Text 4723, 111 rader
Skriven 2006-08-22 10:20:24 av DAVE SACERDOTE (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Ribs & Stuff
====================
DSh> BTW, I checked out two possible sources for cryovac sparerib.  
DSh> Sysco did not have any.  BJs had them at $1.99 per pound, 
DSh> two racks per pack, about 10 pound each.

That's a decent price.  The cryovac 2-rack packages are what I
normally buy.  This year for the picnic I scored a great deal -
they were $1.69 / pound.  Most of the time, I pay about the 1.99
a pound you found at BJs.  I refuse to pay more than $2.19/pound
for them (which means I almost never buy them at the standard
supermarket. [g])






-> 
->   They also had fresh brisket.
-> 
-> MMMMM----- Recipe via Meal-Master (tm) v8.05
->  
->       Title: Bona Fide Fajitas  from _Smoke and Spice_
->  Categories: Smoker, Grill, Southwest, Pepper
->       Yield: 6 servings
->  
->       2 lb To 3 lb Whole beef skirt;
->            -trimmed of fat and membrane
-> 
-> MMMMM----------------FAJITAS MARINADE & OPT'L MOP---------------------
->      12 oz Beer
->     1/2 c  Oil, prefer. corn or canola
->     1/2 md Onion; chopped
->            Juice of 2 limes
->       4 cl Garlic; minced
->       1    Bay leaf
->       2 tb Worcestershire sauce
->       1 tb Chili powder
->       1 ts Fresh-ground black pepper
->       1 ts Crushed chiltepins or chiles
->            -Pequins or Tabasco sauce
->       1 ts Ground cumin
-> 
-> MMMMM-----------------------PICO DE GALLO----------------------------
->       4 sm Red-ripe tomatoes, prefer.
->            -Romas or Italian Plum;
->            -sliced
->     1/2    Bell pepper, preferably Red;
->            -chopped
->     1/4 c  Fresh cilantro; chopped
->     1/4 c  Red onion; chopped
->       2    To 3 fresh serranos; minced
->            -OR-
->       3    To 4 fresh jalapenos; minced
->            Juice of 1/2 lime
->     1/2 ts Salt or more to taste
->       2 tb To 4 tb tomato juice (opt'l)
->            Warm Flour tortillas
->            Lime wedges and cilantro
->            -sprigs, for garnish
->            Sour Cream
->  
->   :    The night before you plan to barbecue, combine the marinade
->   ingredients in a blender and puree. Place the skirt steak in a
->   plastic bag or shallow dish and pour the marinade over it.
->   Refrigerate the skirt steak overnight, turning occasionally if needed
->   to saturate the surface with the marinade.
->   :    Prepare the smoker for barbecuing, bringing the temperature to
->   200 degrees F to 220 degrees F.
->   :    Remove the skirt steak from the refrigerator and drain it,
->   reserving the marinade if you plan to baste the meat. Let the skirt
->   sit at room temperature for 30 minutes.
->   :    Make the pico de gallo by combining all the ingredients except
->   the tomato juice in a bowl. If you prefer a more liquid consistency,
->   add some or all of the tomato juice. Refrigerate until serving time.
->   :    If you are going to baste the meat, boil the marinade in a
->   saucepan over high heat for several minutes and then keep the mop
->   warm over low heat.
->   :    Transfer the skirt steak to the smoker. Cook for approximately 1
->   hour, mopping every twenty minutes in a woodburning pit, or as
->   appropriate for your type of smoker.
->   :    If your smoker has a separate grill area for cooking directly
->   over the fire, or if you have another grill handy, move the meat
->   there and sear it for 1 to 2 minutes per side. This step adds a
->   pleasant exterior texture, but isn't necessary for flavor.
->   Alternatively, smoke the meat for about 15 minutes longer.
->   :    Let the skirt sit for 10 minutes and then slice thinly at a
->   diagonal against the grain. Pile the meat and warm tortillas on a
->   platter garnished with lime wedges and cilantro, and serve the pico
->   de gallo and sour cream on the side.
->   
->   From _Smoke and Spice_  by Cheryl Alters Jamison and Bill Jamison
->   The Harvard Common Press, 1994   ISBN 1-55832-061-X
->   Typos by Jeff Pruett
->   From: Jeff Pruett                     Date: 05-06
->   Cooking Ä
->  
-> MMMMM
-> 
-> 
-> 
-> ... Shipwrecked on Hesperus in Columbia, Maryland. 23:09:55, 21 Aug 2006
-> ___ Blue Wave/DOS v2.30
-> 
-> --- Maximus/NT 3.01
->  * Origin: Owl's Anchor (1:261/1466)


---
Minutus cantorum, minutus balorum, 
minutus carborata descendum pantorum
 * Origin: Try Our Web Based QWK: DOCSPLACE.ORG (1:123/140)