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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-12-2010, 05:20 PM | #16 | |
Babbling Farker
Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
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I havent tried those massive marshmallows yet, but I was thinking that since they are so large and the spit rod is 1/2" diameter, it might be a more suitable roasting rod. It will absorb heat slower since you can butt marshmallows right up to eachother and only have exposed steel at the ends... Of course, they might not slide onto the rod as easily either... a little cooking spray on the rod between sliding them each on...? If you want them gooey to the center and only toasted on the outside, heat them until they just barely begin to show color and then remove from the heat for a few min, this will let the hot outside continue to "goo-up" the inside of them, but not burn the outside. After a few min off the fire, return to the heat and toast to desired color. Be ready with a plate! Once they start to sag, it's too late to run inside for one!!! BTW - on the BBQ Disasters, we can keep secrets... if it's really that bad of a disaster, we definately want to hear about it!!
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[B]1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator[/B] [B][I]“We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this.” ~Butz[/I][/B] |
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07-12-2010, 05:53 PM | #17 |
Full Fledged Farker
Join Date: 03-30-10
Location: Wandering Around North America
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Those are some great tips. Now that I hear you had some low saggy 'mallows even way up in the Furry White North makes me want to really give the frozen ones a try. I got as far as putting them in the freezer to see if they become rock solid or not. They don't. They become a bit like a cool Japanese mochi kinda a thing if you have tried that. Frozen may be the way to go.
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Auspit, Spitmate, Rib-o-Lator. Fire Fishin' Pole. [URL="http://www.AuspitBBQ.com"]www.AuspitBBQ.com[/URL] |
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07-13-2010, 08:43 PM | #18 |
On the road to being a farker
Join Date: 04-23-10
Location: Cincinnati, Ohio
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looked good to me
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If God didn't want us to eat meat then why did he make cows out of steak? |
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07-14-2010, 04:55 AM | #19 | |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Well...there's me in Utrecht and a couple of Dutch Brethren that live in the provence of Utrecht,so far I know those are the only Q joints in U-town. Wharfs along the canals make Utrecht special.
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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07-14-2010, 06:51 AM | #20 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Thanks Jonny, especially for posting those pics of those adorable kids. I didn't know you were so lucky. It didn't look like a disaster to me. My kids would've loved it also.
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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07-14-2010, 09:45 AM | #21 | |
Full Fledged Farker
Join Date: 03-30-10
Location: Wandering Around North America
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BTW I was going to try and drop by and pay my respects to the Master on my way from the South up to Massachusetts but ended up converting my road trip to a flying trip at the last minute. It sounds like you may be gallivanting around the Old Country anyway.
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Auspit, Spitmate, Rib-o-Lator. Fire Fishin' Pole. [URL="http://www.AuspitBBQ.com"]www.AuspitBBQ.com[/URL] |
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07-14-2010, 09:52 AM | #22 | |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Quote:
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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07-14-2010, 07:09 PM | #23 |
Full Fledged Farker
Join Date: 01-18-10
Location: The world's 2nd coldest capital...
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Wow - that sounds great! I bet they were way better than the traditional stovetop method.... Especially with the caramelization... I'd like to re-create this but in a slightly less messy fashion ; )
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Matt - Large BGE & Broil King Gasser - Fastest ORANGE Thermapen in the Universe |
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07-15-2010, 07:50 AM | #24 |
Full Fledged Farker
Join Date: 03-30-10
Location: Wandering Around North America
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Come to think of it, I shouldn't be surprised that there are Q-ers over there. Dutch ovens had to come from somewhere, right?
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Auspit, Spitmate, Rib-o-Lator. Fire Fishin' Pole. [URL="http://www.AuspitBBQ.com"]www.AuspitBBQ.com[/URL] |
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Rice Crispy Treats, rotisserie |
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