Text 23878, 85 rader
Skriven 2007-12-08 00:24:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: smokers
===============
-=> Quoting Carol Shenkenberger to Dale Shipp <=-

 DS> consider the pros and cons of R2D2 charcoal fed, of a propane
 DS> fed unit such as Sacerdote has, or an electric unit such as I have.

 CS> I'm thinking for us it would be a low use but fun tool.  I'd estimate
 CS> we'd use it about 3-4 times a year.  The low use and the lower cost
  
You want low cost? Go to the bad side of town, on the other side of
the tracks. Look for a welding shop, a run down one with junked cars
in back. It will be there; the proprietor will have no teeth. Tell
him to build you a barrel smoker. He will make you a fine one for a
very small outlay. That's how you get a REAL smoker. [g]

In the meantime buy good bacon....

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

     Title: Smoky Black Beans
Categories: Caribbean, Beans, Bacon, Pork
  Servings: 6

     14 oz dried black beans, rinsed,
           picked over, soaked
           overnight and drained
      1 TB canola oil
      5    strips center cut bacon, cut
           into 1/2 inch pieces
      1 md white onion, chopped
      3    cloves garlic, minced
      1    inch knob of ginger, peeled
           and cut in half
      2    dried bay leaves
      2    ham hocks
           Salt and pepper to taste
           Sour cream, hot sauce, fresh
           cilantro and chopped
           scallions, for serving

Meaty, slow-cooked beans make an appearance on Latin and Caribbean
plates from Little Havana to Little Haiti and everywhere in between.
Some are served with rice, some are stewed with every flavorful cut
of meat that fits in the pot, as in Brazilian feijoada. What most
versions have in common is the richness and smoky flavor of pork. My
simplified version uses bacon and ham hocks for loads of flavor with
a minimal amount of fuss. Starting with dried beans takes some
advance prep, but it is an easy way to achieve authentic results!
Note: this recipe requires advance preparation.

Heat the oil in a large saucepan or Dutch oven over medium heat. Add
the bacon and cook until browned. Transfer the bacon to a paper
towel-lined plate and set aside, leaving the rendered fat in the
pan. Add the onion and cook, stirring often, until lightly browned.
Add the garlic and cook for one minute, stirring constantly. Add the
beans, ginger, bay leaves, ham hocks and enough water to cover by 2
inches. Turn the heat up to high in order to bring the water to a
boil. Reduce the heat to medium-low to maintain a steady simmer.
Cook for 2 hours or until the beans are tender. During the cooking
time, stir the beans occasionally and use a spoon to skim off any
fat or scum that rises to the surface. If the water evaporates
before the beans finish cooking, add just enough to keep them mostly
covered. By the time the beans are done, the majority of the water
should evaporate, creating a thick consistency. Remove the ginger,
ham hocks and bay leaves from the pan. Stir the bacon pieces into
the beans and season with salt and pepper to taste. Serve, passing
the sour cream, hot sauce, cilantro and scallions for guests to
garnish as they like.

Heat Level: Mild

From: Fiery-Foods.Com
 
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Cheers

YK Jim


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