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It would be a blissful bacon death, lol!
*i'm getting a heart attack just looking at that fffing thing!!!HA!
They call it the bacon explosion, you guys should like this...
http://www.bbqaddicts.com/bacon-explosion.html
Thanks How many minutes do think I should grill it and what heat setting?
Sounds good.Never tried Salmon that way.Did You?
It's Cinco de Mayo! Time to drink some Corona and Barbeque.Tonight of course.lol
Lighter fish like freash water are great in foil. Whole walleye or filets in foil with lots of butter, onions, peppers (etc) and seasonings.
I have wrapped fish in foil when cooking it in an oven, but never on the grill.
Like veggies, when you cook fish in foil, it steams it. I guess if you poke tons of holes in the foil it might work, but I have never done it.
Phil
Somone told me wrap the fish in foil.Did you ever do fish that way?
You can get a great grilled flavor in the pan fairly quickly, but I like my veggies tender, so it takes a while.
I don't like them mushy, but tender.
If you like them crisp maybe 15 minutes or so. No more than 30. Remember, since the pan is open, they are not going to steam like they would in a closed pan.
They make grilling pans for fish too. I have one:
Gotta get one of those.How long do you do them?When I cover a pan with foil(holes on top)it only takes 10 minutes and they get really soft.Crappy weather yesterday so didn't grill.I am looking for a quick and easy Salmon recipe.Thanks Bob :))
I have only used it about three or four times, but it's well made and is holding up great.
Obviously it's not a cast iron pot and shouldn't be treated like one.
I guess it's about 12" in diameter and will hold enough veggies for about 8 or 10 normal people.
Maybe 4 or 5 400lb grazers.
My friend Mikey has a 16YO boy that could probably eat it all by himself. I refer to him as a vacuum cleaner.
LOL
Phil
There's Williams store not 4 miles from my house. I couldn't see the diameter and what it's made of. It was an Xmas gift this last Xmas Or how old and is it holding up?
The veggie grilling basket came from Williams Sonoma.
I absolutely love grilled Vidalia onions.
I quarter them, sprinkle with garlic powder, salt and pepper, wrap them in foil, put in a pat of butter and grill them.
Yumm, yumm.
They would be good cooked in the grilling basket also I'll bet, but I haven't tried them that way yet.
Phil
Phil(Hot Rod Chevy) Your Xmas grill-n basket looks great. Any idea where it came from? I live in Southern Cal. (San Diego)
Put another shrimp on the BarBee, Mate!
You ever grill Maui Sweet onions soaked in beer for an hour then grill the crap out of them while basting with your fav BBQ sauce. Yum!
Welcome to the board.
I got a special veggie grilling pan for Xmas.
Works great.
I have the one with the top:
Janice told me about this board.Lets grill.Through those veggies in a foil pan and grillem up 10 minutes.Thats it.Crazy Bob~
Thought ya'll would like this...
http://www.infoplease.com/ipa/A0001723.html
You can always add more, it is difficult to take it out.
NH
Lacy,
Check out this recipe:
http://investorshub.advfn.com/boards/read_msg.aspx?message_id=35166768
Phil
TO ALL:
It is my extreme pleasure to announce the first annual NASCAR on TALKZILLA SPRINT CUP CHALLENGE.
The contest will begin with the running of the Daytona 500 in February, 2009 and will run until the last race in November, 2009.
We have been holding the contest here on Ihub since 2006, but Bob Z. (AKA The Stig) invited us to move the contest to TalkZilla.
As an incentive, Bob is offering CASH prizes totaling $1000.
Anyone interested in NASCAR, or in making money, please join us on the TalkZilla NASCAR board.
Come have fun with us and take a chance on making some cash in the process.
There is no entry fee, and there are presently a few free lifetime memberships available to TalkZilla. Just register for TalkZilla and then post on the Talkzilla NASCAR board that you want to join the contest.
This link is to the TalkZilla sign up page:
http://cars.talkzilla.com/?mdc=21
Have fun,
Phil
G'm Chris. I think your right too. I make homemade Teriyaki marinate, for Teriyki checken breasts. Much better the the pre-made store biught stuff.
I've always 1/4 tsp of dried ginger. It calls for 1/2 tsp of greated fresh ginger.
Same goes for my slow-cooked pork w/wine sauce (China).
G'm Phil, I think your right...))
Taste is the test. None of the ratios take into account shelf time (life). Add a little and taste it, add a little more and TASTE it. When it's right you'll know it.
Probably just the difference in the spices.
Your ratio might work on hot peppers. Not sure.
I would hate to ruin a dish that is as time consuming to prepare as that fried noodle and ham dish by using too much ginger.
Phil
WOW! Off that much. I've read recipes that said it's 1/2 to 1 fresh for all spices.
Mabye some disishes can handle more dried than othere dishes!
Watch the amount of ginger you use, if you use powdered ginger.
Your ratio was way off.
See my posts to Lacy.
1/8 tsp powdered = 1 TBS of fresh, according to the website I found.
Phil
Thanks, Phil, I will try it...))
Your welcome, Lacy! Some say the pure/REAL vanilla extrack, against the artifical, one can't tell the difference in most recipes. I'd have to say so too.
Costco sells a pure one under their Kirkland brand.
A 16ox bottle for $9.99, I think it was. That's a great price for pure.
One artifical one for you!
Yep Lacy,
My son came in and he and I bought two bone-in picnic shoulders and two chickens.
Mickey came over and brought two boneless picnic shoulders.
Our-bone in shoulders had to cook two hours longer than Mikey's boneless ones, but they were head and shoulders better. More juicy, more tender and more tasty.
We didn't smoke any ribs this time.
We had a lot of fun cooking though. It was really cold, so we couldn't stay out by the cooker and party like we usually do, but it was still fun.
Phil
thanks again Phil, i dont use it that much except for pies and marinades.
Heard you had your smoker going this weekend?
I would think, according to the website, a few pinches would be just right.
Phil
way too much thinking on that..how bout i just toss a few pinches in it? lol thanks for lookin that up..
From Janice:
Posted by: janice shell Date: Tuesday, January 27, 2009 8:55:28 PM
In reply to: Phil(Hot Rod Chevy) who wrote msg# 13439 Post # of 13441 [Send a link via email]
You were right. Ground ginger is much more powerful, and much spicier, than fresh. It also has a somewhat different taste.
http://investorshub.advfn.com/boards/read_msg.aspx?message_id=35135151
Phil
Lacy,
I found this on the internet:
Substitutions: 1/8 tsp ground ginger = 1 tbsp fresh grated ginger (though the flavor of ground ginger can be significantly different from fresh).
http://www.recipezaar.com/library/getentry.zsp?id=166
I'm pretty sure I used 1/4 teaspoon, which was too much according to that website, but it was still good.
Phil
It's a great dish Ron.
You should try it.
Phil
Good evening Lacy,
I think the finely ground dried ginger is a lot more powerful than grinding the root with a microplane.
Of course, you can get both fresh and dried root, and I don't know which of those would be more spicy.
I found this on the internet. Notice how little they use to spice up three cups of tea. 1/8 teaspoon:
Cooking With Ginger
Ginger powder has pungent hot & spicy flavor. its aroma is subtle and spicy.
Ginger is used to flavor all kinds of foods. It is included in foods such as cakes, ginger cookies, gingerbread, pies, jams, candy, beer, and ginger ale soda in the United States.
Ginger is often added to savory dishes such as meats, vegetables, rice, tofu, marinades, sauces, curry pastes, stir fries, and soups in Asian countries. This fiery spice is also an essential condiment served with Japanese sushi and in Chinese Sichuan cooking.
For something different try matching ginger with apples and bananas.
Ginger powder is a perfect addition to marinades.
Add ginger to dishes at the beginning of cooking for a milder flavor, and at the end if you would like a more pronounced effect.
Try cooking powdered ginger root in hot oil to subdue its spiciness while bring out the spice's complex flavors.
Ginger Tea
Add just add 1/8 of a teaspoon ground ginger powder to three cups of boiling water and let steep for 2 minutes.
http://www.bulkpeppercorns.com/ginger_root#cooking-ginger
I think I used 1/4 teaspoon of the dried ginger when I made the dish. I added it to the soy sauce mixture.
I'll ask Janice to come over and offer her input.
Phil
AHHH! thank you Ron! hey what about pure vanilla vs vanilla extract? i just got a new recipe for a dessert that calls for it...
Lacy & Phil, pardon we for butting in. The rule of thump for fresh or dry powered spices is: Use 1/2 the amount of dried that is called for fresh.
Your recipe looks good to me too, Phil.
Ron
))
Hey Phil, am wonderful and looking forward for racing to start, got to get over to talkzilla!
I have to say that I have used 'Ginger' before in recipes so that really was a stupid question on my part, but in that recipe it calls for 2 tsp of ground ginger root, is that the same amount to use of the ground ginger?
Good morning Lacy,
Gingerroot is a spice that is harvested from the ground and is the source ginger is derived from, as in ginger ale.
Ginger products are made from fresh or dried ginger root, or from steam distillation of the oil in the root. The herb is available in extracts, tinctures, capsules, and oils. Fresh ginger root can also be purchased and prepared as a tea. Ginger is also a common cooking spice and can be found in a variety of foods and drinks, including ginger bread, ginger snaps, ginger sticks, and ginger ale.
http://www.umm.edu/altmed/articles/ginger-000246.htm
I never used fresh gingerroot in the recipe. I always used a little dried, ground ginger.
How you been Sweetness?
Phil
No, I haven't made that recipe yet. Thought I make chili for SB Sunday.
I found this one today...sounds AWESOME to me!!!
http://senate.ucr.edu/senate_site/cms.php?node=chili_winning_recipes07
K, you root for the Steelers. I B rooting for our old WESTERN Cardinal's!
YeeeeeHaaaaa!!!!!
That sounds wonderful but i dont know how much of a party i will be throwing for the super bowl, you ever tried the recipe?
I have to route for PITTSBURG though cuz my bro in law has lotso money on it...
that sounds wonderful and i printed it out but what is 'gingerroot'? remember now i am from upper michigan if that seems like a dumb question...I have never used it in anything...
I'll bet it would take me at least an hour to type that, and it wouldn't have been as pretty.
Phil
AYUP, I can see.
NH
It takes a while to put the dish together, but it's worth it.
Now you see why I didn't want to type it though.
LOL
Phil
Grassyass!!!!!!! As the Mexicans say. Or is it gracias? LOL
NH
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Welcome to the BBQ board, don't be shy....Post away!
I'll be posting pics of a project(s) that I'm starting, a trailer mounted smoker/griddle/grill with all the bells and whistles....Stay tuned
I didn't claw my way to the top of the food chain to eat vegetables
Some tanks I'm workin on...
http://www.investorshub.com/boards/read_msg.asp?message_id=17443764
http://www.investorshub.com/boards/read_msg.asp?message_id=18338048
Want to Build a cheap smoker?
http://www.investorshub.com/boards/read_msg.asp?message_id=17029622
Free plans to build a heavy duty steel smoker...
http://www.compuvices.com/plans.shtml
494 Salsa Recipes
http://www.panix.com/~clay/cookbook/bin/table_of_contents.cgi?salsa
http://www.reelaffair.com/recipes.asp
http://www.smoking-meat.com/
Link courtesy of midas98
Pics of Phil's smoker:
First set of Smoker pics
Pics after adding warming box
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