Text 9282, 98 rader
Skriven 2011-04-07 10:22:28 av Dave Drum (1:18/200)
     Kommentar till en text av Jim Weller
Ärende: BBQ
===========
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Not sure that walnut would make a good smoking wood. It is somewhat
 DD> oily and has a bitter component when burnt. Hickory is decent ... and
 DD> not so oily nor bitter.

 DD> Keep in mind, though, that all me experience is with black walnut -
 DD> not European or English walnut.

 JW> Both English and native black walnut wood have a strong smoke than
 JW> can be bitter but they are OK barked and mixed with other milder woods.

 JW> Even walnut shells on a gas grill impart some smoke flavour.

I have burnt walnut shells before - and their smoke is not as pungent as from
burning the actual wood sawdust/shavings, etc. Even at that it's better than
slippery elm. There's a good reason that wood is known as piss elm.   Bv)=

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

      Title: Tea Smoked Duck w/Smoked Walnuts
 Categories: Oriental, Poultry, Bbq, Nuts
      Yield: 5 servings

    1/4 c  Soy sauce
      2 tb Chinese Black Tea
      2 tb Szechuan peppercorns;
           - toasted, crushed
      1 ts Five spice powder
      3 c  Water
  4 1/2 lb Whole duckling; split
     12    Whole walnuts; unshelled
    1/2 c  Chinese Black Tea
    1/2 c  Hickory chips
    1/2 c  Brown sugar -- packed
           Chinese plum sauce
           Mandarin pancakes or flour
           - tortillas
      6    Scallions
 
  Mix soy sauce, 2 tb black tea, peppercorns, and five-spice
  powder with 3 cups of water.
 
  Remove all visible fat from duck halves. Place duck in
  non-reactive bowl. Cover with tea mixture and add additional
  water if necessary to barely cover. Crack walnuts lightly,
  but leave in shell and add to marinade. Marinate,
  refrigerated for 24 hours.
 
  Mix 1/2 cup black tea, hickory chips, and brown sugar. Put
  in smoker tray. Smoke-cook duck at 200øF/90øC for about 2
  hours or until meat thermometer registers 170øF/75øC at
  thickest point. Add cracked walnuts to the smoker 15 minutes
  before duck is ready.
 
  Preheat broiler. Remove duck and walnuts. Shell walnuts.
  Broil duck briefly skin side up to crisp skin if desired.
  Slice from bone and serve with Chinese plum sauce, mandarin
  pancakes, whole scallions and smoked walnuts. Serve warm or
  at room temperature.

  ORIGINAL POSTER'S NOTES: This recipe is verbatim from the
  Cookshack cookbook. Here are the changes I usually make --
 
  1. This recipe is for an electric smoker. I made it once in
  a weber kettle (using the indirect method) by placing the
  tea/chips/sugar in an aluminum foil tray which I placed on
  the coals.
 
  2. Rather than crisping the skin under a broiler, I use a
  propane torch to give a more uniform result.
 
  3. I prefer flour tortillas (the small, handmade ones from
  Trader Joes that I steam-heat in the Freshomatic). The
  paper-thin mandarin pancakes you can get frozen at Asian
  stores dry out very quickly.

  4. I prefer duck sauce over plum sauce for this dish.

  5. Each person makes their own "taco" by spreading a little
  duck sauce on the tortilla, then adding a few pieces of duck
  and some slivers of scallion.

  6. Carving the duck into bite-size pieces requires more skill
  than I have.

  Recipe By: Smoked Foods Cookbook, Vol.1 by Cookshack
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Scotch whisky is invaluable in repairing the exhausted forces of nature.
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