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BBQ Brian

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Everything posted by BBQ Brian

  1. What will the culinary world be like without 99 cent pizza? Oh my. I hazard to state, probably not a bad thing. Brian www.houseofq.com
  2. Thanks for the rib comment. Good luck with your dinner and don't forget to have some fun while you are running frantic! Brian www.houseofq.com
  3. Alex, Great menu and good luck. I read the thread yesterday, determined I didn't have anything to add then slept on it... and I have a comment now. From a timing point of view, the two appetizers may be combined into one or have them close together. If your guests are "anxiously" anticipating your meal, they may arrive rather hungry and you might be able to squeeze those two closer together or even at the same time. The soup may add more heaviness than anticipated. Squash soup has the tendency to become heavy with the richness of butter or cream if used - I'd suggest attempting a more stock-based soup with even an acid added to it such as specialty vinegar or a reduction as a garnish... this should attempt to drop the overall heaviness of the meal. Other than that, it all sounds great. Again, good luck. Brian www.houseofq.com
  4. Your question is a dilemna for many on the bbq competition circuit... getting that skin just right for a judge to bite through. What we have done after brining is one of two things: apply an oil of some type to the skin (butter, olive oil, infused oil...) OR and in the category of believe-it-or-not, pour boiling water over the bird/chicken before cooking - the water helps "ready" for skin for cooking. Now for both of these ideas, there is the provision that the bird is not covered anyway... that would simply defeat the point of trying to crisp the outer layer. Hope that helps, Brian www.houseofq.com
  5. On a spontaneous venture, we went to Sammy's yesterday (Robson and Denman) and ordered a chicken shawarma. It was a tasty lunch but didn't hit the craving I had like that for a Sultans donair. Since I am not clear on the differences between a shawarma, gyro or donair... here's my attempt at clearing at least two of the three. Sammy's, like others, serves shawarma on a flat bread that is "toasted" (grilled, steamed or at a minimum, heated) with the toppings (meat, lettuce, sauces) rolled holding all the stuff inside. The meat was cut off of a vertical skewer that rotates while being heated/cooked from a vertical heating element. The donair I mentioned earlier, at Sultans, was a pita pocket torn open, stuffed with all the ingredients and then wrapped up and "sealed" so that all the stuff is inside the bread. So along that line, is a gyro the same as a donair? And are other shawarma's like the one I described from Sammy's - a flat bread type of roll? Brian houseofq.com
  6. I love the burp comment - nothing like garlic, onion and a good soda pop belching. Nothing says "that was good" like that! Anyone venture to Sammy's at the corner of Denman and Robson. I've eaten there once or twice however, never had the donairs yet...? Brian Houseofq.com
  7. I could of added a comment to the burger thread... nope won't work. Coulda added one in the burb thread... nope, won't work there either... I had a wonderful donair at a place behind the 7-11 on Guilford and Landsowne in Coquitlam - called Sultans. Offers lamb, beef or chicken as well as a few additional "complements" for those on the non-carnivore diet. The family run shop dilligently opens the pita pocket, dresses with the toppings, adds your meat and slides it all into the pocket... sauces and all. Wonderful flavor, good value-for-money and a definate repeatable. I'll try to get a pic on the next trip, which I'm sure won't be too long. What's in your donair and where is it? Brian www.houseofq.com
  8. Just ate at Zakushi for lunch - charcoal is for dinner/evening menu. The staff indicated to the best of their knowledge, they are the only Japanese restaurant in Canada using charcoal - a few in the US but none in Canada. Tremendous flavor and value-for-money on the lunch menu though. Brian houseofq.com
  9. Sorry kids, Hooters on Robson is closed. No wings before the game - oh well. Seems to be under renovation though for something else... stay tuned. Brian houseofq.com
  10. Okay I need some help... I'm a Calgarian transplant into Vancouver (8 years ago however) and unfortunately I've been really, no I mean really, struggling with the adjustment to the Asian food available in Vancouver. Many-a-comedian have entertained thousands with the joke that Asians in Vancouver just don't know how to cook. Now after making a number of readers upset and itching to type something in reply, throw all of that aside , add in a tablespoon or two of MSG and take the comments as red-neckish, don't-know-nothing-from-Alberta-farm-boy mentality and help me... I'm looking for a Chinese restaurant that serves Ginger Beef BUT FIRST let me describe what it is so I don't get many-a-reply that emphsizes the comments above. Strips of beef (Alberta preferred) deep fried in a batter (crispy outside, tender beef inside) with NO sauce - maybe a light glaze but not a dripping, oozing goo that no one usually can luster. The focus is the crispy-tender beef. The batter holds the flavor of the spices and seasonings - ginger and salt mainly. I've had a few variations in Vancouver but definately don't get what I'm looking for... Any Calgarians help me with a description? (i.e., Ho Wan, Home Food Inn or Golden Dragon) Thanks eh? Now where's my toothpick- I got something stuck in my teeth Brian www.houseofq.com
  11. Memo, I use alot of charcoal year-round doing slow-smoke meats - in the rain, snow, wind, blaring heat, whatever. As for Argentine tradition you ask, I can only reply with a nice Brazilian cut of sirloin (and yes, it is different) with salt, of course. Samba on Alberni is the closest around to the real South American thing though. Brian www.houseofq.com
  12. IMO you'd have to have a pretty good palate to sense the difference between wood-smoked and charcoal-with-wood-smoked foods. They wood (hee hee) taste very similar however still different from a gas grill. I've been to the Weber Restaurant in Chicago and everything is cooked on massive 42" charcoal kettles - inside the restaurant! Flavor is over the top and well one of my motivations when I am at my grill or smoker. That's the flavor I crave. Chemical stuff? Let's leave that to when you have no time and you are trying to imitate something that really shouldn't be imitated... ever had pasta out of a can? Thanks for the ideas. I've added a few to the "gotta go" list. Brian House of Q
  13. So, since the rain has started to really fall and I have acquired a palate for tasty grilled things, does anyone know of restaurants in Vancouver area that use charcoal to cook? Brian House of Q
  14. It all looks excellent! Good work and it seems everyone is enjoying the class. Maybe I should write Santa and provide a hint what I'd like in my stocking... a class at the NWCAV? Brian House of Q
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