Text 9124, 55 rader
Skriven 2006-12-21 23:10:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Pit beef
================
 -=> Quoting Dale Shipp to Michael Loo <=-

 DS> BTW -- is pit beef a Maryland thing, or is it universal?  I'm not
 DS> talking about steamship round roast like you tend to find in buffet
 DS> lines, but pit beef such as we had at the Canopy on Route 40.  I
 DS> read some review in the Washington Post which seemed to imply it was
 DS> a Maryland thing, but I somehow doubt it.

To you pit beef is a regional style of BBQ that centres around Maryland.
To me, a Westerner, it means using a real pit. This is how they do it in
cattle country from Alberta through to Texas and Arizona.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chuckwagon Hoedown Bbq
 Categories: Beef, Bbq, Jw, Canadian
      Yield: 480 Servings
 
      1    Steer
 
  From the Northern Bounty cookbook, subtitled "A Celebration of
  Canadian Cuisine", ISBN 0-394-22431-0.
  
  First you need a backhoe to dig a hole big enough to accommodate
  several cords of wood. Use hardwoods, apple is good and fenceposts
  are acceptable, but do not use treated or creosoted wood. Once the
  wood has burned down to a bed of coals several feet deep, about four
  hours, prepare the beef: cut into large chunks of 15 pounds each,
  wrap in butcher paper and then in wet burlap bags; tie securely.Toss
  the packages directly onto the coals, quickly cover with a large
  sheet of tin, and cover the tin with dirt. The secret is to keep out
  oxygen so the coals do not burn quickly and burn the meat. The beef
  is left to cook and the chef and onlookers may pass the time with
  Canadian rye whisky [allow 12 hours for this] .
  
  After the 12 hours are up uncover the bundles; they will not be
  charred. Unwrap, slice and serve with baked beans, fresh bread,
  salads, pickles and for dessert: 60 assorted pies and 30 cakes.

  Posted by: Jim Weller
 
MMMMM


Cheers

Jim, in Yellowknife




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