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Messages - Pawtucket Patriot

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1261
All Things Food / Re: Rib World Tour
« on: November 19, 2009, 12:29:36 PM »
nic, do you have Raichlen's book (the bbq bible)?  If so, does he have any Jamaican-jerk bbq recipes in there?  I just picked up some pecan wood from my smoke wood supplier today.  I might try smoking some jerk-style spare ribs this weekend.

1262
All Things Food / Re: Thanksgiving recipes -- let's see 'em!
« on: November 19, 2009, 08:52:24 AM »
i posted an abt recipe in the bbq thread.

Ah, right.  I remember that now. 

1263
All Things Food / Re: Thanksgiving recipes -- let's see 'em!
« on: November 19, 2009, 07:41:05 AM »
Holy jebus man! This sound so good... Likewise, we usually do up a traditional in the oven. But also, I will be smoking up a turkey as well this year. I usually do up butts, hams, whatever, with ABT's, fatties for breakfast. Your recipe looks fantastic though!

I'll have to do some thinking now before I post anything more!

Thanks, lonnie!  I hope I can execute my recipe well with all the other culinary tasks I have to tackle that day.

What are ABTs and fatties?  I suspect fatties are some sort of sausage?

1264
The Pub / Re: Hey Guitar Players...
« on: November 19, 2009, 06:42:27 AM »
k4df4l,

I like the Barber Direct Drive you've got on your board.  Is that an MXR Blue Box next to the Small Stone?

1265
All Things Food / Re: Thanksgiving recipes -- let's see 'em!
« on: November 18, 2009, 06:15:43 PM »
Wow, cold smoked and then roasted? Awesome!  I'm definitely intrigued by the plantain custard pie. Please post a recipe!

1266
All Things Food / Re: Thanksgiving recipes -- let's see 'em!
« on: November 18, 2009, 02:53:35 PM »
Maybe we could stick to just 2 or 3 of our favorites?  ;)

1267
All Things Food / Re: Thanksgiving recipes -- let's see 'em!
« on: November 18, 2009, 01:00:51 PM »
I'm still toying with the adobo gravy recipe, but it will be something like this:

Smoky Adobo Gravy
Pan drippings from smoked turkey
Turkey stock
Adobo rub
Flour
Reserved fat from pan drippings
Melted butter
Cider vinegar
Turkey stock
Salt

After turkey has been smoked, transfer the pan drippings to a large saucepan.  Add 1 cup turkey stock and boil over high heat for two minutes.  Strain pan juices through a fine-mesh sieve into fat separator.  Reserve fat.  Add enough turkey stock to liquid to bring total to 5 cups.

Whisk together adobo rub, flour, reserved fat, butter, and cider vinegar over medium heat for three minutes, whisking constantly (mixture will be thick).  Add pan juices and turkey stock in a fast stream, whisking constantly to prevent lumps.  Bring to a boil, whisking, them simmer, whisking occasionally, until thickened, 10 to 15 minutes.  Season with salt.

1268
All Things Food / Thanksgiving recipes -- let's see 'em!
« on: November 18, 2009, 12:52:36 PM »
With Thanksgiving coming up next week, I thought it would be appropriate to start a Thanksgiving recipe thread.  From the traditional to the exotic, share your best recipes!

We usually make two birds at our house.  One is a very traditional, oven-roasted turkey with gravy made from pan drippings.  The other is totally experimental.  This year, it's going to be a mezcal and lime brined, adobo-rubbed smoked turkey, with smokey adobo gravy made from the pan drippings.

Here are the brine and rub recipes (note: these recipes are for a smaller, bourbon red turkey):

Brine
1/2 cup mezcal
1/4 cup lime juice (about two limes)
1 cup warm water
2/3 cup kosher salt
1/2 cup honey
1 serrano chile, split in half

In a large bowl, whisk the mezcal, lime juice, water, salt, and honey until the salt and honey are dissolved.  Add the serrano.

Place turkey in a one-gallon ziplock bag and add the brine.  Set the bag in the sink and fill with cold water, within 1 inch of the zipper (8 to 10 cups of water, depending on the water displacement from the volume of the chicken).  Press the air out of the bag and seal.  Place the bag in a large bowl or on a rimmed baking sheet to catch drips.  Allow the turkey to brine for 6 to 12 hours in the refrigerator, turning the bag once or twice to redistribute the brine.

About an hour before you plan to start cooking, remove the turkey from the brine. Rinse the bird under cool running water and pat dry with paper towels. This removes sugar from the skin and prevent burning during cooking.

Tuck the wings under the body to keep them out of the way during cooking. For a neat appearance, pin the neck skin down to the back using toothpicks or skewers, and tie the legs together using kitchen twine.

Apply a light coat of canola oil or other vegetable oil to the turkey, then sprinkle with the adobo rub.

Adobo Rub
4 dried guajillo chiles (2 oz), stemmed and seeded
3 dried ancho chiles (1 1/2 oz), stemmed and seeded
2 teaspoons cumin seeds
1 (1/2-inch) piece cinnamon stick, smashed
2 whole allspice
1 clove
1 teaspoon garlic powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons thyme leaves

Toast chiles until they release their fragrance, being careful not to burn them.  Set aside.

Toast the cumin seekd, cinnamon stick, allspice, and clove over medium-high heat, until they become fragrant.  Be careful not to burn them.  Set aside and let cool.  When the spices have cooled, grind them in a spice grinder along with the toasted chiles, and transfer to a small bowl.  Add the remaining rub ingredients to the bowl and mix well.

1269
Kegging and Bottling / Re: Keg, bottle or both?
« on: November 18, 2009, 10:01:07 AM »
Thanks, Kai!  I'll give that process a shot.

1270
It's actually only about 30 minutes away from me.  Next time I'm in WI (which is pretty rare), I'll try to remember to look for it.

1271
Kegging and Bottling / Re: Keg, bottle or both?
« on: November 18, 2009, 09:14:28 AM »
I bottled for about two years and then built a mini-fridge kegerator.  I haven't bottled since I started kegging, except for last weekend when I bottled half of the Surly AHA Rally Beer and put the rest in a 2.5 gallon cornie.

A little off-topic, but I'd really like to perfect a way to bottle from the keg so I can start entering competitions.  I would rather not have to bottle my competition batches.  After four years and 70+ batches, I'd like to start getting some helpful feedback on my brews.  Plus, I like to compete.   8) 

1272
Beer Travel / Re: MN Richfield, Minny, and St. Paul
« on: November 18, 2009, 09:06:07 AM »
My weekend is already pretty booked -- taking care of my little guy (wife works almost around the clock this weekend!).  But I can offer some suggestions on local beer joints, if you're interested.

1273
Beer Recipes / Re: Dutch brown ale
« on: November 18, 2009, 09:03:36 AM »
I was going to reply, but it's been so long since I've had that beer, I don't think I'd have any useful suggestions.  Maybe just brew it and see whether you're in the ballpark?

1274
All Things Food / Re: Pizza Fatta en Casa
« on: November 18, 2009, 07:07:41 AM »
Well done, bluesman!  That looks awesome.  Do you use the Lehmann dough formulation for that or something else?

1275
Ooh, looks nice Matt.

I've got a Racer 5 clone to bottle, if I get around to it this week.

Thanks!  I've always wanted to try Racer 5.  We don't get Bear Republic in the Twin Cities (as far as I know).

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