Text 12673, 104 rader
Skriven 2007-03-05 23:03:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: HEAT!   70304
=====================
 -=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> So what is the point of barbecuing outside, when you could just as
 GJ> easily cook indoors also?
 
 JW> Not without some expensive ventilation system in place.

 GJ> I forgot that for you, "indoors" means surrounded by walls, not open
 GJ> to the fresh-airy world on one side.  I suppose igloos do get a bit
 GJ> stuffy if you burn the walrus steak too much...

'Xactly.

 JW> ... Northerners think barbecue is a verb meaning, "to cook outside."

 GJ> Isn't it?

To you and me, yes. But to someone from the southern states that is
grilling; barbecue is a noun and it means slow cooked smoked meat...
imagine a whole pork shoulder or beef brisket rubbed with spices,
roasted over smouldering hardwood charcoal for 6-8 hours or more at
100-110 C, as the fat cap slowly melts away and continuously bastes the
meat. It is an art form.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: (CBC) Pulled Pork Butt with Mustard Sauce
 Categories: Pork, BBQ, Smoked, Chilies, Sauces
      Yield: 6 Servings
 
      1    Pork butt or shoulder, bone
           -in, about 3 pounds
    1/4 c  Regular ballpark mustard
           Such as French's
           DRY RUB:
      1 tb Salt 15 ml
    1/4 c  White sugar 50 ml
      2 tb Each: brown sugar, cumin,
           Ground ginger, chili powder
           Black pepper and granulated
           Garlic 25 ml
    1/4 c  Hungarian paprika
      1 tb Dry mustard 15 ml
           MUSTARD SAUCE:
      1 tb Mayonnaise 15 ml
    1/4 c  Mustard 50 ml
      1 tb Ketchup 15 ml
      2 tb Honey 25 ml
      1 tb Cider vinegar 15 ml
      1 ts Tabasco sauce
      1    Clove garlic, pressed
 
  This recipe is from High Plains: The Joy of Alberta Cuisine by Cinda
  Chavich.

  For best results, get a good home smoker or use a charcoal-fired Weber
  kettle barbecue. This recipe can also be attempted on a gas barbecue
  (one with at least two burners), although it can be difficult to
  maintain a low enough temperature for true long, smoke cooking.
  
  Rub pork with mustard to coat. Combine dry rub ingredients and massage
  generously into pork. Leave the pork at room temperature for 10
  minutes, for the rub to get tacky. The salt will draw some of the
  moisture out of the meat, forming a crust as it cooks that will seal
  in the juices.
  
  Place the pork in a smoker, or barbecue indirectly, setting meat on
  the grill away from coals or over unlit gas burner. Keep heat constant
  and low (about 200 -225 F) and cook pork until meat can be easily
  pulled apart with two forks. This will take 6-8 hours. Add a chunk of
  soaked mesquite or hickory to the fire once every hour or so to smoke
  the meat (don't add too much wood - excessively smoked food can be
  bitter). Cook the roast an internal temperature of 180 F (85 C). The
  pork should be tender and falling apart - easy enough to "pull" with
  two forks.
  
  Combine sauce ingredients in a saucepan over medium heat and and whisk
  until warm and well-combined. Pull the pork apart and pile it on
  crusty buns, then drizzle sandwiches with mustard sauce. In the
  American south, they also add a spoonful of creamy coleslaw to each
  pulled pork sandwich before serving.
  
  TIP: Pork is safe to eat at an internal temperature of 165 F (75 C).
  At this point the pork will be sliceable. But for pulled pork you
  must cook the meat to the "falling apart" stage. You can also try
  this rub on meaty pork ribs. Smoke baby back ribs for about 3 hours
  at 200 F.

  From: "Lightnin Dave"
 
MMMMM


Cheers

Jim, in Yellowknife




... Let your mind dwell upon the horror of McRib BBQ.
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