bluetang
somebody shut me the fark up.
Pub food indeed:thumb:
BBQ Brethren "Pub Grub" Throwdown!
- Thread starter bigabyte
- Start date
deguerre
somebody shut me the fark up.
I'm pretty sure PUB FOOD means Bangers and Mash...
DRAT! I just got some freshly ground pork and beef, mace, rubbed sage and a few other spices to make bangers. Should have cooked them Wednesday when I got the stuff. Still though, my plate wasn't going to be nearly as pretty as yours Larry. I'd definitely hit that!:thumb:
SmokinOkie
is one Smokin' Farker
Looked at that menu and new saw pub food that good at the pubs I ate, although that's probably because the pub I went to was for beer and by the time I drank I didn't care what I ate. I was hoping you'd do a meat pie and a VB for me
southernsmoker
is one Smokin' Farker
nttawwt Sir Larry, it's certainly what I'd use too but figured you being in the land of milk & honey that fresh peas would be dangling off the eves of your house? Nice dish btw..:thumb:
King
Full Fledged Farker
Got snowed in yesterday so I decided to make some lunch on the grill.
Here's a Weisswurst sausage on a deli bun with a slice of brisket, skillet potatoes, sauteed onions and spicy mustard. Served with chips and a bread n butter pickle.
View attachment 49368
Here's a Weisswurst sausage on a deli bun with a slice of brisket, skillet potatoes, sauteed onions and spicy mustard. Served with chips and a bread n butter pickle.
View attachment 49368
Last edited:
Redhot
is Blowin Smoke!
Hey Tom, just had to say how outstanding your food looked, and sounded. First of all, I LOVE fried mushrooms, and bacon wrapped/smoked first - wow! Your burgers sound amazing too, food looks fab, wish I had some of that right now - iced in and can't go to work (poor pittiful me huh?). I too made home fries but love your cook there...only thing, and I do mean the ONLY thing I would change would be to use romaine or butter lettuce on the burgers instead of iceberg. But since you probably won't get anything but iceburg in a pub anyway, hey - your pub grub ROCKS!!!!:thumb::thumb::thumb: (that's two thumbs and a big toe up btw).
Larry, I'm really drawing a blank on this one and was thinking bangers and mash too. What you did was a work of art though. Great job.
Jack, fresh peas may be good for eating raw, but they are so variable usually its much better to go with the frozen.
Jack, fresh peas may be good for eating raw, but they are so variable usually its much better to go with the frozen.
Darn! There goes idea number two!
Oh well... I already have the ingredients and no time to make anything else, so I'll probably have to enter it anyways. It's what's for dinner tonight :-D
Nice job, Larry!
deguerre
somebody shut me the fark up.
Yeppers, I'm going with mine too but with a twist Redhot suggested.:becky:
BigButzBBQ
is Blowin Smoke!
I dug through the whole bin of romaine at the grocery store and could not find one package I liked. In the end though, I decided, as you said, most places would probably have ice berg anyways.
oooooh, do I see bacon wrapped bangers in the future or, oooh I know, banger canoes filled with mash... :tape: nevermind, I'll stop talking now. :becky:
zydecopaws
Babbling Farker
Shh... Pass it on, Landarc is admiring Larry's sausage.
I'm going to add some pub music, since I can't imagine visiting a pub and missing out on this aspect. This is for Jack.
http://www.youtube.com/watch?v=iNVTUh5yviI&feature=related
I thought it would be great to submit fish and chips. I've sampled enough, both good and bad in pubs, but I really couldn't imagine those turning out, with the time required to cook the batter and fish being vastly different. I finally settled on chicken wings, which is pretty lame, I must admit. I did these hot and fast (but not fried) in the Oval. I mixed up some batter. There was about 1.5 cups of flour, some buttermilk powder, a good deal of seasoning (Lawry's and Foil Hat Rub). To this I added the liquid, which consisted of 1 egg, a couple spoonfuls of yogurt and some milk. I stirred it up and it was a bit thick.
I added about 1/4-1/2 cup more milk, stirred it up and then dipped and battered. Then I brushed these in melted butter.
I decided to try something a bit different and cook these on a cookie sheet.
About half of these I put on the grill after about 20 minutes.
I cooked them at about 400* for close to 40 minutes total. I served these up with some tabasco, ranch dressing and a beer.
Truth is I was quite disappointed in them. First, I'll admit that I don't really like chicken wings -- I know that sounds odd to most of you, but I'm happy to pass them by. I could not taste any chicken flavor. I think probably it was the chicken. Also, I think the cookie sheet may not have been a good idea. I did this because in the past I have laid chicken on the grates directly and the batter can stick and rip on removal. Unfortunately, on the cookie sheet, the bottoms became flattened and were browner. If I did it again, I'd insulate the sheets, but I think on the grates directly is probably the way to go. Still, it was bite-through:
http://www.youtube.com/watch?v=iNVTUh5yviI&feature=related
I thought it would be great to submit fish and chips. I've sampled enough, both good and bad in pubs, but I really couldn't imagine those turning out, with the time required to cook the batter and fish being vastly different. I finally settled on chicken wings, which is pretty lame, I must admit. I did these hot and fast (but not fried) in the Oval. I mixed up some batter. There was about 1.5 cups of flour, some buttermilk powder, a good deal of seasoning (Lawry's and Foil Hat Rub). To this I added the liquid, which consisted of 1 egg, a couple spoonfuls of yogurt and some milk. I stirred it up and it was a bit thick.
I added about 1/4-1/2 cup more milk, stirred it up and then dipped and battered. Then I brushed these in melted butter.
I decided to try something a bit different and cook these on a cookie sheet.
About half of these I put on the grill after about 20 minutes.
I cooked them at about 400* for close to 40 minutes total. I served these up with some tabasco, ranch dressing and a beer.
Truth is I was quite disappointed in them. First, I'll admit that I don't really like chicken wings -- I know that sounds odd to most of you, but I'm happy to pass them by. I could not taste any chicken flavor. I think probably it was the chicken. Also, I think the cookie sheet may not have been a good idea. I did this because in the past I have laid chicken on the grates directly and the batter can stick and rip on removal. Unfortunately, on the cookie sheet, the bottoms became flattened and were browner. If I did it again, I'd insulate the sheets, but I think on the grates directly is probably the way to go. Still, it was bite-through:
BigButzBBQ
is Blowin Smoke!
At least they looked pretty Gore! :becky:
bluetang
somebody shut me the fark up.
I think they look fine too. Love that technique:becky:
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