Text 17846, 78 rader
Skriven 2011-11-17 09:49:00 av Dave Drum (56445.cooking)
  Kommentar till text 17827 av Dale Shipp (1:261/1466.0)
Ärende: Smoke generator
=======================
-=> Dale Shipp wrote to Dave Sacerdote <=-

 DS> Do you have pictures of your smokehouse?  On your Flickr site perhaps?

Probably show up on http://davescupboard.blogspot.com/ when they are ready to
go.
 
 DS> Have you seen or heard of the smoke generator that I use for cold
 DS> smoking of cheese, etc.?  It burns sawdust.

 DS> Here is a link to the web site for it.

 DS> http://www.amazenproducts.com/

 DS> I haven't been there in a good while, and just noticed that they have a
 DS> newer version that burns either sawdust or pellets.  However, in both
 DS> cases they say that you should buy the sawdust or pellets from them,
 DS> because of purity concerns.  Much sawdust has other things in it
 DS> (binders, etc.) and the wood pellets such as you burn in your stove may
 DS> well have things in them to help them burn better which are not really
 DS> too good for food purposes.

And you can believe as much of that obvious marketing and CYA ploy as you care
to believe.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Smokehouse Chilli
 Categories: Beef, Stews, Chilies, Beer, Vegetables
      Yield: 12 servings
 
  3 1/2 lb Flank steak
      2 md Onions; coarse chopped
      2 c  Tomatoes; stewed, chopped
      1 c  Tomato paste
      1 tb Liquid Smoke
    1/4 c  Bullseye Bbq Sauce
     24 oz Beer
      6    Jalapenos; seeded, chopped
      3 cl Garlic; minced
      1 c  Bell pepper; diced
      3 tb Chilli spice
      5 tb Cumin
      3 tb Masa Harina
      4 c  Tomato sauce
           Salt
      2 ts Back pepper
 
  Cut meat into small cubes approx. 3/8" in size. Brown
  meat, onions, Bell pepper, and garlic in a heavy
  skillet. Put the beer into a large pot and bring to a
  slow boil. Boil for 10 minutes then add the tomato
  sauce, the stewed tomatoes, the meat & onion/pepper
  mixture, the jalapenos, the barbecue sauce, and the
  Liquid Smoke.

  Reduce heat to Medium and cook for 1/2 hour. Stir
  every few minutes. Add 2 TB of the cumin, salt, pepper,
  and some hot sauce. Cook for 1/2 hour more. At this
  point add the tomato paste, masa harina, and continue
  cooking for 15 minutes. Add the remaining cumin and
  cook for 10 minutes more.

  Posted by Don Houston

  Origin: Jerry "Flash" Gordon, Ormond Beach-Florida,
  circa 1988
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... It was such a lovely day I thought it a pity to get up-W. Somerset Maugham
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