Text 13644, 102 rader
Skriven 2008-09-12 23:28:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Carol Shenkenberger
Ärende: Re: picnics and stuff 89
================================
 -=> On 09-12-08  13:30,  Carol Shenkenberger <=-
 -=> spoke to Dale Shipp about Re: picnics and stuff 89 <=-

    
 >  CS> Hey, got any smoker advice?  We finally got one.
 > 
 > What kind?

 CS> The sort with 2 horizontal round chambers, fire pit one is smaller and
 CS> slightly lower.

I take it that the firepit burns charcoal or wood?  And the food sits
in the other chamber to get smoke but less heat?

One recommendation is to get a remote thermometer.  Google on "remote
digital thermometer" or visit Target, Lowes or the like.  Decent ones
can be had for $20 or less.  They consist of a metal probe that goes
into the meat, then a long wire that allows the reader to be out side
the unit.  Some even have wireless so that you can read the internal
meat temperature from another room (but that costs more).

Read up on brining.  Again, google can be a friend.  I got that from
Dave Sacerdote -- and it does produce good results.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Brining And Smoking Ribs
 Categories: Brining, Smoking, Pork, Ribs
      Yield: 4 servings
 
      1 ea Info file
 
  The cryovac package is exactly how I buy ribs for a big gathering;
  you may find it easier to use just one of the racks for just the
  two of you.  Or not, if you want lots of leftovers. [g]
  
  Anyway, here's what I do, step by step.
  
  1. Prepare the brine first. For two racks of ribs, you'll need about
  three gallons, depending on what you're brining them in.  For
  each gallon, use half a cup of salt, half a cup of sugar, a
  quarter cup of soy sauce, and a heaping quarter cup of mixed
  pickling spice.  In addition, to the entire batch, use a handful
  of crushed bay leaves (i.e., take a bunch of bay leaves in your
  hand, crush them by making a fist, and dump 'em in.) Note that
  pork has a stronger character than turkey, so the brine is a
  bit more highly flavored.
  
  2. Locate the chine at the large end of each rack; use a cleaver
  to cut through the cartiledge connecting it to the ribs and set
  the chine aside.
  
  3. (Optional) Trim off the flap meat on the back of the ribs, and
  the triangular chunk of meat at the small end of the ribs.
  You can smoke these and eat them with the ribs, but I usually
  set them aside and use them for something else.  At the last
  picnic, I cut them up and made porkolt (a type of Hungarian
  stew) with them.
  
  4. Cut the racks in half to make each into two manageable sections.
  
  5. Put the ribs into the brine, overnight is best but for at least
  4 - 6 hours.
  
  Smoking time:
  
  The ribs should have maximum exposure to heat and smoke. I usually
  make wire hooks and hang each rib section from hooks on the
  underside of the top rack. You can use "rib holders", or extra
  wire shelves, or whatever you like.
  
  Rub them with a dry BBQ rub if you want before putting them in
  the smoker.  I don't bother, I let the flavor of the smoke
  work on them, and if anyone wants BBQ sauce they can add it
  at the table.  [If you are serving people who insist on BBQ
  sauce, you can mop the ribs after they come out of the smoker
  and sear them on a hot grill if you like.]
  
  I keep the heat in the smoker at less than 300 F (275 is great) and
  add chips every so often, usually when I'm looking out the window
  and noticing that no more smoke is leaking out the vents [g].
  They should need anywhere from 5 to 6 hours, cooking really slow
  like that. The recipe you have from the smoker is wrapping them
  in foil to help "steam" them since they don't brine first to
  help retain moisture.
  
  Use any hardwood you like.  Hickory is excellent.  Mesquite is
  okay, too, but I prefer that for beef.  Apple or maple is best
  for pork IMO, but apple wood can be hard to come by.  If you have
  a crabapple tree, prune it in the spring and save the cuttings.
  From: Dave Sacerdote                  Date: 11-30-06
  Cooking
 
MMMMM



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