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 Eddy Punch Clock » Sun Oct 09, 2011 11:30 am

Rumsfeld wrote:It seems like ages ago that we could all just sit down and eat the same bloody dinner.


Yeah, vegetarians are definitely not down with the blood.

I suspect they'd be kind of stringy.


I find most of them to be flakey.
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Re: Topper's Grilling Advice!

Postby Topper » Mon Oct 10, 2011 8:43 am

I like ovo-lacto vegetarians the best.

Just reminding them that their protein comes from aborted chicken fetus and and their dairy is robbing me of milk fed veal.

When dining out with vegetarians, order a steak and tell the sever you'd like just warmed to blood temperature.

Our cook made a turkey dinner last night (plain other than paprika on top of the skin), mashed spuds (no ricer or mouli mill or flavour element :( ), bread stuffing (a bit of onion and celery, bland), boiled frozen corn and boiled mixed frozen carrots and peas. Apple pie and whipped cream.

I wandered by the kitchen a few times during the day and 3Gly shook head at her technique, but I'm the project manager not the cook so I remained 3G.

We invited a few of the neighbours to our camp. Had a glass or two of Spanish red. A great evening.

Back to my cabin, got a fire going in the stove and had a great nights sleep.
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Re: Topper's Grilling Advice!

Postby Ropesauce » Mon Oct 10, 2011 9:09 pm

great grilling tips everyone,how about a burger recipe
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Re: Topper's Grilling Advice!

Postby rats19 » Tue Oct 11, 2011 6:57 am

Ropesauce wrote:great grilling tips everyone,how about a burger recipe

Add egg, onion, oatmeal and seasoning...bbq the shit out of it..
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Re: Topper's Grilling Advice!

Postby Topper » Tue Oct 11, 2011 7:59 am

rats19 wrote:
Ropesauce wrote:great grilling tips everyone,how about a burger recipe

Add egg, onion, oatmeal and seasoning...bbq the shit out of it..

:twisted: You again :twisted:

What holds a burger together is fat. So right off the bat, skip the lean ground meat.

Ground meat also needs to be cooked to well done. It is on the meats surface where most of the nasties will collect and that is why you can have a blue rare steak with little worries. Ground meat has all been exposed as surface area at some time and the chances for bugs is all the way through the meat. Cook 'em.

Since it will be well done, cook it like you would chicken, get the grill hot, put the patties on, and cook with indirect heat.

Now some flavours.

In Rats recipe, the egg adds fat to help keep the patty together, the oatmeal will add some flavour, but mainly it is a big family depression era way to make the pound of flesh feed the farm. Same with corn flakes or bread crumbs.

Diced onion, minced garlic, rosemary, thyme are always a good start. Don't forget salt and pepper. From there play,
Smoked paprika (LaChinita brand is fantastic and readily available at SaveOn)
Tamarind (HP is tamarind based)
Balsamic - always good with beef
Anchovies - yum and you can use instead of salt

Now for dressing up your burger, stilton and pineapple on the burger is my personal favourite, but you can try grilled eggplant and/or roasted red pepper.

Look around, be creative.
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Re: Topper's Grilling Advice!

Postby rats19 » Tue Oct 11, 2011 8:06 am

Your welcome ropesauce.....lol

Depression era and no fat added game.... 8-)
Last edited by rats19 on Tue Oct 11, 2011 12:59 pm, edited 1 time in total.
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Re: Topper's Grilling Advice!

Postby herb » Tue Oct 11, 2011 12:19 pm

Thanks for the stuffing advice ya'll! Stuffing and bird turned out amazing.
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Re: Topper's Grilling Advice!

Postby Topper » Tue Oct 11, 2011 2:06 pm

what did you make?
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Re: Topper's Grilling Advice!

Postby Eddy Punch Clock » Tue Oct 11, 2011 2:13 pm

Topper wrote:what did you make?


Doctored up stove top at my house.

Sweat some onions and celery, squish all the goodness out of some Italian sausage links and brown, mix with contents of box and add hot water. 8-)
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Re: Topper's Grilling Advice!

Postby Rumsfeld » Tue Oct 11, 2011 2:15 pm

Eddy Punch Clock wrote:
Topper wrote:what did you make?


Doctored up stove top at my house.

Sweat some onions and celery, squish all the goodness out of some Italian sausage links and brown, mix with contents of box and add hot water. 8-)


Topper just facepalmed.
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Re: Topper's Grilling Advice!

Postby Eddy Punch Clock » Tue Oct 11, 2011 2:21 pm

Rumsfeld wrote:
Eddy Punch Clock wrote:
Topper wrote:what did you make?


Doctored up stove top at my house.

Sweat some onions and celery, squish all the goodness out of some Italian sausage links and brown, mix with contents of box and add hot water. 8-)


Topper just facepalmed.


:lol: Wait until I tell him I actually bought a pre-made pumpkin pie. :shock:
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Re: Topper's Grilling Advice!

Postby herb » Tue Oct 11, 2011 2:48 pm

Topper wrote:what did you make?


Did a variation of LB's stuffing recipe. Used whole wheat & rye bread, fennel, celery, sage, rosemary, thyme, turkey sausage, and tried out the apple and cranberries which added some awesome flavour. Didn't use turkey stock because I forgot to buy it and all I had was chicken. Turned out to be pretty awesome though. Best stuffing I have ever made!

For the bird I rubbed that mofo in butter, salt, pepper, parprika, shoved rosemary into open slits in the meat and then covered it in bacon strips. Decided to pour the extra chicken stock in the bottom of the pan just for fun. I basted it often. Took forever to bake though and I'm not sure why. 6 hours for a 17lb bird seems long, no? Either way, it was moist and delicious.

For side dishes just did yams and brussel sprouts.

Made a pumpkin pie too. Just used the canned shiite because it is just too easy, but I made my own pie crust. An ex lady friend of mine's sister is a pastry chef and passed on a great pie crust recipe using butter instead of shortening. It is very good and makes a super flakey pie.

Washed it all down with a bottle of Sauvignon Blanc. :D
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Re: Topper's Grilling Advice!

Postby Topper » Tue Oct 11, 2011 3:14 pm

It took forever to bake because you were cooking it at 212F. All that liquid means that you were boiling your bird.At least you were boiling in stock.

I couldn't give a shit about pumpkin pie. Yech. Vegetables are not for sweet deserts.
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Re: Topper's Grilling Advice!

Postby herb » Tue Oct 11, 2011 4:17 pm

Topper wrote:It took forever to bake because you were cooking it at 212F. All that liquid means that you were boiling your bird. At least you were boiling in stock.


Nope 325 then up to 350. It was only a cup of stock FFS.
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Re: Topper's Grilling Advice!

Postby Topper » Tue Oct 11, 2011 4:19 pm

I bet you tented it with foil. 212F
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