Text 186, 89 rader
Skriven 2010-08-14 23:11:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: Chipotles
=====================
 -=> On 08-13-10  19:20,  Dave Drum <=-
 -=> spoke to Dale Shipp about Re: Chipotles <=-

 DD> Ask.com has a nice article here: http://tinyurl.com/chipotle-yes
 DD> which goes over a lot of the stuff above and more in the bargain. Nice
 DD> pictures, too.

Thanks for the reference and comments.  I am smoking them now as I
speak.  I started out with my electric smoker set to 140F.  It did not
produce smoke from the wood chip tray.  Upped the temp to 180F and got
smoke for a little while -- but not much.  Steve Haffly ran into the
same problem with his newer model -- not producing smoke at lower
temperatures.  In the past, everything I have done has been in the range
of 225F to 275F.

After a couple of hours, the split peppers had curled up and were
partially dried out -- perhaps what you called leather stage or a bit
beyond.  I dialed the temperature back down to 140 and added my new cold
smoke producer -- the A-Maze-N smoker that runs on sawdust.  It has been
producing good smoke.  Ready or not, I'll take them off and shut down
before I go to bed.

Not sure what I'll do with them -- but will look at recipes that have
been posted here by you and others.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Turkey Tasso
 Categories: Cajun, Poultry, Low cal
      Yield: 15 servings
 
      2 tb Sugar
      2 tb Onion powder
      2 tb Ground black pepper
      1 tb Ground white pepper
      1 tb Ground cumin
      2 tb Liquid smoke
      2 tb Granulated garlic
      2 tb Ground red pepper
      2 tb Paprika
      2 ts Salt
      3 lb Skinned & boned turkey brea
 
  In a small bowl, combine the sugar, garlic, onion powder, red, white,
  and black peppers, paprika, salt and cumin, mixing well.  Place the
  turkey breast in a large glass bowl and sprinkle with 4 Tbsp of the
  mixture, coating well.  (store the remainder of the seasoning mix the
  a tight container for future use)
  
  Sprinkle the turkey with the liquid smoke, rubbing the seasoning mix
  and liquid over the entire breast.  Cover the bowl and marinate for
  two(2) days in the refrigerator, turning occasionally.
  
  Light the fire in a charcoal water smoker, cover, and let the heat and
  smoke accumulate.  When the smoker is ready, place the turkey breast
  on the wire rack and smoke for 7 hours.  Add water as needed.  Add a
  few mesquite chips every hour or so.  When the tasso is done, remove
  and set aside until cool enough to handle.  You will note it is very
  dry, almost like jerky. Don't worry, that's normal.  Store it in
  freezer bags up to one month in the refrigerator or six months in the
  freezer.
  
  note: This is not something you will really want to make a sandwich
  from. It is used primarily in gumbo, red beans, stuffings and some
  pasta dishes.
   It has a very pronounced flavor.  Basically, it can be used in place
  of smoked ham hocks or the like.  I like it by itself, but then I've
  been accused of having no taste buds left in my mouth because of the
  hot food I love to consume.
  
  tip:  When you start smoking, throw some other meat on the smoker.
  Catfish fillets work real well.  Of course, they cook a lot faster,
  so you will have to watch them.  Rub them with Dales Steak Sauce,
  salt and pepper them, and sprinkle some Molly McButter on them. Be
  sure to put them on foil. There should be plenty of room, unless you
  want to make a double batch of this. If that is what you want, do not
  double the spices; just use all that you have made up.
  
  from Low Calorie Cajun Cooking by Enola Prudhomme
 
MMMMM


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