

BBQ List
Bill Ackerman

                              Pickled Onions

Recipe By     :La Parilla - Reed Heron
Serving Size  : 1     Preparation Time :0:00
Categories    : Mexican                         Salads/Slaws
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2       cups                  apple cider vinegar
  1/2     cup           sugar
  2       teaspoons     salt
  1       whole         clove
  3       whole                 allspice
  3       large                 red onion -- very thinly sliced

Put vinegar, sugar, salt, clove, and allspice in a large nonreactive
saucepan.
Place over high heat and bring to boil.
Put the onions in a large, nonreactive bowl and pour the boiling
pickling
liquid over them.
Toss well.
Allow to sit, tossing occasionally, until cool.
Onions will wilt and turn pink.
Let sit for 3-4 hours before using or refrigerate for up to 5 days.

xxxxx==xxxx==================xxxxxxx===xxxxxx============
Bill Ackerman
2/5/02
BBQ List

Dubya (BoDoLay Clone) Powder from Joe Ames

Try this formula:

1/4 cup balsamic
1/8 cup red wine
3/4 cup water
6 T Dubya powder

I just made up a batch that will rest overnight for use on some rib-eyes
tomorrow. 

--------------
Marinated some thick rib eyes (Costco - $4.59/lb.) in Dubya Sauce per
formula posted yesterday for 3 hours. Grilled over hottest coals I could
make until 120F internal. Really, really good. I think it also had a lot
to do with the quality of the meat. I've never been much of a fan of
Costco beef, but these steaks were beauties. The best ones were packed
two to a tray. The crummier ones were crammed in three to a tray.

Bill Ackerman
-------------------------------------------------------------
I used cheap balsamic vinegar (Whole Foods House Brand) after deciding
the wine vinegar version was too sour. With balsamic, Dubya sauce
reminds me of Tonkatsu, a Japanese dipping sauce for deep fried breaded
pork. I'll be doing a rib roast on the rotisserie over coals next week
and will use Dubya for basting which is something that comes out great
with Tonkatsu.

Bill Ackerman

x=x=x=x=x=x=x=x=x=x=x=


Here are recipes for the meatloaf as well as the tomato jam. For the
glaze (see step 3), I usually double the listed amount since I like a
lot of glaze and the jam recipe yields enough to do so. Another tip: the
recipe calls for placing a pan underneath the loaf to catch the
drippings. Make sure to line the pan with foil. I've  had to chisel the
gunk off the pan.
                      
* Exported from MasterCook *

                              Meat Loaf 101

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------

Description:
  "Martha Stewart"

                                    - - - - - - - - - - - - - - - - - -
- 

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg
Cholesterol;
0mg Sodium.  Exchanges: .

NOTES : MEAT LOAF 101
        Serves 8 to 10 
         
        4 slices white bread, torn into pieces
        2 1/2 pounds ground beef
        1 medium yellow onion, peeled and cut into eighths
        2 cloves garlic
        2 stalks celery, cut into 2-inch pieces
        2 carrots, peeled and cut into 2-inch pieces
        1/2 cup flat-leaf parsley leaves
        1 large egg
        1 cup tomatoe jam (see recipe below) 
        3 teaspoons dry mustard
        1 tablespoon coarse salt
        2 teaspoons freshly ground black pepper
        2 tablespoons brown sugar  
        
        My Modification: 2 ozs. soy protein concentrate, 1.5 tsp
phosphate added to meat mixture - dissolved in a little water
         
         1. Heat oven to 375. Place bread in the bowl of a food
processor
        fitted with a steel blade; pulse until fine crumbs form.
Transfer
        to a medium bowl, and add ground beef. 
        
        2. Place onion, garlic, celery, carrots, and parsley in the bowl
        of a food processor fitted with a steel blade; pulse until fine.
        Add to meat mixture, using hands to mix well. Add egg, 1/2 cup
        tomato jam, 2 teaspoons dry mustard, salt, and pepper; use hands
to
        combine thoroughly. Place in an 8 1/2-by-4 1/2-by-2 1/2-inch
loaf
        pan. 
        
        3. Combine remaining 1/2 cup tomato jam, remaining teaspoon dry
        mustard, and brown sugar in a bowl; stir until smooth. 
        
        4. Brush mixture over meatloaf; place in the oven with a baking
        pan set on the rack below to catch drippings. Cook until a meat
        thermometer inserted in the center reads 160, about 90 minutes.
        If top gets too dark, cover with foil, and continue baking.  
        
Nutr. Assoc. :

                      
* Exported from MasterCook *

                                Tomato Jam

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Sauces/marinades

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------

Description:
  "Martha Stewart"

                                    - - - - - - - - - - - - - - - - - -
- 

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg
Cholesterol;
0mg Sodium.  Exchanges: .

NOTES : TOMATO JAM 
        Makes 1 1/2 cups  
         
          1 tablespoon extra-virgin olive oil
        2 small cloves garlic, finely chopped
        1 one-inch piece ginger, peeled and finely chopped (1
tablespoon)
        1 small red onion, peeled and finely diced
        1 twenty-eight-ounce can plum tomatoes
        1/2 cup red-wine vinegar
        1/4 cup honey
        1/4 cup firmly packed brown sugar
        1/2 teaspoon ground ginger
        Pinch of ground cloves
        2 cinnamon sticks
        2 whole star anise  
         
         1. Heat a medium saucepan over medium heat. Add olive oil,
        garlic, ginger, and red onion, and saut until translucent. Add
        tomatoes, breaking them up with a wooden spoon. Add remaining
        ingredients. 
        
        2. Simmer, stirring occasionally until tomatoes have dissolved
and
        liquid has evaporated, 60 to 70 minutes. Discard cinnamon sticks
        and star anise before serving.  
          
xxxxxxxxxxxxxxxxxxxxx

Bill Ackerman
BBQ List
2/28/02

The recent thread on smoking chuck roast along the same lines as a
brisket motivated me to pick up a package of roasts from Costco. Fired
up the pit before dawn and smoked ~220F for almost 8 hours. Basted
frequently with Dubya sauce + beef base + garlic olive oil. Like
brisket, it seemed to take forever to get tender, but at about 185F
internal, a carving fork slid through the meat with absolutely no
resistance. Allowed to rest for about 30 minutes. Maybe as good as a
waba-waba brisket with a lot less work. Last time I tried the same thing
it came out a little dry. This particular roast was beautifully marbled.
Lately, the quality of the beef I have been finding at Costco has been
excellent.

Bill Ackerman

xxxxxxxxxxxxxxxxxxxx

Bill Ackerman
BBQ List
3/5/02

Below is a very interesting recipe that I adapted for the BBQ pit from a
recipe in the latest Saveur for Vietnamese "Pork Riblets Simmered in
Caramel Sauce". I think you will really enjoy it if you like Nuoc Mam
(Southeast Asian Fish Sauce). This is one of those things you either
love or hate. Out of the bottle, it is pretty foul smelling, but
combined correctly with other ingredients, it one of my favorite
flavors. The amount below will make enough marinade for one rack and
with plenty of leftover glaze. Scale up the marinade quantities for more
racks.

Bill Ackerman 

                      
* Exported from MasterCook *

           Smoked Vietnamese Baby Backs With Caramel Glaze (xuon Kho)

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Marinade
  2          Teaspoons  Sugar
1/2             Small           yellow onion, minced
  1           Teaspoon  Freshly Ground Black Pepper
  2        Tablespoons  Vegetable Oil
  2        Tablespoons  Nuoc Mam
                        Glaze
  2               Cups  Sugar
  2        Tablespoons  Nuoc Mam

Mix marinade ingredients and spread on rack of baby backs. Allow to
marinade overnight.

Place in pit and slow smoke

To make glaze, put sugar in large saucepan with 1/3 cup of water

Cover and bring to boil over medium high heat until sugar dissolves, 4-5
minutes.

Uncover and cook until sugar reaches 370F on candy thermometer and turns
dark reddish brown, 15-20 minutes

Remove pan from heat and set bottom in bowl of ice water for 1 minute.

Add 1/2 cup of water to caramel and return pan to medium heat and stir
until caramel liquefies, about 5 minutes.

Stir in the Nuoc Mam and 1/2 cup of water. Reduce heat to medium low,
partially cover and simmer for 5 minutes.

Apply as glaze to ribs during last 30 minutes of cooking.

Description:
  "Sav 57/94"

     
xxxxxxxxxxxxxxxxxxxxxxxxxxx

Bill Ackerman
3/3/02

Black Cod With Miso

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Asian                           Seafood


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------

Description:
  "NYT"

                                    - - - - - - - - - - - - - - - - - -
- 

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg
Cholesterol;
0mg Sodium.  Exchanges: .

NOTES : Recipe: 
        dapted from Ruby Foo's
        
        Time: 20 minutes plus one day's marinating
        
        1 cup miso 
        1 cup sake 
        1 cup mirin 
        1 cup brown sugar 
        4 6-ounce black cod fillets 
        1 tablespoon soy sauce 
        1 1/2 teaspoons Asian sesame oil 
        2 ^ chopped scallions, green part only. 
        1. Combine miso, sake, mirin and sugar; set aside  1/2 cup.
        Marinate fish in mixture in refrigerator for 24 hours. 
        
        2. Preheat broiler; cover broiler pan with foil. Place fish on
        pan, skin side up, 4 to 6 inches from heat. Broil until fish is
        caramelized, 8 to 10 minutes. 
        
        3. Meanwhile, whisk soy sauce and sesame oil together. When fish
        is cooked, spoon reserved marinade over fish and then the
        soy-sesame mixture. Garnish with chopped scallion. 
        
        Yield: 4 servings.
        
        
Nutr. Assoc. :

                              



