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Maylar 05-27-2014 08:05 AM

Griller from CT
 
Hi folks -

Checking in from Connecticut. Hope to learn some new techniques and share some recipes. Looks like a nice resource here.

bigwheel 05-27-2014 09:39 AM

Hearty welcome on over here. What kind of cooking equipment do you use? What are some of your favorite foods?

Maylar 05-27-2014 10:56 AM

Thanks for the welcome. I have an old cast aluminum Sunbeam 2 burner gas grill, recently refurbished. Attempting to go beyond the standard burgers/dogs/chicken/steaks BBQ scene this year. Maybe try smoking. Definitely gonna try some ribs.

I'm mostly a winter cook (indoors) - soups are my specialties. Summer cooking has been limited to "eating", not "cooking". That will hopefully change this year.

bbquzz 05-27-2014 05:56 PM

Welcome Dave.

dledmo 05-27-2014 07:32 PM

Welcome to the forum, this is a great place to see some great cooking! I'm the opposite of you, I fell in love with cooking outside first then learned to cook inside.

Max 05-29-2014 12:16 PM

I am great at both, so it does not really matter dledmo!

bigwheel 05-29-2014 01:02 PM

Sounds good on the grill. Those things are classics. I nearly bought the charcoal model a few years back. Now your playing my song with that soup expertise. The oldest boy give us a good recipe for hamburger meat soup a few years back. I will try to find it and post it if I aint already. In the meantime we will be needing your favorite. Thanks.

Max 05-30-2014 12:35 AM

B-Dub the only song you know is dueling banjo's from Deliverance. And I bet the kid playing the banjo, is a relative of yours...

bigwheel 05-30-2014 07:55 AM

No no..that movie was shot it some Southern peckerwood state.

bigwheel 05-30-2014 11:27 PM

Somebody coming to listen to the hogs Squeal in God's Country is liable to get lit up if they aint careful. Its a total different country. We need crackers cheese and beer.
Listen Now - Thumbin Radio

Max 05-31-2014 06:42 AM

You really need help brotha!!!

Maylar 05-31-2014 08:57 AM

Quote:

Originally Posted by bigwheel (Post 263683)
Sounds good on the grill. Those things are classics. I nearly bought the charcoal model a few years back. Now your playing my song with that soup expertise. The oldest boy give us a good recipe for hamburger meat soup a few years back. I will try to find it and post it if I aint already. In the meantime we will be needing your favorite. Thanks.

I do French Onion, Seafood Bisque and Mom's chicken soup. Mom's recipe is simple though it's never been written down.. guess I'll hafta do that lol.

The others are complicated, the stock is the key. I'm due to make some bisque soon so I'll be posting the recipe while it's fresh in my mind.

bigwheel 05-31-2014 09:32 AM

Ok thanks. My stock issues sorta resolved themselves upon discovering Better than Bullion Soup Base. Minor's Brand is also good.

boozer 06-01-2014 07:47 AM

Minor's is good stuff.

Maylar 06-01-2014 09:52 AM

I have some of the Minor's bases and Korr's beef, but I only use them in an emergency. They're basically salt with flavoring. Like 830 mg sodium per tbsp. I want my salt added to the final recipe at the end, not as part of the stock. And the grocery store stocks have MSG, even the "natural" ones.

My seafood stock is made from boiled lobster shells. Beef stock is beef marrow bones simmered 8 hours. Both with prerequisite mirepoix and spices of course.

The stock makes all the difference.

bigwheel 06-01-2014 05:55 PM

Well according to the ingredient label on Minor's or Better than Bullion I will have to contest the salt base statement. I see good things till it hits salt lower in the scale. Now cant make no assurances on Knorr I dont use stuff like that..lol. I like Better than Bullion Chicken and Beef stock best..but have to turn to Minors for Shrimp base for Gumbos. Now that can kick it into outter space. Minors chicken base tastes like chicken feathers and makes the kin fart like a pack mule. The BBB dont do that. The Minors beef base has chunks of beef in it which drives me crazy. Thanks for the heads up on the MSG issue. Wonder how them billions of chinamen who eat pounds of it each month are managing to survive? lol. J/k we dont eat nothing that has it or try no to anyway.

boozer 06-01-2014 07:30 PM

Msg is fine. I feed it to competition judges.

Bob In Fla. 06-01-2014 08:12 PM

Quote:

Originally Posted by boozer (Post 263766)
Msg is fine. I feed it to competition judges.

Lots of people might be surprised to learn how many vegetables contain MSG naturally. In fact, if you don't ingest enough, your body actually does manufacture it in small amounts.
It's a natural substance.

Maylar 06-03-2014 06:00 AM

Quote:

Originally Posted by bigwheel (Post 263760)
Well according to the ingredient label on Minor's or Better than Bullion I will have to contest the salt base statement. I see good things till it hits salt lower in the scale.

The labels on the Minor's lobster and crab bases have salt as the 2nd ingredient. Fortunately, you only need 1 tbsp for a gallon of stock but you have to be aware of the effect on your recipe.

bigwheel 06-03-2014 11:04 AM

Good plan on that. The label of the BB says Roasted beef and concentrated beef stock..salt number 2 on that one too. I use it a teaspoon per cup. Never have any over salty issues but I dont add any extra salt till it comes time for a taste test and adjustment if needed. To make a big pot of soup too salty using he stuff alone a person would have to use a bunch more than is recommended on the label.


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