Topper's Grilling Advice!
Moderator: Referees
Re: Topper's Grilling Advice!
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.
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.
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!
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!
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.Topper wrote: I take my chx to 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!
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.
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!
The compact shape help with even cooking. Same reason you tie up a roast.
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.
- KeyserSoze
- CC 2nd Team All-Star
- Posts: 397
- Joined: Mon Jul 11, 2011 7:39 am
Re: Topper's Grilling Advice!
I thought it was so you could fish out your steaks if they fell through the grateTopper wrote:The string keep a nice compact firm shape while grilling.
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.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.
Re: Topper's Grilling Advice!
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.
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.
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!
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.
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!
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.
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.
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.
- KeyserSoze
- CC 2nd Team All-Star
- Posts: 397
- Joined: Mon Jul 11, 2011 7:39 am
Re: Topper's Grilling Advice!
Try making a mango salsa to serve with your grilled halibut...CFP! wrote:I figure I should try to enjoy it instead of just "cooking" it.
Mango, red onion, red pepper, cilantro, jalepeno, lime juice, salt & pepper.
Re: Topper's Grilling Advice!
Try finding a mango that tastes like a mango.KeyserSoze wrote:Try making a mango salsa to serve with your grilled halibut...CFP! wrote:I figure I should try to enjoy it instead of just "cooking" it.
Mango, red onion, red pepper, cilantro, jalepeno, lime juice, salt & pepper.
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!
Never get out of the boat....never get out of the fucking boat!!!!Topper wrote:Try finding a mango that tastes like a mango.KeyserSoze wrote:Try making a mango salsa to serve with your grilled halibut...CFP! wrote:I figure I should try to enjoy it instead of just "cooking" it.
Mango, red onion, red pepper, cilantro, jalepeno, lime juice, salt & pepper.
Silence intelligence so stupid isn’t offended….
Re: Topper's Grilling Advice!
I'm a saucier.rats19 wrote:Never get out of the boat....never get out of the fucking boat!!!!
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!
good man tops...lolTopper wrote:I'm a saucier.rats19 wrote:Never get out of the boat....never get out of the fucking boat!!!!
Silence intelligence so stupid isn’t offended….
Re: Topper's Grilling Advice!
Im'a sous chiefTopper wrote:I'm a saucier.rats19 wrote:Never get out of the boat....never get out of the fucking boat!!!!
I love every move Jim Benning makes