Text 9159, 112 rader
Skriven 2006-12-23 01:25:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: Pit beef
====================
 -=> On 12-21-06  23:10,  Jim Weller <=-
 -=> spoke to Dale Shipp about Pit beef <=-

 DS> BTW -- is pit beef a Maryland thing, or is it universal?  I'm not
 DS> talking about steamship round roast like you tend to find in buffet
 DS> lines, but pit beef such as we had at the Canopy on Route 40.  I
 DS> read some review in the Washington Post which seemed to imply it was
 DS> a Maryland thing, but I somehow doubt it.

 JW> To you pit beef is a regional style of BBQ that centres around
 JW> Maryland. To me, a Westerner, it means using a real pit. This is how
 JW> they do it in cattle country from Alberta through to Texas and Arizona.

 JW> Title: Chuckwagon Hoedown Bbq

  That does sound good.   The Maryland pit beef is not done that way.
  What I tend to see is a fire (may be gas, may be wood coals) and a
  heavy grill above the fire.  Hunks of beef (your 15 pound hunks sound
  about right) are slow cooked above the fire.  I don't know how long.
  At the places I have been to, there are sometimes 5-10 hunks going at
  one time.   When you ask for a pit beef sandwich, they take a hunk off
  the grill (perhaps it was in a holding area over a low flame or a few
  coals).  They slice the meat (almost always with a heavy duty meat
  slicer like you might see at a deli).  They weigh it and serve on a
  good bun (e.g. kaiser).   You can dress it however you like (or not).
  I prefer a small amount of BBQ sauce and some "horsey sauce" which is
  horse radish mixed with mayo.

  Oh, and most places will serve the meat at the desired degree of rare
  you ask for.  None of the "all meat cooked to 150 degrees" stuff.

  The place we took Michael to one time also had a menu item that they
  called ends and pieces or something like that.   We both thought (and
  hoped) that it would be similar to what Mother's in New Orleans calls
  "Debris" which is the burnt crispy outside part, soaked in juices.  We
  were both very disappointed in what we got.  What Canopy served was
  meat cubes (perhaps 1/2 inch cube) of well done, gray meat that had
  been minimally soaked in a broth.   It was not outside crispy bits at
  all, but simply meat that had been cooked to the point of no return
  and cubed up to sell another way.   I'd certainly go back to Canopy
  for their rare pit beef sandwich, but I'll never try their "ends and
  pieces" again.   I suspect Michael is of similar opinion.

  Here is a dish best made outside unless you have a restaurant quality
  exhaust hood:-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Blackened Redfish
 Categories: Cajun, Main dish, Fish
      Yield: 6 servings
 
      6 ea 8-10oz redfish fillets
    3/4 lb Unsalted butter, melted

MMMMM-----------------------SEASONING MIX----------------------------
      1 T  Sweet paprika
      1 t  Onion powder
      1 t  Ground cayenne pepper
    3/4 t  Ground black pepper
    1/2 t  Dried oregano leaves
  2 1/2 t  Salt
      1 t  Garlic powder
    3/4 t  Ground white pepper
    1/2 t  Dried thyme leaves
 
  NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut
  about 1/2 inch thick.  Redfish and pompano are ideal for this
  method of cooking.  If tilefish is used, you may have to split
  the fillets in half horizontally to have proper thickness.  If
  you can't get any of these fish, salmon steaks or red snapper
  fillets can be substituted.  In any case, the fillets or steaks
  must not be more than 3/4 inch thick.
  Heat a large cast-iron skillet over very high heat until it is
  beyond the smoking stage and you see white ash in the skillet
  bottom (the skillet cannot be too hot for this dish), at least
  10 minutes.  (FT - this recipe is *NOT* for the faint of heart)
     Meanwhile, pour 2 Tablespoons melted butter in each of 6 small
  ramekins; set aside and keep warm.  Reserve the remaining butter
  in its skillet.  Heat the serving plates in a 250F oven.
     Thoroughly combine the seasoning mix ingredients in a small bowl.
  Dip each fillet in the reserved melted butter so that both sides
  are well coated; then sprinkle seasoning mix generously and evenly
  on both sides of the fillets, patting by hand.  Place in the hot
  skillet and pour 1 teaspoon melted butter on top of each fillet
  (be careful, as the butter may flame up).  Cook, uncovered, over
  the same high heat until the underside looks charred, about
  2 minutes (the time will vary according to the fillet's thickness
  and the heat of the skillet).  Turn the fish over and again pour
  1 teaspoon butter on top; cook until fish is done, about 2 minutes
  more.  Repeat with remaining fillets.  Serve each fillet while
  piping hot.
     To serve, place one fillet and a ramekin of butter on each
  heated serving plate.
  I had this in K Pauls Restaurant in New Orleans.  It is a taste
  experience you will never forgive yourself for missing should you
  ever be lucky enough to find yourself in N'awlins and you don't
  go to K Paul's and order this.  Even people who don't like fish
  love this dish.
  From Chef Paul Prudhomme's Louisiana Kitchen, published by
  William Morrow and Company, Inc.  ISBN 0-688-02847-0
  ... From the files of Fred Towner, The Messhall BBS, Calgary AB
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:55:38, 22 Dec 2006
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