BBQ Thread
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- 199 Responses
- madirish0
for sure dobs. they don't cost nuthin' but the lovin' in return is definitly worth a lot. :)
do you simply fold-in chunks of cheese into the meat you are tenderizing/shaping, or do you do the 2 thin patties surrounding a lovely schmere of bleu like a papusa? i typically go for #2 as the reaction of the person eating one is priceless
- mrdobolina0
generally I buy the crumbled blue cheese and just form the patty around it. They are so good and simple and cheap. you really can't go wrong.
- madirish0
man, i *love* preparring for large dinner parties/bbqs. it is probably one of the most natural feeling things i can do.
*wonders why he is a designer...
50 is a great number! the largest i have done since moving here is ~30, but that was after the dueling, built-in BBQs were finished being made. :)
- flavorful0
I've never eaten at the Bloomfield Bridge Tavern but I've heard about it quite a lot.
Man, I'm so hungry.
I usually work through lunch too - I don't think that is going to be possible.
- k0na_an0k0
Ponyboy, when I bit into the burger enough whiskey juice came out that I made a nice whiskey sour that got me pretty drunk.
- mrdobolina0
madirish, my semi-retirement plan is to work like 20 hours a week at a BBQ restaurant when I am done with all this computer jazz in like 20-25 years.
I get a serious charge out of cooking for that many people. Plus, chicks completely dig the dude that can handle his biz in the kitchen/on the grill.
- madirish0
dude, that would rule.
a well-designed aesthetic bbq joint w/ ability to cater to private parties in-house would rule. not sure if i could re-locate to milwalky for it, but i could be tempted... ;)
distictive grilling fucking rules.
- mrdobolina0
madirish, do you like grits?
- madirish0
while not a huge grits fan, i lavish their italian sister- polenta :)
but i actually have made a pan-fried grit cake topped with crumbled sausage and fried sage leaves now that i think about it....
- mpfree0
Thai BBQ!
Supatra's Thai Chicken (Gai Yang)
2 lb chicken fryer (breast, drumstick, thigh and wing)
1/3 cup Thai oyster sauce
6 cloves garlic (minced)
1 tsp black pepper
1 tbsp Thai soy sauce (Healthy Boy brand is recommended)
1 tbsp sugar
1 tsp sea salt
1/4 cup minced lemon grass (optional)
Thoroughly wash the chicken and pat dry with a paper towel. Combine oyster sauce, garlic, black pepper, soy sauce, sugar, salt, and lemon grass (optional) in a bowl. Mix ingredients together thoroughly and apply as a marinade to the chicken. Refrigerate for at least 15-20 minutes (or overnight).Grill over charcoal at medium-high heat for 30-40 minutes, turning occasionally to prevent burning. (If charcoal fire is not available, roast in 375-degree oven for 30-40 minutes.)
Remove from grill and serve with chili sauce for chicken or Gai Hor Bai-toey Sauce, along with Green Papaya Salad and sticky rice. All of these recipes are available in the Crying Tiger cookbook.
Serves 4
- mrdobolina0
madirish, I was asking because of the pan fried grit cakes. I do garlic and onion grit cakes that are pretty damn good.
- mpfree0
Let's take a vote
Charcoal, Gas or Wood like Mequite chips
I'm old fashioned, I go with Charcoal, even though they say it gives you cancer
- mrdobolina0
gas with wood chips preferably. But will do charcoal if that is what is available.
- k0na_an0k0
I'd love to use Charcoal mpfree but I'm on the second floor of a condo, we're not allowed. I have to use gas. Pretty cool though, a lot faster and less messy. But I do miss the real deal open flame.
- mrdobolina0
kona, buy some wood chips at a hardware store and soak them in water for half an hour and then put them in aluminum foil and poke holes in it with a fork and toss them on one of your burners under the grates. Or get a little smoker box, I bought one last year.
- mpfree0
kona, buy some wood chips at a hardware store and soak them in water for half an hour and then put them in aluminum foil and poke holes in it with a fork and toss them on one of your burners under the grates. Or get a little smoker box, I bought one last year.
mrdobolina
(Apr 24 06, 09:23)sweet. ghetto smoking technique ha!
- flavorful0
I'd say charcoal out of ignorance... I've never used anything else.
And technically I'm wary of gas because I heard if there is even like a little spider web in the pipe it can blow up if you turn it on...
- k0na_an0k0
Cool... I'll have to try that.
- mrdobolina0
yep, it is a very cool technique.
use mesquite for beef and like cherry or applewood for fish and chicken. makes a world of difference when using gas grills.
- madirish0
i really love to use a mixture of ~60/40 charcoal/kiln-dried hardwood whenever possible. it allows for a nice hot flame that is adjustable, but lasts much longer w/ the coal in there.
really what is so critical is placement of the flame relative to the items being grilled, and the type of grill as well i suppose. the higher temp, indirect one can get, majority of the time the better.