1. Welcome To ShotTalk.com!

    We are one of the oldest and largest Golf forums on the internet with golfers from around the world sharing tips, photos and planning golf outings.

    Registering is free and easy! Hope to see you on the forums soon!

The barbecue/grilling thread 2008

Discussion in 'No Golf For You!' started by spankdoggie, Mar 27, 2008.

  1. mont86

    mont86 Well-Known Member Supporting Member

    Joined:
    Nov 5, 2005
    Messages:
    3,663
    Likes Received:
    4
    Trophy Points:
    288
    How about yellow mustard?
     
  2. Eracer

    Eracer No more triple bogies!!

    Joined:
    Oct 31, 2005
    Messages:
    12,405
    Likes Received:
    8
    Trophy Points:
    188
    If you must - but yellow mustard is for hot dogs. Not even in the same league.
     
  3. Pa Jayhawk

    Pa Jayhawk Well-Known Member

    Joined:
    Nov 15, 2005
    Messages:
    7,101
    Likes Received:
    4
    Trophy Points:
    188
    The mustard is German Spicy Brown Beer mustard. Don't know what to say about the K-work. I have always been funny in the sense that I am not a big fan of Sauerkraut, I have to use red hot or a little ketchup. Without Sauerkraut, I only use German Mustard for any kind of braut, dog, or Hot italian sausage. Weird, I know, but that's how it goes. The second was only a braut with onion cheese and mustard.
     
  4. usa1950

    usa1950 Divots like a 72 Playboy

    Joined:
    Jul 15, 2007
    Messages:
    599
    Likes Received:
    0
    Trophy Points:
    166
    The sliced cheese from individual plastic wrapping hiding under the Brat is also grounds for expulsion from the club. And definitely ground for deportation from the state of Wisconsin if caught.... :hunter:
     
  5. Eracer

    Eracer No more triple bogies!!

    Joined:
    Oct 31, 2005
    Messages:
    12,405
    Likes Received:
    8
    Trophy Points:
    188
    You call that stuff cheese?
     
  6. usa1950

    usa1950 Divots like a 72 Playboy

    Joined:
    Jul 15, 2007
    Messages:
    599
    Likes Received:
    0
    Trophy Points:
    166
    I worked at a large dairy one summer while in college. I've seen how that stuff in manufactured. It is cheese.... lots of different kinds mixed together. The hot dog of cheese, if you will.

    To get back on topic, I'm grilling tomorrow. Cheeseburgers for the kids. Just some Salt and Pepper on some Ground Chuck, and some real cheddar for the top, and Brats for me and the wife. Spicy Brown Mustard (Cleveland Stadium Mustard is my favorite) and some dill relish.

    Add a Carlsberg Beer and my mouth and you are done.

    Repeat if necessary.
     
  7. LyleG

    LyleG gear head

    Joined:
    Aug 10, 2006
    Messages:
    6,388
    Likes Received:
    28
    Trophy Points:
    298
    Country:
    Canada Canada
    My BBQ was a massive success.

    Made back ribs. I used a rub on them and then placed them in the BBQ. One burner on, wood chips smoking over the lit burner, the ribs were placed over the remaining unlit burners. The BBQ temp was 200*, I cooked the ribs this way for 4 hours. The last 10 minutes they got sauce and flame. They were perfect, juicy, succulent and you could pull the bones out clean with your fingers.

    The cream corn was also a smashing hit. Next time I eat it though I will be sitting on the steps of the emergency ward just in case. Talk about rich, and worse for you that eating a bar of lead. Extremely delicious however.

    Massive ceaser salad rounded out the meal.

    Thanks for the great recipes PA.
     
  8. SCGolfer

    SCGolfer Well-Known Member

    Joined:
    Jan 12, 2007
    Messages:
    760
    Likes Received:
    0
    Trophy Points:
    166
    I made a batch of PA's sauce last weekend its pretty good on some bbq chicken. The wife made some pull pork yesterday and I mixed it with some of the sauce and made some sandwiches that is definately some good stuff. I like to tinker with food so I will mess with the recipe a bit to see if it can be made even better.....will be a tough task.

    Jason
     
  9. spankdoggie

    spankdoggie New Member

    Joined:
    Sep 2, 2006
    Messages:
    387
    Likes Received:
    2
    Trophy Points:
    0
    I have a question for the steak experts here.

    When I am grilling a steak, is it okay to grill it with the top open? I always grill with the top down, and I don't know. I take it up to high heat, then slap the steak down and close the lid.

    Does it matter?

    Thanks.
     
  10. spankdoggie

    spankdoggie New Member

    Joined:
    Sep 2, 2006
    Messages:
    387
    Likes Received:
    2
    Trophy Points:
    0
    Never mind.

    I just grilled a great steak with the cover open, and it was far superior. I don't know why, but it is grill open, on steaks from now on; probably hamburgers, chicken and anything else that needs to be cooked under 30 minutes.

    I would appreciate any opinions on this too, but this steak was amazing.
     
  11. VtDivot

    VtDivot SLIGHTERED Supporting Member

    Joined:
    Apr 16, 2005
    Messages:
    7,154
    Likes Received:
    32
    Trophy Points:
    298
    Can you get this stuff at the grocers down there???

    Cabot Cheese

    One of the things we took to immediately when we moved here.
     
  12. Eracer

    Eracer No more triple bogies!!

    Joined:
    Oct 31, 2005
    Messages:
    12,405
    Likes Received:
    8
    Trophy Points:
    188
    Yes, I buy the Vermont Cheddar from time to time. Good cheese.
     
  13. Eracer

    Eracer No more triple bogies!!

    Joined:
    Oct 31, 2005
    Messages:
    12,405
    Likes Received:
    8
    Trophy Points:
    188
    My opinion is this:

    Cooking the perfect steak requires three steps - searing, roasting, and resting (marinating is optional.) The searing is done over a direct high heat for 1-2 minutes per side. Then the meat is cooked over indirect high heat (450º) for 2-5 minutes per side per inch (depending on level of doneness). Then the meat is rested 3-5 minutes, off heat, to distribute the juices and finish the cooking.

    This method works best using a cast iron pan and a stove/oven, but I suppose it could be adapted to a grill. Sear over direct flame, then move steak to the unlit side of the grill, close the cover, and crank the lit side up.
     
  14. usa1950

    usa1950 Divots like a 72 Playboy

    Joined:
    Jul 15, 2007
    Messages:
    599
    Likes Received:
    0
    Trophy Points:
    166
    Lots of kids (to play Guitar Hero) and family (to annoy the sh1t out of me) will be over today for our son's 12th birthday party.

    I'll be grilling simple... Burgers, Dogs, and Chicken Breasts. Looking forward to the chicken (as they will be the first naked breasts I've handled in a while) and I will be saucing at least half of them with my favorite sauce.

    Syberg's Wing Sauce, from St. Louis Missouri. My family has been friends with the Syberg's for a few generations, and their world famous wing sauce (a unique take on Buffalo sauce, with a bit of a mustard base) is great on any piece of chicken, not just a wing.
     
  15. spankdoggie

    spankdoggie New Member

    Joined:
    Sep 2, 2006
    Messages:
    387
    Likes Received:
    2
    Trophy Points:
    0
    Your comments beg the question:

    Have you grilled a steak before on an outdoor grill/barbecue?

    (honestly wondering)

    Edited: Oops, I misread your post. So you do sear over direct flame? I am listening here; please continue...
     
  16. Wi-Golfer

    Wi-Golfer Golfer on hiatus. Supporting Member

    Joined:
    Jul 25, 2007
    Messages:
    8,136
    Likes Received:
    1,463
    Trophy Points:
    363
    Location:
    Madison, Wi
    Country:
    United States United States
    Check out my bar-be-cue. Did this baby myself friday afternoon.
    Lightly seared, not sure about the taste though. 445º extrusion dies will cook your ass real fast.
    100_0640.
     
  17. indacup

    indacup Well-Known Member Supporting Member

    Joined:
    Jun 1, 2007
    Messages:
    1,519
    Likes Received:
    37
    Trophy Points:
    198
    Location:
    Iowa
    I agree with Eracer...Sear, cook n warm is the best way...and incidentally, when doing burgers? Make them into patties first...freeze them and the cook them frozen....takes about a minute longer but seals the juices in....
     
  18. spankdoggie

    spankdoggie New Member

    Joined:
    Sep 2, 2006
    Messages:
    387
    Likes Received:
    2
    Trophy Points:
    0
    Are there really steak advocates that claim that indoor cooking in an iron pan is superior?

    Don't you lose the flavor of the melted fat as it burns on the grill and smokes back up and infuses the steak on a grill? Also, doesn't grilling have a lot less fat in it since some of it drips off and goes away?

    I really don't believe that cooking on a stove is superior.

    That is just my opinion,

    spank
     
  19. mont86

    mont86 Well-Known Member Supporting Member

    Joined:
    Nov 5, 2005
    Messages:
    3,663
    Likes Received:
    4
    Trophy Points:
    288
    Eracer..when you say off heat..do you mean turning oven off or remove from heat completely?
     
  20. twogreen

    twogreen Well-Known Member

    Joined:
    Aug 7, 2006
    Messages:
    492
    Likes Received:
    54
    Trophy Points:
    278
    Coleslaw, fries, and smoked shrimp make a nice snack after finishing a round of golf.:thumbs up:

    ai43.photobucket.com_albums_e364_silvergto_P1000460.
     

Share This Page