Topper's Grilling Advice!

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Topper
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Re: Topper's Grilling Advice!

Post by Topper » Sat Jun 17, 2017 7:53 am

brine it, cook it low and slow.
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Reefer2
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Re: Topper's Grilling Advice!

Post by Reefer2 » Wed Sep 13, 2017 9:16 am

Top, ever since you told me how to properly fry mushrooms my wife is extremely happy. I don't even like mushrooms and only cook them for her but they smell good that I ALMOST want to try them.

Thanks for advice.

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Puck
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Re: Topper's Grilling Advice!

Post by Puck » Wed Sep 13, 2017 10:04 am

5thhorseman wrote:So I've got a pig and charcoal bbq with a spit secured for a friends birthday party coming up soon. Thinking of brining the hog. Any suggestions?
Hey 5th... How did this turn out?

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5thhorseman
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Re: Topper's Grilling Advice!

Post by 5thhorseman » Wed Sep 13, 2017 1:53 pm

Shit man, it was fucking awesome! But a hell of a lot of work. Brining wasn't needed as it was a pretty large hog, 93 lbs if I remember correctly.

If you're thinking of doing it, get ready for a long day. My buddy and I got up at 5am, charcoal started and pig on the spit by 6am. Done 12 hours later. Then all the cutting and serving. Leftovers galore even though we had 80 people. By the end of the night I was toast, and I'd hardly had a drink.

I'll try to remember to post a picture of the hog when I get home.

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Re: Topper's Grilling Advice!

Post by Puck » Thu Sep 14, 2017 9:37 am

Nice! I'd love to try cooking something like that someday.

I'm volunteering at Brewery and the Beast again this year. That event has all manner of stuff turning slowly over charcoal all day. Awesome food, and TONS of it.

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Re: Topper's Grilling Advice!

Post by Topper » Sun Jan 28, 2018 8:38 pm

5 second rule only applies to panties
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Re: Topper's Grilling Advice!

Post by RoyalDude » Sat Feb 10, 2018 10:24 am

Topper been experimenting with mushroom ragout recipes, ya got any suggestions.
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Topper
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Re: Topper's Grilling Advice!

Post by Topper » Sat Feb 10, 2018 10:10 pm

Cook your 'shroom separate. Get the pan hot on high, dry (no oil), toss in your 'shrooms, let them sweat and shrinks to concentrate the flavours then turn the heat down to just below medium and add evo. Get them just starting to brown.

Dried 'shrooms are good for stocks as they will release flavour as the simmer but they never quite reach edible textures. so discard them or put the stock in a blender.

Made carbonara for the kid tonight.... do you want anchovies in that? - "YEAH!"
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Re: Topper's Grilling Advice!

Post by Reefer2 » Wed Dec 12, 2018 2:05 pm

Top

Over the past couple of months I have bought some steaks, sliced it thin and then panned fried with only olive oil, salt and pepper.

First time it was awesome, so flavorful and tender, I was amazed at the simplicity of the cooking. Second time I bought a better cut and tried the same thing but it just did not come out well, I thought other than the cut of meat it was the same?

For just pan frying what cut would you recommend and other than olive oil, salt and pepper anything else?

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Topper
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Re: Topper's Grilling Advice!

Post by Topper » Wed Dec 12, 2018 5:47 pm

If you are cutting a steak into strips and then pan frying it you are doing two things wrong.

1) cut it after you cook it and have let it rest.

2) you are cutting parallel to the grain of the meat

The best cut of meat for this is flank, though skirt is also quite good. On a budget, go for inside round that has been cut for roulade or cut an inside round yourself. You want the grain of the meat parallel the long direction of the cut.

Bring the meat to room temp, salt and pepper, then a skiff of oil on the meat, into a very hot cast iron fry pan to brown, flip and brown the other side. Rest the meat 5 minutes on a rack over a plate, then slice strips across the grain. The meat must be RARE!

Fleur de Sel is great at this point. If you want, a splash of balsamic is nice. Stilton is fucking amazing.
Over the Internet, you can pretend to be anyone or anything.

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