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 Ropesauce » Tue Oct 11, 2011 7:42 pm

Topper wrote:
Ropesauce wrote:how about a burger recipe

........................................ 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.


thats what i'm talkin 'bout............awesome and thank-you
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Re: Topper's Grilling Advice!

Postby rats19 » Tue Oct 11, 2011 8:24 pm

I hope you are thanking me rs cuz without me...you die never knowing that recipe..lol
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Re: Topper's Grilling Advice!

Postby herb » Tue Oct 11, 2011 10:59 pm

Topper wrote:I bet you tented it with foil. 212F


Lol yes I did but only for the first couple of hours. :oops:
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Re: Topper's Grilling Advice!

Postby Topper » Wed Oct 12, 2011 8:02 am

lamb burgers, grilled eggplant, roasted red pepper, goat cheese and mint.
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Re: Topper's Grilling Advice!

Postby Eddy Punch Clock » Wed Oct 12, 2011 9:09 am

On the weekend we picked up a bundle of fresh herbs they called "poultry mix". We were rushing around shopping and didn't look too closely at it. When we get it home we find that it is a blend of Sage, Tarragon and Italian Parsley. I get the sage, but since when are the other two herbs considered to be part of a poultry blend? Where's the rosemary and thyme?

A little disappointing but I do love tarragon. Made for a pretty unique tasting gravy.
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Re: Topper's Grilling Advice!

Postby Topper » Wed Oct 12, 2011 9:44 am

When I have bought poultry mix it has been parsley, thyme, rosemary and sage. They may have fucked up.

Tarragon is great (braised carrots) but it is incompatible with rosemary and sage.

Personally not a big fan of sage and only use it on rare occasions. Make an egg white baking soda batter and deep fry as a garnish for beef barley soup.
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Re: Topper's Grilling Advice!

Postby KeyserSoze » Wed Oct 12, 2011 10:15 am

Eddy Punch Clock wrote:Where's the rosemary and thyme?

I guess therragon
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Re: Topper's Grilling Advice!

Postby Cornuck » Wed Oct 12, 2011 10:25 am

KeyserSoze wrote:
Eddy Punch Clock wrote:Where's the rosemary and thyme?

I guess therragon


:D
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Re: Topper's Grilling Advice!

Postby Eddy Punch Clock » Wed Oct 12, 2011 11:39 am

KeyserSoze wrote:
Eddy Punch Clock wrote:Where's the rosemary and thyme?

I guess therragon


:lol: Good one. The judges also would have accepted Scarborough.
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Re: Topper's Grilling Advice!

Postby Rayxor » Wed Oct 12, 2011 11:46 am

Eddy Punch Clock wrote:On the weekend we picked up a bundle of fresh herbs they called "poultry mix". We were rushing around shopping and didn't look too closely at it. When we get it home we find that it is a blend of Sage, Tarragon and Italian Parsley. I get the sage, but since when are the other two herbs considered to be part of a poultry blend? Where's the rosemary and thyme?

A little disappointing but I do love tarragon. Made for a pretty unique tasting gravy.


The package we had was sage, rosemary, thyme. Never seen anything other than that combo. The dried stuff doesn't even compare.

I'm at the point where I almost want to host all the holiday feasts. getting tired of dried out turkey, lumpy or greasy gravy and mushy vegitables. I was trying to make the gravy using the chicken fat to make a roux but had to subcontract it out halfway through so that i could get on the carving. Needless to say it ended up not how i wanted, was way too thick and the excess flour made it a bit too bland. To keep on topic, i also cooked our extra stuffing on the BBQ along with the yams.
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Re: Topper's Grilling Advice!

Postby Topper » Wed Oct 12, 2011 11:57 am

You need to cook out the roux when you add it, it may take 20 minutes or more. Also, when you make your roux, if you do it on heat, the more you cook it (darker roux) the less thickening power it has.

Oh, and parsley, there is only flat leaf (Italian) parsley. That curly shit on the side of your plate can be fed to the hogs.
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Re: Topper's Grilling Advice!

Postby Cornuck » Wed Oct 12, 2011 2:13 pm

Be thankful that we don't have to catch the turkeys ourselves anymore:

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Re: Topper's Grilling Advice!

Postby Eddy Punch Clock » Wed Oct 12, 2011 2:21 pm

Mmmmmm... free range turkey.
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Re: Topper's Grilling Advice!

Postby Arachnid » Wed Oct 12, 2011 6:38 pm

Cornuck wrote:Be thankful that we don't have to catch the turkeys ourselves anymore:



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Re: Topper's Grilling Advice!

Postby CFP! » Tue Oct 18, 2011 10:22 pm

Any spice it up renditions for tacos/burritos?

Gonna mix it up with a man roast tomorrow. Lots of root veg and garlic along side and hoping to make some nice gravy for yorkshire.

Any leamans recipes would be great too.
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