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Barbecuing, Recipes, Food Thread. Drinks are Welcome Too!!

Discussion in 'Lounge' started by calphin, Aug 18, 2008.

  1. bigbry

    bigbry Huge Member

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    How tall is your fence?
     
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  2. ToddPhin

    ToddPhin RIP Phinsational Luxury Box Club Member

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    :huh: WTF is wrong with you?! Remove yourself permanently from this forum for a week
     
  3. bigbry

    bigbry Huge Member

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    Permanently for a week?
     
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  4. keithjackson

    keithjackson Junkyard Dolphin Club Member

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    I just made Juicy Lucy's, which basically means you stuff the cheese inside the patties so they ooze out, instead of on top. It was delicious, and there's all sorts of iterations you can google using any cheese in the world.

    Also, I have stuffed pads of butter in the middle of burger patties as well, which makes it a little more moist, but just be careful not to put too much or the burger will fall apart. And the options are endless if you like to make herb butter, aka soften the butter and add any herbs/flavors/spices you want and then chill it up again. (Google flavored butter)

    Another option I just saw on food network, but haven't tried yet, is mixing ground sausage into your ground beef for a twist on a traditional burger.

    All three are delicious and super easy.
     
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  5. keithjackson

    keithjackson Junkyard Dolphin Club Member

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    I've been bartending brunch lately and making a lot of day drinks. The secret to a good Bloody Mary is olive juice, vinegar and lime juice. I also use S&P, garlic/onion powder, celery seed and a touch of something sweet (molasses or simple syrup). I make a big batch mild, and then doctor them up with hot sauce, Worcester, and horseradish to order, so that everyone is happy. I tend to go heavier than most on the lime juice and mix it with a lemon wedge and cucumber slices, which makes it more refreshing than the average Bloody so it's not so heavy (so folks are more likely to buy two). My final secret ingredient is Celery Bitters, if you can find it, to give it a deeper body. Pro tip: mix salt and celery seed on a small plate (or old bay seasoning), use a lime wedge to wet half the rim, tilt the glass sideways and only salt half the rim to give people the option of whether or not to use it (plus then you don't have to ask them). Pro Tip: Use less alcohol; it will taste better (Virgin Bloodys are delicious). People aren't drinking these to get wasted, but you can pour some alcohol down the straw if they want to think they are.

    Bloody Maria: use tequila, go heavy on the lime and salt, and use Tapatio hot sauce. Garnish with tomatillo, cilantro or avocado. There's also a Michelada that can inspire you, which is basically a Mexican drink using Bloody Mary flavors and beer. (It's odd, but you can throw a little salsa/pico de Gaya in there too if you want it to taste a little more Mexican.)Bufallo Mary: use Buffalo Sauce, and mix one of those dry seasoning packets for making Ranch dressing, garnish with celery/carrots and Blue Cheese on a toothpick. It's good with vodka, but more people will buy it if you use Bufallo Trace Whiskey. Bloody Hell use gin for an English inspired drink, and you can either enhance the olive juice like a dirty martini, or the lime in a gimlet (garnish with either, or pearl onions), or you can take it to the ocean using clamato, garnishing with a mussel or anchovies. Bacon Mary people see bacon and they order it, no matter what. You can do a BLT theme (I've seen frozen lettuce as ice. It's cool but gross.), or do a sweet & salty theme. For the latter, I like to use apple brandy, and calm down all the other flavors except for the sweet and salty, use applewood bacon and apple slice. Or just use bacon vodka and garnish with bacon and people freak out. Balsamic Mary use Balsamic Vinegar, and think "bruschetta", adding basil, extra onion powder and garlic powder, and cherry tomatoes. Garnish with a hard breadstick, or rim with breadcrumbs. Pro Tip: Be creative; if it goes with tomatoes then it goes with a Bloody Mary. Pick a worldly tomato dish, figure out the herbs, match it with a liquor from that country, and garnish with one or two of the other ingredients.

    Sangria could not be easier; it's just red wine and OJ, and honestly that's enough, esp if it's good wine and freshly squeezed juice. You can add vodka or brandy to pump it up, and whatever schnapps you have, just make sure they are dark berries: raspberry, blackberry, strawberry, etc. (Honestly, it's great to make to use up the dregs of various bottles, but be careful because they are deceptively strong.) Strawberries cut up are great, but if you're doing it for a party, orange slices and apple cubes last all day. I don't really like white Sangria, but if you want it, don't go too sweet with the white and think citrus flavors. A touch of coconut rum and pineapple is silly version. Midori is fun way to make a green sangria. Pro tip: if you want to add fruit flavors, just use juices instead of favored alcohol because even the highest end freshly squeezed juice is more affordable (and tastes better) than the cheapest liquor.

    Italian Sangria is Prosecco with Campari, OJ and lemon juice (and their slices), and you can make it in a pitcher or in the glass. Pro tip: If you serve them (anything champagne) in flutes, drop a sugar cube in there and it will fizz.

    Mint Juleps are an awesome day drink. On the stove, take equal parts sugar and water and make a simple syrup with mint leaves, that's it. You don't really even need to stand there and mix it. (Or just use a tea kettle and shake it up in a bottle.) Strain out the leaves, chill, and then add to whiskey and ice. These are very strong, so there's nothing wrong with mixing a little water in there for the ladies. (It's taken me a long time to learn, but cold water is one of the best mixers in the world.) Mix them with some mints leaves, but resist tearing them up; bigger is better otherwise you end up swallowing them and spitting them out. Traditionally you use crushed ice, but who cares. Pro tip: Don't order them at the Kentucky Derby because they are mass produced.

    Finally, my favorite drink of the moment is a Spicy Pear (I don't have a cool name for it yet) which is basically a pear flavor plus a chili pepper flavor plus a touch of st.germaine (elderflower - just for something sweet, you could use simple syrup too). I use a chili vodka and pear wine at my bar, but I've also done it with pear vodka shaken with a ripped up chili pepper. Pro Tip: Try it, it's surprisingly good. And it's a good starter drink to try to figure out how to balance sweet with spicy.
     
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  6. djphinfan

    djphinfan Season Ticket Holder Club Member

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    just don't cook mixed sausage burger medium or medium rare.
     
  7. DrAstroZoom

    DrAstroZoom Canary in a Coal Mine Luxury Box

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    Hey peeps, I just got a monster grill, and I'm looking for an oversized Dolphins grill cover for it. Unfortunately, the widest I've been able to find is 68", and I need a 72 inch cover. Any thoughts?
     
  8. Fin D

    Fin D Sigh Club Member

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    Buy the 68" and talk dirty to it until it becomes a 72".
     
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  9. Rocky Raccoon

    Rocky Raccoon Greasepaint Ghost Staff Member Club Member

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    God damn. There's water all over my laptop now.
     
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  10. Bob Danger

    Bob Danger New Member

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    RIP...bigbry.
     
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