Text 7835, 96 rader
Skriven 2006-11-22 03:10:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Smoking and Brining
===============================
 -=> On 11-21-06  06:15,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Smoking and Brining <=-

 DSh> We have bought a smoker and will pick it up from the 

 DSac> Sure, I'll get on it in the next few days.

 DSac> Did you get a gas-fired or charcoal-fired, or an electric?

  It is electric, a Masterbuilt.  Sort of a mini-frig size.  Small
  electric burner that is under a metal box for holding the wood chips.
  Has a smaller water bath than my old Cajun Charcol cooker did.  There
  is a thermostat that can be set to maintain a particular temperature
  up to 250 degrees.

 DSac> PS - one of the easiest things to start with is a turkey,

   We have a Shady Farms turkey breast in the freezer.

 DSac> believe it or not.  Most commercial turkeys are already
 DSac> pumped with brine for you, so additional stuff isn't

  Not sure, but I don't think it has anything in it, although the label
  says that it may have as much as 6% absorbed water.   The prebasted
  ones tend to say that they have salt / oil / or whatever in them.

 DSac> necessary if you can't get around to it, and you can just
 DSac> hold it over the smoke until the internal temp is about
 DSac> right (takes about 5 - 6 hours for a 12-14 pounder on my
 DSac> gas smoker.)

  I might try some ribs, some country ribs, some salmon, some chicken --
  but not sure where to start.   There is the question of to brine or
  not to brine for each.   There is also the question of how not to get
  over whelmed with the amount:-}}

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Creole Onion Soup
 Categories: Soup, Cajun
      Yield: 1 servings
 
    1/4 c  Smoked ham or bacon
           -drippings
      1 lb Onions, thinly sliced
    1/4 c  All purpose flour
      2 tb Fresh lemon juice
      1 tb Firmly packed light brown
           -sugar
    1/2 ts Freshly ground pepper
    1/4 ts Cayenne pepper
    1/4 ts Ground cloves
    1/4 ts Hot pepper sauce
      1 c  Dry white wine
      3 tb Cognac
      6    Oven-toasted French bread
           -slices
      3 tb Unsalted butter
    3/4 lb Red onions, thinly sliced
  1 1/2 c  Coarsely chopped smoked
           -ham
  1 1/2 ts Hungarian sweet paprika
    1/2 ts Dried thyme leaves
    1/4 ts Ground allspice
    1/4 ts Ground mace
      5 c  Rich beef broth
      2 c  Whipping cream
           -salt
           -Creole Butter (follows)
 
  Melt drippings and butter in heavy large pot over medium-low heat.
  Add onions and cook until golden, stirring occasionally, about 30
  minutes. Reduce heat to low.  Stir in flour and cook 5 minutes; do
  not brown.  Add ham, lemon juice, sugar, paprika, pepper, thyme,
  cayenne, allspice, cloves, mace and hot pepper sauce and cook 5
  minutes to blend flavors, stirring occasionally.  Pour in broth and
  wine.  Increase heat and bring to simmer.  Cover partially; simmer 45
  minutes. Puree soup in batches in processor using on/off turns; soup
  should have slightly grainy texture.  Return soup to same pot.  Blend
  in cream and cook over medium-low heat until thick, about 20 minutes.
  Add Cognac and cook 5 minutes.  Adjust seasoning with salt and hot
  pepper sauce. Spread bread with Creole Butter.  Ladle soup into
  bowls.  Top with bread and serve.  From Bon Appetit, Jan '85.
  
  Makes 6 servings
  
  From: Terri Woltmon                   Date: 18 Apr 94
 
MMMMM


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