Text 8119, 88 rader
Skriven 2008-06-01 00:09:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: olympia 386
=======================
-=> Quoting Michael Loo to All <=-

 ML> Back at the house: Laughing Buddha Pandan - brown ale made with palm
 ML> sugar and pandan leaves

Now that's different!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Greek Bbq'd Wild Boar
 Categories: Smoked, Bbq, Greek, Pork, Game
      Yield: 50 Servings
 
      1    Boar, brined
           Crisco
           RUB:
           Mild curry powder
           Mild chili powder
           Dry mustard, cumin
           Brown sugar
           "Chile Today Hot Tamale"
           Smoked habenero/pasilla
           Blend
           BASTE:
           Olive oil
           Vinegar
           FOR SMOKE:
           Grapevine
           Acacia
           Lemon wood chunks
           FINISHING MOP:
           Mustard
           Brown sugar
           Vinegar
 
  Well, it worked, thanks to Danny and the rest.  I was going to do
  the hindquarter last week, but got a call from a friend with a
  vineyard that it was harvest time and ended up harvesting and
  pressing grapes along with eating and drinking too much for
  awhile.  This year's retsina will be ready for sampling around the
  end of December!
  
  I started thawing the beast Friday afternoon and put it in the
  brine Saturday morning.  Took a BIG ice chest for that.  Left it
  there for ten hours, rinsed thoroughly, separated the leg from the
  rest so the it would fit in the ECB, smeared Crisco all over the
  thing (yeah it's available in Greece too) and rubbed it with a
  mixture of a mild curry powder, mild chili powder, dry mustard,
  cumin, brown sugar and a touch of "Chile Today Hot Tamale", a
  commercial smoked habenero/pasilla blend. Great stuff used in
  small quantities.  It's rated at 150,000 Scoville units so I just
  kind of waved the bottle over the rub. Wish I could tell you the
  measurements for the rub, but I always just start throwing stuff
  in then tasting and adjusting. Back to the fridge with the meat.
  
  Up at 6 Sunday morning.  Took the meat out to bring up the temp a
  bit before cooking.  Fired up a pan full of lump charcoal at about
  8:30, half filled the water pan around ten to nine and by nine
  everything was ready to go.  Tossed the meat on the top rack and
  let it go.  I mopped with olive oil and vinegar every half hour or
  so for the first 3 hours then just kept the ECB up to temp, a
  difficult chore when the wind picked up. The internal temp hit 82
  degrees, that's Celsius for 180 Fahrenheit at around 8 pm. I used
  a mixture of grapevine, acacia and lemon wood chunks for smoke.
  The finishing mop Danny suggested, mustard, brown sugar and
  vinegar worked great.  By 9 pm, we eat late in Greece anyway, the
  meat was being attacked by a crowd of jaded military retirees. For
  awhile there was nothing but the sound of chewing and the gurgle
  of beer bottles. Tell you what, silence around that bunch is
  scary.  Then the compliments and questions started rolling in.
  Guess I'll have to start up Qing classes for the guys.
  
  BTW, recommended drink for smoked boar Amstel, European variety
  not that Amstel you get in the U.S., and lots of it.
  
  Norm Corley Athens, Greece
  Bbq@listserv.Azstarnet.Com
 
MMMMM

Cheers

YK Jim


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