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post #46 of 384 Old 06-18-2012, 06:46 PM
vanillathrilla
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What'd you end up going with?

I know this certainly isn't a fancy concept, but I saw a Juicy Lucy kit at the grocery store recently. Have you seen that Man Vs. Food episode where he eats the burgers filled with molten lava cheese? Take two patties.. smash cheese between them... seal them up. Grill. Enjoy.


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post #47 of 384 Old 06-19-2012, 07:12 AM Thread Starter
ChrisHager
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Unfortunately my brother and his girlfriend didn't come over. The wife and I are working on a homemade magnetic chalkboard and bulletin board so we just threw a pizza on the pizzazz last night.

I'm hoping to get a chance to grill this week - maybe Wednesday - but if not then, I'm sure I'll be doing something Saturday. I might have to try out the lava burger. Around here, we call something like that an 'Inside Out Burger' - two patties with the middles kind of bowled out, fill with toppings (I like mushrooms, bacon, and cheese), smash together, and grill. They are pretty darn good! The cheese only burger sounds very interesting though!

~Chris
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Quote:
Originally Posted by Matt
"You can't recycle tartar sauce."
Quote:
Originally Posted by steve_80 View Post
Weird, I didn't realize you could use vomit as coolant.
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post #48 of 384 Old 06-19-2012, 09:14 AM
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You could have thrown it on the grill... Takes a little more setup time but it is another excuse to play with fire... :-)
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post #49 of 384 Old 06-19-2012, 09:22 AM Thread Starter
ChrisHager
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Hahaha good point! I have grilled a frozen pizza before. Definitely good but different as well!

~Chris
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Quote:
Originally Posted by Matt
"You can't recycle tartar sauce."
Quote:
Originally Posted by steve_80 View Post
Weird, I didn't realize you could use vomit as coolant.
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post #50 of 384 Old 06-19-2012, 09:27 AM
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I feel inspired by the inside out Cheese burger, I think I might try and BBQ spaghetti (squash) and cheesy meat balls, I can see that working.

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post #51 of 384 Old 06-19-2012, 09:58 AM
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Quote:
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Out of curiosity, how much do you north-westerners spend per pound of salmon? I had to drop right at 10/lb yesterday to get fresh salmon.
$10/lb is a little high. Usually we pay $4-8. $10-12 if it is a big fillet of fresh-never-frozen. $25 if it is Copper River Sockeye.

The thing is that we have so much, it's common to pick up sockeye or chinook at the grocery store at 50% off with 2 days left on the "sell date". So we usually get it in the $4/lb range when we're buying. Never had any problems with quality doing that, either. If there's a lot, we'll buy it all and freeze it.


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post #52 of 384 Old 06-19-2012, 10:13 AM Thread Starter
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I probably need to check into an actual fish market or butcher. I know where I picked it up from the other day isn't the best on prices. If I could get salmon like what I had Sunday at $5 or $6, I'm sure I'd eat much more of it. If I'm lucky, though, I'll be able to get back into my fishing hobby and catch my own!

~Chris
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Quote:
Originally Posted by Matt
"You can't recycle tartar sauce."
Quote:
Originally Posted by steve_80 View Post
Weird, I didn't realize you could use vomit as coolant.
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post #53 of 384 Old 06-19-2012, 10:28 AM
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I wish I liked salmon. I didn't particularly grow up eating a lot of fish unless we were at the beach on vacation, but even then I still didn't really try a lot of fish.

I did have fish taco's a few months ago that I enjoyed quite a bit though

What are we grilling tonight? I'm off today and tomorrow and thinking about grilling both days. Tomorrow I'm planning to float the river with a friend of mine and if she's down for it, we'll grill on the sketchy camping grills they have on site. Better than a sandwich, right?

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post #54 of 384 Old 06-20-2012, 08:53 AM
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Well I'm hungry now!! I have a vacation coming up and gonna do some of these!! The wife is gonna hate me because I'm not what you call a grilled or a cooker!
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post #55 of 384 Old 06-20-2012, 09:03 AM Thread Starter
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There's only one way to get good at cooking! Best advice I have if you don't grill is to:
1. Take your time.
2. Avoid flame (unless you are trying to char something).
3. Try not to overcook. It's easy to put food back on the grill if it's not cooked enough. You can not, however, uncook food (unless you have a 1981 DeLorean).
3. To avoid under/overcooking, spend a few bucks on a meat thermometer. That will teach you quite quickly what the meat looks like when it's done.

~Chris
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Quote:
Originally Posted by Matt
"You can't recycle tartar sauce."
Quote:
Originally Posted by steve_80 View Post
Weird, I didn't realize you could use vomit as coolant.
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post #56 of 384 Old 06-21-2012, 01:28 PM
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Just found this thread. You need to make that deer roast again, then vacum seal some of it and mail it to me!

missed lunch and that looked delish

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post #57 of 384 Old 06-21-2012, 02:23 PM Thread Starter
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Haha if mailing food was possible, I'd send you some! The deer sure turned out good.

That made my gears start turning. My brother is coming in to visit this weekend and I'm trying to decide what to cook on Saturday. I'll have time to do a long grill, believe it or not! I'm starting to ponder another deer roast. I also have been wondering about slow cooking a pork loin or something of that sort. Decisions, decisions!

~Chris
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Quote:
Originally Posted by Matt
"You can't recycle tartar sauce."
Quote:
Originally Posted by steve_80 View Post
Weird, I didn't realize you could use vomit as coolant.
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post #58 of 384 Old 06-21-2012, 02:32 PM
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Haha if mailing food was possible, I'd send you some! The deer sure turned out good.

That made my gears start turning. My brother is coming in to visit this weekend and I'm trying to decide what to cook on Saturday. I'll have time to do a long grill, believe it or not! I'm starting to ponder another deer roast. I also have been wondering about slow cooking a pork loin or something of that sort. Decisions, decisions!
http://www.ehow.com/how_5195526_mail-food-dry-ice.html

Okay can I have some now?

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post #59 of 384 Old 06-21-2012, 02:37 PM Thread Starter
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Hahahaha nice. We actually used dry ice on a camping trip. We had some food we wanted to last for a few days so we put dry ice in the bottom of the cooler, then regular ice and the food above the dry ice. We were shocked to find that everything had frozen the next day! Crazy stuff!

~Chris
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Quote:
Originally Posted by Matt
"You can't recycle tartar sauce."
Quote:
Originally Posted by steve_80 View Post
Weird, I didn't realize you could use vomit as coolant.
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post #60 of 384 Old 06-21-2012, 02:48 PM
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Speaking as a pretty crappy griller trying to get better, this is my new favorite thread!!!!

To those who haven't tried it, though, Beer Butt Chicken is the most moist succulent and flavorfull poultry you'll ever have. Dumb-as-rocks easy too! Definitely try it if you haven't. If you don't have a large enough grill, 375* for 2 hours in the oven works decently as well!

Subscribed, good sir. I look forward to learning more and trying some of them for myself!


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