Topper's Grilling Advice!

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Re: Topper's Grilling Advice!

Postby Topper » Tue May 15, 2012 7:23 am

I know I've said pork is appropriate for Mother's Day, but I switched things up this year.

Made fettuccine with lemon zest and thyme in the dough, marinated spot prawns in orange zest, tarragon and evo, used the orange juice and a more tarragon for a base for a butter sauce. Sauteed the prawns and combined it all with wilted greens, radicchio and tomato.

Watermelon and mint granita for desert.
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Re: Topper's Grilling Advice!

Postby zephyr » Fri May 18, 2012 4:36 pm

Smoking a small sized turkey this long weekend on the BBQ. Tips please.
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Re: Topper's Grilling Advice!

Postby rats19 » Fri May 18, 2012 4:58 pm

zephyr wrote:Smoking a small sized turkey this long weekend on the BBQ. Tips please.

Stuff it full of oatmeal...
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Re: Topper's Grilling Advice!

Postby KeyserSoze » Wed Jul 11, 2012 9:21 am

Had some friends over for dinner last night and decided to make some pizzas...

Prosciutto with mozzarella, topped with fresh arugula and a drizzle of olive oil and reduced balsamic once it came out of the oven.

Italian sausage, mushrooms (crimini, shiitake, enoki), roasted garlic, with buffalo mozzarella and fresh basil.

Cubed watermelon salad with mint, cucumber, feta, and more of that reduced balsamic.

Cranked the oven upto 500C and baked them on a pizza stone, but I bet they would be great on the grill as well. Seeing as it was mid-week and I didn't have much time I cheated and bought fresh dough from Whole Foods. They make it in store and is the same dough they use for their pizzas. It was actually pretty decent, just take it out of the fridge for an hour or so to let it come to room temp before you roll it out.
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Re: Topper's Grilling Advice!

Postby ODB » Wed Jul 11, 2012 9:24 am

Topper, it's zarr (wife and I, not you and I) anniversary this weekend. We're going to bbq lobster tails. Lay it out for me buds. Looking for a "not too elaborate" (as we'll be hitting the sauce) way to season and bbq lobster tails to perfection.
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Re: Topper's Grilling Advice!

Postby dbr » Wed Jul 11, 2012 10:05 am

KeyserSoze wrote:Cubed watermelon salad with mint, cucumber, feta, and more of that reduced balsamic.


Good stuff, my wife makes one just like that with olives.. great for this kind of weather.

I was downtown the other day and walked some food cart outside the art gallery that had a watermelon/mint/lychee salad on special, sounded promising but I didn't have time to stop.
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Re: Topper's Grilling Advice!

Postby Arachnid » Wed Jul 11, 2012 11:01 am

dbr wrote:
KeyserSoze wrote:Cubed watermelon salad with mint, cucumber, feta, and more of that reduced balsamic.


Good stuff, my wife makes one just like that with olives.. great for this kind of weather.

I was downtown the other day and walked some food cart outside the art gallery that had a watermelon/mint/lychee salad on special, sounded promising but I didn't have time to stop.


This has been a summer staple at Spidey's haus for several years now...

http://www.finecooking.com/recipes/gril ... salad.aspx
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Re: Topper's Grilling Advice!

Postby Potatoe1 » Wed Jul 11, 2012 2:49 pm

KeyserSoze wrote:
Cranked the oven upto 500C and baked them on a pizza stone, but I bet they would be great on the grill as well. Seeing as it was mid-week and I didn't have much time I cheated and bought fresh dough from Whole Foods. They make it in store and is the same dough they use for their pizzas. It was actually pretty decent, just take it out of the fridge for an hour or so to let it come to room temp before you roll it out.


I did a Papa Murphys take and bake on my Kamodo last weekend and I was shocked at how good it was.

Although everything I cook on that think seemed to taste way better so I guess it shouldn't be much of a surprise.

I will never buy another gas grill.
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Re: Topper's Grilling Advice!

Postby Topper » Thu Jul 12, 2012 2:59 pm

ODB wrote:Topper, it's zarr (wife and I, not you and I) anniversary this weekend. We're going to bbq lobster tails. Lay it out for me buds. Looking for a "not too elaborate" (as we'll be hitting the sauce) way to season and bbq lobster tails to perfection.

Keep it simple. Split the tails in half by placing flat on a board and cutting lengthwise down them, salt, pepper, butter. On a very hot grill, flesh side first, flip to shell side, DO NOT OVER COOK.

Fresh tarragon might be nice.

Personally, I'd rather have dungeness crab than lobster.
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Re: Topper's Grilling Advice!

Postby ODB » Thu Jul 12, 2012 3:19 pm

Topper wrote:
ODB wrote:Topper, it's zarr (wife and I, not you and I) anniversary this weekend. We're going to bbq lobster tails. Lay it out for me buds. Looking for a "not too elaborate" (as we'll be hitting the sauce) way to season and bbq lobster tails to perfection.

Keep it simple. Split the tails in half by placing flat on a board and cutting lengthwise down them, salt, pepper, butter. On a very hot grill, flesh side first, flip to shell side, DO NOT OVER COOK.

Fresh tarragon might be nice.

Personally, I'd rather have dungeness crab than lobster.

See, the wife loves crab but I friggen hate it. I find it messy and I hate digging out the little pieces of meat. I wonna fork full god damn it! We're doing beef tenderloin n lobster.

Here's another question... IYO is there a big difference between two tails for 80.00 bucks at the fish store and the two tails you can get at Costco for 25.00?

ETA: I would think, living in Saskamammyrammer, they've both been frozen at some point???
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Re: Topper's Grilling Advice!

Postby Topper » Thu Jul 12, 2012 3:55 pm

ODB wrote:
Topper wrote:
ODB wrote:Topper, it's zarr (wife and I, not you and I) anniversary this weekend. We're going to bbq lobster tails. Lay it out for me buds. Looking for a "not too elaborate" (as we'll be hitting the sauce) way to season and bbq lobster tails to perfection.

Keep it simple. Split the tails in half by placing flat on a board and cutting lengthwise down them, salt, pepper, butter. On a very hot grill, flesh side first, flip to shell side, DO NOT OVER COOK.

Fresh tarragon might be nice.

Personally, I'd rather have dungeness crab than lobster.

See, the wife loves crab but I friggen hate it. I find it messy and I hate digging out the little pieces of meat. I wonna fork full god damn it! We're doing beef tenderloin n lobster.

Here's another question... IYO is there a big difference between two tails for 80.00 bucks at the fish store and the two tails you can get at Costco for 25.00?

ETA: I would think, living in Saskamammyrammer, they've both been frozen at some point???


No idea. I do know I am impressed with the quality of beef I have bought at Costco, can't say that carries over to their seafood.
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Re: Topper's Grilling Advice!

Postby Potatoe1 » Thu Jul 12, 2012 9:47 pm

Topper wrote:
No idea. I do know I am impressed with the quality of beef I have bought at Costco, can't say that carries over to their seafood.



AAA bone-in Rib steaks for 16 ish a Kilo.... Costco is just fantastic for meat, unless you are just one of those people who insists on playing triple for organic....
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Re: Topper's Grilling Advice!

Postby Meds » Sun Jul 15, 2012 3:41 pm

Topper, doing a pork tenderloin on the BBQ. Recommendations?
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Re: Topper's Grilling Advice!

Postby Cornuck » Wed Aug 01, 2012 10:04 am

Cooking a brisket today for the first time. Should be interesting...

I'm (more or less) following these directions: http://amazingribs.com/recipes/beef/texas_brisket.html
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Re: Topper's Grilling Advice!

Postby KeyserSoze » Wed Aug 01, 2012 10:59 am

Cornuck wrote:Cooking a brisket today for the first time. Should be interesting...

Nice.

I made some awesome pulled pork on the weekend...it's very easy and only requires a few steps as long as you have the time to roast it.

Create a rub (I used a Memphis Blues recipe that I found online) and rub it generously all over a piece of pork shoulder covering the entire surface. In a roasting pan I cooked it uncovered with the fat cap up in a 300F oven for 2.5 hours, and then covered it with foil and put it back in for an additional 2 hours. Once it's done I poured most of the drippings into a container and then shredded the meat (right in the roasting pan) with 2 forks, pouring a bit of the drippings back on as I saw fit.

Served it on brioche buns with a green apple slaw and a drizzle of BBQ sauce.

A watermelon salad is a perfect side dish for this.
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