TGI Friday (Dinner plans 22nd of July)
- Thread starter Snip 13
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Must have missed a post somewhereWe also keep the cheese speparate, sounds good this way too
I think it sounds good that way, too
OP
OP
Snip 13
Master Chef
Looks like a lot of us had problems finding large enough buns for our burgers last night lol!
That's why I went for pita bread and it was still a tight squeeze!
That's why I went for pita bread and it was still a tight squeeze!
purple.alien.giraffe
Executive Chef
This sounds good.
purple.alien.giraffe
Executive Chef
Thanks, it's sooo good and really easy to make. I have one of these Amazon.com: Progressive International Onion Chopper: Kitchen & Dining that I use for the onions and peppers so it's really quick to make too.
Your patty melt and macaroni salad looks so tasty, I might just have to make something like that on my next day off.
Also, @pacanis, that turkey burger looks great.
gingerlaurie
Assistant Cook
Dawgluver said:
It did me as well! Just oiled the muffin tins with olive oil so the wrappers wouldn't stick, then layered it all! Also made gluten-free Lasagna Cupcakes (my best friend and my Dad have Celiac), so I actually cooked corn macaroni, cooled, and used the noodles instead of wrappers. They both turned out great!
jabbur
Master Chef
Sounds like you have a Weber. The main reason I went with a Ducane was their burner configuration. The Ducane gave me more room for indirect grilling than a comparative Weber.
Anything you read that gets BBQ'd, or smoked, figure to do your grilling on indirect heat. But now you know that
Yes it's a Weber. I didn't get a choice in the matter since it was given to us. It was originally set up for natural gas and we converted it to propane. Can't complain since it was free! I couldn't get the grill below 350° with all the burners on low so was expecting it to take less time than the recipe I was following. I have more of everything so will experiment again in a few weeks. Next weekend we're going to move my son home from college (he graduated) and the following weekend we go visit my in-laws in Ann Arbor. I'm looking forward to trying them again though. The side that didn't char looked good. Just a bit dry.
Vanilla Bean
Master Chef
YUMMO! I haven't had corn on the cob yet this year. This afternoon I'm taking a drive to get some good sweet corn. The local grocery store doesn't have great corn. Your burger looks great too!My turkey burger was a little big for my bun, too... and it was a big bun!
If you look closely, you can see the caramelized onions tring to escape out of the crack.
Thanks Bean.
This was the first of the year's harvest for me. They were very tiny ears, what with May's non-stop rain and then our present drought. They were very sweet tasting though, so it was all good. The first ears are always small anyway. Maybe fresh corn will last late in the season to make up for it.
This was the first of the year's harvest for me. They were very tiny ears, what with May's non-stop rain and then our present drought. They were very sweet tasting though, so it was all good. The first ears are always small anyway. Maybe fresh corn will last late in the season to make up for it.
Andy M.
Certified Pretend Chef
I have a three burner grill too. To maintain temps in the 250ºF-300ºF range, I have to go with one burner on low. I recommend starting the grill with all three burners then turn off two and turn down the third.
