Text 12724, 89 rader
Skriven 2014-04-29 06:13:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av John Guillory
Ärende: Smokers - was: a toast!
===============================
-=> kf5qeo wrote to Dale Shipp <=-

 DS>  RH> Actually, Steve likes the electric smoker better than the gas--it's
 DS>  RH> easier to hold a consistant temperature with the electirc one. Still

 kf> I can't say I've seen an Electric smoker, except maybe briefly on TV.
 kf> From the infomercial I saw, I can't see how you get any smoke flavor
 kf> into the meat. If all your wanting is to basically cook it, then why
 kf> not shove it in the oven and bake it?

Well, see, it's not just about cooking the meat. It's about how it tastes when
you get done cooking it - which is affected by a number of things. Some things
you have to take on faith - like Ohm's Law and the existence of electrons.
 
You get smoke into/onto the stuff being cooked by putting wet/damp wood of the
desired type into a pan a letting it smoulder and smoke as the food is being
slowly cooked.
 
 DS> There are some who claim that they prefer charcoal for that very reason,
 DS> namely that it gives a taste to the food that you don't get on gas
 DS> cookers.  The purists would probably claim that hardwood is the very
 DS> best, but I'm not sure that I have sensitive enough tastes to notice.

 kf> I'm one of those puratist that don't smoke often, but figure if you 
 kf> want to smoke, your best off going into the back yard and looking
 kf> for the right type of wood, cutting it down, and putting it in a
 kf> smoker, then once the fire is good and hot, put your meat in and
 kf>  smoke it! I was always taught whatever you cook is going to get
 kf> the flavor from what your burning. Burn the wrong type of trees,
 kf> or put trash into your fire, and you'll taste the trash or get a
 kf> funky taste to the meat.

Your first (and maybe biggest) fallacy about smoking is in your statement "once
the fire is good and hot". Smoke cooking is done low & slow. And the reason
that a lot of folks favour electric smokers is that it is easier to hold the
low temperatures than with either gas or wood/charcoal.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Barbacoa De Cabeza
 Categories: Five, Latino, Beef
      Yield: 6 Servings
 
      1    Cabeza, beef head
      4 lg Onions
      3    Heads garlic
      2 bn Cilantro
           Corn or flour tortillas
 
  Before you actually get the cabeza (beef head), understand
  that it won't look very nice -in fact it will look pretty
  gruesome. Therefore, I suggest purchasing the thing the
  day you cook it.
  
  In the Rio Grande Valley, barbacoa de cabeza is
  traditionally eaten on Sunday mornings.
  
  Clean the cabeza, removing eyes, ears, etc. Discard the
  tongue. Leaving it will impart an odd taste to the meat.
  Wrap the cabeza in a paper sack, along with onions,
  garlic, and cilantro. Wrap THAT in burlap.
  
  Dig a hole 2 feet deep and build a driftwood fire in it.
  Wait until the fire goes to coals, then cover them with
  ashes, followed by the cabeza, then about 2 inches of dry
  dirt or sand. Fill up the hole. Add 6 to 8 inches of dirt
  or sand over it. Build a fire on top of the ground. Use
  slow-burning wood such as oak or mesquite.
  
  Leave the cabeza in the hole 12 to 18 hours. For example,
  if you begin cooking it at 4:00 p.m., it should be ready
  by the next morning. Serve with tortillas.
  
  Serves one van-load.
  
  If you want to try barbacoa de cabeza at home, try
  wrapping the cabeza in foil and baking it in an oven or
  over a charcoal grill. Using foil in place of the paper
  bag keeps the cabeza slightly moister while cooking.
  
  Uncle Dirty Dave's Archives
 
MMMMM

... The emotional value of garlic almost equals its culinary value-Art Grosser
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