Official OS BBQ/Grilling Thread

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  • Curahee
    100 Miles To Go
    • Jan 2012
    • 4009

    #346
    re: Official OS BBQ/Grilling Thread

    Got the grill fired and the burgers pre-made.
    Decided on sweet potato fries and they're in the oven.
    I'm glad Spring has arrived.
    Attached Files
    Last edited by Curahee; 03-29-2013, 07:28 PM.

    Comment

    • Curahee
      100 Miles To Go
      • Jan 2012
      • 4009

      #347
      re: Official OS BBQ/Grilling Thread







      I added Bacon & Swiss to mine and served on an Onion Roll with some A-1 sauce.

      Comment

      • Holic
        All Star
        • Feb 2003
        • 6424

        #348
        re: Official OS BBQ/Grilling Thread

        Love A1 on a good burger from time to time.

        Comment

        • Curahee
          100 Miles To Go
          • Jan 2012
          • 4009

          #349
          re: Official OS BBQ/Grilling Thread

          Originally posted by Holic
          Love A1 on a good burger from time to time.

          I actually made the burgers with A1 also.
          50% ground sirloin, 50% ground ITA Sausage, A1 & Bread Crumbs.

          Comment

          • Gotmadskillzson
            Live your life
            • Apr 2008
            • 23434

            #350
            re: Official OS BBQ/Grilling Thread

            I'm just glad you didn't put mayo on it.

            Comment

            • Curahee
              100 Miles To Go
              • Jan 2012
              • 4009

              #351
              re: Official OS BBQ/Grilling Thread

              Originally posted by Gotmadskillzson
              I'm just glad you didn't put mayo on it.

              LOL! I was waiting on someone to mention Mayo and/or Boiling!

              Comment

              • Holic
                All Star
                • Feb 2003
                • 6424

                #352
                re: Official OS BBQ/Grilling Thread

                Originally posted by Curahee
                LOL! I was waiting on someone to mention Mayo and/or Boiling!
                I thought about posting about boiling but decided against it. LOL

                Comment

                • ubernoob
                  ****
                  • Jul 2004
                  • 15522

                  #353
                  re: Official OS BBQ/Grilling Thread

                  Curahee, your post made me have some burgers for supper.

                  I stick to broiling for the time being though, just because grilling at our apartment can be a pain at times. So, curse you... and also thank you.
                  bad

                  Comment

                  • Curahee
                    100 Miles To Go
                    • Jan 2012
                    • 4009

                    #354
                    re: Official OS BBQ/Grilling Thread

                    There's nothing wrong with a good broiled burger!

                    Comment

                    • Chef Matt
                      True.
                      • Apr 2008
                      • 7832

                      #355
                      This thread cracks me up with all the broiling, boiling, mayo stuff.

                      So, I plan on grilling the swordfish and Rib eyes over the coals. Then Im going to throw the clams in my BBQ wok with some butter, garlic, and lemon juice.

                      Side note. I caught some large (3") clams in Pismo Beach last summer and literally threw them straight on the grill to cook. The natural brine in a good clam is incredible and really doesn't need any seasoning.
                      Originally posted by Anthony Bourdain
                      The celebrity chef culture is a remarkable and admittedly annoying phenomenon. Of all the professions, after all, few people are less suited to be suddenly thrown into the public eye than chefs. We're used to doing what we do in private, behind closed doors.

                      Comment

                      • Curahee
                        100 Miles To Go
                        • Jan 2012
                        • 4009

                        #356
                        re: Official OS BBQ/Grilling Thread

                        Matt, what are your thoughts on using a 60/40 S&P mix for seasoning?

                        Comment

                        • Chef Matt
                          True.
                          • Apr 2008
                          • 7832

                          #357
                          I'm a 70-30 S/P guy by training. But I I'm closer to 60-40 by taste. If that makes any sense.
                          Originally posted by Anthony Bourdain
                          The celebrity chef culture is a remarkable and admittedly annoying phenomenon. Of all the professions, after all, few people are less suited to be suddenly thrown into the public eye than chefs. We're used to doing what we do in private, behind closed doors.

                          Comment

                          • Curahee
                            100 Miles To Go
                            • Jan 2012
                            • 4009

                            #358
                            re: Official OS BBQ/Grilling Thread

                            Originally posted by Chef Matt
                            I'm a 70-30 S/P guy by training. But I I'm closer to 60-40 by taste. If that makes any sense.

                            No, it makes sense. I just know alot of ppl are dead set against any S&P mix of any kind, yet thats how I was trained.

                            Comment

                            • Chef Matt
                              True.
                              • Apr 2008
                              • 7832

                              #359
                              My kitchen is full of containers with S/P mix. Prep, sauté, grill, pantry. And they're all about 60/40.

                              I learned that technique in a steakhouse I apprenticed in years ago. I've stuck with it, even in my own home, since then.

                              If you want a margarita in my house...it's gonna come with an S/P rim.
                              Originally posted by Anthony Bourdain
                              The celebrity chef culture is a remarkable and admittedly annoying phenomenon. Of all the professions, after all, few people are less suited to be suddenly thrown into the public eye than chefs. We're used to doing what we do in private, behind closed doors.

                              Comment

                              • Curahee
                                100 Miles To Go
                                • Jan 2012
                                • 4009

                                #360
                                re: Official OS BBQ/Grilling Thread

                                My first job was in a banquet kitchen in a country club and we had a big 10 qt stainless steel bowl filled with S&P and we used it constantly and I still do at home also.
                                It sits in a nice Glad container in my pantry.

                                Comment

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