Text 925, 74 rader
Skriven 2010-09-02 22:08:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Haunches
================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> Kashrut requires that meat come from the front half of the
 DD> animal.

 Unless the sciatic nerve is carefully removed, a tedious job.
 All because that's where, it is said, Jacob was wounded while
 wrestling with an angel.

 DD> Halal may have a similar stricture

They don't.

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

      Title: Down-On-The-Ranch Venison Pot Roast
 Categories: Bbq, Venison,
      Yield: 6 Servings

      3 lb Venison chuck roast
           MARINADE PASTE:
      1 md Onion; chunked
      1 tb Prepared yellow mustard
      1 tb Worcestershire sauce
      1 tb Brown sugar
      4    Cloves garlic; minced
      1 ts Kosher salt
      1 ts Fresh ground black pepper
    1/4 c  Canola oil
           MOP SAUCE:
      1 c  beef stock or beer
    1/2 c  water
      1 c  cider vinegar
    1/4 c  canola oil
     14 oz can whole tomatoes w/juice
      1 tb prepared yellow mustard
      1 tb worcestershire sauce

  The night before you plan to barbecue, combine the paste
  ingredients in a food processor or blender until the onion is
  finely chopped and a thick puree forms.  Slather the paste over
  the venison.  Transfer the venison to a large plastic bag and
  refrigerate it overnight. Before you begin to barbecue, take the
  roast from the refrigerator and let it sit, covered, at room
  temperature for 45 minutes. Prepare the smoker for barbecuing,
  bring the temperature to 200 F to 220 F.

  If you plan to baste the meat, stir together the mop ingredients
  in a small saucepan and warm over low heat. Never baste with a
  cold sauce as it reduces the temperature of the meat. Transfer the
  roast to the smoker and cook for 3 hours, mopping every 30 minutes
  in a wood-burning pit, or as appropriate for your style of smoker.
  Place the roast on a large sheet of heavy-duty aluminum foil and
  pour the tomatoes over the meat.  Spoon the mustard and worcester
  shire sauce over the tomatoes.  Seal the foil tightly and continue
  cooking the roast for about 2 more hours, until the meat is
  falling-apart tender. Remove the roast from the smoker and let it
  sit at room temperature for 10 minutes before serving.

  Recipe by: Jamison and Jamison - "Smoke & Spice"

MMMMM


Cheers

YK Jim


... New: Low sodium Kosher vegetarian bacon salt. Really!

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