Text 19690, 119 rader
Skriven 2012-01-08 19:54:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Wild citrus
===================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 -> When Neekha was one year old we planted some Sunkist seeds
 -> four oranges... all of them not just sour but inedibly bitter.
 -> She was just a tad disappointed... "I spent my whole life
 -> growing that tree."

 DS> Now that's funny

But sort of true.

She does have a green thumb. When she was born we bought three
Norfolk pines to grow indoors. As soon as she was old enough to
understand we told her the smallest one was hers. She started to
mist it daily, water it weekly and fertilize it twice a year. She
even talked to it and petted it. Because of her extra care and
attention that one is now twice as tall as the other two.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Suriname Pork Roast Barbecue - Losie Agoe Metie
Categories: Suriname, Pork, Grill
  Servings: 12

      6 lb Porkside or other cut of
           pork, not too lean
      2 c  Suriname Chinese Marinade
      1 c  Suriname Chinese Honey Glaze
           MARINADE:
    1.5 c  Sweet Soy Sauce  
      2 ts Ginger Powder  
      2 tb "Snees Poeirie" (5-Spice
           Powder)  
      8 cl fresh Garlic, flattened and
           finely chopped 
           HONEY GLAZING:
    1/2 c  Suriname Chinese Marinade
           from above  
    1/2 c  Honey  

Losie Agoe Metie means "grilled pork meat". It finds its origin in
the Chinese community in Paramaribo.

Wash the pork and blot dry using paper towels. If you are going to
do a porkside with skin on, pierce a whole bunch of holes in the
pork skin using a sharp fork. Rub some salt in the punctured skin
and let dry for a couple of hours in a cool place. This will yield a
more crispy skin after roasting.

Mix all ingredients for the marinade in a bowl and marinate the
pork, at least one hour, preferably overnight in a zip-lock bag.

Set up your barbecue for indirect grilling and add a few lumps of wet
smoking wood. Place a drip pan with about 2 pints of water or beer.

Get the meat out of the marinade. Blot dry using paper towels. Don't
throw away the remaining marinade!

Put the meat on the grill with the skin or fat upwards, close the
lid of the Weber and check if the vent holes in the lid and the
bottom of the Weber are fully open. Wait a couple of minutes until
you see a wisp of Hot Smoke escaping from the top vent holes. Close
the bottom vent holes, then open a bit ("quarter open"). The idea is
to slow roast the meat, so the trick is to keep the fire low without
killing it. Every half an hour or so, check if the fire is still
going "not too low and not too high".

Glaze Preparation and Use: Bring the marinade to the boil in order
to sterilize. Stir the honey into the marinade until fully dissolved;
Use a brush to apply the glazing to the meat during roasting, adding
several layers to build a nice and shining coating. 

Basting and Turning: Boil one cup of the remaining marinade in a
small saucepan. Stir in four tablespoons of honey and use as a
basting sauce. 

After about one hour of smoking, baste and turn the meat. After
about two hours of smoking pork, baste and turn the meat again. At
the same time you add about eight to ten glowing charcoal briquettes
to the fire on each side of the Weber grill and add some more
smoking wood as you please. Be careful not to overdo the smoking,
though. Too much smoke will leave a bitter taste on the wood.

If at this point in time you consider the meat browned enough, you
may want to cover it loosely with aluminium foil before closing the
lid of your Weber. 

After about three hours of pork smoking, baste and turn the meat
again. Keep the meat loosely wrapped with aluminium foil to prevent
it from blackening too much. After 3 to 4 hours slow roasting the
meat should be truly well done. You can check this with a meat
thermometer, about 180 F.

Once you are sure the pork meat is indeed well done, baste it one
final time and transfer it from the grill to a cutting board or
(pre-heated) plate. Leave it covered in aluminium foil for 10 to 15
minutes in order to allow the juices and temperature inside the meat
to re-distribute and so obtain a more tender and juicy effect. Cut
the meat in thin slices for serving. 

Ed Suggests: In Suriname, roasted pork is typically served with
white or fried rice, vegetables like "kouseband", and fried platano
("baka bana"). 

From: Www.Hotsmokebbq.Com
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... Gardners' Hell:  Nothing grows there except weeds...and Zucchini.

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