Text 14093, 101 rader
Skriven 2008-09-22 21:27:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: RE: French restaurants
==============================
-=> Quoting Carol Shenkenberger to Jim Weller <=-

 CS> Don broke in the smoker with some simple ribs and some other beef cut
 CS> of no particular renoun (rebagged, not sure, some marble
 CS> Yummie!  Came out delicious then the leftovers were put uncovered in
 CS> the fridge and make a fine almost beef jerky (softer but jerkey like). 
 CS> I've been nibbling that down last 3 days.

Did it become jerky like in the fridge or come off the smoker jerky
like? Barbecued meat should be really fatty, like brisket and done
real slow at 225-250. Good cuts can be roasted at 350 til medium
rare for a bit of smokiness.

 CS> Tomorrow, he experiemnts with some 1 lb turkey wings

Try four plus hours at 225 and then bring the temp up to 350 or
higher to finish and get a nice crispy skin.

 CS> and a beef hunk
 CS> (well marbled, pot roasty thing).  I think he plans to smoke the wings
 CS> while grilling the pot roasty thing whole?

I'd do the beef slow.

 CS> Marinading both in a spicy
 CS> wet rub which may not be perfect for smoking but hey, gotta practice a
 CS> few things!

Some people marinate, others use dry rubs.

Somewhere out on the interweb there are two venerable bbq mail lists
with huge FAQs and massive archives. One was called the Front Porch
BBQ list and the other Rick Thead's BBQ list. You can probably
google up their web sites and find subscribing directions. I learned
a lot from them and only unsubscribed as they got repetitive after a
couple of years.

---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Ben's Malpas Vine-Smoked Quail & Salad
 Categories: Mains, Poultry, Salads
      Yield: 6 servings
 
      6    Quails; debone/halve
    200 g  Salt
    200 g  Sugar
      2    Limes; zest of
           Pepper- white;ground fresh
           SALAD:
      1 cn Chickpeas
      1 bn Beetroot stalks
      5    Tomatoes- vine-ripe
      3    Cardamom pods
      1    Cinnamon sticks
    1/2 tb Paprika
      5    Shallots
           DRESSING:
      5    Anchovies- white
     50 ml Vinegar- chardonnay
    100 ml EVOO
 
  BEN'S MALPAS VINE-SMOKED QUAIL WITH PICKLED BEETROOT STALK, CHICKPEA &
  VINE-RIPENED TOMATO SALAD
  
  Combine salt, sugar, lime zest & pepper & sprinkle over quail.
  Leave to cure for 30 minutes. Wash quail with fresh running water
  & pat dry with paper towel.
  
  Place in a fish smoker [buy at any camping store]. Follow smoking
  instructions & smoke with wood chips or dried vine stalks.
  
  TO ASSEMBLE THE SALAD; wash beetroot stalks & cut into 4cm strips.
  Blanch & refresh. [Pace beetroot aside & use for another dish.]
  
  Cut tomatoes into quarters & place on a baking tray with sliced
  shallots. Grind cardamom, cinnamon & paprika together & sprinkle
  over tomatoes. Place in a preheated 90^C oven for 2 hours.
  
  Wash chickpeas & place all ingredients in a bowl.
  
  TO MAKE THE DRESSING; place white anchovies, lemon juice & vinegar
  in a food processor. Blend & add oil slowly. Pour over salad.
  
  Serve salad on to a plate & place quail on top.
  
  From: THE ADVERTISER, INDULGE, http://www.adelaidenow.com.au
  By: BEN SOMMARIVA, THE KITCHEN DOOR, PENNY'S HILL, McLAREN VALE,
  Typed by: KEVIN JCJD SYMONS, 17 SEPTEMBER 2008
 
-----



Cheers

YK Jim


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