Topper's Grilling Advice!

[Topper]

brine it, cook it low and slow.

[Reefer2]

Top, ever since you told me how to properly fry mushrooms my wife is extremely happy. I don't even like mushrooms and only cook them for her but they smell good that I ALMOST want to try them.

Thanks for advice.

[Puck]

So I've got a pig and charcoal bbq with a spit secured for a friends birthday party coming up soon. Thinking of brining the hog. Any suggestions?

Hey 5th... How did this turn out?

[5thhorseman]

Shit man, it was fucking awesome! But a hell of a lot of work. Brining wasn't needed as it was a pretty large hog, 93 lbs if I remember correctly.

If you're thinking of doing it, get ready for a long day. My buddy and I got up at 5am, charcoal started and pig on the spit by 6am. Done 12 hours later. Then all the cutting and serving. Leftovers galore even though we had 80 people. By the end of the night I was toast, and I'd hardly had a drink.

I'll try to remember to post a picture of the hog when I get home.

[Puck]

Nice! I'd love to try cooking something like that someday.

I'm volunteering at Brewery and the Beast again this year. That event has all manner of stuff turning slowly over charcoal all day. Awesome food, and TONS of it.

[Topper]

5 second rule only applies to panties

[RoyalDude]

Topper been experimenting with mushroom ragout recipes, ya got any suggestions.

[Topper]

Cook your 'shroom separate. Get the pan hot on high, dry (no oil), toss in your 'shrooms, let them sweat and shrinks to concentrate the flavours then turn the heat down to just below medium and add evo. Get them just starting to brown.

Dried 'shrooms are good for stocks as they will release flavour as the simmer but they never quite reach edible textures. so discard them or put the stock in a blender.

Made carbonara for the kid tonight.... do you want anchovies in that? - "YEAH!"