Text 20997, 90 rader
Skriven 2012-02-07 07:04:03 av Dave Drum (1:18/200.0)
  Kommentar till text 20982 av JIM WELLER (1:123/140)
Ärende: Bubba Que
=================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Nearly all commercial BBQ sauces can be used as a glaze because of the
 DD> heavy hand with the sugar. They are certainly too sweet for me to use
 DD> as a mopping or dipping sauce. The reason I said add a lot of sugar is
 DD> that sugar makes the stuff caramelise and crust up - which is what I
 DD> want in a BBQ glaze.

 JW> Ah, I didn't pick up on that part. I don't generally use glazes on
 JW> anything, just marinades, basting/mopping sauces and table sauces.

 JW> I remember glazing a ham once with a brown sugar and pineapple
 JW> juice; neither Roslind or I liked it and I never did it again. When
 JW> I grill meats I want smoke and spice not crusty sugar. And of
 JW> course I don't do real 'cue, although I'd like to.
 
I prefer a mustard glaze on a clove studded ham if I am going to get that
fancy. The mustard coating is more a paste rub than a glaze, however.

What I grew up with as "barbeque" was meats grilled over charcoal with BBQ
sauce slathered over. I have since figured out that it was called barbeque
because nearly everyone used a Weber BBQ Kettle Grill. When one cooked in it
the process was called "barbecuing" ... even though it was just grilling.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pepper Crusted Rib Roast w/3 Herb-Hazelnut Pesto
 Categories: Beef, Herbs, Nuts, Chilies
      Yield: 7 servings

      2 tb Coarse crushed peppercorns
      1 tb Kosher salt
  7 1/2 lb Three-bone beef roast; 3.5kg
      1 tb Oil

MMMMM--------------------------PESTO--------------------------------
    1/2 c  Loose pack fresh cilantro
           - leaves
    1/2 c  Loosely pack fresh Italian
           - parsley leaves
    1/4 c Loose pack fresh oregano
          - leaves
    1/4 c Hazelnuts; toasted, skins off
    1/4 c Sherry vinegar
      5 md Garlic cloves; rough chopped
    1/2 ts Crushed red pepper flakes
    3/4 c  Extra-virgin olive oil
           Kosher salt & ground pepper
     
  2 large handfuls apple or oak wood chips, soaked in water
  for at least 30 minutes

  In a small bowl mix the peppercorns and salt. Coat the
  roast on all sides with the oil and season evenly with the
  peppercorn mixture. Allow the roast to stand at room
  temperature for 1 hour before grilling.

  In a food processor or blender process the pesto
  ingredients, except the oil. Then, with the motor running,
  slowly add the oil to make a thin paste. Season with salt
  and pepper. Pour into a serving bowl, cover, and let stand
  at room temperature while cooking the roast.

  Prepare the grill for indirect cooking over medium-low
  heat (about 350øF/175øC).

  Brush the cooking grates clean. Drain and add one handful
  of the wood chips to the smoker box of a gas grill,
  following manufacturer's instructions, and close the lid.
  When smoke appears, cook the roast, bone side down, over
  indirect medium-low heat, with the lid closed, until the
  internal temperature reaches 120-125øF/49-52øC for medium
  rare, about 2-1/4 hours. Drain and add the remaining wood
  chips to the smoker box after the first hour of cooking.

  Remove the roast from the grill and let rest for about 20
  minutes. Cut the roast into thick slices and serve warm
  with the pesto.

  Recipe by Jamie Purviance
 
  From: http://www.weber.com

  Uncle Dirty Dave's Archives

MMMMM

... Art is making something out of nothing and selling it - Frank Zappa
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