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Topic:
Calling all BBQ/grilling aficionados
This thread has 151 replies. Displaying posts 121 through 135.
Post 121 made on Wednesday July 3, 2013 at 12:52
Mr. Stanley
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On July 2, 2013 at 18:53, ceied said...
For Dutch oven cobbler I do the following

1 can of rootbeer
1 box vanilla cake mix

Dump mix into foil lined Dutch oven
Poor rootbeer over
Do not mix
Cook

1 box vanilla cake mix
12oz orange juice
1 drained can of those little oranges
Dump mix into foil lined DO
Mix oranges in
Pour orange juice over
Do not mix.
Cook

I also do cherry pie filling. Orange filling. Apple pie filling. Etc

I just go to the damn bakery!
"If it keeps up, man will atrophy all his limbs but the push-button finger."
Frank Lloyd Wright
OP | Post 122 made on Wednesday July 3, 2013 at 23:39
Fins
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On July 3, 2013 at 12:52, Mr. Stanley said...
I just go to the damn bakery!

Anyone can buy baked goods
Civil War reenactment is LARPing for people with no imagination.

Post 123 made on Thursday July 4, 2013 at 12:37
Hasbeen
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 4th of July Menu.  

7 Big Ass Black Angus Steaks
Sweet Potato mash
Corn on the Cob
baby redskin potatoes
asparagus
Watermelon.

Peach Cobbler during the fireworks in the backyard.  

I want to make my own steak marinade.  Anybody making their own marinades? or are you just buyinig them?  
Post 124 made on Saturday July 20, 2013 at 15:47
Hasbeen
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 It's been so hot the last week, I haven't done any bbq whatsoever.  Stuck with things that are quick and easy, burgers, bluegill,hotdogs.  


Tonight I'm doing homemade Stromboli.  I made all the dough last night, picked some fresh basil out of the garden this morning, cooked up some italian sausage, got all the other stuff ready.  

Onions, sliced pepperocini, green pepper out of the garden, fresh mozzerella,

Gonna spread the dough out pretty soon, let the kids make their own.


What have you guys been cookin' ?   
Post 125 made on Saturday July 20, 2013 at 16:42
ceied
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Just made halibut and mahi on the grill.

Made some apple stuffed pork chops.

All kinds of veggies
Ed will be known as the Tiger Woods of the integration business, followed closely with the renaming of his company to "Hotties A/V". The tag line will be "We like big racks and tight holes"...
Post 126 made on Wednesday July 31, 2013 at 21:02
Hasbeen
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 I just finished up a job today and the client gave me about 10 lbs of frozen Yellow Fin Tuna.  I want to throw it on the grill this weekend.  Any suggestions?  

It's currently one big hunk of fish, about the size of a loaf of bread.  Obviously planning on slicing it, after that I'm looking for suggestions.  
Post 127 made on Wednesday July 31, 2013 at 21:27
Bonavox
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Thaw it, slice it an inch thick, high heat on the grill, sear that beauty for 30 seconds on each side, just enough to lightly brown it.

If you want to try something different try allrecipes.com's sesame seared tuna recipe.

Find a good wasabi aioli sauce, for dipping. You can find a recipe on line for that, better than straight wasabi IMHO
Bill's Electric & Home Theater & Plumbing & Automation & Small Engine Repair, and Animal Removal Services......did I mention we do remotes also?
Post 128 made on Wednesday July 31, 2013 at 21:33
Hasbeen
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On July 31, 2013 at 21:27, Bonavox said...

Find a good wasabi aioli sauce, for dipping.

He gave me a whole bottle...Funny.  You obviously know what you're talking about.
Post 129 made on Wednesday July 31, 2013 at 23:45
ceied
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Listen to bonavox. He is wise on the yellow fin


I have an awesome idea that I will try this weekend

Surf and turf with a twist

Soft shell crabs grilled
1/3lb burgers grilled
Toasted brioche buns
Wasabi aoli or spicy mayo

1 crab 1 burger 1 bun. Yum
Ed will be known as the Tiger Woods of the integration business, followed closely with the renaming of his company to "Hotties A/V". The tag line will be "We like big racks and tight holes"...
OP | Post 130 made on Thursday August 1, 2013 at 00:03
Fins
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On July 31, 2013 at 21:27, Bonavox said...
Thaw it, slice it an inch thick, high heat on the grill, sear that beauty for 30 seconds on each side, just enough to lightly brown it.

If you want to try something different try allrecipes.com's sesame seared tuna recipe.

Find a good wasabi aioli sauce, for dipping. You can find a recipe on line for that, better than straight wasabi IMHO

Have you ever had real wasabi?
Civil War reenactment is LARPing for people with no imagination.

Post 131 made on Thursday August 1, 2013 at 00:11
Bonavox
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On August 1, 2013 at 00:03, Fins said...
Have you ever had real wasabi?

You mean the real authentic only available in Japan because it grows up in the mountains next to streams in the north country true wasabi rarely found state side? I wish the answer was yes.

Japan is on the bucket list...lol
Bill's Electric & Home Theater & Plumbing & Automation & Small Engine Repair, and Animal Removal Services......did I mention we do remotes also?
OP | Post 132 made on Thursday August 1, 2013 at 00:17
Fins
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You can get it here. It's a root and runs about $100 a pound. I had a chef/client force me to try his sushi one day. The tuna was flown in overnight for Japan, real wasabi (he showed me the root) and white soy sauce. It was incredible. And the wasabi tasted nothing like that dyed horseradish stuff sushi places here serve. Much milder but more flavor. I don't know if I will ever touch that green clump on a plate of sushi again

Btw, the reason I said he forced me, I was extremely hung over because the night before we went out for sushi and sake after work. Then I went home and thought vodka was a good idea. The next day the idea of raw fish was the last thing I wanted. But it was amazing.
Civil War reenactment is LARPing for people with no imagination.

Post 133 made on Thursday August 1, 2013 at 00:28
Bonavox
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The local sushi chef that I go to is from Japan but has lived in my town for the last 20 years, he's quite incredible.

I've been to many different places over the years but this guy is a true old school classically trained sushi chef.

I started eating sushi by trying various rolls etc, but soon realized that the best experience was to sit at he bar and ask him for the chef special.

Man this guy is creative, he creates all kind of awesome dishes, different sauces and spices and chilis. His wasabi aioli he puts on some of his dishes is so good it makes you want to slap your mother-in-law and yell hallelujah!

Haven't gone in a while, I guess I know where I'm eating friday night, thanks to this thread...lol
Bill's Electric & Home Theater & Plumbing & Automation & Small Engine Repair, and Animal Removal Services......did I mention we do remotes also?
OP | Post 134 made on Friday August 16, 2013 at 18:41
Fins
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OK men, we haven't talked fire cooking in a while. time for some ideas


In two weeks from today I'm going camping with some friends. One guy is bringing a whole pig (already killed and cleaned) to put on the spit and cook on the fire all day. My first thought was to go with the reliable magic dust and my homemade honey bourbon BBQ sauce.

But, I would kind of like to get a little more creative with it. Since it will be cleaned, it's split and we can pack stuff in the middle and tie it up.

Lets hear the ideas....
Civil War reenactment is LARPing for people with no imagination.

Post 135 made on Saturday August 17, 2013 at 09:46
Anthony
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I am a boring traditionalist so for the cavity

coarse salt, fresh peppercorns,
cumin, dill and fennel seeds,
oregano, thyme and parsley "branches"
lemon halves (most of the juice used in the mop sauce), garlic , onions and a some broken pieces of cinnamon
...
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