First made 9/19/2016. Fantastic!!!
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Ingredients
2 tablespoons butter
4 cloves garlic, sliced thin
2 tablespoons lemon juice
salt to taste
1/4 teaspoon ground black pepper
1 onion, thinly sliced
1 1/2 pounds asparagus, trimmed
Directions
Preheat Smoker to 240 degrees
In a small saucepan, melt the butter, stir in the garlic and cook over low heat for 10 minutes. Remove from the heat and mix in the lemon juice, salt, and black pepper.
Arrange the onions in the bottom of a large cast iron skillet. Place asparagus spears over the onions. Drizzle the butter and garlic mixture over the asparagus. Place the uncovered skillet on the grill of your preheated smoker. Close the smoker and cook the asparagus until tender, which is about 1 hour.
Cut up the 9.8 lb. butt into steaks about 3/4″ thick, small roast and tasso. They turned out great and was a good way to have different dishes all week. Continue reading
August 28, 2016
This was a sideline effort to the larger effort of smoking two racks of spare ribs. Trimmed the racks of the flaps and the tips along with other loose pieces. Trimmed the heavy fat off of the trimmings and rubbed them good with Stubb’s Hot Pork Rub.
Put them into the MES on the grills beside the spares next to the door. The MES was set to 230° and the smoke was from Traeger’s Hickory Pellets. They smoked for about 3 hours as I pulled them when the ribs were wrapped.
Sliced small pieces while it was hot and we were both very impressed and will intentionally trim more next time to make a lot for flavoring other dishes.
The pieces were more moist than what we bought in LA. But, those were cold so need to check these when they are cold. Other recipes talk about drying the meat before smoking and smoking a long time to further dry it. Not sure I like the sound of that as it would be more tough than this today.
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.