Who is the BEST BAR-BQ person in the house

[CANADA MAN]

When I was in Vancouver a few years ago I had the best salmon ever! I've never done this myself, but I've heard it's pretty easy.

The salmon is cooked on a wooden cedar plank which is first soaked in beer. They serve it to you right on the wooden plank. It was sooooo good! They sell cedar planks for bbq's at Home Depot. I really should get off my lazy ass and finally try this one!! Any further advice on this would be great!

 

[justin22g]

When I was in Vancouver a few years ago I had the best salmon ever! I've never done this myself, but I've heard it's pretty easy.

The salmon is cooked on a wooden cedar plank which is first soaked in beer. They serve it to you right on the wooden plank. It was sooooo good! They sell cedar planks for bbq's at Home Depot. I really should get off my lazy ass and finally try this one!! Any further advice on this would be great!

:iagree:

that looks unbelievable... whenever ya try it out... tell me how it turns out.

 

[IX_Bender]

This is an easy way to prepare salmon.

The real trick is to not heat the cedar enough to burn, but just enough to transfer some of the flavor and aroma.

Its a slow cook process for sure, but be certain to get a plank between 1/2" to 3/4" thick, but no more.

Season to taste.

 

[justin22g]

This is some of the best hot wing sauce I've had... I asked to get the recipe and they gave it to me.

It was originally for 2 gallons, but he scaled it down for me and this makes 2 cups..

1 cup hot sauce (They use Louisiana)
1 cup liquid butter
1/4 ounce white vinegar
1/4 teaspoon garlic salt

It is amazing!

 

[Kanuck]

The best steaks every time!!

- only AAA beef
-paint on olive oil and chopped fresh garlic
-sprinkle on Montreal steak spice
-put in fridge for an hour
-bbq on HOT HOT grill

- I like my steaks thick so I can get the outsides nice and crispy while leaving the inside pink.

- medium rare is the way to go!!

Enjoy!!!


P.S. If any vegetarians are offended by this thread then:

:thefinger

Don't tell me I missed out on the food and Fireworks. Shit CANADA MAN give me more notice next time.

I make some mean Chicken Wings, I'll bring them July 1st :canada1

 

[MadJack]

This is some of the best hot wing sauce I've had... I asked to get the recipe and they gave it to me.

It was originally for 2 gallons, but he scaled it down for me and this makes 2 cups..

1 cup hot sauce (They use Louisiana)
1 cup liquid butter
1/4 ounce white vinegar
1/4 teaspoon garlic salt

It is amazing!

how many sticks of butter = 1 cup of liquid?

 

[justin22g]

I believe they buy the liquid butter... but I will probably melt some butter down.

I might call up to the restaurant and see what kind of butter they use, because I think the butter is the most important ingredient.

 

[Kanuck]

how many sticks of butter = 1 cup of liquid?

Is sticks an actual measurement ?

http://www.halfbakery.com/idea/Butter_20Half-Sticks

Melt Butter in a cup :shrug: that should equal 1 cup of liquid butter.

 

[Morris]

I believe they buy the liquid butter... but I will probably melt some butter down.

I might call up to the restaurant and see what kind of butter they use, because I think the butter is the most important ingredient.

Never heard of liquid butter? :shrug:

2 sticks equal 1 cup!

 

[Morris]

how many sticks of butter = 1 cup of liquid?

2 sticks equal 1 cup.

 

[justin22g]

I havent attempted to make this on my own... it seems like a breeze though. I might get the fryer ready and head to the grocery to buy some wings and the ingredients.

 

[justin22g]

I havent attempted to make this on my own... it seems like a breeze though. I might get the fryer ready and head to the grocery to buy some wings and the ingredients.

Got the wings in the fryer and have already made the sauce... its excellent

 

[dawgball]

Buffalo wings are my favorite food, bar none.

But it's obviously not good to have too much fried food. I saw this on Good Eats (BEST show on Food Network) and it works so well you really might not know the wings aren't fried.

Steam your plain wings for 10 minutes. Put on rack and let drip off.

(The show says to let them sit in fridge for an hour, but I don't do that step)

Next place your wings where they are not touching each other on a wire rack (over a lipped baking sheet) in the oven at 425 for 20 minutes. After 20 minutes, flip the wings and put back in over for another 20 minutes.

These will be JUICY on the inside and CRISPY on the outside. Toss in your favorite wing sauce and ENJOY!

Seriously, a great step to make wings a little healthier!

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_115036,00.html

 

[MadJack]

Just had a nice tenderloin for mother's day. Highlight was some jalepeno bread

Two Large Shallots minced
One large jalepeno minced
1 stick unsalted butter (room temp)
tablespoon of chili powder

Mix the above in a bowl - place in saran wrap and form a butter stick and put in the fridge for an hour and spread on crusty french bread. Put on direct heat on the grill for a minute each side

if your shallots are already minced, how much do you use?

Put on direct heat on the grill for a minute each side

i don't understand :shrug:

 

[MadJack]

and another thing i don't understand. a lot of recipes call for UNsalted butter. what's the big deal if you use salted?

 

[dawgball]

and another thing i don't understand. a lot of recipes call for UNsalted butter. what's the big deal if you use salted?

Unsalted just allows you to control the salt component in your cooking. If you use salted, you should adjust any additional salt that is called for in the recipe.

But, I think I remember you really liking salt so the extra boost is probably a good thing. :00hour

 

[MadJack]

Unsalted just allows you to control the salt component in your cooking. If you use salted, you should adjust any additional salt that is called for in the recipe.

But, I think I remember you really liking salt so the extra boost is probably a good thing. :00hour

:mj07:
what i figured.

ty sir

 

[BobbyBlueChip]

if your shallots are already minced, how much do you use?



i don't understand :shrug:

What - Is Walmart selling minced shallots now? Fascists!!

I would expect that it's about a quarter to a third of a cup. Worst case scenario is that it will have a slightly bigger or lesser kick if I'm wrong, but I'd recommend just buying the large shallots.

Direct heat means putting it on where the coals are burning or if you're using gas put it directly ont the grill of the burners that you're using.

I'm not sure why unsalted butter is preferred - I just follow directions.

The bread is the shindizzle, though - You'll enjoy it

 

[MadJack]

What - Is Walmart selling minced shallots now? Fascists!!

I would expect that it's about a quarter to a third of a cup. Worst case scenario is that it will have a slightly bigger or lesser kick if I'm wrong, but I'd recommend just buying the large shallots.

Direct heat means putting it on where the coals are burning or if you're using gas put it directly ont the grill of the burners that you're using.

I'm not sure why unsalted butter is preferred - I just follow directions.

The bread is the shindizzle, though - You'll enjoy it

i was looking for fresh ginger :mj07: no, not at walmart and saw the minced shallots in a jar so got those too (i need them for a different recipe). may as well kill 2 birds, one stone. :shrug:

that bread is on the menu for tomorrow :00hour

i follow directions too but un vs reg is ridiculous, imo :SIB

 

[BobbyBlueChip]

i follow directions too but un vs reg is ridiculous, imo :SIB

Outside of sardines and anchovies, I don't think I've ever tasted anything that couldn't use a little more salt