Topper's Grilling Advice!
Moderator: Referees
Re: Topper's Grilling Advice!
Topper, doing a pork tenderloin on the BBQ. Recommendations?
Re: Topper's Grilling Advice!
Cooking a brisket today for the first time. Should be interesting...
I'm (more or less) following these directions: http://amazingribs.com/recipes/beef/texas_brisket.html
I'm (more or less) following these directions: http://amazingribs.com/recipes/beef/texas_brisket.html
Doc: "BTW, Donny was right, you're smug."
- KeyserSoze
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Re: Topper's Grilling Advice!
Nice.Cornuck wrote:Cooking a brisket today for the first time. Should be interesting...
I made some awesome pulled pork on the weekend...it's very easy and only requires a few steps as long as you have the time to roast it.
Create a rub (I used a Memphis Blues recipe that I found online) and rub it generously all over a piece of pork shoulder covering the entire surface. In a roasting pan I cooked it uncovered with the fat cap up in a 300F oven for 2.5 hours, and then covered it with foil and put it back in for an additional 2 hours. Once it's done I poured most of the drippings into a container and then shredded the meat (right in the roasting pan) with 2 forks, pouring a bit of the drippings back on as I saw fit.
Served it on brioche buns with a green apple slaw and a drizzle of BBQ sauce.
A watermelon salad is a perfect side dish for this.
Re: Topper's Grilling Advice!
Yeah, yeah, yeah.KeyserSoze wrote: Nice.
You can pull my pork buddy.
Let's hear the story we really want to hear.
NY?
Food?
Well?
DeLevering since 1999.
- KeyserSoze
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Re: Topper's Grilling Advice!
You can pull your own pork, I even told you how to do it.donlever wrote: Yeah, yeah, yeah.
You can pull my pork buddy.
Let's hear the story we really want to hear.
NY?
Food?
Well?
(It's all about the rub...or perhaps it's all about the patience for an old dood like you )
Looking like we are more than likely going to California with the wife's family in the fall. If that happens NYC is going to be a 2013 trip.
How was Edible?
Re: Topper's Grilling Advice!
It turned out great! Even though I had trouble stabilizing (or accurately reading) the grill heat. Good option for a group of people.Cornuck wrote:Cooking a brisket today for the first time. Should be interesting...
I'm (more or less) following these directions: http://amazingribs.com/recipes/beef/texas_brisket.html
Doc: "BTW, Donny was right, you're smug."
Re: Topper's Grilling Advice!
Topper, need some advice.
Wife and I are coming off a stupid restrictive diet this week where we've been limited to chicken or shrimp or "white" fish. Adding other meats back in soon but they have to be lean. What are some good choices and where can I get some ideas (short of picking your brain) on how to prep and grill them so they aren't like chewing pemican?
Wife and I are coming off a stupid restrictive diet this week where we've been limited to chicken or shrimp or "white" fish. Adding other meats back in soon but they have to be lean. What are some good choices and where can I get some ideas (short of picking your brain) on how to prep and grill them so they aren't like chewing pemican?
Re: Topper's Grilling Advice!
I like Flank steak.Mëds wrote:Topper, need some advice.
Wife and I are coming off a stupid restrictive diet this week where we've been limited to chicken or shrimp or "white" fish. Adding other meats back in soon but they have to be lean. What are some good choices and where can I get some ideas (short of picking your brain) on how to prep and grill them so they aren't like chewing pemican?
Marinate over night in what ever you like. BBQ to rare / med rare (2 to 4 min a side). Cut thin slices against the grain and have it in Fajitas or just in strips with what ever sides you like.
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Re: Topper's Grilling Advice!
Make sure you get lots of cheese on those fajita's.Potatoe1 wrote: I like Flank steak.
Marinate over night in what ever you like. BBQ to rare / med rare (2 to 4 min a side). Cut thin slices against the grain and have it in Fajitas or just in strips with what ever sides you like.
Yeah, I'm at the age now, where everyone in my age bracket are 'watching what they eat'. I guess I need to join the program soon.
“Tyler Myers is my guy... I was taking to Scotty Bowman last night and he was bringing up his name, and saying he’s a big guy and big guy need big minutes to play, he is playing great for ya… and I agree with him… He’s been exceptional” - Bruce Boudreau
Re: Topper's Grilling Advice!
Flank is one of my favourites. Salt, pepper and a splash of balsamic when turned on the grill. NEVER more than rare.Let rest. Slice across the grain and serve on an endive-blue cheese-walnut salad.Potatoe1 wrote:I like Flank steak.Mëds wrote:Topper, need some advice.
Wife and I are coming off a stupid restrictive diet this week where we've been limited to chicken or shrimp or "white" fish. Adding other meats back in soon but they have to be lean. What are some good choices and where can I get some ideas (short of picking your brain) on how to prep and grill them so they aren't like chewing pemican?
Marinate over night in what ever you like. BBQ to rare / med rare (2 to 4 min a side). Cut thin slices against the grain and have it in Fajitas or just in strips with what ever sides you like.
Unfortunately what used to be a little known "tough" cut has gained popularity and the price has shot skyward.
Over the Internet, you can pretend to be anyone or anything.
I'm amazed that so many people choose to be complete twats.
I'm amazed that so many people choose to be complete twats.
Re: Topper's Grilling Advice!
Topper wrote:Flank is one of my favourites. Salt, pepper and a splash of balsamic when turned on the grill. NEVER more than rare.Let rest. Slice across the grain and serve on an endive-blue cheese-walnut salad.Potatoe1 wrote:I like Flank steak.Mëds wrote:Topper, need some advice.
Wife and I are coming off a stupid restrictive diet this week where we've been limited to chicken or shrimp or "white" fish. Adding other meats back in soon but they have to be lean. What are some good choices and where can I get some ideas (short of picking your brain) on how to prep and grill them so they aren't like chewing pemican?
Marinate over night in what ever you like. BBQ to rare / med rare (2 to 4 min a side). Cut thin slices against the grain and have it in Fajitas or just in strips with what ever sides you like.
Unfortunately what used to be a little known "tough" cut has gained popularity and the price has shot skyward.
True.
Even a couple of hours slathered in bachelor condiments can make this "steak" taste good.
First time I had it at the in-laws I was quite upset there were only two large steaks and we were "sharing".....
Re: Topper's Grilling Advice!
Bought a nice small chicken @ the local butcher tonight and had a beer can chicken. First time.
Slathered it with EVOO, balsamic and SP, and stuffed a few garlic cloves and misc herbs.
Drank half a can of Phillips Blue buck and boy did that buck serve his purpose. This beer can revolution is ongoing in this household.
Slathered it with EVOO, balsamic and SP, and stuffed a few garlic cloves and misc herbs.
Drank half a can of Phillips Blue buck and boy did that buck serve his purpose. This beer can revolution is ongoing in this household.
Re: Topper's Grilling Advice!
Iron chef competition, lemon secret ingredient.
A few things have crossed my mind including a scallop ceviche, but nothing with WOW factor that would showcase lemon. Ideas?
A few things have crossed my mind including a scallop ceviche, but nothing with WOW factor that would showcase lemon. Ideas?
Re: Topper's Grilling Advice!
Anyone know a solid olive tapinade recipe?
Re: Topper's Grilling Advice!
There's some nice work being done in the kitchens of CC. Nice.
So, I'm inclined to think my latest favourite fad is pork belly. Fantastically tasty. Any thoughts on where to buy it raw and what to do with it? The stuff I've been devouring seems to have been prepared like confit, but I'm not positive about that. It's super moist, tender, and usually crispy on top. Any ideas/experience to pass along?
So, I'm inclined to think my latest favourite fad is pork belly. Fantastically tasty. Any thoughts on where to buy it raw and what to do with it? The stuff I've been devouring seems to have been prepared like confit, but I'm not positive about that. It's super moist, tender, and usually crispy on top. Any ideas/experience to pass along?