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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-08-2013, 04:57 PM   #31
JimDandysNYDan
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Quote:
Originally Posted by Bigdog View Post
Looks good. Maybe next time try grilling it but use a frog mat so you don't loose anything through the grates.
First off that really looked and I want to try that...Secondly, with the risk of sounding like an idiot, what is a frog mat? Can a brother enlighten me on this?
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Unread 01-08-2013, 05:10 PM   #32
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That looks great I thought that frog mats could only be used with indirect heat. Try a pizza crisper That has holes and is teflon
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Unread 01-08-2013, 05:23 PM   #33
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Quote:
Originally Posted by JimDandysNYDan View Post
First off that really looked and I want to try that...Secondly, with the risk of sounding like an idiot, what is a frog mat? Can a brother enlighten me on this?
Visit
www.frogmats.com
They're sold through Amazon and many other places.

I use mine all the time. They're great for salmon, bacon, and anything that is a little fragile.

I do note this disclaimer on the website:

"Not Recommended for use directly over Fire or Flames. Use for Indirect heating and Food Dehydrators and Smoking only!"

They are good to 550*, so that is really high indirect heat.
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Unread 01-09-2013, 01:44 AM   #34
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Gore, since I've not had bulgogi before your post makes me think
maybe I,ve missed some good eating.
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Unread 01-10-2013, 12:10 PM   #35
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Quote:
Originally Posted by Gore View Post
That's a great idea, but I believe frogmats are only rated for lower heat. I do have one of those metal vegetable-grilling trays with a bunch of holes it it. I used it before but it was a real pain to clean. Don't get me wrong, this was still very much worth eating and I will be put into the regular rotation, it just could have been a bit better.
Maybe one of these might be better.

http://webernation.weber.com/grillin...ion/01_04_2013
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Unread 01-10-2013, 12:18 PM   #36
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I saw that earlier. I like the idea that the juice gets drained on the side. I would like to see more exposure to the flame. I just don't know. I definitely have a space issue for storage and that has a pretty big footprint.
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Unread 01-10-2013, 12:54 PM   #37
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The exposure to the flame is better when used with the Weber grate but then your also pushing about $100 for both and you have two items to store.

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Unread 01-10-2013, 01:01 PM   #38
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I could be wrong, but I can see that being a real pain to clean. Yeah, I'm just going to whine and complain all day. I think what I'd like is a tray with a bunch of holes in it, but made of some non-stick material..., and it should be good size, not one of these weenie-sized ones they sell. Found any of those yet?
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Unread 01-10-2013, 01:46 PM   #39
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I Googled "tray with a bunch of holes in it, but made of some non-stick material" and this was the only hit maybe you can find your answer there.
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Unread 01-10-2013, 01:52 PM   #40
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Nicely done Gore, a wild venture into Q-talk.
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Unread 01-10-2013, 02:46 PM   #41
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Man I love this place- so many new things to try and buy

can someone help me out with what Red Boat is and how Black soy differs from dark?
I really want to try this but would rather not substitute first time out of the gate
thanks!~
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Unread 01-10-2013, 03:46 PM   #42
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Quote:
Originally Posted by gmanNJ View Post
Man I love this place- so many new things to try and buy

can someone help me out with what Red Boat is and how Black soy differs from dark?
I really want to try this but would rather not substitute first time out of the gate
thanks!~
Red Boat is very good fish sauce.

I am waiting for Landarc to chime in on your other question.
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Unread 01-10-2013, 03:54 PM   #43
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Quote:
Originally Posted by gmanNJ View Post
Man I love this place- so many new things to try and buy

can someone help me out with what Red Boat is and how Black soy differs from dark?
I really want to try this but would rather not substitute first time out of the gate
thanks!~
Yeah, where is Landarc? It's like he just ignored everyone.

Red Boat is a GREAT fish sauce. As far as substitutions go, you can leave out the Red Boat and use regular soy sauce if you don't have the black. The flavor will be a bit different, but it will still be excellent. For those not familiar, we normally cook this with beef. I prefer to use Top Sirloin. I posted this because I'd never tried pork before.
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Unread 01-10-2013, 05:40 PM   #44
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Quote:
Originally Posted by Gore View Post
Yeah, where is Landarc? It's like he just ignored everyone.

Red Boat is a GREAT fish sauce. As far as substitutions go, you can leave out the Red Boat and use regular soy sauce if you don't have the black. The flavor will be a bit different, but it will still be excellent. For those not familiar, we normally cook this with beef. I prefer to use Top Sirloin. I posted this because I'd never tried pork before.
This is my Dark Soy. It's Chinese. It is thicker, a little less salty with a rounder flavor (some sweet maybe?). How does your Black Soy sauce compare?



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Unread 01-10-2013, 05:59 PM   #45
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The second ingredient on mine is molasses, otherwise it's very similar. I'd take a picture, but for some reason photobucket won't let me log in, something about account maintenance. Farkers.
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Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ

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