Steve Wertz wrote:

Theoretically, of course, suppose you really killed something in
the smoker. For whatever reason it just didn't turn out right.

Take the meat and strip it from any bone. Run it through the food
grinder (mill, or processor) and mix it with some mayo to moisten
up and same salt if desired. You know have a highly edible
cracker or sandwich spread.

I think this is called "potted" meat. I've restorted to it many
times myself, especially in my younger days.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Steve Wertz wrote:

Potted meat is made with mechanically separated chicken, beef
stomachs, partially defatted cooked pork fatty tissue, beef
hearts, partially defatted cooked beef fatty tissue, lips, snouts,
ears, fibrin, beef fibron, beef fribnogin and thrombin plasma
protein.

This is 75% real meat (25% onions and mayo), that you know you
cooked yourself. No plasma protein here. I'm offended that you
compared this to potted meat. Hrmpf!


Gahhh! I don't remember anything about industrial processes or
mystery meat in the old recipe books I saw this in. They just
describe taking cooked stuff, grinding it, and adding some sort
of fat to make a spread.

It's something I've done for years to rehabilitate my many
cooking mistakes. I think the first time I ever did this I was
about 12, so that would have been somewhere around the time Christ was
born (exaggeration, sure, but I feel old lately). It's only later in
life that I saw the "potted" designation.

Are you sure plasma protein is part of it? As I rememeber, the potted
recipes I saw were from an 18th century cookbook from Ye Merry Olde
England or something...


--
Reg email: RegForte (at) (that free MS email service) (dot) com

I grind the leftovers, sauté some garlic and frozen spinach, grind that, mix
the two together, and make spinach-BBQ ravioli. Can be frozen as well.
Capital and labor intensive, but oh so good.
--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Steve Wertz" wrote in message
...
Theoretically, of course, suppose you really killed something in
the smoker. For whatever reason it just didn't turn out right.

Take the meat and strip it from any bone. Run it through the food
grinder (mill, or processor) and mix it with some mayo to moisten
up and same salt if desired. You know have a highly edible
cracker or sandwich spread.

I did this with a failed pork loin (too dry) and a leftover turkey
thigh (which was really fine as is, I just threw it in there for
good luck).

You can also make liverwurst (braunschweiger) this way. Smoke
some pork liver at 300F for an hour, and run it through the food
grinder with fresh onion. Mix with ground fresh or rendered bacon
fat or ground smoked hog jowls, and a little mayo, salt and white
pepper. Optionally you can a add a tablespoon or three of port
wine.

-sw

In article , Reg
wrote:

Steve Wertz wrote:

Theoretically, of course, suppose you really killed something in
the smoker. For whatever reason it just didn't turn out right.

Take the meat and strip it from any bone. Run it through the food
grinder (mill, or processor) and mix it with some mayo to moisten
up and same salt if desired. You know have a highly edible
cracker or sandwich spread.

I think this is called "potted" meat. I've restorted to it many
times myself, especially in my younger days.

As have I. It's the kind of thing that kicks ya up the learning curve
in those formative years.

monroe(gustamo '****up onna cracker'?

In article , Steve Wertz
wrote:

On Sat, 20 Mar 2004 12:24:15 -0800, "Louis Cohen"
wrote:


I grind the leftovers, sauté some garlic and frozen spinach, grind that, mix
the two together, and make spinach-BBQ ravioli. Can be frozen as well.
Capital and labor intensive, but oh so good.

I didn't think about ravioli. That would work as well. I'm
making ravioli tonight (gorgonzola - the good soft and stinky
kind, spinach and onion), using won-ton wrappers.

It's kinda OT, but my last rip roaring ravioli success was a
spinach-minced oyster combo filling with lotsa cracked pepper and lemon
zest in the pasta dough.

monroe(tres bien)

My dog takes care of all of my failures and I don't even have to coax him.

"Steve Wertz" wrote in message
...
Theoretically, of course, suppose you really killed something in
the smoker. For whatever reason it just didn't turn out right.

Take the meat and strip it from any bone. Run it through the food
grinder (mill, or processor) and mix it with some mayo to moisten
up and same salt if desired. You know have a highly edible
cracker or sandwich spread.

I did this with a failed pork loin (too dry) and a leftover turkey
thigh (which was really fine as is, I just threw it in there for
good luck).

You can also make liverwurst (braunschweiger) this way. Smoke
some pork liver at 300F for an hour, and run it through the food
grinder with fresh onion. Mix with ground fresh or rendered bacon
fat or ground smoked hog jowls, and a little mayo, salt and white
pepper. Optionally you can a add a tablespoon or three of port
wine.

-sw



Friend, you just discovered the golden rule of BBQ Fat's where it's at!

Toss failed experiments to the cats. Eat the rest.

TFM®

"Steve Wertz" wrote in message
...
Theoretically, of course, suppose you really killed something in
the smoker. For whatever reason it just didn't turn out right.

You could always just give the meat to some homeless people, just a thought.

Theoretically, of course, suppose you really killed something in
the smoker. For whatever reason it just didn't turn out right.

You could always just give the meat to some homeless people, just a
thought.

That's illegal in many localities, and I don't want to assume any
liabilities.

I see your point, but I was advocating tossing the ruined hunk of meat in
the car on the way to work and handing it to the first bum you see at a
traffic light. Nothing formal, just a "here ya go bub" type deal.

(snip discussion on details of giving imperfect BBQ to bums)
The whole point, though, is that it's not ruined.

Failed, ruined, inedible in present state ... whatever. You brought up what
to do with a failed experiment and I gave an alternate suggestion. Some
might prefer yours, others mine, and still others might use it as ballast
for a hot air balloon.