Recent content by Bupo107

I've recently heard a lot of people talking about brining as a preparation for turkeys. Does anyone have a brine recipe or method for doing this? Thanks!

I bought one of these for my Dad probably ten years ago. It takes awhile to get used to controling/ maintaining the temperature - but being ceramic it seriously holds the heat. (Also - it weighs A LOT so don't give yourself a hernia moving it around). :rolleyes: A friend of mine uses it...

This is a new outdoor grill we make. I haven't seen many that look like these or seriously perform like these. LINK REMOVED

I registered on here a long time ago - but for some reason I never revisited. I don't know how I lost this great source of info. I look forward to digging in!

The Grinch Not to get sidetracked... but the best drinking game ever is one that's played while watching "The Grinch that Stole Christmas". The original 30 minute cartoon version with Boris Karloff narrating... Rules are simple: 1) Drink every time the word "Who" is mentioned. 2) Finish an...

Well - the company and all the BBQ pics are based in South Carolina - about 45 minutes Northwest of Charleston. But I make my home in Atlanta... Either way... bring a bib! :)

Point taken! I'll watch my fingers... :wink:

Thank you all for your warm welcomes!!!!

Recently found this oyster bisque recipe below... doesn't really blow me away - does anyone have any other bisque recipes?? Oyster Bisque Recipe - first boil 1 quart oysters in their own liquor with about 1 pint mildly-flavored white stock. Let boil for 1/2 an hour or even longer. Take up and...

Ironchef - impressive input. Thanks for all the ideas... Could you give a bit of detail in the shrimp infused oil? Gracias!

At the majority of shrimp boils or 'boils' with shrimp included that we do in the Lowcountry of SC - shrimp are rarely deveined. Granted, the larger a shrimp gets the more pronounced the vein may be, but it has never seemed to be an issue. I mean - if you want to get picky on the 'entrails'...

To follow the last comment, etouffees or jamabalayas are great uses for seafood stock. Also - a nice risotto can be perked up with seafood stock as a base.

Interesting recipe. What does the wet husk do to the catfish? I am guessing a sort of steamed consisteny. Am I correct? Also - I am guessing you could potentially fill the husks with spics as well.

I am originally from the Lowcountry... not sure where Wasabi paste would be available... but should be a pretty easy find. Sounds great...

The boiling tips worked like a charm! Thanks for your help!!