Text 8204, 115 rader
Skriven 2006-12-01 00:53:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: RE: Smoking Ribs
========================
 -=> On 11-30-06  16:00,  Dave Sacerdote <=-
 -=> spoke to Hap Newsom about RE: Smoking Ribs <=-

 HN> Here's where I have a question as well!  I often use the 
 HN> prunings from my cherry tree for smoking, but I find if 
 HN> I don't remove the bark from the wood I get a much more 
 HN> bitter and acrid flavor from the smoke. Do you remove the 
 HN> bark from wood you use or do you buy pre chopped wood?

   I once used some peach wood that I got from a local pick-it-yourself
   orchard and farm.   It produced such bitter food that we tossed it.
   That could have been the result of several things -- bark, bark with
   pesticides on it, green wood, too much smoke, or just type of wood.
   I never did enough experimentation to find out -- but I swore never
   to use such peach wood again!

    I do have some wild cherry trees that need pruning / major cutting.
    I might try that some day (on a small sample).

 DSac> I never remove the bark from hickory, maple, mesquite, or
 DSac> apple.

   I used to use a lot of wood from our crabapple tree -- mostly aged a
   bit, but did not bother to peel the bark unless it just came off
   naturally.   That was when I was using a charcoal smoker years ago.
   I used a moderately large amount of large wood chunks on top of the
   charcoal.

 DSac> However, Hap, you have just helped me out a hell of a lot.
 DSac> I used cherry once and hated it because it was such a bitter,
 DSac> nasty flavor.  I never removed the bark from any of the wood
 DSac> I used, and it never occurred to me that I should...so you
 DSac> just solved the problem of cherry smoking for me.  Thanks.

 DSac> So the answer to your question is, "Most woods don't need the bark
 DSac> removed."  And the answer to my question is "except for cherry."

 Since Hap reports good results if he removes the bark -- that may be
 the problem.

 Do you have natural supplies of wood to use -- or do you pay the price
 for bags of chips?


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken, Smoked Sausage, Tasso Sauce Piquante
 Categories: Chicken, Cajun
      Yield: 4 servings
 
           -cooking oil
      3 lb Chicken breasts, deboned and
           -cut into
           -bite-size pieces
      1 lb Homemade pure pork smoked
           -sausage
    1/2 lb Tasso
      2 tb Flour
      3 md Yellow onions, chopped
      2    Green bell peppers, cored,
           -seeded, and
           -chopped
      2    Cloves garlic
     30 oz Canned Rotel tomatoes
      6 oz Canned tomato paste
      3 c  Chicken broth OR water
           -salt (to taste)
           -red pepper (to taste)
           -black pepper (to taste)
    1/4 lb Butter
      1 c  Fresh mushrooms, chopped
     12 oz Can buttered mushrooms
  1 1/2 bn Shallots, chopped
      3    Ribs celery, chopped
      5    Bay leaves
    1/2 ts Allspice
      1 tb Sugar
    1/4 c  Cooking sherry
      1    Slice, thin lemon
 
  In a large cast-iron pot (dutch oven), heat the oil and brown
  the chicken, smoked sausage, and tasso.  After browning, remove
  the meats and set them aside.
  
  From the pot, drain all but 2 tablespoons of the cooking oil.
  To the hot oil, add the 2 tablespoons of flour, a third at a
  time, stirring continuously, to make a roux.
  
  To the pot, add the onions, bell peppers, garlic, tomatoes,
  and tomato paste.  Cook the mixture down for 45 minutes.  Add the
  meats and the 3 cups of stock or water.  Season with salt and
  peppers, to taste.  Boil for 30 minutes.
  
  In a small pan, melt the butter.  Saute the chopped mushrooms.
  Add the sauteed and canned mushrooms to the pot.
  
  Add the shallots, celery, bay leaves, allspice, sugar, sherry,
  and thin slice of lemon.  Simmer for about 15 minutes.  Let the
  piquante thicken.  Remove the bay leaves and serve over rice with
  French bread.
  
  Recipe from:  "Roger's Cajun Cookbook" by Vernon Roger, published
  1987
  
  From: David Pileggi                   Date: 01-27-01
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:12:23, 01 Dec 2006
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)