"Dave Bugg" wrote in message
...
ceed wrote:

Proof below:

Sonoran-Style Marinated Pork

Hee hee. I'm saving this one

--
Dave
Dave's Pit-Smoked Bar-B-Que
http://davebbq.com/

Tell him to stop it I'm drooling.........


Dimitri

On Mon, 15 Aug 2005 14:17:30 -0500, Dave Bugg wrote:

Sonoran-Style Marinated Pork
Hee hee. I'm saving this one

I've done this recipe several times with great success. It's very
important to get the pork slices thin (almost like with smoked salmon).
But then again: I'm in Texas which has nothing to do with the rain forest
whatsoever as pointed our earlier in this thread..



--
//ceed ©¿©¬

ceed wrote:

I've done this recipe several times with great success. It's very
important to get the pork slices thin (almost like with smoked
salmon).

Do you slice the pork when it has been deeply chilled in order to make the
slicing easier?

But then again: I'm in Texas which has nothing to do with
the rain forest whatsoever as pointed our earlier in this thread..

Hey, I've been to Houston during the rainy season :-)

--
Dave
Dave's Pit-Smoked Bar-B-Que
http://davebbq.com/

On Mon, 15 Aug 2005 14:39:07 -0500, Dave Bugg wrote:

Do you slice the pork when it has been deeply chilled in order to make
the
slicing easier?

Yes, REALLY hard to slice it thin when it fully thawed.

But then again: I'm in Texas which has nothing to do with
the rain forest whatsoever as pointed our earlier in this thread..

Hey, I've been to Houston during the rainy season

Houston? My wife calls Houston "The armpit of Texas". She is a Texan so I
guess she's allowed to say stuff like that. I'm imported, so I just nod
and...um.....agree..


--
//ceed ©¿©¬

But then again: I'm in Texas which has nothing to do with
the rain forest whatsoever as pointed our earlier in this thread..

Hey, I've been to Houston during the rainy season :-)

--
Dave
Dave's Pit-Smoked Bar-B-Que
http://davebbq.com/

Which is,by the way, Jan. 1 through Nov. 15 .
Jack

"Dave Bugg" wrote in message
...
ceed wrote:

I've done this recipe several times with great success. It's very
important to get the pork slices thin (almost like with smoked
salmon).

Do you slice the pork when it has been deeply chilled in order to make the
slicing easier?

It's an old trick usually used when making home made jerky. The meat when
partially frozen will hold its shape and allow one to easily cut across the
grain. If done properly its like slicing a chunk of decent cheese.

Dimitri

On Sun, 14 Aug 2005 20:45:19 -0700, "Duwop"
wrote:

"ceed" wrote in message
On Sun, 14 Aug 2005 20:31:14 -0500, Dave Bugg wrote:


So what you are saying is that the whole "water smoker" concept is a scam
of sorts? The bullet smokers all have pans you are supposed to fill with
water or some other liquid to keep the meat moist. But you are saying the
only thing the pan does is keeping the meat from getting direct heat?

And acting as a heat sink, yes.

I use a [Weber disposable] pan with hot water in it to act as a heat
deflector. It also catches any grease drippings and makes clean ups
a snap. I harbor no illusions about it adding to the moisture content
of the food. Baking is another story.

Harry

On Sun, 14 Aug 2005 21:00:08 -0700, "Dave Bugg"
wrote:

Edwin Pawlowski wrote:


I have to respectfully disagree. It is all in the method used.

What happens when you exercise? Your pores open up and you sweat,
losing moisture to the surrounding air.

What does this have to do with dead meat, Ed?

If you add enough moisture
to the cooking pit, it is possible under the right circumstances for
the water to penetrate. The trick is getting the pores to open.

Even if you could make dead meat sweat, it ain't about putting moisture into
sweat glands. It is about moisture contained at the intracelluar level.

What you have to do is wiggle the meat, same is it would be moving
while exercising. Not easy to do with a roast, but fairly simple
with poultry.

Again, just plain silly.

Best results are found using the 10/5 method. Every ten minutes, you
open the cooker and wiggle the wings and legs vigorously for five
minutes. this gets the bird moving, thus opening the pores to absorb
moisture. Be sure to keep a good size pan of water near the fire so
it will evaporate.

LOL.... Now I get it, this is a joke. You had me going, man.

Just can't fool you,eh, ED . . . .

Harry

"Dave Bugg" wrote:
[ . . . ]
In a real life application, the role of the water pan IS limited, just as
you stated, Matthew. But if we could make a large enough water pan and
fit it tight enough....... But then you'd have steamed brisket
[shudder] ie, stew meat. :-)

Wasn't it Archimedes who said, "Give me a water pan big enough and I'll
steam the world!"? Or sumpin like that.

--
Nick. Support severely wounded and disabled War on Terror Veterans and
their families:
http://saluteheroes.org/ & http://www.woundedwarriorproject.org/

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

"Dimitri" wrote:
"Dave Bugg" wrote in message
ceed wrote:

Proof below:

Sonoran-Style Marinated Pork

Hee hee. I'm saving this one

Tell him to stop it I'm drooling.........

Dave won't do this at his BBQ joint. The Health Dept would be on him like
flies on beef jerky!

--
Nick. Support severely wounded and disabled War on Terror Veterans and
their families:
http://saluteheroes.org/ & http://www.woundedwarriorproject.org/

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

"ceed"
ceed@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqr stuvwxyzabcdefghijk.com
wrote in message newsp.svkczlzj21xk10@bobdello...
On Mon, 15 Aug 2005 14:02:17 -0500, Dave Bugg wrote:

Put a piece of meat on a rack in the Sonoran desert. Put an identical
piece of meat (sheltered) on a rack in an Amazon Rain forest - which
will turn to Jerky?
Both. Time is the factor, along with air movement. Of course the Sonoran
desert will produce the best and quickest jerky

Proof below:

Sonoran-Style Marinated Pork

This unusual recipe is half jerky and half grilled pork. Don't worry about
exposing the meat to the air; the vinegar is a high-acid preservative.

10 Chiltepins (or more to taste), seeds removed and saved
10 dried red New Mexican chiles, stems removed, seeds removed and saved
3 large cloves garlic
1 teaspoon Mexican oregano
1 teaspoon salt
1/2 cup cider vinegar
1/2 cup water
1 small cabbage, chopped
Juice of 4 limes
4 pounds pork tenderloin, sliced into strips 1/4 to 1/2 inch thin
(for easier slicing, freeze the pork slightly, then slice)
Corn or flour tortillas

Boil the New Mexican chiles until they are soft. Add all the other
ingredients except the pork, chile seeds, and tortillas and puree in a
blender to make the marinade.
Add the seeds to the chile marinade and marinate the pork in the mixture
for an 1 hour. Hang the strips of meat over a clothesline in the sun and
arrange cheesecloth around them to keep the insects away. Dry the meat in
the sun for two days in dry weather and then refrigerate until ready to
use.
Grill the meat strips over mesquite wood for 1 to 2 minutes per side. Dice
the strips and spread the meat over thin flour or corn tortillas.. Spread
chopped cabbage over the meat and sprinkle lime juice over the top. Fold
the tortilla in half and serve.

Serves: 8

--
//ceed ©¿©¬

OK, this one looks interesting. A little scary, but interesting
none-the-less. As far as beer can chicken goes, I like it! I usually add
spices to the beer and I can taste in the chicken so it is reasonable to
assume that the steam is permeating the meat to some degree. My thinking
(and I am no scientist) is that after the collagen breaks down into fat the
meat loosens up a bit and thus allows the spiced steam to get into it. Does
this sound correct? This is just a hypothesis and I truly would like to know
since this thread has been most informative. It has been quite entertaining
as well I might add. I have lived in Texas all my life and it is definitely
true that it is awfully hot and Houston really sucks but I gotta say ... Ed
.... you are welcome to eat bar-b-que at my house any day but wiggling your
meat in my pit is absolutely NOT gonna happen! It would let the heat out.

On Mon, 15 Aug 2005 19:09:55 -0500, Alan S wrote:

OK, this one looks interesting. A little scary, but interesting
none-the-less.

It's not really scary since you grill the strips before eating them. The
trick is to make sure you have dry sunny weather with temperatures over
80F. The vinegar needs to be of decent quality as well. I once tried with
store brand cider vinegar. It tasted okay, but not as good as when using
the good stuff.



--
//ceed ©¿©¬

"ceed"
ceed@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqr stuvwxyzabcdefghijk.com
wrote in message newsp.svkq5mqn21xk10@bobdello...
On Mon, 15 Aug 2005 19:09:55 -0500, Alan S wrote:

OK, this one looks interesting. A little scary, but interesting
none-the-less.

It's not really scary since you grill the strips before eating them. The
trick is to make sure you have dry sunny weather with temperatures over
80F. The vinegar needs to be of decent quality as well. I once tried with
store brand cider vinegar. It tasted okay, but not as good as when using
the good stuff.



--
//ceed ©¿©¬

It would seem to me that very thin strips would be important so the vinegar
has some time to permeate the meat (which brings up and interesting thing
about marinades being pointless (according to the guy that was trying to
sell some book on NPR one afternoon) but I digress, I'll save that one for
another thread) and I am curious about whether or not the temp of the sliced
strips ever makes it up to 180 degrees. You said " Grill the meat strips
over mesquite wood for 1 to 2 minutes per side". I am assuming that is a hot
fire like a hibachi or something? I want to try this one.

On Mon, 15 Aug 2005 23:43:53 -0500, Alan S wrote:



It would seem to me that very thin strips would be important so the
vinegar
has some time to permeate the meat (which brings up and interesting thing
about marinades being pointless (according to the guy that was trying to
sell some book on NPR one afternoon) but I digress, I'll save that one
for
another thread) and I am curious about whether or not the temp of the
sliced
strips ever makes it up to 180 degrees. You said " Grill the meat strips
over mesquite wood for 1 to 2 minutes per side". I am assuming that is a
hot
fire like a hibachi or something? I want to try this one.


Actually, I have never really timed it. Times given in recipes when it
comes to grilling times I do not pay much attention to. I mostly use my
experience with the meat and equipment used when it comes to these things.
However, 1 to 2 minutes seems to be close to what I have been doing. I use
hot (but not searing) temperature for this since the strips easily burn
being thin. The meat should be fully cooked through. I burn mesquite
chunks down to coals on my ECB when doing this recipe (of course used as a
grill in this case). Any charcoal grill will do I guess as long as you are
able to get quite close to the fire.


--
//ceed ©¿©¬

"Edwin Pawlowski" wrote in message
. ..
"I know some of you may be skeptical, but it works. You just have to prove
it to yourself by trying it. You'll soon be a convert and do this with all
your barbecue. Important: Don't go more than 10 minutes at rest or the
meat will start to dry again."

All birds, both the greater and lesser, benefit from dancing into the oven,
barbeque and smoker. The birds are happier and kids love it. You should
also always name the greater birds. They always taste better with a little
personality.