Text 27060, 61 rader
Skriven 2015-05-15 10:43:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: bbq 662
===============
 -=> Dale Shipp said to Ruth Haffly <=-

 RH> Are you going to bring some bbq to the Pond?
 DS> I expect to bring some home made pastrami, and probably some smoked
 DS> pork that we could shred for pulled pork.

I said that that depended on if I was close to BBQ
country immediately before the event, but now it looks
that I'll be coming in from Australia, if things work
out the way I hope: Glen has okayed the first part of
August, and now all I have to do is get the funds from
last year's unused ticket released.

 RH> Sounds good to me. I wouldn't be surprised, if between you, Steve and
 RH> Michael, some sort of smoker is put together also.
 DS> Michael does not have a smoker, he travels with only a couple of carry
 DS> on bags.  I'd thought about trying to take our smoker, but have
 DS> decided against it.  Instead I'll be doing smoking ahead of time,
 DS> freezing and then bringing up in a cooler.

Perhaps she imagined that we could cobble together an
improvised smoker using a fire box, a food box, and
maybe a vacuum cleaner hose to connect them (use such
a contraption only in a well ventilated place!). Or
something like this -

---------- Recipe via Meal-Master (tm) v7.04

      Title: Hsun chi  (tea smoked chicken)
 Categories: Chicken, Oriental
   Servings:  6

      2 tb Rice wine                         1/2    Gingerroot, peeled
      2 ts Salt                            2 1/2 lb Chicken
  1 1/2 ts Szechwan peppercorns, crushe      1/2 c  China black tea leaves
           -                                   2 tb Dark brown sugar, packed
      3    Scallions                                Oriental sesame oil

  In a large bowl, combine the wine, salt, and peppercorns.  Cut scallions
  into 2-inch long pieces and flatten with flat side of cleaver. Flatten
  gingerroot similarly with cleaver.  Add scallions and gingerroot to bowl.
  Add the chicken, rubbing it well with the marinade. Let chicken marinate
  overnight, covered and chilled. Put scallions and gingerroot in the cavity
  of the chicken, transfer chicken to the rack of a steamer, and steam it,
  covered, for 20 minutes. Meanwhile, line the bottom and lid of a wok with
  heavy-duty foil.  In a small bowl, combine well the tea leaves and brown
  sugar.  Put the mixture in the bottom of the wok, and arrange a rack
  2-inches over it.
   Transfer the chicken, breast side up, to the rack in the wok. Heat wok,
  covered, over mod-high heat for 5-6 minutes or until it begins to smoke.
  Smoke the chicken, covered, for 6 minutes.  Turn chicken breast side down,
  and smoke it for 6 minutes more. Remove wok from heat and let stand,
  covered, for 15 minutes. Transfer chicken to a cutting board, brush with
  oil and cut into serving pieces. a 1979 Gourmet Mag. favorite

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