Text 20884, 152 rader
Skriven 2012-02-05 08:32:38 av Dave Drum (1:18/200.0)
  Kommentar till text 20823 av Ruth Haffly (1:396/45.28)
Ärende: Regional Meats
======================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> I haven't see lamb shanks around here in a looooooong time. Mostly leg

 RH> We don't find them too many places; got them at Fresh Market a few
 RH> times in GA. BTW, they were falling off the bone tender tonight.

 DD> (bone in or not) and rib chops. Leg is expensive. Rib chops obscenely
 DD> so. So, I generally buy shoulder chops - when I can find them.
 DD> Or, neck slices which work in some really good recipes.

 RH> Leg is on sale (still expensive) around Easter. Chops are hard to find
 RH> in a regular grocery store, more likely one with a fresh meats case
 RH> where you pick your own pieces.

Back when I was still doing business with China Mart, Scams Club carried leg
and rib chops (also neck chops and shoulder chops/steaks) the leg was *still*
pricey and the rib chops as stated above. I bought a leg from time to time and
did it on my Farberware indoor rotisserie. But, mostly shoulder and neck chops
or shanks ... which can be nice, too.

 DD> amount of the product is sold here. Less the high transport costs ...
 DD> it's only 45 miles from Cargill's plant to nearly any stupormarkup in

 RH> Lowe's had Boston butt on sale for $1.99 this week; I grabbed a couple
 RH> to make kalua pork for our Life Group next week.

That's a good price. But, then, there are a lot of hogs raised in the
Carolinas. So, you have a short supply line, too.

 DD> tasty. Apparently I was among the few, the proud.   Bv)=

 RH> But you weren't a Marine. (G)

 DD> Horrors, no. Never had an urge to dress up as a bell hop. Or to wade
 DD> through the surf to kill people. I was a member of the parent service
 DD> of the Marines. They did our bidding.  Bv)=   Well, mostly.

 RH> No comment; remember Steve was Army. (G)

IIRC he was in the Oxymoron branch of the Army.   Bv)=

 DD>       Title: Irish Clear Lamb Stew
 DD>  Categories: Lamb/mutton, Vegetables, Stews
 DD>       Yield: 6 Servings

 RH> Sell it and you get somethimg for mutton? (G)

Huh? I may be a bit thick today - but, I don't understand the reference/funny.

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

      Title: Owensboro Barbecued Mutton
 Categories: Lamb/mutton, Bbq, Sauces
      Yield: 9 servings

MMMMM--------------------------MUTTON-------------------------------
      5 lb Mutton shoulder or leg
           Coarse salt & fresh ground
           - black pepper

MMMMM----------------------BASTING SAUCE----------------------------
      1 c  Cider vinegar
    2/3 c  Worcestershire sauce
      5 tb Coarse salt
      2 tb Fresh lemon juice
    1/2 ts Fresh ground black pepper
  1 1/2 c  Water

MMMMM----------------------DIPPING SAUCE----------------------------
    1/4 c  Worcestershire sauce
    1/4 c  Cider vinegar
      2 tb Fresh lemon juice
  1 1/2 ts Brown sugar
      1 ts Fresh ground black pepper
    1/2 ts Coarse salt
    1/2 ts Onion salt
    1/2 ts Garlic powder
    1/4 ts MSG; (highly optional)
    1/4 ts Ground allspice
      2 c  Water

MMMMM-------------------------TO SERVE -----------------------------
     10    (to 12) hamburger buns
           +=OR=+
     20 sl (to 24 sl) white bread

  You'll also need: 4 cups wood chips or chunks, preferably
  hickory, soaked for 1 hour in water to cover, then
  drained.

  Generously season the mutton with about 1 tablespoon of
  each salt and pepper. Set aside

  Make the basting sauce: Combine the vinegar, Worcester
  sauce, salt, lemon juice and pepper with 1 1/2 cups water
  in a non-reactive saucepan and bring to a boil over high
  heat.

  Make the dipping sauce: Combine the Worcestershire sauce,
  vinegar, lemon juice, brown sugar, pepper, coarse and
  onion salts, garlic powder, MSG (if using), allspice and 2
  cups water in a non-reactive saucepan and bring to a boil
  over high heat and cook until richly flavored and slightly
  reduced, about 5 minutes. Transfer the sauce to a
  nonreactive serving bowl to cool. 

  Setup your smoker and bring it to a temperature of
  225øF/105øC-250øF/120øC for at least one hour before
  placing your meat on the cooker.

  When your cooker has locked in on its temperature, place
  the mutton fat side up in the center of the cooking grate
  over a drip pan and away from the heat. Cover the grill.
  Cook the mutton until it is fall off the bone tender, 4 to
  6 hours. (Mine cooked for 8 hours! Barbecue does not tell
  time.) To test for doneness, insert an instant read
  thermometer into the thickest part of the meat, being sure
  not to touch the bone. The internal temperature of the
  meat should be about 190øF/88øC degrees. (When the meat is
  ready, the thermometer should enter the meat as if going
  into warm butter - there should be almost no resistance.)

  Baste the mutton with the basting sauce every half hour
  (after the bark has set on the meat) If the meat starts to
  burn, cover it loosely with aluminum foil. Keep your
  temperature steady, refueling your cooker as needed.

  Transfer the cooked mutton to a cutting board and let rest
  for at least 5 minutes. (I'd recommend at least an hour)
  Slice the meat thinly across the grain or finely chop it
  with a cleaver. 

  Spoon half of the dipping sauce over the meat.

  Serve the mutton on toasted or grilled hamburger buns or
  slices of white bread, or all by itself, passing the
  remaining dipping sauce on the side.

  RECIPE: Owensboro Barbecued Mutton from the book BBQ USA
  by Steven Raichlen. Published by Workman Publishing
  Company, 708 Broadway, New York, New York.
 
  From: http://www.whitetrashbarbecue.com

  Uncle Dirty Dave's Archives

MMMMM

... "A man from another time who had reached a point of pointless ending."
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 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)