Text 4516, 80 rader
Skriven 2013-09-10 20:53:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: trip 139
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 DS> Our Wegman's has larger lobsters at only a slight premium per pound
 DS> cost.

Here the price differential was substantial. Funny - I hear that
in New England there isn't much of a difference, and some places
the bigger ones are cheaper.

 DS> I'd much rather have a 2 to 3 pound lobster than two 1 1/2 pounders.

I would as well, but as 1 1/4 - 1 1/2 ones were 6.99 and 2 and up
were 9.99, an executive decision was made.

 DS> Your descripton accounts for three lobsters.  I see below that the
 DS> other two waited until breakfast:-}}  Were they live lobsters or did
 DS> you have Wegman's steam them for you?

[Standing up straight and puffing out chest] I will not have the
store manhandle my lobsters!

 DS> I don't understand why anyone with a smoker would put liquid smoke
 DS> into the water pan.  I have several bottles of the stuff, and learned a
 DS> long time ago that it can be vile.  I doubt that I have used any of it
 DS> in decades.

It's a quick cheat that I do not particularly approve of, except
in fraction-of-a-teaspoon doses.

 DS> Also -- why remove the fat from the venison?
 DS> Title: Smoked Venison Roast

Two reasons. If the meat has been field dressed and/or hung in
the garage, the meat is likely to have started to oxidize and
go rancid at some point. Also, a lot of people don't like game
fat, especially from true wild animals that have lived on slimmer
pickin's - garbage, tree bark, ferns, moss, and the like. A plump
autumn deer that has been feasting on apples and acorns and such,
probably nobody would object to the fat.

Oven-roasted beef brisket
cat: airline, main
servings: 6

4 lb beef brisket, trimmed
1/4 ts cayenne
1 Tb celery salt
2 Tb chili powder
1 Tb garlic powder
2 ts mustard powder
1 Tb onion powder
1/2 ts ground thyme
1 Tb sugar
2 Tb Kosher salt
1 Tb pepper
4 Tb liquid smoke
8 c low-sodium beef stock

Oven at 375F.

Combine powdered ingredients to make a dry rub; rub
beef generously on all sides.

Roast brisket 1 hr in a large roasting pan.

Combine liquid smoke and stock and bring to a boil.
[M would use no more than a teaspoon of the smoke stuff.]

Pour liquid over meat. Cover pan and roast at 350F
for 3 hr or until meat is tender.

Let rest 15-20 min out of the oven; then slice thin
across the grain.

Reduce and thicken cooking liquid to make a gravy or
serve with your favorite barbecue sauce.

Gerry Gulli, Hemispheres magazine, 9/13

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