Text 20305, 105 rader
Skriven 2009-02-01 08:09:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: off cuts 158
====================
 ML> don't know about the slow smoking
 JW> Never done it but, I was a member of Rick Thead's Azstarnet BBQ
 JW> Mailing List, the granddaddy of all BBQ lists, for years. Once in a
 JW> while some adventuresome soul would try it and was always pleased
 JW> with the results. Those guys will smoke anything (see below).

I used to chuckle at the brochure that came with the Cameron
smoker (Jeff Smith's favorite - a stovetop jobbie), because
there were all these odd suggestions, but not so odd as
summer squash. You do note that the recipe you quote uses
canned mushrooms and a cup of Miracle Whip on its way to
"an incredibly good veggie dish" ...

 ML> meat-falling-off Tony Roma style
 JW> I have only eaten at Tony Roma's once and I got nasty boiled ribs
 JW> barely re-warmed on a grill, severely undercooked. Inedible.  The

I don't understand the appeal of nasty boiled ribs, but a lot
of people seem to like them. Maybe they're sort of looking for
the juvenile experience adulted up a bit. Tony Roma's ribs and
Zippy's chili being to real food as umbrella drinks are to real
drinks (though I do drink the occasional umbrella drink as the
situation requires).

 JW> accompaniments were limp greasy French fries and what looked like
 JW> yesterday's cole slaw. I didn't eat it or pay for it.  I can't
 JW> believe they stay in business.

Or is it just good marketing?

 JW> Title: Larry's Smoked Squash Pie
 JW> 1 1/2 c  Chopped smoked chicken or
 JW> Turkey

Now you're talking, though pork (the fattiest possible) would
probably be an even better solution to the, er, problem.

 JW> This recipe makes an incredibly good veggie dish.  The last time I
 JW> made it, (3 days ago), I thought about how good it would probably

To make an incredibly good veggie dish, substitute fatty pork
for the yellow squash altogether. Omit the Miracle Whip, oleo,
and cheese.

 JW> taste if it were cooked in the smoker, much like Belly and Big Jim
 JW> do Peach Cobblers. I am definitely going to try it.  You might want
 JW> to pre bake the pie crust some if you try this on the smoker.

Not sure about peach cobbler in the smoker, either.

Something more orthodox from your bbq list -

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Smoking a Wild Boar
 Categories: Smoked, Info, Pork, Game
      Yield: 4 Servings

      1    Info file

  Here's how to do the little wild porker. Soak it in a regular "chicken
  brine" that has been posted over and over, for 8 to 10 hours.  No
  more. Wash thoroughly.  Hand rub all over with pork lard, Crisco,
  etc. Apply a spicy and slightly sweet rub with very little salt, if
  any, due to the brining.  Don't lard it with bacon if you want a good
  strong smoke flavor. Baste with a heavy mop of at least 50 oil every
  half hour or hour for the first few hours.  Cook at 240 to 250
  degrees till it reaches about 180 degrees internally, or until a fork
  goes in easily in the thickest part. You MUST follow these cooking
  temperature for the internal temp. to work correctly, for lower or
  higher cooking temps. will influence the internal take off temp. When
  you know it's done, mop with a mixture of about 1/3 mustard, 1/3
  brown sugar, and 1/4 to 1/3 cup vinegar or beer. Let it burn in and
  caramelize for a few minutes. Remove pork from pit and baste once
  more with finishing mop. Let rest about 30 minutes and serve.

  From: Dgaulden@caverns.Net

  Most wild hogs I have smoked, I didn't have to brine to get rid of a
  wild taste.  They simply didn't have it.  The hunters around here say
  that over the years the hogs have intermingled with domesticated hogs
  and don't have the wild taste of years ago.  Since you are up there
  in the "Great Wild & White North", I don't know if that theory will
  apply to you, so you might need to soak it a bit.  That you will need
  to research. As far a smoking the critter, here's what I do.  Baste
  with oil and apply a fairly kicked up rub.  Wrap in clear wrap and
  let set in refrigerator over night. Q between 225 & 250 degrees until
  very tender. Baste often considering that boars are much leaner than
  farm raised hogs. As far as trichinosis goes: Internal temperatures
  above 137 degrees kills it. Pork that is 6 inches or less in
  thickness and frozen for 20 days or more at 5 degrees or less kills
  it. The ones I have smoked turned out pretty darn good. Took off
  around 180 degrees or so, for these folks wanted to be able to slice
  it, not pull it. Brushed it with a semi-sweet "wet glaze" as soon as
  it came off the pit. Whether one wants to do that is their
  choice...just can't help myself.

  From Danny

  Bbq@listserv.Azstarnet.Com

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