Topper's Grilling Advice!

[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.

[Meds]

I saw the part about the compact shape in your earlier post, does it serve a purpose other than aesthetics?

[spooner]

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.

[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.

[Topper]

The compact shape help with even cooking. Same reason you tie up a roast.

[KeyserSoze]

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

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.

[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.

[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.

[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.

[KeyserSoze]

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.

[Topper]

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.

[rats19]

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!!!!

[Topper]

Never get out of the boat....never get out of the fucking boat!!!!

I'm a saucier.

[rats19]

Never get out of the boat....never get out of the fucking boat!!!!

I'm a saucier.

good man tops...lol

[Arachnid]

Never get out of the boat....never get out of the fucking boat!!!!

I'm a saucier.

Im'a sous chief