Topper's Grilling Advice!

[5thhorseman]

Nice setup. My current bbq is over 20 years old and had all parts replaced 3 times already. It no longer has a stand and the side burner is gone too. The lid handles fell off so I cut some short maple handles from a tree branch and lag bolted them on. It's close to needing a new burner so may get tossed soon.

When it does bite the dust I got a tiny gas grill I take for camping that will do for small family meals; think my next main bbq for parties have to be charcoal, but I'm still waiting on my buddy to cut a Tidy Tank in half and weld me up a bbq that I can do a large weaner on. Don't think it'll happen though ... you happy with the Weber?

[Cousin Strawberry]

Nice setup. My current bbq is over 20 years old and had all parts replaced 3 times already. It no longer has a stand and the side burner is gone too. The lid handles fell off so I cut some short maple handles from a tree branch and lag bolted them on. It's close to needing a new burner so may get tossed soon.

When it does bite the dust I got a tiny gas grill I take for camping that will do for small family meals; think my next main bbq for parties have to be charcoal, but I'm still waiting on my buddy to cut a Tidy Tank in half and weld me up a bbq that I can do a large weaner on. Don't think it'll happen though ... you happy with the Weber?

I am very happy with it. It was expensive (600)but a guy could buy the one without the side table and frame for about 250 I think.

I gave my propane one away and haven't missed it once.

[Topper]

Nice, q is always last minute decision so I'm still cooking with gas, put a pan with chips on the burner for smoke.

If I were to got to coals, I'd probably get a egg style. The thermal control from +800F to -200F is the appeal.

Try minced fresh garlic and evo on the prawns. Should be less than 2 minutes a side.

[Cousin Strawberry]

Nice, q is always last minute decision so I'm still cooking with gas, put a pan with chips on the burner for smoke.

If I were to got to coals, I'd probably get a egg style. The thermal control from +800F to -200F is the appeal.

Try minced fresh garlic and evo on the prawns. Should be less than 2 minutes a side.

I actually was buying a Big Green Egg when I got this one. They are obviously a fantastic unit but they're also well over a grand and I have the same level of temperature control as the BGE. Weber has the Summit to compete.

It takes a bit to get used to but i can hold around 225-250 using the snake method with the coals. For high heat I use hardwood lump and the Weber baskets that come with the bbq to blast it at 600-700 within 15 minutes.

I use newspaper and a charcoal chimney to start the briqs...they're roaring within 10-15 then pour them into the baskets and the kettles at max by 20 minutes. Not bad

[Per]

Gotta agree with the Chef on this one, Italian food is THE BEST!

I love Italian food, and yeah, when it's done right, preferrably by Italians, it is THE BEST.
If you're ever in London... https://www.tripadvisor.co.uk/Restauran ... gland.html
Truly recommend this place. Authentic. Friendly staff. Amazing food.

But let's just put it this way; when I eat at an Italian restaurant, I never ever order the meatballs.

[Topper]

Italian fine dining I trained at only served meatballs once when I was in the kitchen. Part of a seven course dinner hosted by a winery., Duck meatballs, but because duck is so lean, we blended the meat with pigs feet to up the fat content to hold them together. Spag and meatballs is an American dish, not Italian.

[Per]

Italian fine dining I trained at only served meatballs once when I was in the kitchen. Part of a seven course dinner hosted by a winery., Duck meatballs, but because duck is so lean, we blended the meat with pigs feet to up the fat content to hold them together. Spag and meatballs is an American dish, not Italian.

Rather cartoonish, imho

[Per]

That place in Camden I recommended doesn't have a long menu, but the stuff they serve is fantastic...

Here's the entire Meat and Fish section of the menu:

Meat

Taglliata
8oz controfiletto, rocket, asparagus, truffle, wild mushrooms & parmesan
17.00

Agnello
Lamb cutlets, artichoke, peas & mint caponata, balsamic reduction
16.00

Porchetta
Stuffed pork belly rolled, rainbow carrots & sauce
18.00

Fish

Branzino
Whole seabass "al cartoccio" peppers, fennel, black olives & star anice
15.00

Salmon Fillet
New potatoes, french beans, caviar, lemon oil & parsley
16.00

Tuna Steak
Fennel, orange segments, pomegranate, sesame & salmoriglio
18.00


I can feel my mouth water already!

[Chef Boi RD]

Italian meatballs are very American.

[5thhorseman]

Italian fine dining I trained at only served meatballs once when I was in the kitchen. Part of a seven course dinner hosted by a winery., Duck meatballs, but because duck is so lean, we blended the meat with pigs feet to up the fat content to hold them together. Spag and meatballs is an American dish, not Italian.

I know this is the wrong thread, but why specifically did you use pigs' feet instead of just some backfat? Was it just what was available or is there something else about the feet?

[Per]

Italian fine dining I trained at only served meatballs once when I was in the kitchen. Part of a seven course dinner hosted by a winery., Duck meatballs, but because duck is so lean, we blended the meat with pigs feet to up the fat content to hold them together. Spag and meatballs is an American dish, not Italian.

I know this is the wrong thread, but why specifically did you use pigs' feet instead of just some backfat? Was it just what was available or is there something else about the feet?

A fetish?

[Cousin Strawberry]

And some folks loves ham hocks and some folks loves pork chops
And some folks loves vegetable soup

[Topper]

Italian fine dining I trained at only served meatballs once when I was in the kitchen. Part of a seven course dinner hosted by a winery., Duck meatballs, but because duck is so lean, we blended the meat with pigs feet to up the fat content to hold them together. Spag and meatballs is an American dish, not Italian.

I know this is the wrong thread, but why specifically did you use pigs' feet instead of just some backfat? Was it just what was available or is there something else about the feet?

It is almost all connective tissue that forms gelatin. Saying fat was probably misleading.

Twice we cooked pigs feet in that kitchen, once for the duck, second time was for the chef's 8yr old son's birthday. Kid wanted his favourite food.

[Per]

I moved this here too, not grilling, really, but still:

My favourite meat balls:

400 g ground moose
1 small red onion (finely chopped)
2 egg yolks
200 ml fresh cream
1 tsp (5 ml) salt
2 ml freshly ground black pepper
4 juniper berries (finely ground)
½ tsp thyme
2 tbsp butter

Mix the moose meat with th eonion. Add the yolks, one at a time, add the cream, a little at a time, add salt and spices. Form the ground meat into tiny balls. Fry them in a pan with the butter till they have a nice dark colour.

Serve with almond potatoes*, lingonberry and a sauce made from winter chanterelles*, fresh cream and brandy.
A sallad from rocket, cherry tomatoes, chevre and pommegranate seeds on the side.

Beer, perhaps an IPA, to wash this down is nice, but if you prefer you could go with a heavy red wine. I'd say perhaps a rioja or primitivo.
(and yes, I know the former is a district and the latter a grape variety, so shoot me, eh? )

*http://www.professionalsecrets.com/en/p ... /potatoes/
https://monicawilde.com/winter-chanterelle-mushrooms/

[Topper]

eggs and cream add fat to bind the lean game meat, add rosemary