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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Pig in a pit
Is that even considered barbecue? Yesterday I watched self proclaimed
'Chef' Michael Smith do a youngster in a pit at a scout jamboree. When it came out it didn't look very appetizing. The skin was not crispy although the meat looked nicely done and tender. I don't like the looks of that pale blase' skin though. His method was to dig a pit, shovel in coals, lay the lil' one on the coals(the lil' one was wrapped in foil and burlap), add more coals and dirt(to cut off oxygen?) The finished product just had an unappetizing look to it. Oh by the way he put a mess of onion, garlic and herbs into the carcass before tying it up. |
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Pig in a pit
Hovdv wrote:
> Is that even considered barbecue? Yesterday I watched self proclaimed > 'Chef' Michael Smith do a youngster in a pit at a scout jamboree. > When it came out it didn't look very appetizing. The skin was not > crispy although the meat looked nicely done and tender. I don't like > the looks of that pale blase' skin though. His method was to dig a > pit, shovel in coals, lay the lil' one on the coals(the lil' one was > wrapped in foil and burlap), add more coals and dirt(to cut off > oxygen?) > The finished product just had an unappetizing look to it. Oh by the > way he put a mess of onion, garlic and herbs into the carcass before > tying it up. Sounds more like Kalua pork to me, ie steamed. It would help if you would add a bit of the text to which you are replying. In that way, we can better understand your response and questions. -- Dave www.davebbq.com |
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Pig in a pit
Dave Bugg wrote:
> Hovdv wrote: >> Is that even considered barbecue? Yesterday I watched self proclaimed >> 'Chef' Michael Smith do a youngster in a pit at a scout jamboree. >> When it came out it didn't look very appetizing. The skin was not >> crispy although the meat looked nicely done and tender. I don't like >> the looks of that pale blase' skin though. His method was to dig a >> pit, shovel in coals, lay the lil' one on the coals(the lil' one was >> wrapped in foil and burlap), add more coals and dirt(to cut off >> oxygen?) >> The finished product just had an unappetizing look to it. Oh by the >> way he put a mess of onion, garlic and herbs into the carcass before >> tying it up. > > Sounds more like Kalua pork to me, ie steamed. That's exactly what it sounds like to me, too. Dana |
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Pig in a pit
Dave Bugg wrote:
> Hovdv wrote: >> Is that even considered barbecue? Yesterday I watched self proclaimed >> 'Chef' Michael Smith do a youngster in a pit at a scout jamboree. >> When it came out it didn't look very appetizing. The skin was not >> crispy although the meat looked nicely done and tender. I don't like >> the looks of that pale blase' skin though. His method was to dig a >> pit, shovel in coals, lay the lil' one on the coals(the lil' one was >> wrapped in foil and burlap), add more coals and dirt(to cut off >> oxygen?) >> The finished product just had an unappetizing look to it. Oh by the >> way he put a mess of onion, garlic and herbs into the carcass before >> tying it up. > > Sounds more like Kalua pork to me, ie steamed. > > It would help if you would add a bit of the text to which you are replying. > In that way, we can better understand your response and questions. > Well, what ever you may think of his pork, he's hardly self-proclaimed. He's a highly trained and well respected chef. From stints in 3-star Michelin restaurants to James Beard awards, he is the real thing. http://www.lifestylefood.com.au/chefs/chef.asp?id=169 MargW |
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Pig in a pit
MargW wrote:
> Dave Bugg wrote: >> Hovdv wrote: >>> Is that even considered barbecue? Yesterday I watched self >>> proclaimed 'Chef' Michael Smith do a youngster in a pit at a scout >>> jamboree. When it came out it didn't look very appetizing. The >>> skin was not crispy although the meat looked nicely done and >>> tender. I don't like the looks of that pale blase' skin though. His >>> method was to dig a pit, shovel in coals, lay the lil' one on >>> the coals(the lil' one was wrapped in foil and burlap), add more >>> coals and dirt(to cut off oxygen?) >>> The finished product just had an unappetizing look to it. Oh by the >>> way he put a mess of onion, garlic and herbs into the carcass before >>> tying it up. >> >> Sounds more like Kalua pork to me, ie steamed. >> >> It would help if you would add a bit of the text to which you are >> replying. In that way, we can better understand your response and >> questions. > > Well, what ever you may think of his pork, he's hardly > self-proclaimed. He's a highly trained and well respected chef. From > stints in 3-star Michelin restaurants to James Beard awards, he is > the real thing. That makes it more -- not less -- likely that he knows crapola about 'Q. Pitmasters could care less about Michelin-anything; unless it's the name of the tire on the good ol' pickup truck. -- Dave www.davebbq.com |
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Pig in a pit
On Thu, 4 Oct 2007 16:17:49 -0700, "Dave Bugg" >
wrote: >MargW wrote: >> Dave Bugg wrote: >>> Hovdv wrote: >>>> Is that even considered barbecue? Yesterday I watched self >>>> proclaimed 'Chef' Michael Smith do a youngster in a pit at a scout >>>> jamboree. When it came out it didn't look very appetizing. The >>>> skin was not crispy although the meat looked nicely done and >>>> tender. I don't like the looks of that pale blase' skin though. His >>>> method was to dig a pit, shovel in coals, lay the lil' one on >>>> the coals(the lil' one was wrapped in foil and burlap), add more >>>> coals and dirt(to cut off oxygen?) >>>> The finished product just had an unappetizing look to it. Oh by the >>>> way he put a mess of onion, garlic and herbs into the carcass before >>>> tying it up. >>> >>> Sounds more like Kalua pork to me, ie steamed. >>> >>> It would help if you would add a bit of the text to which you are >>> replying. In that way, we can better understand your response and >>> questions. >> >> Well, what ever you may think of his pork, he's hardly >> self-proclaimed. He's a highly trained and well respected chef. From >> stints in 3-star Michelin restaurants to James Beard awards, he is >> the real thing. > >That makes it more -- not less -- likely that he knows crapola about 'Q. >Pitmasters could care less about Michelin-anything; unless it's the name of >the tire on the good ol' pickup truck. I met Michael Smith a couple of years ago. He's a knowledgeable, but don't talk Q with him. Harry |
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Pig in a pit
"Dave Bugg" > wrote:
> MargW wrote: > > Dave Bugg wrote: > >> Hovdv wrote: > >>> [ . . . ] > That makes it more -- not less -- likely that he knows crapola about 'Q. > Pitmasters could care less about Michelin-anything; unless it's the name > of the tire on the good ol' pickup truck. I'm a Pirelli Cinturato guy. Does that disqualify me? -- Nick. Support severely wounded and disabled Veterans and their families! I've known US vets who served as far back as the Spanish American War. They are all my heroes! Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ~Semper Fi~ |
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Pig in a pit
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Pig in a pit
Dave Bugg wrote:
> MargW wrote: >> Dave Bugg wrote: >>> Hovdv wrote: >>>> Is that even considered barbecue? Yesterday I watched self >>>> proclaimed 'Chef' Michael Smith do a youngster in a pit at a scout >>>> jamboree. When it came out it didn't look very appetizing. The >>>> skin was not crispy although the meat looked nicely done and >>>> tender. I don't like the looks of that pale blase' skin though. His >>>> method was to dig a pit, shovel in coals, lay the lil' one on >>>> the coals(the lil' one was wrapped in foil and burlap), add more >>>> coals and dirt(to cut off oxygen?) >>>> The finished product just had an unappetizing look to it. Oh by the >>>> way he put a mess of onion, garlic and herbs into the carcass before >>>> tying it up. >>> Sounds more like Kalua pork to me, ie steamed. >>> >>> It would help if you would add a bit of the text to which you are >>> replying. In that way, we can better understand your response and >>> questions. >> Well, what ever you may think of his pork, he's hardly >> self-proclaimed. He's a highly trained and well respected chef. From >> stints in 3-star Michelin restaurants to James Beard awards, he is >> the real thing. > > That makes it more -- not less -- likely that he knows crapola about 'Q. > Pitmasters could care less about Michelin-anything; unless it's the name of > the tire on the good ol' pickup truck. Well, I did't say he knew anything about 'Q, just that he isn't a 'self-proclaimed' chef, but a highly talented and respected one. I've got Michelins on my bike - does that count? MargW |
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Pig in a pit
On Oct 4, 7:07 pm, MargW > wrote:
> Dave Bugg wrote: > > Hovdv wrote: > >> Is that even considered barbecue? Yesterday I watched self proclaimed > >> 'Chef' Michael Smith do a youngster in a pit at a scout jamboree. > >> When it came out it didn't look very appetizing. The skin was not > >> crispy although the meat looked nicely done and tender. I don't like > >> the looks of that pale blase' skin though. His method was to dig a > >> pit, shovel in coals, lay the lil' one on the coals(the lil' one was > >> wrapped in foil and burlap), add more coals and dirt(to cut off > >> oxygen?) > >> The finished product just had an unappetizing look to it. Oh by the > >> way he put a mess of onion, garlic and herbs into the carcass before > >> tying it up. > > > Sounds more like Kalua pork to me, ie steamed. > > > It would help if you would add a bit of the text to which you are replying. > > In that way, we can better understand your response and questions. > > Well, what ever you may think of his pork, he's hardly self-proclaimed. > He's a highly trained and well respected chef. From stints in 3-star > Michelin restaurants to James Beard awards, he is the real thing. > Putting the word 'chef' in front of his name smacks of someone full of himself. I happen to be a well respected machinist. I've been sent to Singapore to trouble shoot jobs etc. Yet you don't see me call myself 'Machinist' Johnson. Besides the word 'chef' just means someone in charge. My uncle in Germany who was a chemical engineer referred to his boss as 'chef'. Someone in the cooking field who is in charge of the Garde Manger section is referred to as Chef Garde Manger. Sous chef is an underling to the executive chef. So what is Michael Smith in charge of? He also has a habit of referring to cooks as chefs. They are cooks unless they are in charge of a section. In Germany I'd be referred to as a chef because I am in charge of a few people at work even though I'm a machinist. > http://www.lifestylefood.com.au/chefs/chef.asp?id=169 > > MargW- Hide quoted text - > > - Show quoted text - |
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Pig in a pit
On 5-Oct-2007, MargW > wrote: > ULL wrote: > > On Thu, 04 Oct 2007 21:55:50 -0700, Denny Wheeler > > > wrote: > > > >> On Thu, 04 Oct 2007 19:07:49 -0400, MargW > > >> wrote: > >> (comments about Michael Smith) > > > > Well, hey - at least he's not _Valentine_ Michael Smith! > > > >> <waves to the lady on the BMW> > >> Hiya, Marg!!!! > > > > Hiya, Marg! > > > > Regards, > > > > > > -- > > Rusty the bookman > > > > Minion of Phil #0001 > > You don't understand the power of the insufficiently lit side. > > > > Yes, makin' mock o' uniforms that guard you when you sleep > > Is cheaper than them uniforms, and they're starvation cheap > > - Kipling > > Hi Denny and Rusty > > Thanks for pointing me here. I'll mainly be a lurker, but love the idea > of doing my own real bbq > > > MargW Welcome to AFB Marg. There is just no substitute for 'REAL' smoke roasted meat and vegetables. Late last night I made myself a snack of thin sliced brisket on light wheat bread with mayo on one side and Dijon on the other. I used some garden salad mix on it because that's all I had and skipped everything else because I was too lazy to put it together. It was a single slice of bread and I really wanted at least twice that but, alas my waistline dictated otherwise . It was so reminiscent of good corned beef that I wanted to cry. I used hickory this time instead of my usual oak. I believe I'm a convert or maybe a convict. Beware! It's addictive. -- Brick(Eyeing a young Muscovie duck in the front yard) |
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Pig in a pit
On 5-Oct-2007, Harry Demidavicius > wrote: > On Thu, 4 Oct 2007 16:17:49 -0700, "Dave Bugg" > > wrote: > > >MargW wrote: > >> Dave Bugg wrote: > >>> Hovdv wrote: > >>>> Is that even considered barbecue? Yesterday I watched self > >>>> proclaimed 'Chef' Michael Smith do a youngster in a pit at a scout > >>>> jamboree. When it came out it didn't look very appetizing. The > >>>> skin was not crispy although the meat looked nicely done and > >>>> tender. I don't like the looks of that pale blase' skin though. His > >>>> method was to dig a pit, shovel in coals, lay the lil' one on > >>>> the coals(the lil' one was wrapped in foil and burlap), add more > >>>> coals and dirt(to cut off oxygen?) > >>>> The finished product just had an unappetizing look to it. Oh by the > >>>> way he put a mess of onion, garlic and herbs into the carcass before > >>>> tying it up. > >>> > >>> Sounds more like Kalua pork to me, ie steamed. > >>> > >>> It would help if you would add a bit of the text to which you are > >>> replying. In that way, we can better understand your response and > >>> questions. > >> > >> Well, what ever you may think of his pork, he's hardly > >> self-proclaimed. He's a highly trained and well respected chef. From > >> stints in 3-star Michelin restaurants to James Beard awards, he is > >> the real thing. > > > >That makes it more -- not less -- likely that he knows crapola about 'Q. > >Pitmasters could care less about Michelin-anything; unless it's the name > >of > >the tire on the good ol' pickup truck. > > I met Michael Smith a couple of years ago. He's a knowledgeable, but > don't talk Q with him. > > Harry I must have missed the original post. Who is Michael Smith? Did Michael Smith say he was making barbecue? Why does this group care what Michael Smith might have said? Do we need yet another ****ing contest about what barbecue is? Has anybody in the group cooked anything lately? What did you cook? Was it barbecue? What was different about it? Was it any good? -- Brick(Save a tree, eat a Beaver) |
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Pig in a pit
Brick wrote:
was too lazy to put it > together. It was a single slice of bread and I really wanted at least > twice that but, alas my waistline dictated otherwise . It was so > reminiscent of good corned beef that I wanted to cry. I Brick or others, what's the secret, if any, to good corned beef? Mrs. Nonny once corned a brisket and we ate it with home made rye bread, home made sauerkraut and home made thousand island dressing. The only bought thing was County Line baby Swiss cheese. Since then, I've been trying to chase down corned beef even half as good. We're not able to do that kind of home brew anymore, and I've tried 3-4 different grocery store types of corned beef with no success. The stuff around here has little more flavor than the plastic wrapping it. I'm tempted to get some pickling spice to cook with a store bought corned beef, and have even considered smoking it instead of boiling it with cabbage. I'd really appreciate some pointers from anyone who's produced some good corned beef in the past. Nonny -- ---Nonnymus--- No matter how large your boat, the person you are talking with will have a close friend with a larger one. ---Observation by my son |
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Pig in a pit
On 5-Oct-2007, Nonnymus > wrote: > Brick wrote: > was too lazy to put it > > together. It was a single slice of bread and I really wanted at least > > twice that but, alas my waistline dictated otherwise . It was so > > reminiscent of good corned beef that I wanted to cry. I > > Brick or others, what's the secret, if any, to good corned beef? Mrs. > Nonny once corned a brisket and we ate it with home made rye bread, home > made sauerkraut and home made thousand island dressing. The only bought > thing was County Line baby Swiss cheese. Since then, I've been trying > to chase down corned beef even half as good. We're not able to do that > kind of home brew anymore, and I've tried 3-4 different grocery store > types of corned beef with no success. The stuff around here has little > more flavor than the plastic wrapping it. > > I'm tempted to get some pickling spice to cook with a store bought > corned beef, and have even considered smoking it instead of boiling it > with cabbage. I'd really appreciate some pointers from anyone who's > produced some good corned beef in the past. > > Nonny I'm reluctant to comment on your question Nonny because you appear to have covered all the bases that I know about. I have never made my own corned beef. I always buy what is available, but I shy away from brands I never heard of. I usually get Hormel or Smithfield. They always have a packet of pickling spice inside the cryovac. I rinse a corned beef briefly, but never soak it. I've never experienced a salty tasting one. I always braise them by themselves using the pickling spice that came with them until done . Then I add the cabbage and continue braising until the cabbage is done. That's about it. They're almost always pretty good and sometimes really good. I'm going to make my own though as soon as I can get my hands on some instacure. -- Brick(Save a tree, eat a Beaver) |
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Pig in a pit
MargW wrote:
> Dave Bugg wrote: >> MargW wrote: >>> Dave Bugg wrote: >>>> Hovdv wrote: >>>>> Is that even considered barbecue? Yesterday I watched self >>>>> proclaimed 'Chef' Michael Smith do a youngster in a pit at a scout >>>>> jamboree. When it came out it didn't look very appetizing. The >>>>> skin was not crispy although the meat looked nicely done and >>>>> tender. I don't like the looks of that pale blase' skin though. >>>>> His method was to dig a pit, shovel in coals, lay the lil' one on >>>>> the coals(the lil' one was wrapped in foil and burlap), add more >>>>> coals and dirt(to cut off oxygen?) >>>>> The finished product just had an unappetizing look to it. Oh by >>>>> the way he put a mess of onion, garlic and herbs into the carcass >>>>> before tying it up. >>>> Sounds more like Kalua pork to me, ie steamed. >>>> >>>> It would help if you would add a bit of the text to which you are >>>> replying. In that way, we can better understand your response and >>>> questions. >>> Well, what ever you may think of his pork, he's hardly >>> self-proclaimed. He's a highly trained and well respected chef. >>> From stints in 3-star Michelin restaurants to James Beard awards, >>> he is the real thing. >> >> That makes it more -- not less -- likely that he knows crapola about >> 'Q. Pitmasters could care less about Michelin-anything; unless it's >> the name of the tire on the good ol' pickup truck. > > Well, I did't say he knew anything about 'Q, just that he isn't a > 'self-proclaimed' chef, but a highly talented and respected one. > > I've got Michelins on my bike - does that count? LOL!!!! -- Dave www.davebbq.com |
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Pig in a pit
Nonnymus wrote:
> Brick wrote: > was too lazy to put it >> together. It was a single slice of bread and I really wanted at least >> twice that but, alas my waistline dictated otherwise . It was so >> reminiscent of good corned beef that I wanted to cry. I > > Brick or others, what's the secret, if any, to good corned beef? Mrs. > Nonny once corned a brisket and we ate it with home made rye bread, home > made sauerkraut and home made thousand island dressing. The only bought > thing was County Line baby Swiss cheese. Since then, I've been trying > to chase down corned beef even half as good. We're not able to do that > kind of home brew anymore, and I've tried 3-4 different grocery store > types of corned beef with no success. The stuff around here has little > more flavor than the plastic wrapping it. > > I'm tempted to get some pickling spice to cook with a store bought > corned beef, and have even considered smoking it instead of boiling it > with cabbage. I'd really appreciate some pointers from anyone who's > produced some good corned beef in the past. > > Nonny Here is how I pickle a brisket: Trim it out- well. 1/4 inch fat at most. Use instacure, or tenderquick. Follow the directions on package for brine. make enough to cover the brisket laying flat in a pan. Use a cure. Do not try to substitute salt. You won't hit the flavor you're looking for without a cure. I add pickling spices, and simmer the brine to make a tea. You can use store bought pickling spices, or make your own blend. add to taste: I use : 2 bay leaves cloves coriander seed celery seeds couple of smashed bulbs of garlic use your imagination. let it cool down to refrigerator temps. If you have accesses to a meat syringe, inject some of the brine every 3/4 inch or so. If not; just skip to the part where we put the meat in the brine, and let it cure. (I put a plate on mine to keep it under.) 3 days if you injected. (turn halfway through) 7 days if no injections. (Again, turn halfway through) Cooked as desired. (I usually smoke mine until medium well, and slice thin for pastrami. See pic from last month in ABF. |
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Pig in a pit
"frohe" > wrote in message
... > Brick wrote: >> Who is Michael Smith? Did Michael Smith say he was making barbecue? > > Dunno who he is or what he had to say. Seems I do recall someone writing > that he's some sort of chef which matters not to me since most "chefs" > can't cook BBQ anywhere near as good as the regulars here. > >> Do we need yet another ****ing contest about what barbecue is? > > lol... I think there are some who'll get into a shoe-watering contest over > damn near anything. I see no need for me to get into what real BBQ is; I > cook it all the time (big ass grin). > >> Has anybody in the group cooked anything lately? What did you cook? >> Was it barbecue? What was different about it? Was it any good? > > I did up a bunch of chicken last weekend. Brined em in Mojo Creollo this > time. Damn tasty eats. Doing up 2 briskets tomorrow. I'll be cooking em > the same as I have in the past; no need to change the recipe when you've > already reached perfection (another big ass grin). > > Have a great weekend. > > -frohe > Frohe, not only are you a good man, but a modest one as well<g> -- James A. "Big Jim" Whitten www.lazyq.com |
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Pig in a pit
"Shawn" > wrote in message ... > Nonnymus wrote: >> Brick wrote: >> was too lazy to put it >>> together. It was a single slice of bread and I really wanted at least >>> twice that but, alas my waistline dictated otherwise . It was so >>> reminiscent of good corned beef that I wanted to cry. I >> >> Brick or others, what's the secret, if any, to good corned beef? Mrs. >> Nonny once corned a brisket and we ate it with home made rye bread, home >> made sauerkraut and home made thousand island dressing. The only bought >> thing was County Line baby Swiss cheese. Since then, I've been trying to >> chase down corned beef even half as good. We're not able to do that >> kind of home brew anymore, and I've tried 3-4 different grocery store >> types of corned beef with no success. The stuff around here has little >> more flavor than the plastic wrapping it. >> >> I'm tempted to get some pickling spice to cook with a store bought corned >> beef, and have even considered smoking it instead of boiling it with >> cabbage. I'd really appreciate some pointers from anyone who's produced >> some good corned beef in the past. >> >> Nonny > > Here is how I pickle a brisket: > > Trim it out- well. 1/4 inch fat at most. > > Use instacure, or tenderquick. Follow the directions on package for > brine. make enough to cover the brisket laying flat in a pan. > > Use a cure. Do not try to substitute salt. You won't hit the flavor > you're looking for without a cure. > > I add pickling spices, and simmer the brine to make a tea. You can use > store bought pickling spices, or make your own blend. add to taste: > > I use : > 2 bay leaves > cloves > coriander seed > celery seeds > couple of smashed bulbs of garlic > use your imagination. > > let it cool down to refrigerator temps. > > If you have accesses to a meat syringe, inject some of the brine every 3/4 > inch or so. > > If not; just skip to the part where we put the meat in the brine, and let > it cure. (I put a plate on mine to keep it under.) > > 3 days if you injected. (turn halfway through) > > 7 days if no injections. (Again, turn halfway through) > > Cooked as desired. (I usually smoke mine until medium well, and slice > thin for pastrami. > > See pic from last month in ABF. Shawn, do you do the black pepper and coriander thing when you smoke/cook the brisket? -- James A. "Big Jim" Whitten www.lazyq.com |
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Big Jim wrote:
> big ol' snip here >> >> let it cool down to refrigerator temps. >> >> If you have accesses to a meat syringe, inject some of the brine every 3/4 >> inch or so. >> >> If not; just skip to the part where we put the meat in the brine, and let >> it cure. (I put a plate on mine to keep it under.) >> >> 3 days if you injected. (turn halfway through) >> >> 7 days if no injections. (Again, turn halfway through) >> >> Cooked as desired. (I usually smoke mine until medium well, and slice >> thin for pastrami. >> >> See pic from last month in ABF. > > Shawn, do you do the black pepper and coriander thing when you smoke/cook > the brisket? I do do a small rub down before it goes into the smoker. coarse ground black pepper, and whatever I have on hand. I have never needed salt, and no, I do not rinse the brine off. Using a cure ensured the proper flavor, as well as the looked-for red color of the finished product. |
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Pig in a pit
On Fri, 05 Oct 2007 05:28:25 -0700, Hovdv >
wrote: >On Oct 4, 7:07 pm, MargW > wrote: >> Dave Bugg wrote: >> > Hovdv wrote: >> >> Is that even considered barbecue? Yesterday I watched self proclaimed >> >> 'Chef' Michael Smith do a youngster in a pit at a scout jamboree. >> >> When it came out it didn't look very appetizing. The skin was not >> >> >> > It would help if you would add a bit of the text to which you are replying. >> > In that way, we can better understand your response and questions. >> >> Well, what ever you may think of his pork, he's hardly self-proclaimed. >> He's a highly trained and well respected chef. From stints in 3-star >> Michelin restaurants to James Beard awards, he is the real thing. >> >Putting the word 'chef' in front of his name smacks of someone full of >himself. I happen to be a well respected machinist. I've been sent >to Singapore to trouble shoot jobs etc. Yet you don't see me call >myself 'Machinist' Johnson. Besides the word 'chef' just means >someone in charge. My uncle in Germany who was a chemical engineer >referred to his boss as 'chef'. Someone in the cooking field who is >in charge of the Garde Manger section is referred to as Chef Garde >Manger. Sous chef is an underling to the executive chef. So what is >Michael Smith in charge of? He also has a habit of referring to cooks >as chefs. They are cooks unless they are in charge of a section. In >Germany I'd be referred to as a chef because I am in charge of a few >people at work even though I'm a machinist. Make no mistake Michael Smith is a highly respected Chef who has worked internationally and is well known in the 'respected chef' Community. I am a fan admirer of his. But 'he don't know from BBQ'as we understand it. Harry |
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Pig in a pit
Michael Smith is not a self proclaimed chef.
'' Smith graduated with honours from the prestigious Culinary Institute of America in New York in 1991. He then worked in restaurants in London, South America and the Caribbean before coming back to North America to cook in different restaurants in Manhattan.'' "Hovdv" > wrote in message oups.com... > Is that even considered barbecue? Yesterday I watched self proclaimed > 'Chef' Michael Smith do a youngster in a pit at a scout jamboree. > When it came out it didn't look very appetizing. The skin was not > crispy although the meat looked nicely done and tender. I don't like > the looks of that pale blase' skin though. His method was to dig a > pit, shovel in coals, lay the lil' one on the coals(the lil' one was > wrapped in foil and burlap), add more coals and dirt(to cut off > oxygen?) > The finished product just had an unappetizing look to it. Oh by the > way he put a mess of onion, garlic and herbs into the carcass before > tying it up. > |
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Pig in a pit
On Oct 5, 4:11 am, Hovdv > wrote:
> Is that even considered barbecue? Yesterday I watched self proclaimed > 'Chef' Michael Smith do a youngster in a pit at a scout jamboree. > When it came out it didn't look very appetizing. The skin was not > crispy although the meat looked nicely done and tender. I don't like > the looks of that pale blase' skin though. His method was to dig a > pit, shovel in coals, lay the lil' one on the coals(the lil' one was > wrapped in foil and burlap), add more coals and dirt(to cut off > oxygen?) > The finished product just had an unappetizing look to it. Oh by the > way he put a mess of onion, garlic and herbs into the carcass before > tying it up. This technique of cooking a pig sounds more like a Polynesian imu (pit oven / steamer) than a BBQ. -- www.p30.com |
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