Topper's Grilling Advice!
Moderator: Referees
Re: Topper's Grilling Advice!
Get it hot, stove top or oven, and wipe a skiff of oil on it, let cool. Repeat, repeat, repeat.....
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
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Re: Topper's Grilling Advice!
Thanks.
(I have some baited bear that I want to sizzle up and thought cast iron might be a nice choice)
(I have some baited bear that I want to sizzle up and thought cast iron might be a nice choice)
Re: Topper's Grilling Advice!
Last night I cooked a feast for friends.
Appy - crab salad, curried corn bread croutons, pomegranate yogourt dressing
Main - smoked scallops, salmon mousse, dill gnocchi, prawn bisque
Desert - chocolate habanero creme brule, almond biscotti
much wine and beers
good company
Appy - crab salad, curried corn bread croutons, pomegranate yogourt dressing
Main - smoked scallops, salmon mousse, dill gnocchi, prawn bisque
Desert - chocolate habanero creme brule, almond biscotti
much wine and beers
good company
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!
Fak that sounds good. And I thought I was "fine dining" on roast potatoes, green beans and grilled pork chops ("organic" from Paradise Valley). Then again, it may have been one of the best pork chops I've ever eaten. I failed on the green beans though.Topper wrote:Last night I cooked a feast for friends.
Appy - crab salad, curried corn bread croutons, pomegranate yogourt dressing
Main - smoked scallops, salmon mousse, dill gnocchi, prawn bisque
Desert - chocolate habanero creme brule, almond biscotti
much wine and beers
good company
Re: Topper's Grilling Advice!
Tweaking the menu a bit for Saturday
Appy - curry salmon blini, horseradish, crab, corn, red pepper quenelle
Main - smoked scallops, prawns, dill gnocchi, snap peas (grown in our garden), prawn bisque
Desert - buttermilk panna cotta, lemon gelee, lemon biscotti
much wine
good company
Appy - curry salmon blini, horseradish, crab, corn, red pepper quenelle
Main - smoked scallops, prawns, dill gnocchi, snap peas (grown in our garden), prawn bisque
Desert - buttermilk panna cotta, lemon gelee, lemon biscotti
much wine
good company
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!
Did a fantastic roast on the BBQ on Sunday.
Put some olive oil, herbs and some spices and cooked it.
I get my meat from a farmer who sends it to the butcher for me, best things I ever do, never had a bad piece of meat.
The only thing I did wrong (stupid me) was not make the gravy from scratch - sob - I really messed up there.
Put some olive oil, herbs and some spices and cooked it.
I get my meat from a farmer who sends it to the butcher for me, best things I ever do, never had a bad piece of meat.
The only thing I did wrong (stupid me) was not make the gravy from scratch - sob - I really messed up there.
Re: Topper's Grilling Advice!
Good work Reef.
What cut of meat did you use? and unless you had some trimming, you'll have a tough time with gravy.
Get yourself some beef bones and make a big batch of beef stock. Reduce by half (demi glace) and then by half again (glace de viande). Freeze that in ice cube trays and then put in a freezer bag for use whenever you need it.
I made rosemary and juniper crusted pork tenderloin, mushroom creamy polenta, charred corn and red pepper for diner last night.
What cut of meat did you use? and unless you had some trimming, you'll have a tough time with gravy.
Get yourself some beef bones and make a big batch of beef stock. Reduce by half (demi glace) and then by half again (glace de viande). Freeze that in ice cube trays and then put in a freezer bag for use whenever you need it.
I made rosemary and juniper crusted pork tenderloin, mushroom creamy polenta, charred corn and red pepper for diner last night.
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!
Making hazelnut turnovers with Benedictine B&B creme for Valentines.
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!
The Easter Bunny Massacre
I just broke down two rabbits for Easter dinner. The legs and carcass are braising in red wine, I de-boned the loin and will make a roulade with tapenade, season it with juniper and rosemary.
I'll do a pasta with the shredded leg meat, golden raisins, pine nuts and brussel sprout leaves. The sauce with be the reduced braising liquid and I'll top it with slices of the roulade.
Last night was lemon rosemary seasoned grilled salmon, grilled asparagus, rice and cauliflower creme.
I just broke down two rabbits for Easter dinner. The legs and carcass are braising in red wine, I de-boned the loin and will make a roulade with tapenade, season it with juniper and rosemary.
I'll do a pasta with the shredded leg meat, golden raisins, pine nuts and brussel sprout leaves. The sauce with be the reduced braising liquid and I'll top it with slices of the roulade.
Last night was lemon rosemary seasoned grilled salmon, grilled asparagus, rice and cauliflower creme.
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.
- Eddy Punch Clock
- CC Hall of Fan Member
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Re: Topper's Grilling Advice!
Gots me a pork loin roast. Never done one before.
What would Topper do?
What would Topper do?
2011..... the one that got away.
Re: Topper's Grilling Advice!
I've done the pork cuts with rosemary and tapenade that Topper suggested to me many pages back a few times now and I finally nailed it tonight - easily the most delicious thing I've ever made, cheers Topper.
Re: Topper's Grilling Advice!
I'd do a dry rub, wrap tightly in foil and low (~250F) indirect heat for a long time (5hrs +, minimum 3hrs). Lid closed.Eddy Punch Clock wrote:Gots me a pork loin roast. Never done one before.
What would Topper do?
Finnish by cranking the heat up and removing the foil to crisp up some of the fat back. Watch out for flames.
I did a whole chicken for Cinco de Mayo. Started with gazpacho then the chx with fresh home made corn and flour tortillas, guacamole, salsa fresca and home made queso fresca. Lemon granita for desert.
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!
Topped some grilled steaks last night with a paste of roasted red peppers, anchovies, balsamic, garlic and parmesan.
A side of rosemary gnocchi with roasted corn and sage olive oil and some grilled asparagus.
A side of rosemary gnocchi with roasted corn and sage olive oil and some grilled asparagus.
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 picked up some Copper River salmon and local spot prawns on the weekend. Needless to say it turned into a pretty amazing Sunday dinner
Topper - I generally only buy fresh seafood when it's in season...but what are some of the best bets if you have to buy frozen/previously frozen?
Topper - I generally only buy fresh seafood when it's in season...but what are some of the best bets if you have to buy frozen/previously frozen?
Re: Topper's Grilling Advice!
I think frozen at sea may be better than fresh in many cases.
When was that fish caught, how long was it in the hold while the boat returned to port? My personal feeling is that unless you are cookie and eating the fish within an hour of being caught, you may as well have IQF at sea.
I'm glad you used the correct term "Copper" river. Careful of the livers.
When was that fish caught, how long was it in the hold while the boat returned to port? My personal feeling is that unless you are cookie and eating the fish within an hour of being caught, you may as well have IQF at sea.
I'm glad you used the correct term "Copper" river. Careful of the livers.
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.