Text 25153, 86 rader
Skriven 2012-05-21 20:39:00 av JIM WELLER (1:123/140)
Ärende: headmeat 5
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: About a Bulls Head Bbq Pt 3
 Categories: Beef, Mexican, Bbq, Info, Smoked
      Yield: 4 Servings
 
      1    Info file
 
  Two nights before the barbecue, Gretchen and I had a falling-out over
  . . . the beans. She said that she soaked beans overnight before
  cooking them because Grandma Faye did it that way. I said that my
  grandma didn't soak beans, so I don't soak beans. She said the beans
  aren't tender if they don't soak. I said they lose flavor if they do.
  
  (Well, the bottom line was that Gretchen won; I think it's because
  she's the asador's wife. And I can honestly say her beans were
  delicious.)
  
  On the day of the fiesta, we put wine bottles and watermelons to chill
  in our Mexican-tiled fountain, which was decorated with flowers, fresh
  pineapples and -- at the last minute -- a rubber frog. The kids strung
  Chinese lanterns up under the oak trees where we were going to eat.
  Why the lanterns? Because Grandmama always had faded Chinese
  lanterns, and we were trying to be as faithful as possible.
  
  Just before the meat was unearthed from the pit, we charred extra
  Anaheim chiles and chopped up salsa ingredients and baked red
  enchiladas and stirred the beans one last time.
  
  Meanwhile, everyone sipped on cold beer or wine -- or the most popular
  drinks, the aguas frescas of watermelon and pineapple kept cold in
  big, two-gallon glass barrels.
  
  The whole morning, Jeff was never more than a foot away from the
  grills and the pit. There were always a few people to keep him
  company, drawn by the aroma of the meat . . . and the Patron tequila
  that was always at close reach.
  
  Jeff gave out samples of the grilled mountain oysters he was keeping
  on the side for special people. Traditionally, the asador does not
  attend the fiesta -- in fact, Jeff never eats until later -- but the
  fiesta always comes to him, holding court by the grills.
  
  We remembered the tortillas at the last minute, just before serving
  time, and it was a fortuitous mistake. My friend Lisa stood before the
  dying embers of the old barbecue and just kept throwing tortillas on
  the grill -- those thick ones from Trader Joe's. Even just barely
  warmed, they got a wonderful, wood-smoky flavor that was great with
  the beans and salsa.
  
  When we finally announced that the pit was going to be opened,
  everyone gathered for the ceremony.
  
  The dirt was carefully shoveled off to one side, the sheet of tin
  removed, the banana leaves peeled away. Then Jeff, wearing heavy,
  fireproof gloves, reached down and pulled out the roasts and the
  bull's head. He unwrapped the packages for everyone to see. It was
  time to salute the asador.
  
  We brought over the serving platters and the meat was sliced. The
  tongue was removed and sliced paper-thin. The meats were served
  traditionally, with lots of salsa, chimichurri sauce and warm
  tortillas.
  
  When I asked Jeff what he had learned from his father, whom he fondly
  calls the Old Man, he said, ``You want me to give away all my
  secrets?''
  
  In fact, he ended up sharing a lot -- and we all felt connected to the
  past as we ate that long, slow meal. And even the refugees from the
  bull's head came back to join us.

  From: Manny Rothstein                 Date: 04 Sep 98
 
MMMMM

Cheers

YK Jim


... Do not mention the words pig fat or head meat out loud. Just serve it.

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