Text 33843, 95 rader
Skriven 2015-11-30 15:14:56 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Q 585
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> My Canadian Oklahoma Joe was called Smokey Joe and he was from
> Oklahoma. Joe Goldfeder set up in a gritty industrial part of
> Edmonton in 1984 and introduced real barbecue to us benighted
> northern barbarians. That year he was named Best New Restaurant of
> the Year by both of the major daily newspapers, which was the first
> time that had ever happened.

Had to happen. Ought to happen again.

> to be classic Oklahoma style Q and I fell in love with it. The
> dining room was the old double service bay scrubbed clean, with
> folding card tables and newspapers for table clothes. 

Oklahoma seems to be an eclectic mix of Texas, KC, 
and Memphis, not that that's bad. If it were I, I'd
focus on beef and cut out Memphis; but then I've
spent maybe 2 days in Oklahoma and less than a week
total in Tennessee in my life.

The brisket,
> ribs, and sausages were all hickory smoked (over a log fire in a
> brick lined pit, not charcoal or gas with chips) with all the
> classic sides. 

Hickory is more an eastern thing - west if the
Mississippi they tend to use some more oaky
things - mesquite, post oak, and so on.

He also smoked chickens and turkeys over a hotter
> flame so that they were roasted with a light touch of smoke and had
> a crispy skin. Despite the distance I ended up going there at least
> once a quarter and on subsequent trips I would fill a large
> insulated drink cooler with meat to go,

Did you have to call ahead?

> Smokey Joe was quite loud and opinionated (I say, I say boy, pay
> attention here, imagine Foghorn Leghorn with an apron) in a jovial
> kind of way. I still remember one of his famous lines, "Swiss
> Chalet? SWISS CHALET??? That thar rotisserie chicken slathered in
> sweet tomato sauce ain't barbecue! If y'all called that stuff 'Q
> back home they'd throw you in the housegow for fraud and
> misrepresentation for sure."  

It's true enough but took two breaths, where I'd not 
waste more than half of one on that kind of food.
"Mista Klemps, you talka too much."

> He had a great 20 year run. Then his kids took over

KoD. That happens so many times - to most family
businesses, in fact, though it may take a couple
generations for it to happen.

> Today I would have to travel all the way to Calgary for barbecue.

>   because I love sour turnips and especially meat, which is with it.

Yay, meat. Today as an antidote to turkey I got 1 1/2 lb
of sirloin for $11 off the green meat bin. Cut it the
long way to make a thin steak with a layer of fat and
another thin steak to either stir-fry or feed to someone
else (one does not eat beefshimi from green meat - not
for health but taste reasons).

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

      Title: Westphalian Cabbage
 Categories: German, Vegetables, Beef
      Yield: 4 Servings

      2 lb Cabbage; (1 head) approx wt.
      1 ts Salt
      1 c  Beef broth
      1 tb Cornstarch
      3 tb Red wine vinegar
      3 tb Vegetable oil
      1 ts Caraway seeds
      3    Apples; small, tart
      2 tb ;water, cold
    1/4 ts Sugar

  Shred Cabbage.  Heat vegetable oil in a Dutch oven, add cabbage, and
  saute for 5 min.  Season with salt and caraway seeds. Pour in the
  beef broth and cover, simmer over low heat for about 15 min.
  Meanwhile peel, quarter, core and cut apples into thin wedges.  Add
  to cabbage and simmer for another 30 min.  Blend cornstarch with
  cold water, add to cabbage, and stir until thickened and bubbly.
  Season with vinegar and sugar just before serving.

  Posted originally, I think, by Dave Drum

MMMMM
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