Text 8315, 98 rader
Skriven 2006-12-03 01:21:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: RE: Smoking Ribs
========================
 -=> On 12-02-06  06:18,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about RE: Smoking Ribs <=-

 DSac> Finding the ants taking advantage of the sap is a good sign that
 DSac> your silver maple will probably be useable.

   Perhaps I'll take a look to see what needs to be trimmed.   I'd still
   have the problem of turning what I cut into small chips that my
   smoker can use.   With the old charcoal one, that was not a problem
   -- I just put the wood on top of the charcoal.   With this one, there
   is a small box into which you drop the chips through a tube
   contraption.  It holds perhaps a cup of chips at a time.
 
 DSh> Does he spray his trees?   Would it matter?

 DSac> Yes he does; I don't think it matters.  The pesticides are always
 DSac> sprayed after the bees are done pollinating the flowers, and the
 DSac> trimming is done before then.  At any rate, I never worry about it.
 
   I'll have to take a look at the fungicide I used on our apple tree
   last spring to see what cautions it has.

   Speaking of cautions -- there was one that I found slightly amusing
   on the directions for my new smoker.   Quote:

   "The use of alcohol, prescription or non-prescription drugs may
   impair the user's ability to properly assemble or safely operate
   electric smoker."



 DSh> Not quite sure what butternut is.  

 DSac> It's also called a "white walnut."  They used to be fairly common

  There are a few black walnut trees around.  Our neighbor has been
  known to collect the nuts and then break into them.  He opens them in
  his driveway, wearing long rubber or vinyl gloves.   The pulply outer
  shell of the black walnut produces a very dark tannin juice that
  stains like crazy.   The nuts are also supposed to be hard to crack.

 DSac> Soft wood isn't good for fireplaces or smokers.

  So I've heard.   There are several downed tulip populars behind our
  lot -- I just let them alone and have not been tempted.
 
  Today was the day -- I put the ribs into containers with a brine
  mixture as recommended by you last night just before I went to bed
  (well, it was really morning already, but you know what I mean).  Then
  I got up at the crack of dawn (i.e. 10 am), put some wood chips in to
  soak, turned on the electricity and got it all started  by 10:30.
  Set the thermostat for 275 and let her run.    After two hours added
  another cup of wood chips (used apple from a store-bought bag). After
  4 1/2 or 5 hours, went to check the meat and figured it was done when
  a bone fell out:-}}

  EXCELLENT -- thanks for your help.   The meat was tender and juicy,
  some of it got snatched up right away and a section of ribs
  disappeared for dinner a couple of hours later.   We'll have another
  section of ribs for dinner tomorrow and have frozen the other two
  sections for future use.   The three pounds of trimmings are still in
  a container in the frig and will probably turn into porkolt the day
  after.

  At dinner I brought out our favored BBQ sauce (Bullseye) and we used a
  little of that sparingly on some of the meat.  It was delicious with
  and without sauce.

  Been thinking about what to try next.   Have you done salmon in yours?


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cajun Spice Mix
 Categories: Spice, Cajun, Mix
      Yield: 1 servings
 
  7 1/2 tb Paprika
      6 tb Garlic Powder
      6 tb Ground Black Pepper
      3 tb Ground Red Pepper
      3 tb Dried Thyme
      3 tb Dried Oregano
      3 tb Onion Powder
 
  Blend all ingredients.  Transfer to small jar, seal tightly.
  Store in cool, dry place.  Makes about 2/3 cup.
  
  From: Sharon Stevens                  Date: 21 Apr 94
 
MMMMM


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