Ask Behr anything food related thread

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#6,926
#6,926
Wylo said:
I am one of the few that put the Florida losses square on Fulmer. Too conservative. Poor gameday coaching. Even with the interceptions, Fulmer didn't help him out.

I hold ZERO ill will toward Peyton. Typically I'm not a player attacker. I stick to coaches.
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Well, I didn't know and had to be prepared, just in case. I hate Peyton haters. Haha.
 
#6,929
#6,929
I'm not bumping that thread just to tell you the edit was funny, but the post is still weird.

Oh, and fawk you!
 
#6,930
#6,930
Behr said:
Overlooked this earlier.

Why not the turducken? Only option is a grill?

Have you ever prepared a turducken? My guess is no, or you wouldn't have asked about cooking it on a grill.
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I have not been the responsible party for the cooking of the turducken in past fetes.

The turducken I would wish to cook is too large for my wall oven (a smallish one). My natural gas grill has a much larger chamber, and with one burner lit it can sustain 300 degree f.

If I were to attempt the turducken on the gas grill, I would be employing the grill as an oven, with the turducken prepped and panned accordingly, offset to the heat source. Rotation would be minimal, just to even out the indirect exposure to heat source. Possibly, I'd prep a small smokebox to rest in the corner atop the lit burner (give it a little smokey aroma/flavor).

Syringe would be employed to remove excess fluid, basting when advisable. Meat thermometer would be used at appropriate time(s) to check internal temp.

Removal, resting, movement & carving would be "by the book," as if it was cooked in an oven.
 
#6,931
#6,931
BTW, Behr, I learned the basics of cooking at an early age - breakfast items and lasagna before double digits (My Dad got it all started by teaching me to make his martinis when I was six or seven).

While in college, I got a job at the original Copper Cellar (Summer 1977). Started as a dishwasher, move to prep cook, then to broiler/entrees, all within seven weeks. Had the best time working there. Mike Chase, the staff, the culture/camaraderie, the patronage - the right people, place, time - It was awesome.

Since, I've expanded my personal menu/repertoire to a global sampler of foodstuffs and recipes.
 
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#6,932
#6,932
Tin Man....

Sounds like you have a solid plan. Here is why I advised you not to do it.

You will spend $100, at least, just on the turducken ingredients.
It will be a pain in the ass and take several hours to prep it.
Temp, rain and wind will effect your Sustainable temp. Important!
You will need to keep a close eye on it. Got someone else preping everything else?
Make sure you have plenty of gas. You don't want to run out. Even to switch tanks.

A lot to go through, not to mention the money, to fawk it up. Have you ever cooked a whole chicken or turkey like this? My first time cooking a turducken would not be done this way.

Now, I'm sure the worst case scenario would still be edible, you could disassemble it and finish it, but it would have been more efficient to do that in the first place.

If I'm cooking a turducken for Christmas dinner, for the first time, I'm gonna do it right. But if you still want to try it, I wish you the very best and look forward to hearing all about the experience and outcome.

Obviously it can be done, and you seem capable.
 
#6,933
#6,933
Tin Man said:
BTW, Behr, I learned the basics of cooking at an early age - breakfast items and lasagna before double digits (My Dad got it all started by teaching me to make his martinis when I was six or seven).

While in college, I got a job at the original Copper Cellar (Summer 1977). Started as a dishwasher, move to prep cook, then to broiler/entrees, all within seven weeks. Had the best time working there. Mike Chase, the staff, the culture/camaraderie, the patronage - the right people, place, time - It was awesome.

Since, I've expanded my personal menu/repertoire to a global sampler of foodstuffs and recipes.
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I can appreciate your experience when you were younger. The restaurant business is in a world of its own that most can't understand. I don't mean it's some complex system that one has to be a genius to understand, I just mean it's a "life" not just a job. I understand everything you said about your experience in it, and everything you didn't.

As far as expanding your "repertoire to a global sampler of foodstuffs and recipes", haha, okay. Next time I interview someone for the kitchen, Imma gonna ask them if they have expanded theirs.
 
#6,934
#6,934
Mushroon bahji? Baghali Polo? Coconut rice? Do you not think a guy can expand beyond grilling and smoking meats, baking potatoes, and tossing a salad?
 
#6,935
#6,935
What are your thoughts about steak tartare Behr or Tin? Can it be made so it tastes good and not like raw meat?
 
#6,936
#6,936
Tin Man said:
Mushroon bahji? Baghali Polo? Coconut rice? Do you not think a guy can expand beyond grilling and smoking meats, baking potatoes, and tossing a salad?
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Well, since you know how to mix martinis, scramble eggs and make lasagna, I suppose I missed judged your potential and certainly your vocabulary.

Oh wait, I said you seemed capable with what Info of you I have so, never mind.

Gfy, and don't ask my opinion if your gonna get all butt hurt when I spend the time trying.
 
#6,937
#6,937
hmanvolfan said:
What are your thoughts about steak tartare Behr or Tin? Can it be made so it tastes good and not like raw meat?
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Maybe you should wait for dude with a chip on his shoulder.



Heres what I think tho.

You can make it not taste like raw meat, but the idea and texture are likely what you'd need to Change.

Since when did you become interested in this?
 
#6,938
#6,938
Behr said:
Maybe you should wait for dude with a chip on his shoulder.



Heres what I think tho.

You can make it not taste like raw meat, but the idea and texture are likely what you'd need to Change.

Since when did you become interested in this?
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Oh I'm not, somebody posted that clip from the airplane movie where the guy says nice beaver when the chick is standing on a ladder and another guy said he likes his beaver cooked to which I replied I'm more into beaver tartare. Of course that made me google steak tartare to know more about it and make sure I spelled it right. lulzz!
 
#6,939
#6,939
hmanvolfan said:
Oh I'm not, somebody posted that clip from the airplane movie where the guy says nice beaver when the chick is standing on a ladder and another guy said he likes his beaver cooked to which I replied I'm more into beaver tartare. Of course that made me google steak tartare to know more about it and make sure I spelled it right. lulzz!
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:lol:


I was worried there for a minute. Was hoping you weren't gonna try crappie tartare.:)
 
#6,941
#6,941
Behr said:
Well, since you know how to mix martinis, scramble eggs and make lasagna, I suppose I missed judged your potential and certainly your vocabulary.

Oh wait, I said you seemed capable with what Info of you I have so, never mind.

Gfy, and don't ask my opinion if your gonna get all butt hurt when I spend the time trying.
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Not even close to butthurt, Behr. Charitably, I'll deduce that our senses of humor are over the horizon from each other. GFY right back atcha.
 
#6,943
#6,943
I was curious about what some, I trust, thought about cooking the turducken on a grill. The first are instructions from bon appetit magazine and the second is from Echelon Foods message board. This is in no way me trying to prove anything, I honestly wanted to see what others thought.

Tifwiw.


Ensure propane tank is full. Light grill. For best results keep one burner switched to OFF. (Ex, one a two burner BBQ keep one side off; on a three burner BBQ keep the middle burner off.) Bring temperature inside grill up to a constant 250°F. Place foil wrapped turducken directly above the burner that has been switched off so it is not over direct flame. Close lid and cook until internal temperature exceeds 165°F. Cooking time: Internal temperature is the best indicator. As long as it takes for the internal temperature to exceed 165°F is how long it takes for your turducken to cook. Please allow approx. 60 - 75 mins per kilogram. e.g. an 11lb (5 kg) Turducken may take up to 7 hrs. Note: Many BBQs are difficult to ensure a constant temperature. Check frequently for high flames and flare ups. Check internal temperature often.

Please don't use a grill for your turducken unless you're prepared to babysit it for half a day fiddling with the thermometer and/or give you and your guests food poisoning. I too made the Paul Prudhomme recipe (to rave reviews) a few years ago and it was in the oven at 250F for 12 hours! Yes, 12! Layers of raw poultry at a low heat + grill with mostly uncontrolled outside heat = bad.
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#6,946
#6,946
I guess I should have just said I would try one in the oven First, then see if you want to try it on the grill. But, I didn't. Live and learn.

It would be good tho.
 
#6,948
#6,948
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