
BBQ List
"Jim Morrissey" <Jim@berk.com>
  
============

Chicken Thighs
                                                               
Gary,
I only cook thighs or halves. All pieces are washed well and excess fat
removed. Get all that stuff out that sits under the skin,(membrane)
I brine all chicken parts in:
3 Quarts Spring Water
3/4 cup Kosher Salt
1 cup Light Brown Sugar
2 T POW  ( Joe Ames) combined with one quart, hot chicken stock, then cooled
1/2 cup honey
2 oranges halved
2 T Pickling Spice
Brine Halves for 12 hours, thighs for 8hrs
After brining rinse well.(Spring Water again)

I  sprinkle rub with three different things. Roast Chicken Rub, (Joe Ames),
Pow, McCormick Montreal Chicken. Coat both sides real well.

Halves are done, ala BigWheel, Nuclear Blast Furnace style, on the WSM. Pan
out, all vents wide open, good hot fire. Chicken top rack, start skin side
down, after about 45 minutes flip (being careful not to pierce the skin, and
WEAR GOGGLES). then glaze with bbq sauce with honey mixed 50/50 about 15
minutes before being done
I follow Garry's procedure for cooking thighs. If he can cook Second Best
Chicken in the world, who am I to argue. His procedure is on the smoke ring
site.

Jim
Jim@berk.com

===

I purchased 5 LB of fresh salmon filets. My fish monger does a great job of
removing any pin bones, but it is important to inspect the filets for any
bones, when you have the fish at home. I did not waste anytime in putting
the fillets into the brine once at home.

Salmon Brine
2 C.  Water
3 C.  Apple Juice
1 C.  Brown Sugar
1/2 C.  Honey
2 Tbs. Soy Sauce
3/4 C.   Kosher Salt
3  Bay Leaves

Before cutting into chunks, skin the filet.
Cut into chunks, 2-3 inches long by 2-3 inches wide.
Once you try a batch you will figure out the right measurements for your
strips.
Put the salmon in the brine and let soak completely covered at least 6 hours
but longer is better, usually overnight. You will need to weight down the
fish, to completely submerge it, in the brine.
   Preheat the smoker.
 When the brining is complete, take your salmon out of the brine, rinse with
cold water and fan cool for 1 hour. (This step is important).
  Preheat the smoker.
  After the fan cool step, each piece was dredged and coated in brown sugar.
    Then lay them on the cooker racks with a little separation between
pieces.
    I started my cooker at 90 and let it smoke for an hour, then ramped
the temperature to 150 (with smoke) and cooked, until the filets registered
125 internal,( about 2 1/2 more hours)
    About 1/2 hour before being done I brushed the fillets with a 50/50
mixture of apple cider and honey mixture, which made them glisten like a
summer sunset.

These filets bordered on being almost too sweet, but man is it good!!

Jim

===========
Terry,
I used fresh cider in the brine.
Seems this topic comes up every fall.
>From my standpoint, fresh cider, that is under constant refrigeration is
superior in taste.
As far as ingredient difference between the two, I think they are one of the
same.

Jim
=======
Salmon

Thought I would send a report off, following a full day of slow cooking
yesterday. I want to thank Bill Ackerman for all of his off list mail in
helping me cook the most delectable Smoked Salmon that I have ever tasted.
Brined in an apple cider/spice cure and then coated with brown sugar before
cooking has brought new meaning to, candy on a stick.  Four types of cheeses
were also smoked at 90 for three hours, with hickory sawdust used as the
wood flavoring. I put the sawdust in my cast iron chip box, and heated it
slowly with my electric hot plate setup in the WSM. Gouda, Scamorza, and
Monterey Hot Pepper Jack, Fresh Mozzarella were my choices. Couple Rings of
Bologna were threw on for good measure, along with Pumpkin Seeds, Kosher
Salt, and Fresh Garlic.
My first appetizer for the salmon will be tonight. A round of Brie cheese
will be sliced in thirds, like a layer cake. Paper thin slices of smoked
salmon will be layered between each cheese layer and then reassembled. Fresh
dill will be impregnated into the outer layer of the brie and then set into
the ice box this afternoon. After the flavors marry, I will warm it a slow
oven until the cheese just starts to release any fat. Then slice in wedges
and serve.
Go Yankees!!

==========
ave this a whirl, and found it to be a very nice glaze. Sweet and spicy. I
threw in some orange zest,  because, I just can't leave well enough alone.


DIABLO SAUCE

1/2 cup honey
1 tsp. salt
1 tsp. curry powder
1/4 tsp. black pepper
4 Tbs. butter
2 Tbs. Dijon mustard
1 clove garlic, peeled & minced
1 tsp. chili powder
1/2 cup water

Put all of the above ingredients into a saucepan and stir to mix. Then bring
to a  low simmer and cook for 3 minutes - stirring to prevent scorching.
Cool it and store in a jar in the refrigerator. Label and date it. It will
remain in good condition - refrigerated - for 10 days to 2 weeks.

Jim
Jim@berk.com

xxxxxxxxxx

Basque Potatoes

For 4 servings:
4 medium or all-purpose potatoes
1/2 cup olive oil
4 cloves garlic, peeled and minced
1 teaspoon paprika
cayenne/ red pepper flakes
1 teaspoon minced fresh rosemary
1 Tablespoon fresh thyme leaves, minced
1/4 cup coarsely chopped fresh parsley
Salt and Pepper to taste

Preheat oven to 375 F
Peel potatoes and cut them in 1-inch cubes. Heat olive oil in an oven-safe
skillet large enough for all the potato cubes to fit easily in one layer.
When the oil is hot, add garlic then stir in paprika, and a generous
sprinkling of cayenne or red pepper flakes. Remove skillet from heat. Add
rosemary, thyme, and parsley. Place potatoes in the skillet, turning them to
coat all sides with the herb mixture. Add salt and pepper to taste, then
cover the skillet and transfer it to a preheated oven. Bake potato mixture
15 minutes, then uncover, stir and continue cooking about 30 minutes,
stirring occasionally, until the potatoes are tender and crusty brown.
Remove from the oven and serve immediately.

From the Farm House Cookbook, posted in the Country Living section,
Independent newspaper, Kinderhook, NY.  7/15/1993

Jim
Chief Cook
Pluck U BBQ





