Text 26118, 86 rader
Skriven 2015-04-18 23:08:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Bbq 531
===============
 DS> On our way to Olney yesterday, we once again passed by a BBQ place
 DS> we'd been meaning to try.  Name is Urban Bar-B-Que, and turns out that
 DS> it is a local chain with six locations and according to their web page

There's one in Gaithersburg or Rockville that I was
once going to take my brother to, only it was closed,
so we went to Rocklands, one of the other places in
the area, instead - it was thoroughly mediocre.

 DS> two more to open -- one in Columbia and one in Lithicum (which would be
 DS> near the airport).  There is a facebook page for the last two that
 DS> actually gives an address.  We'll have to take a look to see if they
 DS> are really there already.  Links on the facebook page make it look like
 DS> those two are carry-out and catering locations.  BTW, sign outside of
 DS> the Olney one says half price ribs on Tuesdays.

Might be worth a try, but on the whole I haven't been
thrilled by mid-Atlantic barbecue. Old Glory can be
okay, and Red, Hot, and Blue has served up decent food
on occasion (the one in Laurel used to serve decent
ribs but not great brisket).

 DS> Title: Chinese Smokey Ribs

Might be a perfectly okay recipe, but misnamed.

 DS> Categories: Beans, Appetizer, Bread

And miscategorized.

 DS> MMMMM--------------------CHINESE DRY MARINADE-------------------------

I'm not sure what to call this, but Chinese and
marinade would not be among the words I'd use.

 DS> From: Sporter@roux.Com                Date: 11-27-19
 DS> Rec.Food.Recipes Ä

Good to see that rec.food.recipes will be around in 4 1/2 years.

This is a fairly authentic Chinese "BBQ" dish; my sister used
to make it this way, but it would be even better if camphorwood
were used in the smoking. There are those who deep-fry this
after it has been cooked for extra appeal.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Hsun Chi - Tea Smoked Chicken
 Categories: Chinese, Chicken
   Servings:  6

      2 tb Rice Wine
      2 ts Salt
  1 1/2 ts Szechwan Peppercorns *
      3    Scallions
    1/2    Ginger root, Peeled
  2 1/2 lb Chicken
    1/2 c  China Black Tea Leaves
      2 tb Dark Brown Sugar, Packed
           Oriental Sesame Oil

  * Peppercorns should be crushed.

  In a large bowl, combine the wine, salt, and peppercorns.  Cut scallions
  into 2-inch long pieces and flatten with flat side of cleaver. Flatten
  ginger root similarly with cleaver.  Add scallions and ginger root to bowl.
  Add the chicken, rubbing it well with the marinade. Let chicken marinate
  overnight, covered and chilled. Put scallions and ginger root in the cavity
  of the chicken, transfer chicken to the rack of a steamer, and steam it,
  covered, for 20 minutes. Meanwhile, line the bottom and lid of a wok with
  heavy-duty foil.  In a small bowl, combine well the tea leaves and brown
  sugar.  Put the mixture in the bottom of the wok, and arrange a rack
  2-inches over it. Transfer the chicken, breast side up, to the rack in the
  wok. Heat wok, covered, over mod-high heat for 5-6 minutes or until it
  begins to smoke. Smoke the chicken, covered, for 6 minutes.  Turn chicken
  breast side down, and smoke it for 6 minutes more. Remove wok from heat and
  let stand, covered, for 15 minutes. Transfer chicken to a cutting board,
  brush with oil and cut into serving pieces. A 1979 Gourmet Magazine
  favorite.

MMMMM


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