Text 10975, 108 rader
Skriven 2007-01-26 16:22:00 av JIM WELLER (1:123/140)
Ärende: Resend 2
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Ä Area: 193 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 2                                            Date: 06 Feb 206  01:28:15
  From: Jim Weller                                   
    To: Dave Sacerdote                               
  Subj: BBQ sauces
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ

 -=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> Blecch.  How many bottles of corn syrup and ketchup can anyone taste??
 
 JW> But there's so much more to it than that. I've got about a hundred 
 JW> sauce recipes that are completely sugar and tomato free.

 DS> [sigh]  Yeah.  I know.  There are several very, very good commercial
 DS> sauces, too.

 DS> [P.S. - And what type of edible DON'T you have about a hundred recipes
 DS> for?? heh heh]

Rutabaga. Kool-Whip. Jell-O. I purged them all. [g]

 JW>       Title: Beer Mop Sauce
 JW> Categories: Bbq, Sauces, Texas, Beer

 DS> I'll pass on THAT one, thanks...  Beer in a bottle while I'm tending 
 DS> the smoke, yes.  Beer basted over my food, no.

 JW>... We love BBQ and beer.

 DS> Separately. [g]

Then how about something soya based?

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Korean Bbq Sauce
Categories: Korean, BBQ, Sauces
  Servings: 3/4 cup

      1    green onion; finely chopped
    1/2 c  soy sauce; regular strength
      2 TB brown sugar, packed
      2 TB dark sesame oil; or less
  1 1/2 ts sesame seeds; ground
      1    clove minced garlic; or
           crushed
    1/2 ts red pepper flakes
    1/2 ts black pepper
    1/4 ts fresh ginger root; minced
    1/8 ts msg; optional

Use mortar and pestle to grind seeds and peppers together to release
oils. Grind minced (dry) garlic; or use (wet) crushed. Place all
ingredients in a container with the meat you are going to use. Mix
well. Marinate, covered, in refrigerator from 24 to 48 hours.

Grill on gas grill, basting with sauce. About 20 minutes maximum. Expect
to char the meat. Use grill's cover but check for fire often. Serve with
a fragrant rice (Jasmine or basmati); steamed shredded vegetables
(zucchini and carrots); Thai cucumbers (1 Tbsp sweet vinegar and 2 ice
cubes, pinch of mint, chilled).

Summer tradition! DOUBLE the sauce for standard package of ribs and
baste and turn often. The longer the marinating time, the better.

From: June Kwak on http://asiarecipe.com
Snagged by: Kevin JCJD Symons
 
MMMMM-------------------------------------------------


... Will Type For Hot Sauce.

Ä Area: 193 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 3                                            Date: 06 Feb 206  01:28:15
  From: Jim Weller                                   
    To: Dave Sacerdote                               
  Subj: Making Capicola
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ

 -=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> Is capicola sometimes smoked or does it get called something 
 JW> else when smoked?

 DS> It is sometimes smoked.  Some of the recipes I've looked up elsewhere
 DS> also mention a much longer curing time, and I'm pretty sure that
 DS> food safety nazis would shudder at the short, 48-hour cure.

They also shudder at long cures. Nitrites, Nitrates, Soduium overdose.
E-Coli. Yikes and Alas!

 DS> But I wanted to give it a shot based on the traditional method the
 DS> in-laws used.

It sounded short to me too but if it worked for them it'll work for you.


Cheers

Jim, in Yellowknife

... USDA: be scared of anything we don't approve of.

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