Text 25914, 99 rader
Skriven 2015-04-12 06:10:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: Re: pigs & nonpigs
==========================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> One could use potatoes, too.
 DD> Lots of work to be "cute" with (my mental taster tells me) little
 DD> reward.

 ML> I dunno, 15 minutes counting cooking. There are sometimes
 ML> better things to be done with one's time, sometimes not.

 ML> Turkey bacon, well, that would be worse.
 DD> True dat. 'druther that the tater wrapped spare gus.

 ML> There are respectable things to be made with turkey, but
 ML> bacon isn't one of them. Though turkey ham is okay, and
 ML> if you salt turkey skin and fry it, it's quite good.

I like turkey ham. And turkey pastrami ain't bad for what it is (and for the
$$$). So long as one keeps in mind that it isn't *real* pastrami and a beef
critter has never been within half a mile of it.

 DD> I was in the press box in '67 for his THREE COMPLETE GAME World Series
 DD> wins against your Red Sox.

 ML> That's got to be a pretty great memory even for a codger
 ML> who doesn't watch the game any more.

It's OK. My favourite thing from baseball came when the Atlanta team hired
Satchel Paige as a player/coach so he could qualify for the baseball pension
.... after his last "real" major league feat of throwing three shutout innings
(at age 60-something) for the KC Athletics in '65.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Turkey Pastrami -- 00
 Categories: Poultry, Herbs, Bbq, Rubs
      Yield: 2 Pounds
 
      2 lb Turkey breast; skinned,
           - boned
      1 tb Coriander seeds
      2 ts Cracked black peppercorns
  1 1/2 tb Coarse (kosher or sea) salt
      2 ts Firm pack dark brown sugar
      2 ts Sweet paprika
  1 1/2 ts Mustard seeds
      1 ts Ground ginger
      3 cl Garlic; minced
 
  At least 1 cup wood chips, soaked for 1 hour in cold water
  to cover and drained.
  
  Rinse the turkey breast under cold running water, then
  drain and blot dry with paper towels. Set aside while you
  prepare the spice rub.
  
  Coarsely crush the coriander seeds and pepper in a spice
  mill or under the edge of a cast-iron skillet. Combine the
  crushed spices in a bowl and whisk in the salt, sugar,
  paprika, mustard seeds, ginger, and garlic. Using your
  fingers, pat the mixture over the entire surface of the
  turkey breast and rub in thoroughly. Wrap the breast in
  plastic wrap or place in a large zip-lock plastic bag and
  let the turkey cure in the refrigerator for 24 hours.
  
  Set up the grill for indirect grilling, place a drip pan
  in the center. If using a charcoal grill, preheat it to
  medium. If using a gas grill, place all the wood chips in
  the smoker box and preheat the grill to high; then, when
  smoke appears, lower the heat to medium.
  
  When ready to cook, if using charcoal, toss the wood chips
  on the coals. Unwrap the turkey and oil the grill grate.
  Place the turkey on the hot grate over the drip pan. Cover
  the grill and cook the turkey until an instant-read
  thermometer inserted in the thickest part of the breast
  registers 180++F/82++C, 1 to 1 1/2 hours. If using charcoal,
  add 10 to 12 fresh coals per side after 1 hour of cooking.
  
  Transfer the turkey pastrami to a rack and cool, then
  refrigerate, covered, until cold. To serve, cut the
  pastrami into thin slices across the grain.
  
  Pretty sure it was in The Barbecue! Bible by Steven
  Raichlen. Which I had bought once upon a time and typed
  this in.
  
  Bill Swisher
  
  MM Format by Dave Drum - 13 August 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

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