Cook did not go well as tray did not burn evenly. Continue reading
This did not work to well. Given conclusion maybe the next time it would. Continue reading
See Chicago Tribune Article here. “The recipe came to us by way of Colonel Harland Sanders’ nephew, Joe Ledington of Kentucky. He says he found it in a scrapbook belonging to his late Aunt Claudia, Sanders’ second wife. Ledington, 67, says he used to blend the spices that went into his uncle’s world-famous fried chicken, and the recipe in question is the real deal.
See article where they sprinkled Accent (MSG) lightly afterwards to make it like sold today. Today they admit they use MSG.
Testing by the Tribune’s kitchen is presented here. That includes; “With the oil temperature just right at 350 degrees, the chicken soaked in buttermilk and coated just once in the breading mixture”
Wash was 1 egg to 1 cup milk per a poster on SMF. Ts means tablespoon based on the taste test at the Tribune.
See link here to a process that would work better than this cook. Continue reading
Derived form epicurious.com
1/2 cup plain nonfat yogurt
1/2 teaspoon anchovy paste
1 teaspoon fresh lemon juice
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1-1/2 garlic cloves, minced and mashed
1/4 cup freshly grated Parmesan cheese (about 1 ounce)
Salt and pepper
Made 8/21/2016 – Made double batch. Yogurt was a new ___ . Poured off the water that had accumulated on top. Grated one large cucumber and let drain in colander for an hour or so. Mixed it up 3-4 times so any water caught would drain out. Waited until no more drained out.
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Jamie Oliver makes his Caesar salad dressing
INGREDIENTS
1/3 cup low-fat or nonfat Greek-style yogurt
2 anchovy fillets, mashed
1 garlic clove, minced
2 tablespoons fresh lemon juice
2 teaspoons Worcestershire sauce
2 tablespoons extra-virgin olive oil
1/4 cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper
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FoodNetWork.com
Ingredients
3/4 cup 2-percent Greek yogurt
2 tablespoons fresh lemon juice (about 1 lemon)
1/4 cup grated Parmesan
5 anchovies
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 small garlic clove, chopped
1/2 teaspoon dried oregano
Kosher salt and freshly ground black pepper
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/greek-yogurt-caesar-dressing.html?oc=linkback
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GREEK YOGURT CAESAR DRESSING
This Greek Yogurt Caesar Dressing recipe is a deliciously lightened-up take on the classic. You’ll love it!
INGREDIENTS:
1/2 cup plain Greek yogurt (I used non-fat)
1/2 cup freshly-grated Parmesan cheese
3-4 tablespoons milk
1 tablespoon extra-virgin olive oil
2 teaspoons anchovy paste
2 teaspoons worcestershire sauce
1 clove garlic, pressed or minced
1 teaspoon Dijon mustard
1/4 teaspoon sea salt
pinch of black pepper
2-4 tablespoons fresh lemon juice
DIRECTIONS:
Whisk all ingredients together until combined and smooth, whisking in the lemon juice a tablespoon a time at the end until the balance tastes right to you. Season with additional salt and pepper if needed, and add extra milk if needed to thin out the dressing to your desired consistency.
From http://www.gimmesomeoven.com/greek-yogurt-caesar-dressing-recipe/
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Caesar Salad Dressing
1 clove garlic, minced (about ½ teaspoon)
1 tablespoon Dijon mustard
1 tablespoon lemon juice
½ tablespoon Worcestershire sauce
2 tablespoons Parmesan cheese
2 tablespoons Greek yogurt
¼ cup olive oil
Dash salt and pepper
Saturday evening, August 20, 2016 – Rubbed five large pork country style ribs with Stubb’s Hot Pork Rub. Several had the rib bones and those I pulled off the silver skin.
Sunday afternoon put into cold MES with Traeger hickory pelleys burning. 2.5 hours later in the smoke at 225 pulled and wrapped in foil with a little ACV poured over.
Monday – Mary warmed up two of the larger ribs in the steamer. They were moist and flavorful with the smoke being light. The crust was there but also light and not at all spicy. Nice “left overs”.
What might make them better?
- More spicy zing byway of a spicier baste.
- Heavier smoke early in the cook. The tray started slow and we lost maybe the first hour with a light smoke. Start the tray earlier outside the box until it is raging.
- A salty dry-brine as it had little salt …although was not tasteless like in no salt. BUT, the Stubbs has a lot of salt so there would need to be a balance.
Makes 5 tablespoons of dry rub, enough for a 10 pound roast.
Ingredients
- 2 tablespoons course ground black pepper:
- 2 teaspoons crumbled dried rosemary leaves
- 2 teaspoons dried thyme
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1 teaspoon spanish paprika
- 1/2 teaspoon chipotle or cayenne powder
Want the rub to be large grainy pieces to catch the smoke.
Uses
4/3/2016 – Used it on the Beef Chuck Roast this date. I liked the way it seared with the rosemary smell but after 6 hours in the smoker there was a dark crust although the rub flavor was not noticeable–as you would expect after that long in the smoke.
Based on a recipe for Cow Crust by Meathead Goldwyn at http://amazingribs.com
Mary got thick beef CSRs at HEB on sale. Rubbed them Friday afternoon with our Beef Rub that is a version of Meathead’s Cow Crust and Adolph’s Meat Tenderizer.
Got Weber kettle going with a 12-14 Kingsford blue bag charcoals lite and when burning added enough charcoals be topped evenly into the SnS with pecan chunks distributed from burn end to the other.
2:00 Placed CSRs on the indirect side that was at 275° per the ChefWorks air probe. At 3:00 it was 275 and still has a thin blue smoke.
4.40 Grate temp has been steady and is at 265°. Wrapped CSRs in foil and put into oven at 300. Looks very dark like the higher temp of 260-270 and steady medium smoke has them done.
6.00 Unwrapped and served with corn that had been grilled quickly. After all but two of the half cobs were warm and starting to show the heat mopped on 3T butter with 1T sriracha sauce.
The beef was not tough but firm, not dry but not moist, with the crust/rub still evident and flavorful to me. Mary was not impressed with the rub. The corn was good and moist despite the dark tips. But, there was no heat or color from the sriracha. The next day, when cold from the refer the meat crust had a spicy tone from the pepper. The meat was still firm, not dry, but easy to chew. In these photos taken the next morning you can see the slight smoke ring.
Next time smoke at lower temp–maybe 225, baste during the smoke maybe with apple cider vinegar then wrap with a baste. Searing after the wrap could be nice but maybe not worth a new fire for 10 minutes of searing.
Pecan will be fine for the smoke. I do hot smoked catfish at 250-300° until the fish flakes easily. For catfish, you may be OK with it on the grates, but I highly recommend that you use a fish basket for the catfish and DEFINITELY for the crappie. Both will easily fall to pieces if you aren’t careful.
Another way I’ve done it without the baskets is to make a small tray out of heavy aluminum foil. Lay the fillet into the tray, add some seasonings and maybe a pat of butter to the tray and then smoke.
As a “rub” for the fish, I always slather them with a thin layer of EVOO or spray with Pam, and then add my seasoning of choice. Wife likes it with lemon pepper, I like it with Tony’s.
just smoked fish for the first time. I also used a curing brine for almost a day. Then I pulled the fish out and rinsed it off and set it on the smoker grate to dry out a bit. then placed it in my MES with the AMNPS full of apple pellets and smoked at 100* for about an hour then kicked it up to 130* another hour to two and finally up to 165* until it looked mostly dry. It was yummy! Oh, and it was catfish and redfish.
From SmokinAl in Central Florida (Sebring) “We love smoked salmon.”
No brine, just coat with EVOO and dust with Cajun seasoning.
Smoke at 225 with mesquite chips for strong smoke for about 45 minutes (don’t overcook). To IT of 140°.
From Disco the Canadian for a wild Sockeye salmon fillet.
- I just sprinkled on some SPOG (salt, pepper, onion powder, garlic powder).
- I preheated my pellet smoker to 180 F with oak pellets and put the salmon on with my BlueTherm Duo thermometer.
- About 1-1/2 hours later, the internal temperature was 140 F.
- I let it sit for five minutes.
From Natej in Australia. SmokinAl said this is how he likes salmon done.
4.8lb whole side of salmon, skin on.
Cut in half, Dry brined with 1 cup kosher salt and 1 cup brown sugar, just laid down a bed of the brine then put the salmon (skin on) on top and covered the top with the brine then put in the fridge for 3 hours.
Took it out rinsed it off and patted dry, left to hang out on the cutting board for roughly 40 mins for tacky pellicle to start forming then put skin side down on a sheet of aluminum foil and out onto the UDS at 220 over lump and alder/apple wood until beginning to flake and a soft pink colour, roughly 45 mins. Took off sprinkled with a little parsley and served.