June 25th, 2004

Hi There

Saw a recipe once on TV for a salami smothered with mustard, brown sugar,
etc, etc. Would anybody have an outstanding Salami BBQ recipe that would
like to share.

Many thanks

Jacques
E-mail:

Grilled salami slices can be very good. I suppose there's no reason you
couldn't heat up a whole salami with some warm smoke. But why would you
want to put that other stuff on it?

Maybe we're just spoiled here in the Bay Area with a very high standard of
local salami.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Jacques Lorrain" > wrote in message
news:C8XCc.14815$HS3.14141@edtnps84...
> June 25th, 2004
>
> Hi There
>
> Saw a recipe once on TV for a salami smothered with mustard, brown sugar,
> etc, etc. Would anybody have an outstanding Salami BBQ recipe that would
> like to share.
>
> Many thanks
>
> Jacques
> E-mail:
>
>

Louis Cohen wrote:
> Grilled salami slices can be very good. I suppose there's no reason you
> couldn't heat up a whole salami with some warm smoke. But why would you
> want to put that other stuff on it?
>
> Maybe we're just spoiled here in the Bay Area with a very high standard of
> local salami.
>

::::checks off "bbq salami purist" on lifetime chart:::::

http://www.birding.co.za/pbc/abird.htm

Steve Wertz wrote:

> On Fri, 25 Jun 2004 18:10:20 -0700, "Louis Cohen"
> > wrote:
>
>>Grilled salami slices can be very good. I suppose there's no reason you
>>couldn't heat up a whole salami with some warm smoke. But why would you
>>want to put that other stuff on it?
>>
>>Maybe we're just spoiled here in the Bay Area with a very high standard of
>>local salami.
>
> I just assumed this was some sort of cotto salami rather than a
> dry-cured salami. I can see smoking the former, as is done with
> bologna, but not the later - which seems pointless.
>
> Reg?

Yeah I read the post and it's kind of a head scratcher. I doubt he
means dry cured salami, which you'd only want cold smoked. You could
hot smoke bologna or mortadella and put a sauce on it.

Part way down the page:
http://mywebpages.comcast.net/ktaylor11/bbq_tips.htm

Maybe Jacques could elaborate.

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

"FH" > wrote in message
...
> On Fri, 25 Jun 2004 18:10:20 -0700, "Louis Cohen"
> > wrote:
>
> >Maybe we're just spoiled here in the Bay Area with a very high standard
of
> >local salami.
>
> There is a joke in there... somewhere. LOL!
>

I'm not sure, but I'm keeping my pants buckled tight anyway.

FH wrote:
> On Fri, 25 Jun 2004 18:10:20 -0700, "Louis Cohen"
> > wrote:
>
>> Maybe we're just spoiled here in the Bay Area with a very high
>> standard of local salami.
>
> There is a joke in there... somewhere. LOL!

Somewhere? It's obvious!
--
-frohe
Life is too short to be in a hurry

June 26th, 2004

OK I am back with my salami problem.

This is not a joke as some of you mentioned. I remember seeing Emeril on one
of his shows BBQuing a whole salami and it seemed quite good. I remember
that he made slits in it with a knife and then he smothered it with Dijon
mustars and brown sugar - I think. Went on his website (www.foodtv.com) and
could not find it.

We are having next week people over for a BBQ and wife and I were thinking
of doing a salami on the BBQ and serve it as an appetizer with drinks.

So if some of you would have a recipe for a BBQed salami I or should say
wife and I would appreciate it.

Take Care all and many thanks for your input up to now.

Bon Appetit

Jacques Lorrain

Steve Wertz wrote:

> I can see grilling large slices of dry-cured salami, to warm it up
> and give it a little grilled flavor, but not for long.

Zactly. Putting a little crust on the outside it fine, but if you render
out much fat you've ruined a decent salami.

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

Jacques Lorrain wrote:
> June 26th, 2004
>
> OK I am back with my salami problem.
>
> This is not a joke as some of you mentioned. I remember seeing Emeril
> on one of his shows BBQuing a whole salami and it seemed quite good.

Two comments:

1. Emeril is a buffoon
2. Please read the barbecue FAQ http://www.eaglequest.com/~bbq/faq2/toc.html

Dave

"Dave Bugg" <deebuggatcharterdotnet> wrote in message
...
> Jacques Lorrain wrote:

> > This is not a joke as some of you mentioned. I remember seeing Emeril
> > on one of his shows BBQuing a whole salami and it seemed quite good.
>
> Two comments:
>
> 1. Emeril is a buffoon

True, a rich one at that.


> 2. Please read the barbecue FAQ
http://www.eaglequest.com/~bbq/faq2/toc.html
>
> Dave

Where is salami addressed in the FAQ?
Ed

Jacques Lorrain said on 6/26/2004 11:37 AM:
> June 26th, 2004
>
> OK I am back with my salami problem.
>
> This is not a joke as some of you mentioned. I remember seeing Emeril on one
> of his shows BBQuing a whole salami and it seemed quite good. I remember
> that he made slits in it with a knife and then he smothered it with Dijon
> mustars and brown sugar - I think. Went on his website (www.foodtv.com) and
> could not find it.
>
> We are having next week people over for a BBQ and wife and I were thinking
> of doing a salami on the BBQ and serve it as an appetizer with drinks.
>
> So if some of you would have a recipe for a BBQed salami I or should say
> wife and I would appreciate it.
>
> Take Care all and many thanks for your input up to now.
>
> Bon Appetit
>
> Jacques Lorrain
>
>
Don't know if this helps and a little late but they have a few recipes
for making salami and smoking.

http://fooddownunder.com/cgi-bin/search.cgi?q=salami

ToLo wrote:

> Don't know if this helps and a little late but they have a few recipes
> for making salami and smoking.
>
> http://fooddownunder.com/cgi-bin/search.cgi?q=salami

There are some good recipes there. Is that your site?

There didn't appear to be any recipes of the specific type that
the OP was asking about though, i.e. salami (not big sausage, or
bologna, or mortadella) cooked on a grill.

I'd be interested in seeing any, if they exist. It may be that the OP was
just doing a lot of drugs that day.

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

Reg said on 7/27/2004 7:42 PM:
> ToLo wrote:
>
>> Don't know if this helps and a little late but they have a few recipes
>> for making salami and smoking.
>>
>> http://fooddownunder.com/cgi-bin/search.cgi?q=salami
>
>
> There are some good recipes there. Is that your site?
>
> There didn't appear to be any recipes of the specific type that
> the OP was asking about though, i.e. salami (not big sausage, or
> bologna, or mortadella) cooked on a grill.
>
> I'd be interested in seeing any, if they exist. It may be that the OP was
> just doing a lot of drugs that day.
>
Nope, just noticed it doing a search.

They do list some recipes for actually making salami. Got to kind of
root them out.

Smoky Beef Salami
Smoked Hamburger Salami
Hard Salami
etc.

Looked pretty easy and to make it from scratch didn't look to be much
work. I'm out of town right now so can't do any but plan to try some
out when I get back to my smoker.

Was wondering?? I've seen on the food channel bbque places that had a
specialty of taking a whole bologna..cutting slits down it and putting
it on the smoker for a while?? Mike

ToLo wrote:
>
> Reg said on 7/27/2004 7:42 PM:
> > ToLo wrote:
> >
> >> Don't know if this helps and a little late but they have a few recipes
> >> for making salami and smoking.
> >>
> >> http://fooddownunder.com/cgi-bin/search.cgi?q=salami
> >
> >
> > There are some good recipes there. Is that your site?
> >
> > There didn't appear to be any recipes of the specific type that
> > the OP was asking about though, i.e. salami (not big sausage, or
> > bologna, or mortadella) cooked on a grill.
> >
> > I'd be interested in seeing any, if they exist. It may be that the OP was
> > just doing a lot of drugs that day.
> >
> Nope, just noticed it doing a search.
>
> They do list some recipes for actually making salami. Got to kind of
> root them out.
>
> Smoky Beef Salami
> Smoked Hamburger Salami
> Hard Salami
> etc.
>
> Looked pretty easy and to make it from scratch didn't look to be much
> work. I'm out of town right now so can't do any but plan to try some
> out when I get back to my smoker.

--
Grab your pig’s feet, bread, and gin,
there’s plenty in the kitchen.
I wonder what the poor people are eating
tonight?
Albert J."Fats" Waller

Was wondering?? I've seen on the food channel bbque places that had a
specialty of taking a whole bologna..cutting slits down it and putting
it on the smoker for a while?? Mike

ToLo wrote:
>
> Reg said on 7/27/2004 7:42 PM:
> > ToLo wrote:
> >
> >> Don't know if this helps and a little late but they have a few recipes
> >> for making salami and smoking.
> >>
> >> http://fooddownunder.com/cgi-bin/search.cgi?q=salami
> >
> >
> > There are some good recipes there. Is that your site?
> >
> > There didn't appear to be any recipes of the specific type that
> > the OP was asking about though, i.e. salami (not big sausage, or
> > bologna, or mortadella) cooked on a grill.
> >
> > I'd be interested in seeing any, if they exist. It may be that the OP was
> > just doing a lot of drugs that day.
> >
> Nope, just noticed it doing a search.
>
> They do list some recipes for actually making salami. Got to kind of
> root them out.
>
> Smoky Beef Salami
> Smoked Hamburger Salami
> Hard Salami
> etc.
>
> Looked pretty easy and to make it from scratch didn't look to be much
> work. I'm out of town right now so can't do any but plan to try some
> out when I get back to my smoker.

--
Grab your pig’s feet, bread, and gin,
there’s plenty in the kitchen.
I wonder what the poor people are eating
tonight?
Albert J."Fats" Waller

ToLo wrote:

> Nope, just noticed it doing a search.
>
> They do list some recipes for actually making salami. Got to kind of
> root them out.
>
> Smoky Beef Salami
> Smoked Hamburger Salami
> Hard Salami
> etc.
>
> Looked pretty easy and to make it from scratch didn't look to be much
> work. I'm out of town right now so can't do any but plan to try some
> out when I get back to my smoker.

Here's where we get into something of a terminology issue. To me, other
than certain exceptions like salami cotto, salami is not just a fat version of
sausage. It's dry cured.

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

Reg said on 7/30/2004 2:17 AM:

> ToLo wrote:
>
>> Nope, just noticed it doing a search.
>>
>> They do list some recipes for actually making salami. Got to kind of
>> root them out.
>>
>> Smoky Beef Salami
>> Smoked Hamburger Salami
>> Hard Salami
>> etc.
>>
>> Looked pretty easy and to make it from scratch didn't look to be much
>> work. I'm out of town right now so can't do any but plan to try some
>> out when I get back to my smoker.
>
>
> Here's where we get into something of a terminology issue. To me, other
> than certain exceptions like salami cotto, salami is not just a fat
> version of
> sausage. It's dry cured.
>

This site has a lot of good information on making salami. Covers
materials, methods and has a lot of good safety advice. Lots of recipes
including dry cured.

http://home.pacbell.net/lpoli/index.htm

They have a great links page that does link to some interesting sites in
the same vein.

I'll be glad when I get back home to my kitchen and smoker etc.!!

Reg said on 7/30/2004 2:17 AM:

> ToLo wrote:
>
>> Nope, just noticed it doing a search.
>>
>> They do list some recipes for actually making salami. Got to kind of
>> root them out.
>>
>> Smoky Beef Salami
>> Smoked Hamburger Salami
>> Hard Salami
>> etc.
>>
>> Looked pretty easy and to make it from scratch didn't look to be much
>> work. I'm out of town right now so can't do any but plan to try some
>> out when I get back to my smoker.
>
>
> Here's where we get into something of a terminology issue. To me, other
> than certain exceptions like salami cotto, salami is not just a fat
> version of
> sausage. It's dry cured.
>

This site has a lot of good information on making salami. Covers
materials, methods and has a lot of good safety advice. Lots of recipes
including dry cured.

http://home.pacbell.net/lpoli/index.htm

They have a great links page that does link to some interesting sites in
the same vein.

I'll be glad when I get back home to my kitchen and smoker etc.!!

ToLo wrote:

> This site has a lot of good information on making salami. Covers
> materials, methods and has a lot of good safety advice. Lots of recipes
> including dry cured.
>
> http://home.pacbell.net/lpoli/index.htm
>

I agree they're good recipes. I have a batch of one of Len's recipes curing
in my cellar now, but none of them are what the OP was asking about

Quote:

Saw a recipe once on TV for a salami smothered with mustard, brown sugar,
etc, etc.

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

ToLo wrote:

> This site has a lot of good information on making salami. Covers
> materials, methods and has a lot of good safety advice. Lots of recipes
> including dry cured.
>
> http://home.pacbell.net/lpoli/index.htm
>

I agree they're good recipes. I have a batch of one of Len's recipes curing
in my cellar now, but none of them are what the OP was asking about

Quote:

Saw a recipe once on TV for a salami smothered with mustard, brown sugar,
etc, etc.

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