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While on the subject, if not the topic, here is one Juneau fish smokers
secret brine recipe:
In 5 gallons of water dissolve 2#s noniodized salt and 3#s sugar.
Cut fish or meat into chunks and soak over night, or for a week, depending.
Rinse under running water until saltiness is ameliorated.
Smoke. Commercially they raise the temp to 165 degrees F.
Locals have more secret recipes and the real delicacy is cold smoked salmon.
----- Original Message -----
From: "Don Thompson" <detomps@xxxxxxxxxxx>
To: <realtraders@xxxxxxxxxxxxxxx>
Sent: Friday, August 03, 2001 14:51
Subject: Re: [RT] Rib system *** Not related to Trading***
The amount of sauce below should do two slabs of pork ribs,( not talking
baby back ribs, but regular pork ribs) maybe a bit less. I think that might
be about
8 pounds or so.. It if itn't enough to cover them, just add a bit more soy
sauce and water. don't forget to stir them up every couple of hours..
Don
----- Original Message -----
From: David Jennings
To: realtraders@xxxxxxxxxxxxxxx
Sent: Friday, August 03, 2001 3:32 PM
Subject: Re: [RT] Rib system *** Not related to Trading***
Don,
I'm interested, got a smoker but as a Brit, I'm happy with the notion of
volumes in the sauce but grateful an idea of the weight of ribs were talking
about.
MTIA
----- Original Message -----
From: Don Thompson
To: realtraders@xxxxxxxxxxxxxxx
Sent: Friday, August 03, 2001 8:09 PM
Subject: [RT] Rib system *** Not related to Trading***
Since it is August an people will have free time on thier hands and like
to
eat..
Here is my favorite marinade recipe for pork ribs..
Take about a two quarts of SoySauce.
Add about 2.5 cups of water maybe 3.
Take a whole bulb of garlic, crush each clove and remove the skin, mince
or place, after removing all the skin, into a blender or other
mechanical
chopper and mince.
Put this into the mixture.
Add about 1/3 to 1/2 cup of Tabasco sauce. And/or some chopped Cayenne
peppers for extra punch
Add about 1/3 to 1/2 cup of Worchester Sauce. With the above taste the
initial mixture of Soy Sauce and water
to get an idea of what your base is.
Then after adding the Tabasco, determine the level of spiciness, it
should
make an impression on your tongue. It should
last more than about 30 seconds or so. The Tabasco seems to cook out,
losing its effectiveness, so you have to compensate a
bit. The chopped cayenne pepper does add an interesting local impact on
the
ribs. Don't add but a couple of tablespoons if you want.
Likewise for the Worchester sauce, you want to just begin to taste it.
Worchester leaves that tamarind taste, so that is something
you need to taste for.
Then marinade those ribs in the sauce for about 6 to 8 hours. I will
occasionally go over and nip a small piece of the meat off and cook it
in a microwave, to tender and taste it. This way I can understand how
much
salt has migrated into the meat. If you leave them in over night
it won't kill the ribs but they will be pretty salty..
Cooking,,,,
If you have a charcoal grill, the idea is to slow cook these boys. What
I
do with a small batch for the Weber is this:
A regular Webber might cook a whole package of ribs, maybe 1 and a half.
I have two small stainless steel bowls that I fill with water, just
beneath
the brim. I start my coals and then place them snug, on one side of the
Weber, I take about a 20" length of aluminum foil, fold in half length
wise. I place this foil so that it will be between the ribs and the
coals,
yet leave a kind of opening on the top to heat the bowls of water, and
as a
place to put the overnight water-soaked mesquite wood for smoke.
Then I place the grill on the Weber, throw on some wood chips, put the
bowls
on top of the grill directly over the coals, put the ribs on and ..
let them cook. I watch to make sure the smoke is coming out of the
Weber at
all times, so it means putting on wood chips about every half hour or
so.
Usually, this takes about 2 hours to cook. regulate your heat by how
many
coals you initially put on..
If you have a smoker, I smoke them for about 8 hours..
Don
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