole/snapper and tuna and of course way more shell fish and other sea food.
Halibut
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Re: Topper's Grilling Advice!

Post by Topper »

2Fingers wrote: Fri Jan 21, 2022 4:56 pm
Topper wrote: Fri Jan 21, 2022 1:03 pm 5 spice, maple brule, crispy skin salmon fillet with sunimono rice noodles

but tonight is meatloaf
I have given up cooking salmon, no matter what I do, it is dry IMO.

I moved to other fish, cod/sole/snapper and tuna and of course way more shell fish and other sea food.
You are grossly over cooking it. Salmon fillet should be "rose" (just a bit past raw) in the middle. When the blood protein (Albumin) coagulates it is done and should be turned and briefly cooked the other side.

Albumin is that loose white grey crud that comes out of the meat.
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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