Topper's Grilling Advice!

The primary goal of this site is to provide mature, meaningful discussion about the Vancouver Canucks. However, we all need a break some time so this forum is basically for anything off-topic, off the wall, or to just get something off your chest! This forum is named after poster Creeper, who passed away in July of 2011 and was a long time member of the Canucks message board community.

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Re: Topper's Grilling Advice!

Postby Topper » Sat Jun 17, 2017 7:53 am

brine it, cook it low and slow.
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!

Postby Reefer2 » Wed Sep 13, 2017 9:16 am

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.
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Re: Topper's Grilling Advice!

Postby Puck » Wed Sep 13, 2017 10:04 am

5thhorseman wrote: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?
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Re: Topper's Grilling Advice!

Postby 5thhorseman » Wed Sep 13, 2017 1:53 pm

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.
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Re: Topper's Grilling Advice!

Postby Puck » Thu Sep 14, 2017 9:37 am

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.
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