Text 26183, 86 rader
Skriven 2012-06-17 06:55:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: moinsqueparfait
=======================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> Will you guys be visiting the new Porter's? We'll expect a report from
 DD> one or both, you know.

 ML> We visited the New new new Porter's. The food was
 ML> respectable but nothing to write home about; still,
 ML> any kind of Q in the Pacific Northwest is welcome.
 ML> The service was smiling and good; the setting was
 ML> clean, a little sterile, as has every one except
 ML> the shacky first (the Echo went to the second).

Which was in an old Hut.   Bv)= 
 
 ML> My sides were red beans and rice, fairly tasty
 ML> with a bunch of cumin (at Porter's 1, the stuff
 ML> was bland bland; it has improved since - unfortunately
 ML> this was as salty as salty can be) and fried okra,
 ML> which came in a big bowl, and which I finished, giving
 ML> Hap a couple pieces along the way.

I find that I have either become more sensitive to salt and sweet (especially
sweet) or some of the places I go are using a lot more salt. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Jeff's Favorite Barbecue Brisket
 Categories: Five, Bbq, Beef
      Yield: 6 Servings
 
      6 lb Beef brisket
           Smoker for cooking
     10 lb Charcoal
    1/4 lb Mesquite wood
           Basting sauce
           Barbecue sauce
 
  This is a perfect way to spend a day, and makes a meal fit
  for a king!
  
  It really takes a smoker to make this successfully, but
  creative folks can use whatever's handy.
  
  Select a good quality beef brisket. Trim off excess fat
  and store in refrigerator until ready to barbecue.
  
  If you wish, marinade the meat for additional flavor or
  tenderness. A good marinade can consist of water,
  Worcestershire Sauce, Soy Sauce, pepper, lime or lemon
  juice - whatever you like! (No Salt, though)
  
  Start 8 lbs. of the charcoal and allow coals to develop
  gray ash over all before beginning to cook. Reserve the
  remaining 2 lbs. for adding when needed later. Add wood
  that has been soaking in water for an hour or so.
  
  Cook the meat on a grate approx. 8 inches over the coals,
  adding charcoal and wood to fire as needed. It isn't
  necessary to keep a heavy smoke at all times, just 1/2 of
  the cooking time. Use a meat thermometer to determine
  doneness of meat to your preference. If the smoker has an
  indicator for temperature, a low heat is fine. Coals and
  wood tend to burn at lower temperatures when enclosed in a
  smoker.
  
  While cooking, it is essential to baste often with the
  basting sauce. Usually every 10 minutes or even less will
  ensure a juicy and delicious brisket.
  
  If basting with another sauce, remember that anything
  containing sugar or tomato will burn, leaving a scorched
  flavor. That's especially true with meats cooked over long
  periods of time.
  
  Serve with the warmed barbecue sauce and breads, beans,
  salad or potatoes.
  
  Enjoy! Jeff Duke

  Uncle Dirty Dave's Archives
 
MMMMM

... He was a very valiant man who first adventured on eating oysters. - James I
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