BBQ List
Bill Ackerman

NY Times
June 20, 2001

Recipe: Wood-Grilled Veal Chops With Mario
Batali's Lemon Oregano Jam

    Time: 30 minutes

For the jam: 
2 large lemons (preferably with thin rinds), washed, each cut into 8
pieces
and seeded 
 1/4 cup sugar 
1 1/2 teaspoons salt 
 1/2 teaspoon black pepper 
2 tablespoons extra virgin olive oil 
3 packed tablespoons of stemmed fresh oregano leaves 

For the chops: 
4 veal chops, each 1 inch thick and weighing about 12 ounces 
3 tablespoons extra virgin olive oil 
Coarse sea salt and freshly ground black pepper 
1 lemon, halved and seeded 
2 tablespoons chopped fresh oregano. 

1. To make the jam, place the lemon pieces, sugar, salt and pepper in a
food
processor, and process to a coarse pure. With the processor running,
add the
olive oil in a thin stream, and emulsify to a honeylike consistency.
Just before
serving, work in the oregano. Correct the seasoning. (If there is extra
jam, it
will keep in the refrigerator for up to a week.)

2. Rub the chops with olive oil, and season them generously with salt
and
pepper. Place the chops in a baking dish, and squeeze lemon juice over
them.
Sprinkle chopped oregano on both sides, turning the chops several times.
Marinate for 15 minutes, while you build the fire.

3. Light the grill, and rake out the embers into a three-zone fire or a
single
zone with an ember-free safety zone. (In a gas grill, place the wood
chips in
the smoker box or pouch, and preheat them until you can see smoke.)

4. Grill the chops over a hot fire until they are cooked to taste, 7 to
10 minutes
per side for medium, rotating the chops 90 degrees after 3 minutes to
get an
attractive crosshatching of grill marks.

5. Transfer the chops to plates, and let them rest for 3 minutes. Serve
them
with lemon oregano jam on the side.

Yield: 4 servings.


            Copyright 2001 The New York Times Company | Privacy
Information
=========================================

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.

================

igwheel,

I'm not sure what Gary calls Tuscan steak, but this recipe from Lidia is by
far my favorite way to grill steak. I do this as least once per month. It
also works well with a good thick piece of aged rib eye (bone-in).

Beefsteak Florentine Style
Bistecca alla Fiorentina

As a rule, Italians don't eat big pieces of meat, especially cooked al
sangue(rare). But in Tuscany the Bistecca alla Fiorentina is revered.  The
dish seems to have its origins with the many people from Northern Europe who
fell in love with the countryside around Florence and decided to move to
Tuscany.  In fact, so many English relocated to the Chianti area that is has
been dubbed "Chiantishire."  The preparation of the steak is very simple.
The real secret to this dish lies in selecting the best steak possible.
Bistecca alla Fiorentina is made with a very thick Porterhouse steak, which
is similar to a T-bone steak, but with a larger cross section of the
tenderloin (filet mignon) along one side of the  "T".  If possible, select a
prime or 'top choice' steak that has been aged properly for two to three
weeks. The steak isn't seasoned at all before cooking, but afterward, while
it's resting, I rub it with a mixture of anchovy, rosemary and coarse sea
salt and allow that mixture to gently seep into the meat.

Makes 4 (generous) servings

One porterhouse steak, preferably aged 2 to 3 weeks, 2 to 3 inches thick,
weighing about 3 pounds
2 fresh rosemary sprigs
6 anchovy fillets
1 tablespoon coarse sea salt
3 tablespoons olive oil, or as needed

Remove the steak to room temperature 2 to 3 hours before cooking it.

Strip the leaves from the rosemary sprigs and chop them coarsely.  Combine
the rosemary, anchovies and salt in a mortar and crush them with a pestle to
a coarse paste.  Drizzle in enough of the oil, while continuing to grind the
mixture with the pestle, until the mixture is thin enough to spread
smoothly.  Set aside.

Light a hardwood charcoal fire in a grill and place the grill rack about 4
inches from the
heat.  When the flames have died down and the coals are glowing bright red,
place the steak over the heat.  Allow it cook, without moving it, until the
underside is well browned 8 to 9 minutes.  Turn the steak with tongs and
cook until the second side is well browned and the meat is rare at the
thickest part close to the bone.  The meat should fell springy to the touch.
(If you like, you may judge the doneness of the steak with an instant
reading meat thermometer.  Insert the thermometer into the thickest part of
the steak close to the bone.  The steak is cooked rare when the thermometer
reads 120 F.)  Transfer the steak to a carving board.  Rub a generous
amount of the anchovy mixture into both sides of the steak and let it rest 5
to 10 minutes before carving.

To carve and serve the steak, first cut the meat away from both sides of the
T-bone. Cut
each piece of meat on a slight angle into 1/2-inch slices.  Reform the
slices and place them back next to the bone.  Bring the steak to the table
like this, right on the board and serve slices from the board.


====xxxx====xxxx
11/07/01

Last week's thread on panko breadcrumbs gave me an idea for a breakfast I
made yesterday for some friends. One of my favorites is Marion Cunningham's
"Butter-Crumbed Eggs", one of those simple dishes with just a few
ingredients that tastes really special.  Instead of fresh breadcrumbs I
substituted panko. Made a great dish even better. The only difficult part is
handling the eggs through the various steps so the yolks don't break. A
small, buttered spatula works great, but care is still needed.
Simply poach some eggs (I usually do this the night before and leave them
submerged in water overnight). Dry them carefully. Dip in beaten egg. Coat
with panko (add salt and pepper to taste). Fry up in some hot butter until
golden crispy on both sides. Served with fresh-baked biscuits and homemade
bacon I smoked using Kutas' technique. Since my visitors are from Sweden, I
also followed their custom of serving some cheese and sliced tomatoes.
Sounds a little weird for breakfast, but the combination made it one of the
best breakfasts I can remember.
So thanks to whoever posted the panko suggestion.
Bill Ackerman

==xxxxxxxxxx=========xxxxx
BBQ List
Ackerman
10/31/01


Gary,

Below is the rib marinade which I adapted from Red Sage. I normally use a
dry rub (double layer method ala Danny G. - and contrary to some critics, it
doesn't form a crust - I think it just keeps the spices in contact with the
meat longer). I used this marinade with the coffee/guajillo sauce recipe
posted the other day. These ribs were the best I've made so far, but I think
it may have had more to do with the cooking technique. The more I use my
offset log-burner, the more I'm convinced that the secret is to minimize the
draft: only enough air to support combustion and no more.

Bill Ackerman

* Exported from MasterCook *

                               Rib Marinade

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         Tablespoon  Ground Coriander
  2        Tablespoons  Chile Molido
  2        Tablespoons  Fresh Thyme -- chopped
  2        Tablespoons  Freshly Ground Black Pepper
  1         Tablespoon  Salt
  6        Tablespoons  Honey Mustard
  1 1/2           Cups  Apple Cider Vinegar
  1                Cup  Balsamic Vinegar
  1                Cup  Honey

Combine all ingredients and mix well

Pour marinade over ribs and marinate overnight in refrigerator.

Reserved and heated marinade makes good glaze, but take care not to burn.

Description:
  "Adapted From Red Sage"

===========xxxxxxxxx========

BBQ List
Ackerman
10/31/01

Most collections of BBQ sauce recipes have one with coffee as an ingredient.
The few I've tried have been disappointing, but this one I made today from
Mark Miller's  "Red Sage" was a winner. I served it with smoked, marinated
baby backs. Dessert was steamed fresh pumpkin pudding, also from the same
book, which you can get from David Spriggs.

Bill Ackerman

* Exported from MasterCook *

                    Black Coffee - Guajillo BBBQ Sauce

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                Cup  White Onion -- chopped
     1/2    Tablespoon  Garlic -- minced
  1         Tablespoon  Unsalted Butter
     1/4           Cup  Sherry Vinegar
  3              Whole  Guajillo Chiles -- stems removed and crushed (1/2
cup)
  1                Cup  Black Coffee -- strong
  1 1/4           Cups  Tomato Puree
     1/3           Cup  Molasses
     1/2      Teaspoon  Salt
     1/2      Teaspoon  Freshly Ground Black Pepper

Saute onion and garlic in butter over low heat for 10 minutes, being careful
not to burn the garlic

Deglaze the pan with sherry vinegar

Add all other ingredients and simmer over low heat until the chiles are very
soft

Puree the sauce in a blender until very smooth

Strain through a sieve

Description:
  "From Mark Miller/Red Sage"
=============xxxxxxxxxxxx=========

BBQ List
Ackerman
02/08/01

Tried Danny's "flip" yesterday using leftover pork butt, hatch chiles, and
provolone cheese.  Highly recommended. Thanks Danny. Your flip is similar to
what I do with left over brisket. I add sauteed onions, peppers, cheese, and
mushrooms and call it a "cheesesteak quesadilla". With left over pastrami, I
add saurkraut, swiss cheese, mustard and Russian dressing and call it
"Rueben quesadilla".  Sounds gross, but good flour tortillas are a great
foil for just about any meat.

Bill Ackerman

=======xxxxxxxxxxxx============xxxxx
BBQ List
Ackerman
06/14/01


Salt Pork (was Chicken on a stick)
     
Jim:

All you need to do to make your own delicious lard is to get your hands on a
bunch of raw pork fat. You can buy it, but I keep all of fat I trim from
butts, ribs, etc for making lard and also for sausage. Just dump the
trimmings in a heavy pot and cook down SLOWLY until the fat is mostly
rendered (it will continue to cook even after you remove it from the heat).
It doesn't matter if there is some meat or rind on the trimmings.
Chicharrones (gribenes), when cooled, make great munchies. OK, here is one
of my favorite tricks: When the fat is almost completely rendered, throw in
some slices onions. Remove them just as they get golden because they can
burn in a moment. Gives the lard a great flavor, but of course, you wouldn't
want to use this in piecrust. Lard will keep almost indefinitely in the
refrigerator.

Salt pork is not the same thing as lard and I wouldn't use it injunction
with brined chicken - too salty.

Also, the Crisco that you mention is not the same as hydrogenated lard.
Crisco is hydrogenated vegetable oils. I stay away from oils that are
hydrogenated, partially or otherwise.

Hope this helps.

Bill Ackerman


=========xxxxxxxxxxx===========xxxx

BBQ List
Ackerman
6/15/01 

Rendered fat - use as a mop (was salt pork)
     
Gary:

Thanks for welcoming me back. I hope I can stay around for a while. Your
grandmother sounds awesome!

Here are some more thoughts on the subject:

I did not used to be much of an advocate of mops. But the arid climate and
high altitude of my new digs result in a cooking environment that tends to
draw moisture out the meat (the relative humidity the other day was just
9%). So I have been experimenting with mops and have found the most success
with using flavored rendered fat as a mop. For smoked chicken and turkey, I
tried rendered rosemary-flavored chicken fat mixed with onion-flavored pork
lard. For beef ribs I tried garlic and miso-flavored rendered beef fat. For
pork ribs, I used the onion-flavored lard. In honor of Kit Anderson, I used
orange-flavored rendered duck fat on some grilled duck.

I'm still playing around with infusing different flavors into rendered fat
but have found a good mopping every hour has helped keep things from drying
out. The drippings make for the base of a great gravy. I've also tried
adding flavors into the water pan that sits in the cooking chamber near the
firebox. That was a total waste.

Three things I've learned so far:

1. NEVER throw away any trimmings
2. With respect to mops using rendered fat, flavors added while rendering
the fat are more noticeable than those added later.
3. Keeping the mop hot in the cooking chamber will give it a strong smoky
taste - too strong for my taste.

Regards,
Bill

============xxxxxxxxxxxx============xxx

BBQ List
Ackerman
6/20/01 12:41 PM
Ryland Motley's CHopped Pork Sandwiches 
Bruce,

Ed turned me on to Motley's pamphlet a few years ago. Here are the main
points Motley covers for the preparation of pork shoulders, butts, or
picnics to make "chopped pork sandwiches":

* Chop and sauce the pork as soon as it is done while it is still hot. (The
sauce should be heated before mixing into the chopped pork).
* Put all of the fat into the mix.
* Let it sit overnight in the refrigerator
* Heat very gently before serving

For my taste, his sauce formula is overpowering, but when the pork is
reheated and served on a hamburger bun with coleslaw, it works well although
I prefer something milder. He does push the proportion of salt, which is a
good thing - helps to bring out the pork taste. One big plus for this method
is that you can smoke the pork the day before you serve it.

I don't know if the pamphlet is still available, but if you follow the above
guidelines with your favorite sauce, you'll be pleased with the results.

Bill Ackerman

==========xxxxxxxxxxxx===========xx

BBQ List
Ackerman
6/20/01 9:13 PM
Ryland Motley's Chopped Pork Sandwiches [RECIPE]
     
Joe:

I have a copy, but it's copyrighted material, so you could not republish
without the author's permission. Even if you get permission, I'm not sure
anyone would be too interested. It has a few pages of useful info and the
rest is personal information and philosophy of the author and a description
of why he thinks the contents are so useful.

Mr. Motley believes the information is worth $15 and I support his right to
price his product however he wants. I would have to say, having cooked
dozens of shoulders using his method (with my own modifications as posted
last night) that it was worth the money.

I spoke with Mr. Motley on the phone a few years ago: a generous and true
Virginia Gentleman. He was experiencing some health problems, so I hope he
is still around.

BTW: here is the sauce and slaw I've been using which is much tamer than Mr.
Motleys. As I mentioned last night, I tend to push the salt to the limit for
this dish. I have no exact quantity; just add in small increments until you
like the taste. Usually I double the sauce recipe depending on how much pork
I've smoked. Remember to pull or chop the pork while it is still hot and the
sauce is hot too. Let sit in the cooler overnight and gently reheat the pork
before making the sandwich.

Sauce:
1/3 cup molasses
1/3 cup apple cider vinegar
1/4 cup spicy brown mustard
2 garlic cloves, minced
1/4 teaspoon ground cayenne pepper
Salt and freshly ground black pepper, as desired,
Mix above ingredients together, blending well; reserve. When you are ready
to sauce the pork, heat the sauce, but don't overheat. It will drive off the
vinegar and change the taste.

Slaw:
3 cups finely shredded green cabbage
1/2 cup julienned red and/or green pepper
2 green onions, chopped
2 tablespoons mayonnaise
2 tablespoons white wine
2 teaspoons sugar
Salt and pepper as desired

Toss together cabbage, pepper and onions. Mix together mayonnaise, wine,
sugar, salt and pepper until well blended. Pour over cabbage mixture,
tossing to blend. Reserve in refrigerator.

Bill Ackerman

======xxxxxxxxxxxxx==========xxx
BBQ List
Ackerman
6/21/01 11:05 PM

Bear's Rub

I joined in early 1997. The hot topics at the time were Peruvian Apricot
Chicken and CyberSauce (did anyone actually make it and was it any good?). I
miss Bear's terse posts which often involved blowing things up. I still use
his brisket rub when I want something on the sweet side:

   2      tablespoons   garlic powder
   2      tablespoons   onion powder
   2      tablespoons   salt
   2      tablespoons   pepper
   1      tablespoon    thyme
   1      cup           dark brown sugar

Bill Ackerman

=======xxxxxxxxxx=========xxxxxxxxx
bbq list
1/9/02

Sour Orange substitute

I've got a big jar of salted preserved lemons. They are a great ingredient
for all kinds of things, but they are definitely not anything like sour
oranges. Here is Diana Kennedy's recipe for Sour Orange substitute:

2 T grapefruit juice
2 T orange juice
1 t grapefruit zest, finely minced
1/4 cup lemon juice

Mix all of above about an hour before using.

Regards,
Bill Ackerman

xxxxxxxxx==============xxxxxxxxxxx========

Bill Ackerman
BBQ List

This is my favorite. The beer and bits of charred onion add a great flavor. It calls for a chipotle rub (recipe also
included) that I use for all kinds of things. It keeps forever in the refrigerator.
 
                      
* Exported from MasterCook *
 
                              Steak Fajitas
 
Recipe By     :La Parilla, Reed Hearon
Serving Size  : 1     Preparation Time :0:00
Categories    : Beef                            Mexican
 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  skirt steak -- trimmed of fat/grist
  3        tablespoons  Chipotle rub
  1              small  white onions -- finely diced
     1/2           cup  dark Mexican beer such as Negra Modelo
     1/2           cup  olive oil
  1         tablespoon  olive oil
  2            bunches  scallions -- trimmed
  1           teaspoon  Montreal steak rub
 
Light grill.
Put steak in non-reactive container and sprinkle both sides with chipotle
rub and onion.
Moisten with beer and 1/2 cup olive oil.
Marinate for 30 minutes while grill heats.
 
Remove steak from marinade, shaking off excess, but retaining some of the
onion on the meat.
Oil grill and cook steak over blazing hot fire, turning as necessary until
crusty and cooked medium rare, about 3 minutes.
Let rest for a few minutes before carving.
 
Meanwhile, brush scallions with oil and season with Montreal rub.
Grill until browned, about 5 minutes. Don't use too high heat.
 
Slice steak across grain into thin slices and pile on a warmed platter
with the grilled scallions.
Serve with pico de gallo, guacamole, beans, and tortillas.
 

                                    - - - - - - - - - - - - - - - - - - - 
 
                      
* Exported from MasterCook *
 
                               Chipotle Rub
 
Recipe By     :La Parilla, Reed Heron
Serving Size  : 1     Preparation Time :0:00
Categories    : Mexican                         Rubs
 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  corn oil
  5                     chipotle chiles -- seeded and deveined
  5                     ancho chiles -- seed and deveined
  25            cloves  garlic
  1 1/2           cups  kosher salt
     1/4           cup  dried Mexican oregano -- toasted
 
Heat corn oil in a medium sized saute pan over medium-high heat until hot
but not smoking.
Fry chiles one at a time until they are puffed and brown about 10 seconds.
Do not let burn.
Drain chiles on paper towels and set aside until they are cool and crisp.
Grind chiles in a spice mill until they are a fine powder.
Place ground chiles and all of the remaining ingredients in a food
processor and process until you have a shaggy, saltlike rub.
If the mixture seems wet, spread it in a thin even layer on a dry baking
sheet. Let dry in a cool (150F) oven until no longer moist, about 1 hour.
 
Store at room temperature in a covered container indefinitely.
Regrind the rub before use if necessary.
 
xx==x=x==x==x=x=x=x=x=x=

Just did a big batch of spare ribs; decided last night to make up some of
the Maraschino glaze that Don Havravek has been tempting us with over the
past year. I didn't have all the ingredients on hand, so I winged it with
what was handy (recipe below). I also added a few wrinkles like sweating the
onions in butter and using Gebhardts instead of cayenne. Don't know if this
is anything like what Don makes, but everyone raved about the ribs. I used
Legg pork sausage seasoning as a rub, applied over a film of yellow mustard.

Bill Ackerman                      

* Exported from MasterCook *

                             Cherry Rib Glaze

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                Cup  Maraschino Cherries -- minced
  1 1/2           Cups  Maraschino Cherry Juice
  1             Bottle  Oscar's Garlic Sauce
  1                Cup  Onion -- minced
  2          Teaspoons  Garlic -- minced
                        Gebhardt Chili Powder -- to taste
                        Fresh Ground Black Pepper -- to taste
  2        Tablespoons  Butter

Melt butter in large saucepan and add onions. Let them sweat for about 5
minutes until soft.

Add garlic and stir just until fragrant.

Add everything else and bring to a roiling boil and let cook for about 45
minutes

Adjust seasonings to taste

Allow to sit overnight

Bring back to boil shortly before using

About 45 minutes before ribs are done, baste them with the sauce. Baste
again as ribs are coming out of the pit.

Description:
  "Adapted from Don Havranek, Smokin in Montana"



-----Original Message-----
From: DonHavranek [mailto:phl3426@montana.com]
Sent: Monday, March 13, 2000 7:38 AM
To: BBQ@netrelief.com
Subject: [BBQ] Country Cherry Ribs

<snip>
Country Cherry Ribs
18# country style Ribs (cut ribs in half for easier pickin)
3/4 of 8oz bag Leggs Smoked Polish Keilbasa sausage seasoning mix
1 cup olive oil
In large plastic bin, mix seasoning and ribs till they got a nice coat
then add olive oil and blend together. Refrigerated overnight then in
morning I added 1 cup Frenches mustard and mixed again. Let sit for
another 4 hours. Fired the smoker and cooked these at 230 degrees and
used mesquite wood for smoke. About 45 minutes before I thought they
would be done I basted them with the below mixture that I made the night
before. Basted twice once right as they were coming off:

xxx=====xxx=====

Jack:

You've got me beat - I only have one bread pudding recipe worth archiving
and it drives me nuts it's so good. It is a variation of the "steamed bread
pudding" from "Cooking from Quilt Company" by Marcia Adams (see below). Use
the best bread, vanilla, and cinnamon (fresh-ground) you have. The flan-like
caramel topping makes this a real hit.

I'm sure we could have the standard list food fight about what is true bread
pudding, Northern vs. Southern versions, normal vs. Texan, etc. Just give
this a try someday. I bet you'll like it and add it to your collection.
Thanks for the feedback. My stumped toe is healing nicely.

Bill Ackerman



* Exported from MasterCook *

                          Steamed Bread Pudding

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                Cup  Brown Sugar
     1/2           Cup  Seedless Raisins
  5             Slices  White Bread -- thin slices, good quality
     1/4           Cup  Butter -- softened
  3                     Eggs
  2               Cups  Milk
  1           Teaspoon  Vanilla Extract
     1/2      Teaspoon  Ground Cinnamon
     1/4      Teaspoon  Salt

In the top of an oiled double boiler, mix the brown sugar and raisins

Remove crusts from bread, butter the slices on one side and cut into 1/2"
cubes. You should have about 2 cups.

Place cubes on top of brown sugar mixture

In a medium bowl, beat the eggs lightly - just blend, don't over mix.

Pour the egg mixture over the bread cubes, but DO NOT stir in.

Cook covered, over simmering water, for about 1 hour and 20 minutes. A knife
inserted in the center should come out fairly clean. Pudding will continue
cooking after taken out of pan, so don't worry if it is still a bit shaky at
the end of the cooking time.

Immediately loosen the edges of the pudding with a rubber spatula and invert
onto a 12" round platter with a lip. Arrange any stray raisins decoratively
around the edge of the platter. Serve warm

Description:
  "Marcia Adams"
------------------------------------------
The fourth line of the directions should read:

In a medium bowl, beat the eggs lightly, then add the remaining
ingredients - just blend, don't overmix.

xxxx======xxx======xxxxx

Here is the recipe. You must use "field" corn. Sweet corn will not work for
this recipe.

* Exported from MasterCook *

               Ixgua (pronounced Ishwa) - Savory Corn Cake

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5 1/2           Cups  Field Corn Kernels
     1/3           Cup  Melted Lard (may Use up to 1/2 Cup Lard)
  1                     Habanero Chile or Other Very Hot Small
                        Fresh Green Chile -- roughly chopped
                        Salt -- to taste

Line a 10" heavy skillet with wilted banana leaves that come up the sides of
the pan and overlap completely over the top.

Put the corn, lard and chile in a food processor and process to roughly
textured consistency.

Stir in salt.

Pour into prepared pan

Cover mixture entirely with overlapping banana leaves and a lid

Cook over coals (low heat about 6" above coals) shaking pan from time to
time to make sure it is not sticking on the bottom for about 45 minutes. The
bottom crust should be thick and golden brown.

Remove the top leaves and replace with a layer of fresh leaves.

Invert the pan on top of a plate and slide the ixgua back into the pan to
cook the second side, again well covered, for another 45 minutes.

Serve hot.

Description:
  "From My Mexico by Diana Kennedy"
xxxxxxxxxxxxxxx=====================xxxxxxxxxxxx

Best burgers I've ever had were made with ground pork. Recipe below.

Regards,
Bill Ackerman


* Exported from MasterCook *

                               Pork Burgers

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

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


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

Barbecue Burger Balm

1/3 cup molasses

1/3 cup apple cider vinegar

1/4 cup spicy brown mustard

2 garlic cloves, minced

1/4 teaspoon ground cayenne pepper

Salt and freshly ground black pepper, as desired

Mix above ingredients together, blending well; reserve.


Carolina Coleslaw

3 cups finely shredded green cabbage

1/2 cup julienned red and/or green pepper

2 green onions, chopped

2 tablespoons mayonnaise

2 tablespoons Sutter Home Sauvignon Blanc

2 teaspoons sugar

Salt and pepper as desired

Toss together cabbage, pepper and onions. Mix together mayonnaise, Sutter
Home wine, sugar, salt and pepper until well blended. Pour over cabbage
mixture, tossing to blend. Reserve in refrigerator.


Burgers

1-1/2 pounds ground pork

1 teaspoon Paul Prudhomme Meat Magic Seasoning Blend

1/4 cup finely chopped red onion

1/4 cup Barbecue Balm

4 seeded hamburger buns, split

In a grill with a cover, prepare a medium-hot fire for direct heat cooking.

1. To make burgers, combine the pork, Meat Magic Blend, onion and 1/4 cup
Burger Balm in a bowl.

2. Handling the mixture as little as possible to avoid compacting it, mix
well. Divide the mixture into 4 equal portions and form the portions into
patties to fit the buns.

3. Place the patties on the grill, cover and cook until the patties are
browned on the bottom, about 4 minutes. With a wide spatula, turn the
patties, then baste with remaining Barbecue Burger Balm. Cook until the
juices run clear when the patties are pierced, 5 to 7 minutes longer,
continuing to taste the patties during cooking. During the last few minutes
of cooking, place the rolls, cut side down, on the outer edges of the grill
rack to toast lightly.

4. Place a burger on the bottom half of each roll. Spoon some Carolina
Coleslaw over the burgers and add the roll tops. Serves 4.

xxx====x==x==x=x=x=x=x=x=x=x=x

This question is for Chris Hart or anyone who has made the recipe he
posted back in October (see recipe below): The recipe calls for a triple
batch of Belly's Finishing sauce. Is the recipe that was posted for
Belly's sauce a single or triple dose? I haven't made it yet, but
tripling the posted amounts seems like it might be too much (e.g. 1.5
cups of lemon juice). 

Regards,
Bill Ackerman

-----Original Message-----
From: BBQ-owner@smokering.net [mailto:BBQ-owner@smokering.net] On Behalf
Of Chris Hart
Sent: Tuesday, October 09, 2001 5:17 PM
To: BBQ@smokering.net
Subject: [BBQ] Recipe: Sweet BBQ Sauce


Howdy-

I entered a sauce at the Pig n Pepper competition this past weekend and
won 1st place sweet BBQ sauce and best overall amateur sauce.  I started
with the Cooks Illustrated Sweet BBQ sauce recipe I posted here a while
ago.  But, I felt I wanted something a bit more over the top that would
glaze well on chicken and ribs. So in addition to adding some cumin, I
added a batch of Bellys Texas Style Finishing Sauce that I found in the
FAQ to the mix.  I guess the judges thought it ws pretty good, here is
the sauce recipe:


3 Medium Onion Peeled and Quartered
3 Cup Ketchup
6T Cider Vinegar
6T Worcestershire
6T Dijon Mustard
1C Molasses
3t Tabasco
1 triple batch Bellys Finishing Sauce
1t ground black pepper
2 pureed chipotle pepper
2T veg oil
3 med garlic clove, minced (I used a mortar and pestle to bring down to
a paste) 3T Chili powder 1T Cumin

1. Process onions and 3/4 c water in a food processor until pureed and
mixture resembles slush, about 30 seconds. Srain mixture through fine
mesh strainer into cup, pressing on solids to obtain 1 1/2 cup onion
juice. Discard solids. 2. Wisk Onion juice, ketchup, vinegar,
worcestershire, mustard, molasses, hot pepper, pureed chipotle, Bellys
Finishing sauce, black pepper in Large bowl. 
3. Heat oil in saucepan add garlic, chili powder and cumin - cook until
fragrant, about 1 minute. Wisk in ketchup mixture and bring to boil;
reduce heat to med-low and simmer gently, uncovered about 1 hour.  Cool
and refrigerate.




Belly's Texas-Style Finishing Sauce

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      ounces        worcestershire sauce
   2      cups          dr. pepper
   1      dash          tabasco sauce
     1/4  cup           brown sugar
     2/3  cup           good salad oil
                        salt to taste
   3      teaspoons     garlic power
   6      ounces        can tomato paste
     1/2  cup           lemon juice

Mix all ingredients together in a saucepan and bring to a low boil. (I
simmered for one hour)
-----------------------

Chris:

Just made up a batch of your sauce (1 part Belly's Dr. Pepper Sauce to
1/2 part of your base sauce). This is really a great sauce, although I
couldn't resist toying with the formula. I've been bitten by Nigella and
have been putting Coleman's English Mustard Powder in everything. I
wasn't too impressed when it was warm, but after being in the cooler for
a few hours, it really improved. What I like about your sauce is that it
seems to be an effective balance of sweet, sour, and spicy that all hit
you at the same time. I'm making a batch of babybacks tomorrow and will
use your sauce for glazing and dipping. Menu includes german potato
salad, cornbread, flan and lemonade. It's up near 60F today and supposed
to be warmer tomorrow, so might as well pretend winter is over. Thanks
for posting your recipe.

Bill Ackerman



-----Original Message-----
From: BBQ-owner@thesmokering.com [mailto:BBQ-owner@thesmokering.com] On
Behalf Of Chris Hart
Sent: Friday, January 25, 2002 11:22 AM
To: BBQ@thesmokering.com
Subject: Re: [BBQ] QUESTION: Chris Hart's Award Winning Sweet BBQ Sauce


Bill - I just made this 2 weekends ago.  It should be DOUBLE batch of
Bellys finishing sauce.  

I did a couple of tweaks to Bellys finishing sauce as well, I took a 2
liter of Dr. Pepper and reduced it down to the 4 cups I needed.  I went
heavy on the brown sugar and did not double the lemon juice (still used
only 1/2 cup)

If you make it please let me know how it comes out....


chris

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

When using POW, I reduce salt. When using MSG, I don't redcue salt.

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

Panko Eggs

Last week's thread on panko breadcrumbs gave me an idea for a breakfast I
made yesterday for some friends. One of my favorites is Marion Cunningham's
"Butter-Crumbed Eggs", one of those simple dishes with just a few
ingredients that tastes really special.  Instead of fresh breadcrumbs I
substituted panko. Made a great dish even better. The only difficult part is
handling the eggs through the various steps so the yolks don't break. A
small, buttered spatula works great, but care is still needed.
Simply poach some eggs (I usually do this the night before and leave them
submerged in water overnight). Dry them carefully. Dip in beaten egg. Coat
with panko (add salt and pepper to taste). Fry up in some hot butter until
golden crispy on both sides. Served with fresh-baked biscuits and homemade
bacon I smoked using Kutas' technique. Since my visitors are from Sweden, I
also followed their custom of serving some cheese and sliced tomatoes.
Sounds a little weird for breakfast, but the combination made it one of the
best breakfasts I can remember.
So thanks to whoever posted the panko suggestion.
Bill Ackerman

Gary's Note:
I have made the above recipe any number of times and it is excellent, as are all of Mr. Ackerman's recipes and variations. One suggestion though, make at least 50% more eggs than you will need as the breakage factor is quite high. 

Regards

Smoking in Chicago,
Gary

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

Gary,

Below is the rib marinade which I adapted from Red Sage. I normally use a
dry rub (double layer method ala Danny G. - and contrary to some critics, it
doesn't form a crust - I think it just keeps the spices in contact with the
meat longer). I used this marinade with the coffee/guajillo sauce recipe
posted the other day. These ribs were the best I've made so far, but I think
it may have had more to do with the cooking technique. The more I use my
offset log-burner, the more I'm convinced that the secret is to minimize the
draft: only enough air to support combustion and no more.

Bill Ackerman

* Exported from MasterCook *

                               Rib Marinade

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         Tablespoon  Ground Coriander
  2        Tablespoons  Chile Molido
  2        Tablespoons  Fresh Thyme -- chopped
  2        Tablespoons  Freshly Ground Black Pepper
  1         Tablespoon  Salt
  6        Tablespoons  Honey Mustard
  1 1/2           Cups  Apple Cider Vinegar
  1                Cup  Balsamic Vinegar
  1                Cup  Honey

Combine all ingredients and mix well

Pour marinade over ribs and marinate overnight in refrigerator.

Reserved and heated marinade makes good glaze, but take care not to burn.

Description:
  "Adapted From Red Sage"

-----Original Message-----
From: BBQ-owner@smokering.net [mailto:BBQ-owner@smokering.net]On Behalf Of
Gary Wiviott
Sent: Tuesday, October 30, 2001 10:25 PM
To: BBQ@smokering.net
Subject: Re: [BBQ] Black Coffee - Guajillo BBQ Sauce

Bill Ackerman wrote:
> I served it with smoked, marinated
> baby backs.
<snip>
> 3       Whole  Guajillo Chiles
<snip>

Bill,

Excellent looking recipe, I am a big fan of guajillo peppers and use
them often in rubs and sauces.

Would you mind elaborating on the marination aspect of this recipe? I
have played around with marinating baby backs a bit, mainly using the
recipe that I posted last year from Yuca in South Beach, Baby Back Ribs
with a Guava BBQ Sauce, and plan on additional experimentation, as time
and waistline allow.

Thank you in advance

Smoking in Chicago,
Gary























