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Re: Topper's Grilling Advice!

Posted: Sun Aug 07, 2011 3:44 pm
by Topper
The string keep a nice compact firm shape while grilling.

This is the problem with any recipe that gives a time and temp. The variability in ovens, bbq's and thermometers is wild.

Many BBQ's have cheap shit thermometers, if you have an upper rack, maybe attached to the lid, you could put a decent oven thermometer there and check it once in a while, once you get the burners set to a stable temp, it should be good.

A friend swears by his probe thermometer ( probe in the meat, cable to a readout outside his Q.

I take my chx to 170.

Glad it tasted alright.

Re: Topper's Grilling Advice!

Posted: Sun Aug 07, 2011 9:07 pm
by Meds
I saw the part about the compact shape in your earlier post, does it serve a purpose other than aesthetics?

Re: Topper's Grilling Advice!

Posted: Sun Aug 07, 2011 9:19 pm
by spooner
Topper wrote: I take my chx to 170.
Me too. 150 sounds a little light to me. I can't stand over-cooked chicken (especially breasts) but there's still plenty of moisture there at 170.

I'm a big fan of the probe thermometer. You don't have to keep checking it.It beeps when it's whithin 5 degrees and the alarm goes off when it's done.

Re: Topper's Grilling Advice!

Posted: Mon Aug 08, 2011 12:50 am
by Meds
Yeah, the 150 is why it went back on. Didn't trust it. It was 160 when I took it off, and they say that meat should gain up to 10 degrees if you let it sit for 10 minutes before carving it up.

Next time I'll up the temp to 450 (according to my BBQ thermo). Or I'll try the thermometer on the upper rack like Tops says.

Re: Topper's Grilling Advice!

Posted: Mon Aug 08, 2011 5:00 am
by Topper
The compact shape help with even cooking. Same reason you tie up a roast.

Re: Topper's Grilling Advice!

Posted: Mon Aug 08, 2011 7:30 am
by KeyserSoze
Topper wrote:The string keep a nice compact firm shape while grilling.
I thought it was so you could fish out your steaks if they fell through the grate :wink:
spooner wrote: I'm a big fan of the probe thermometer. You don't have to keep checking it.It beeps when it's whithin 5 degrees and the alarm goes off when it's done.
Maybe I've just had back luck, but I have tried three different digital thermometers, and all three have proven to be pieces of shit and unreliable. I'm back to using a basic instant read non-digital without issue.

Re: Topper's Grilling Advice!

Posted: Mon Aug 08, 2011 9:09 am
by Topper
I don't like poking holes in my food and letting the juices escape.

Most meat I check by feel, chx, I can tell by the colour of the bark and then once with a very fine trussing skewer or the tip of my pairing knife to confirm.

Re: Topper's Grilling Advice!

Posted: Mon Aug 08, 2011 10:25 pm
by CFP!
Tops, any hali bbq recipes?

I caught a 55lber last wknd and the fillets are about 2.5-3 inches thick. Never BBQ'd a hali actually but when its going for like $30/lb I figure I should try to enjoy it instead of just "cooking" it.

Re: Topper's Grilling Advice!

Posted: Tue Aug 09, 2011 8:00 am
by Topper
Edit, hali =halibut

Not much flavour in halibut (always get cod fish and chips) so it needs strongly flavoured side dishes.

At the restaurant we served it with a stew of squid, mixed olives, onions, garlic, tomatoes.

You could try pesto made with arugula instead of basil.

Re: Topper's Grilling Advice!

Posted: Tue Aug 09, 2011 8:47 am
by KeyserSoze
CFP! wrote:I figure I should try to enjoy it instead of just "cooking" it.
Try making a mango salsa to serve with your grilled halibut...

Mango, red onion, red pepper, cilantro, jalepeno, lime juice, salt & pepper.

Re: Topper's Grilling Advice!

Posted: Tue Aug 09, 2011 8:51 am
by Topper
KeyserSoze wrote:
CFP! wrote:I figure I should try to enjoy it instead of just "cooking" it.
Try making a mango salsa to serve with your grilled halibut...

Mango, red onion, red pepper, cilantro, jalepeno, lime juice, salt & pepper.
Try finding a mango that tastes like a mango.

Re: Topper's Grilling Advice!

Posted: Tue Aug 09, 2011 8:54 am
by rats19
Topper wrote:
KeyserSoze wrote:
CFP! wrote:I figure I should try to enjoy it instead of just "cooking" it.
Try making a mango salsa to serve with your grilled halibut...

Mango, red onion, red pepper, cilantro, jalepeno, lime juice, salt & pepper.
Try finding a mango that tastes like a mango.
Never get out of the boat....never get out of the fucking boat!!!! :shock:

Re: Topper's Grilling Advice!

Posted: Tue Aug 09, 2011 8:59 am
by Topper
rats19 wrote:Never get out of the boat....never get out of the fucking boat!!!! :shock:
I'm a saucier.

Re: Topper's Grilling Advice!

Posted: Tue Aug 09, 2011 9:15 am
by rats19
Topper wrote:
rats19 wrote:Never get out of the boat....never get out of the fucking boat!!!! :shock:
I'm a saucier.
good man tops...lol

Re: Topper's Grilling Advice!

Posted: Tue Aug 09, 2011 9:20 am
by Arachnid
Topper wrote:
rats19 wrote:Never get out of the boat....never get out of the fucking boat!!!! :shock:
I'm a saucier.
Im'a sous chief :P