thats what i'm talkin 'bout............awesome and thank-youTopper wrote:........................................ From there play,Ropesauce wrote:how about a burger recipe
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.
Topper's Grilling Advice!
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Re: Topper's Grilling Advice!
Re: Topper's Grilling Advice!
I hope you are thanking me rs cuz without me...you die never knowing that recipe..lol
Silence intelligence so stupid isn’t offended….
Re: Topper's Grilling Advice!
Lol yes I did but only for the first couple of hours.Topper wrote:I bet you tented it with foil. 212F
Re: Topper's Grilling Advice!
lamb burgers, grilled eggplant, roasted red pepper, goat cheese and mint.
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
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Re: Topper's Grilling Advice!
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.
A little disappointing but I do love tarragon. Made for a pretty unique tasting gravy.
2011..... the one that got away.
Re: Topper's Grilling Advice!
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.
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.
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
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Re: Topper's Grilling Advice!
I guess therragonEddy Punch Clock wrote:Where's the rosemary and thyme?
Re: Topper's Grilling Advice!
KeyserSoze wrote:I guess therragonEddy Punch Clock wrote:Where's the rosemary and thyme?
- Eddy Punch Clock
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Re: Topper's Grilling Advice!
KeyserSoze wrote:I guess therragonEddy Punch Clock wrote:Where's the rosemary and thyme?
Good one. The judges also would have accepted Scarborough.
2011..... the one that got away.
Re: Topper's Grilling Advice!
The package we had was sage, rosemary, thyme. Never seen anything other than that combo. The dried stuff doesn't even compare.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.
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.
Re: Topper's Grilling Advice!
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.
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.
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!
Be thankful that we don't have to catch the turkeys ourselves anymore:
- Eddy Punch Clock
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Re: Topper's Grilling Advice!
CuJowl!Cornuck wrote:Be thankful that we don't have to catch the turkeys ourselves anymore:
I love every move Jim Benning makes
Re: Topper's Grilling Advice!
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.
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.