Author Topic: BBQ Style  (Read 204904 times)

Offline phillamb168

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Re: BBQ Style
« Reply #2115 on: July 09, 2012, 02:23:23 AM »
Phil - an awesome way to celebrate the 4th!

Was the camembert completely wrapped in foil or did you poke holes to let a little smoke in? I've never smoked  it before, but I've always thought smoked brie would be a good schmear on a pulled pork slider.

Nope it was hot cooked, around 400 F. My friend Jerome who brought the camembert insisted that the grill wasn't hot enough because 'the coals aren't red' has obviously never used a BGE before.

take the cheese out of the wrapper, put it back in the little wooden box but leave the top off, then wrap all of that in foil. Cook over high heat until "done," I have no idea when that is because I was into my fourth moonshine at that point.

Yeah we had moonshine at the party: http://www.bourbonblog.com/blog/2011/03/24/new-make-whiskey-trybox-series-from-heaven-hill/
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Offline Pawtucket Patriot

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Re: BBQ Style
« Reply #2116 on: July 15, 2012, 05:42:54 PM »
Phil,

Seriously, man -- that looks like one amazing party.  And a live bluegrass band?  In Paris??  Unreal.  Thank you for representing America's better nature!!
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Offline punatic

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Re: BBQ Style
« Reply #2117 on: July 15, 2012, 08:35:52 PM »
It has been my experience that expatriates often times put on the most patriotic events.

Well done Phil!  You make me proud.  I would love to have been there.

In spite of many who speak otherwise (here and there), there are a lot of us who know that the USA might not be the USA if not for some serious assistance from France over the years.

Good choice on the prefered libation!
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Offline phillamb168

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Re: BBQ Style
« Reply #2118 on: July 16, 2012, 12:33:16 AM »
Thanks guys! We'll be doing it again next year, and this time with some funding help from the Mayor and the president of the civic association here. Y'all are all welcome to come on back now.
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Offline tschmidlin

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Re: BBQ Style
« Reply #2119 on: July 16, 2012, 10:54:37 PM »
Thanks guys! We'll be doing it again next year, and this time with some funding help from the Mayor and the president of the civic association here. Y'all are all welcome to come on back now.
Really?  How did you arrange funding help?
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Offline phillamb168

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Re: BBQ Style
« Reply #2120 on: July 17, 2012, 12:24:57 AM »
Thanks guys! We'll be doing it again next year, and this time with some funding help from the Mayor and the president of the civic association here. Y'all are all welcome to come on back now.
Really?  How did you arrange funding help?

The town party budget and the comités des fêtes. Every town has one here... Most of them don't use all of their budget anyway and at the end of the year the carryover adds to other budgets, which is fine, but the mayor wants more stuff going on in the town. Also she is absolutely head over heels for our 2-year-old (he IS the cutest thing in the world, so it's understandable) so we can safely say she's on our side if we needed money to do something.

Pretty much everybody in the village has tasted and liked my bbq at some point in the last two years, I think we'd have a decent turnout. Probably have to get a barrel smoker though...
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Offline punatic

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Re: BBQ Style
« Reply #2121 on: July 17, 2012, 12:36:56 AM »
Do you think she might sponsor a keynote speaker all the way from American Polynesia?   ;)
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Offline phillamb168

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Re: BBQ Style
« Reply #2122 on: July 17, 2012, 02:38:57 AM »
Do you think she might sponsor a keynote speaker all the way from American Polynesia?   ;)

Can't you just take the canoe?
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Offline punatic

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Re: BBQ Style
« Reply #2123 on: July 17, 2012, 07:50:15 AM »
If I hafta paddle through the canal they better be havin the NHC in NOLA... ;D
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Offline markaberrant

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Re: BBQ Style
« Reply #2124 on: July 22, 2012, 08:48:44 PM »
This is either the smartest or dumbest thing I have ever done:

http://www.facebook.com/media/set/?set=a.10151865984809460.502034.545709459&type=1&l=f19321b092

(pretty sure this is photo album is open for public viewing)

Offline punatic

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Re: BBQ Style
« Reply #2125 on: July 22, 2012, 11:54:19 PM »
Nicely done MA!  I suspect that you were/are a Boy Scout, and subscribe to the Boy Scout Motto.
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Offline jeffy

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Re: BBQ Style
« Reply #2126 on: July 23, 2012, 04:16:18 AM »
I saw Alton Brown do that to sear a tuna steak and have used that technique myself.
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Offline phillamb168

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BBQ Style
« Reply #2127 on: July 23, 2012, 06:00:02 AM »
That used to be my preferred method of steak-cooking until I found Alain Passard's "butter steak" method. For example:


Before


After

Basically:
Heat a pan to MEDIUM heat and no higher.

Put the steak in the pan on its side, fat facing the pan. You'll have to hold it up, until a good amount of beef fat renders, ~5 min. Next place the steak flat, and cook for ~6 minutes. Flip, cook more, ~3 minutes.

By this time a lot of beef fat will have ended up rendering out. Take out the steak, and pour off the fat. Replace with 2 tbsp of butter, salt and pepper both sides of the steak, and cook one side ~5 min an then the other ~3 min. Rest for ~10 minutes.

This only works with steaks 1.5-2" thick.
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Offline gordonstrong

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Re: BBQ Style
« Reply #2128 on: July 23, 2012, 07:31:20 AM »
Sounds kind of like the Tom Colicchio method.  Except he would be basting the hell out of it with the butter the entire time.  Pretty sure he describes it in Think Like a Chef.
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Offline euge

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Re: BBQ Style
« Reply #2129 on: July 23, 2012, 09:02:12 AM »
I'd use the starter all the time to cook after seeing the AB tuna episode. It finally disintegrated into a pile of rust and I never bought another.

Phil that steak has a real nice crust. I will try this approach soon since the lower heat intrigues me. Don't like cranking a pan up to smoking hot in the house quite frankly. :-\

Are you letting your steak come to room temp first before cooking or is it cold out of the fridge?
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