Conference turris::cooks

              The commercial smokers that are out there like the Brinkmans
    aren't really considered a true smoker. A real smoker has a heat
    source, a source for smoke (most commercial outfits that I've seen uses
    small wood chips-sawdust like), and a totaly enclosed unit with limited
    and controled oxygen. Also when using a true smoker the food MUST be 
    cured by using nitrates to prevent botulism. I recently received a book
    on how to make your own smoker out of just about anything like an old
    refrig. Also it has receipies for curing of all kinds of food and the
    making of sauages and meats. The curing process is a really involved
    one and that it takes so long for some items. A commercial smoke house
    uses machinery to speed up all processes as to meet their demand.

  While curing seems to be part of "authentic" smoking, Little Marks
mentioned to me that they don't "cure" their meat per se.  I think there's
two different methods - hot and cold smoking. And you re right about the 
Brinkmann's...  left a lot to be desired... Could you post the info from your
book ?   Was thinking of making a smoker from a 55 gal steel drum...

    Does anyone have the recipe for a sauce (Judie, are you listening...?)
    for chicken and ribs. It's sort of strange: grape jelly and ketchup or
    somthing like that. We had it at my husbands aunts on ribs and it was
    great! (I could, of course, ask her, but I thought it would be nice to
    share it here...)
    
    beth

    There is a recipe for cocktail meatballs that is a jar of (Heinz...I
    think) Cocktail sauce and a jar of Grape Jelly.  Strange combination,
    but good.
    
    I have made a marinade for chicken that is 1 large bottle of ketchup,
    1/4 cup brown sugar and a can of beer.  Bring mixture to a soft boil
    in a large pot - add chicken and par-cook in this for about an hour.
    Take chicken out - put on a tray and refrigerate.  Take large bowl
    of marinade and refrigerate...enough so that any fat will coagulate.
    Skim off fat - put chicken on grill and baste with marinade.
    
    

    Re .0
    
    "Cold" smoking/somoking for intended long storage requires curing
    salts.
    
    Cold:== less then 285 F...
    
    "Hot" smoking, 285 F + for short/no storage does not require curing.
    
    Lack of needed curing can result in severe illness/turning Democrat.
    
    Excessive use of curing salts can ruin flavor and/or lead to other
    health risks.
    
    "Hot" smoking is reasonably safe, easy to do, and quite tasty.
    
    "Cold" smoking id do-able, but please get the straight facts from a
    pro...
    
    
    
    James

            Some statements from the book that I have;
    
        Botulism spores are found in every type of meat or vegetable. They
    are harmless and cause no problems. Lack of oxygen, low acidity, proper
    nutrients, moisture, and low temperatures in the range of 40-140
    degrees are where the problems begin.
    
       Probaly the least-understood subject in the world today is the
    curing of processed meats and sausage. I think it would be safe to say
    that not one person in 50,000 really knows what is happening when a
    piece of meat is being cured.
    
       IF YOU CAN'T CURE IT, DON'T SMOKE IT.
    
       Reusing brines is a tempting but bad practice.
    
   Re.3 -  The barrel smoker is one of the simpler smokers to build yet 
    veru effective. You simply need a 55 gal drum with the top and bottom
    cut out. You also need a hole at the bottom to be used as a draft. You
    can hinge the piece already cut out and use it as a door; about 8"x8"
    would be a nice size door. This will give you an entrance to place more
    sawdust on the hot coals when required, or to be used as an entrance to
    keep the flame down with a fine spray of water should the coals flare
    up. We require 3/4" x 2" strips of wood with notches attached to the
    inside walls of the drum so that we can hang our dowels. These strips
    should be placed at least 6" or 8" from the top so that our cover would
    not touch the meat that is smoking. The top cover for the barrel usally
    has some nail holes punched into it which allow the moisture to escape.
    When you have the barrel portion finished you may build your fire pit.
    This pit can be built on top of the ground 8 or 9 bricks high; then you
    place your barrel on top of them. You can provide for a door when using
    these fire bricks. It much sturdier however for your barrel smoker to
    be sitting on the ground with your fire pit dug right into the ground.
    One drawback to this type of smoker is that the fire is close to the
    meat.
    
       The only place where hot and cold smoking is mentioned is in the 
    section on smoking different types of fish. Hot smoking- the fish are
    hung near the fire usally not more than 3-4' distant and smoked at
    temps. 150-200 degrees F so that they are partially or wholly cooked.
    While hot smoked fish is very appetizing and requires no preparation,
    it will keep for only a short time. Cold smoking- fish are hung at some
    distance from a low smoldering fire and cured at temps. of less than 90
    degrees F. Degree of preservation depends on the length of time the
    fish are smoked. Fish smoked a few hopurs will only keep a short time.
    If an extended period of preservation is desired fish must be smoked
    cold from a few days to a week or more.    

[Copied, w/out permission]
[The Frugal Gourmet]
[pages 311-312]

			Barbecue, Make your Own

	The term barbecue originally referred to an animal roasted
	whole.  In our time it has come to mean many things, but
	the instructions listed below are designed to offer you a
	southern smoked barbecue with little effort... and we use
	a garbage can for the smoker.

	Use the following diagram, construct the smoker.

	1. Cut a square hole in the lid of a can, beginning along
	   the edge.  Fold the seams back and then over again so 
	   that another piece of metal can be inserted for a move-
	   able vent.  Cut the vent piece, and slide into place.

	2. Cut another vent at the bottom of the can.  Bend back
	   the flaps, and form another pair of seams as above.  
	   Make the hole about 10 inches high and 10 inches wide.
	   Cut another piece of metal to use for the vent door.
	   Use thin sheets of aluminum for each of the vent doors.

	3. Cut a circle of sheet aluminum large enough to hang 
	   inside the can about two-thirds of the way down, with 
	   2 inches of space around the circle.  Hang the circle
	   on an angle down two-thirds of the way.  Use coat hang-
	   ers for the suspension wires.

	4. Place two heavy rods down 10 inches from the top.  Punch
	   holes in the side of the can so that the rods will support
	   a round grill rack.  These can be purchased at a hardware
	   store.  Insert the rack.

	5. Punch a hole in the side of the can 8 inches down from the
	   top, and insert a meat thermometer.

	6. Purchase a small hot plate with a porcelain element holder.
	   Place it in the bottom of the smoker.  Place in a pie tin 
	   filled with wet hickory or alder chips on top of the burner.
	   Run the cord for the burner out the bottom vent of the
	   smoker.  Turn on the burner, close the vents, and you are
	   ready to go.  You may wish to purchase a burner with a
	   thermostat attached; in that way you can control the
	   temperature easily.

	The temperature should always be about 130� to 150� Fahren-
	heit.  Control the temperature by the use of the vents and
	the burner thermostat.

	Watch the pan of wood chips so that you may replenish them.
	When the temperature gets too high, it generally means that
	your wood chip supply is gone or is down to ashes.

	You can also do this trick with a small charcoal fire in the
	bottom of the smoker.  However, you will burn out the bottom
	and the temperature is generally much too hot.  I find it 
	easier to use the old hot plate method.

                        
 	[There is a picture of the layout of the barbecue... ]
	[I will not attempt to reproduce the picture, If you]
	[would like a copy, send me a mail message, and I'll]
	[be glad to send one out.]

[Copied w/out permission]
[The Frugal Gourmet]
[Pages 313-314]


			Smoked Barbecue Chicken

	Chicken smoked in the smoker will be very moist, and 
	the color will remain bright.  The flavor is as good
	as any you will find in barbecue restaurants, and 
	much better than most.

	Place whole cleaned chickens in the smoker, and smoke
	for 3 to 4 hours.  Remove, and bake in oven at 375� 
	for 1 hour.  Put barbecue sauce on just before serving.

	Serve with black-eyed Pea Salad, rolls, beer, and more beer.

---------------------------------------------------------------------------

			Smoked Barbecue Spareribs

	I think barbecued pork spareribs are one of the greatest
	dishes ever.  I just love them, and even with my low-fat/
	low-salt diet I have to give in once a month and enjoy.

	Place 2 2-pound sides of pork spareribs in the smoker, and
	smoke it for 3 to 4 hours.  Remove, and bake in oven at
	350� for 1 hour and 15 minutes, or until golden and toasted.
	Watch this closely because the ribs may be done before
	expected, depending on the temperature at which they were
	smoked.  Apply barbecue sauce just before serving.

---------------------------------------------------------------------------

			Smoked Barbecue Beef Brisket

	This dish is just delicious, and it is worth the effort to 
	prepare a proper smoker.  A covered American barbecue device
	will simply not do the job because the charcoal fire is
	always too hot.

	Place a 4-pound brisket of beef in water to cover.  Place the 
	lid on pot, and simmer it for 2� hours, or until tender.
	Drain the meat, and place in the smoker for 4 hours.  Slice,
	and serve with barbecue sauce.

	Potato Cakes filled with vegetables, along with a Spinach
	salad, would make an attractive plate.

[Copied w/out permission]
[The Frugal Gourmet]
[Pages 314-315]


			Southern Barbecue Sauce

	Why is the sauce added after the cooking?  Serious barbecue
	experts from the South tell me that you cannot add the sauce
	until the meat is away from the fire or oven, lest you burn
	the sugar in the sauce and change the flavor of the meat.
	If you are one of those who like the flavor of crunchy, 
	toasted sugar sauce, add the sauce to the meat during the 
	last 15 minutes of the roasting.

                                                               For Non-graphic
                                                                  Terminals
		1 teaspoon salt					-------------
		� cup granulated sugar                         |  �  = 1/2   |
		� cup brown sugar                              |  �  = 1/4   |
		3 cups Basic Brown Soup Stock                   -------------
		� cup prepared mustard
		� cup white vinegar
	      1/8 cup liquid smoke
		� cup Worcestershire sauce
		1 cup tomato paste
		� teaspoon crushed red pepper flakes
		1 tablespoon chili powder

	Combine all the ingredients, and simmer in a heavy kettle for
	2 hours, uncovered.  Be careful with this because it will burn.
	Stir often, and watch that the liquid content does not evaporate.
	You may need to add a bit of water.

	You may use stainless steel for this, but be sure to place a heat
	diffuser under the pan so that the sauce will not burn.

	Makes 1 quart.

[Copied w/out permission]
[The Frugal Gourmet]
[Pages 315-316]

			Low-Salt/Low-Fat Barbecue Sauce

	All of us should watch our salt and fat intake, but for some it
	is more important that for others.  If you are restricted to
	low salt and low fat, try this sauce on chicken (without the 
	skin), fish, and any meat from which you have trimmed the fat
	very carefully first.


		1 12-ounce can no-salt-added tomato paste       For Non-graphic
		� cup dry white wine (helps replace the            Terminals
			experience of salt)                     ---------------
		1 tablespoon dry mustard                       |    � = 1/2    |
		2 tablespoons red wine vinegar                 |    � = 1/4    |
		1 tablespoon Worcestershire sauce               ---------------
		  Dash of Tabasco to taste
		� cup brown sugar
		1 tablespoon mild chili powder
		2 tablespoons chopped yellow onions
		  juice of � lemon
	       1� cups water
		2 teaspoons liquid smoke

	Blend all ingredients well, and simmer for 25 minutes.  Careful,
	this is a ploppy sauce, and it will bubble and splash on your
	shirt or dress.  Keep refrigerated for up to 1� weeks.

	Makes about 1 quart

[Copied w/out permission]
[The Frugal Gourmet]
[Pages 314-315]


		    Chinese Oven-Barbecued Spareribs

	This one you can do in your regular oven.  It will be far 
	superior to the dish you find in most Chinese-American 
	restaurants.  Make plenty of these, and you will be loved
	by all!

		2 cloves garlic, crushed                       For Non-graphic
		3 tablespoons dark soy sauce                      Terminals
                2 tablespoons dry sherry                        -------------
                1 teaspoon grated fresh ginger                 |   � = 1/2   |
                � tablespoon brown sugar                       |   � = 1/4   |
                � tablespoon sesame oil                         -------------
		� teaspoon five spice powder or
		    1/3 teaspoon each of cinnamon, ginger,
			ground fennel, anise, and clove
		1 tablespoon hoisin sauce
		  Shot of Tabasco or to taste
		1 tablespoon catsup, tomato sauce, or
		     tomato paste
		2 to 3 pounds pork spareribs

	Mix well all the ingredients except the ribs.  Use to marinate
	the pork spareribs for 2 hours in the refrigerator.

	Place on a roasting rack in a 350� oven for 1 hour.  Turn the
	temperature up to 400�, and roast for an additional 15 minutes,
	or until browned and deliciously tender.  It is a good idea to
	place a baking plate containing about 1 inch water in the oven
	beneath these ribs as they cook; it will prevent the sauce from
	dripping on the floor of the oven and causing smoke.

	Serves 4.

Sweet glazes such as this, can cause the meat to burn if steps aren't taken to 
prevent this.  Remove the chicken skin and any excess fat.  Place an aluminum
foil pan filled with wood chips atop the coals to deflect the heat.

6 to 8 servings

		CURRIED MARMALADE MUSTARD CHICKEN

1 c orange marmalade
1 c Dijon mustard
1/4 c honey
1 Tbs curry powder
1 Tbs fresh lemon juice

2 3 1/2 lb. frying chickens, quartered and skin removed
1/2 tsp salt

Simmer the first 5 ingredients in a heavy small saucepan over low heat for 5 min.
stirring constantly.  Cool.  (Glaze can be prepared up to 3 days ahead)

Brush chicken pieces on all sides w/half the glaze, let stand at room 
temperature for 1 hours.  Sprinkle with salt.

Prepare barbeque (medium heat).  Place leg-thigh pieces on grill.  Cover with
grill lid or heavy duty aluminum foil, cook 7 minutes. Turn leg-thigh pieces
over and arrange at edge of grill.  Place breasts meaty side in center. Cover
and cook 7 minutes.  Brush all chicken pieces with glaze again.  Continue 
cooking until brown and cooked thru.  Turning pieces occassionally, about 10
minutes. 

Arange chicken on a platter, brush with remaining glaze and serve.


Bon Appettit Magazine

Offer either or both of these sauces for spooning or dipping.

8 main course or 12 first course servings


			GRILLED SHRIMP WITH TWO SAUCES

3 lbs. uncooked large, unpeeled shrimp,
    	butterflied
Vegetable oil
Basil, Anchovy and Caper Sauce
Sherry-Red Pepper Mayonnaise


Prepare barbeque (medium high heat)  Brush shrimp lightly with oil.  Place 
shrimp cut side down on grill and cover with grill lid or heavy duty 
aluminum foil.  Cook for 1 1/2 minutes, Turn shrimp over.  Cover and grill until
just cooked thru, about 1 more minute.

Serve grilled shrimp hot or slightly warm, passing sauces separately.


			BASIL, ANCHOVY AND CAPER SAUCE

makes about 2 cups

2 cups fresh basil leaves
5 tablespoons red wine vinegar
6 anchovy fillets, chopped
t Tbs capers, drained
1 Tbs Dijon mustard
3/4 tsp salt
3/4 c olive oil
1/4 c corn oil
1/2 tsp freshly ground pepper

Place first 6 ingredients in food processor, process 30 seconds.  With machine
running, gradually add oils thru feed tube and blend until sauce is thick.  Mix
in pepper.  Transfer to small serving bowl.


			SHERRY - RED PEPPER MAYONNAISE

makes about 2 cups

1 med. red pepper
2 1/2 Tbs Sherry wine vinegar or red wine vinegar
2 egg yolks
2 Tbs Dijon mustard
1/2 tsp salt
1/4 tsp freshly ground pepper
1 c corn oil
1/2 c olive oil

Char pepper over gas flame or in broiler until blackened on all sides.  Wrap in
paper bag and let stand for 10 min. to steam.  Peel and seed, rinse if necessary.
Pat dry, chop finely.

Place vinegar, yolks, mustard, salt and pepper in food processor.  Process 1 
minute.  With machine running, gradually add oils thru feed tube in slow,
steady stream and belnd until thick.  Adjust seasoning.  Transfer to small
bowl.  Stir bell pepper into mayonnaise just before srving.

Bon Appetit Magazine

    RE:  Sauce for Meatballs with Jelly
    
    It's 1 -  10 oz jar Grape Jelly
         1 -   9 oz jar French's mustard
         2 TBS      Cocktail Sauce
    
    
    Also, there is a sauce for hot dogs and smokey links cut into 1"
    pieces:
    
    1 - 10 oz jar Currant Jelly (Use a good brand, if not and using a
                                "house brand use 1-1/2 jars)
     
    1 -  9 oz jar Franch's Mustard
    2 TBS Cocktail Sauce
    
    on both of above - put all ingredients in sauce pan and cook slowly
    until jelly melts.  Pur over meat, put in crock pot or in large pan and
    heat.
    
    They are really good!
    
    
    Jackie
    

re .-1

	I use the same ingredients, however, I switch the
	amounts on the mustard and cocktail sauce...

	IMHO, the amount of mustard seems to be too much..

		What I use (not a BBQ recipe)

			1 sm jar grape/currant jelly/jam
			1 sm jar cocktail sauce..
			2 TBL/tsp prepared mustard (to taste)..

		Heat over medium heat until melted..

		I find that this makes enough sauce for about 
		2 # of hotdogs...  As a change I sometimes
		use kielbalsa

    
    
                    <<< TLE::PUBD$:[VACCINATES]COOKS.NOTE;1 >>>
                        -<  How to Make them Goodies  >-
================================================================================
Note 1004.0                      Down South BBQ                          1 reply
MYBOAT::HEBERT "Captain Bligh"                       69 lines  23-FEB-1988 15:39
--------------------------------------------------------------------------------

I was on the road for several years for a different company. My first
trip down south was enlightening. I like Mom & Pop restaurants and truck
stops, and the first one I hit had a sign advertising BBQ. I asked
"Barbequed what?" and branded my self as a foreigner. I ordered it anyway
and LOVED IT!

I got this recipe from a friend who grew up in Alabama and North
Carolina. It takes a whole Saturday to make, usually, but the whole
family asks for it again and again. 

        %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
                          DOWN SOUTH BAR-B-QUE
        %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

        INGREDIENTS:
        
        Fresh Pork Shoulder - 5 to 7 lb        Covered Pot, 12-14 quart
        10 Whole Cloves                        Broiler Pan
        6 Cloves Garlic                        Aluminum Foil
        2 TBSP Hickory Smoked Salt                                     
        1 tsp Unflavored Meat Tenderizer       (Optional Ingredients:       
        2/3 tsp Cayenne Pepper   (maybe more)          Catsup               
        2 TBSP Louisiana Hot Sauce                     Worcestershire Sauce 
        2 Medium Onions                                A1 Sauce             
        2 Stalks Celery                                Heinz 57 Sauce       
        4 TBSP Lemon Juice                             Chopped Mushrooms  
        1/4 Cup Vinegar                                Pineapple Juice      
        1/4 Cup Dark Soy Sauce                         Molasses   )
        3 8-oz Cans Tomato Paste (maybe more)
        4 TBSP Honey             (maybe more)
        3 to 6 TBSP Liquid Smoke (maybe more)
        
        %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
                                 PROCEDURE
        %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

   Stab the  fat  covering with a sharp knife, to a depth of about 3/4
   inch;   do this about 10 times, spaced about 2" apart.  Stick one
   clove  stem into each stab.  Place the shoulder in a large coverd  pot
   (12  to  14  quart), and cover with water.  Smash the garlic cloves and
   put in the pot, with the  tenderizer  and  half the salt and pepper.
   Cook, just bubbling, 4 to 6 hours.
        
   When the roast is tender and falling apart remove it from the pot and
   set  aside to cool on a cutting board.  Skim the grease from the
   liquid, and discard all but about two quarts of the liquid;   try  to
   retain  as  much  of the residue on the bottom of the  pot  as
   possible - this is very flavorful, and you'll want in in your sauce.
        
   Mince the onion and celery finely;  add it to the liquid, along    with
   the   tomato  paste  and  all  remaining ingredients.  Boil, stirring,
   until it's thick enough to coat your spoon.  Sample the sauce from time
   to time, and adjust the seasonings.   More  Liquid  Smoke,  Honey, and
   Cayenne can be added during  this  process;  the optional ingredients
   could be added now except for the mushrooms, which should not be boiled.
        
   While it's boiling, separate the meat from the bones, and remove
   connecting  tissue.    Find  and  remove all  the cloves.  Keep some of
   the soft fat (not  the outer skin), and chop it coarsely with the pork
   meat.  Don't  chop the meat any finer than about 3/4 inch to an inch in
   length.
        
   PAM  the bottom of your broiler pan, and arrange the pork in  an  even
   layer  throughout the pan.  It should be an inch or two thick.  Ladle
   your sauce onto the meat until all is covered.  Next, cover the  entire
   broiler pan with aluminum foil, and put into the oven at  350  degrees
   for about  20  minutes.  Remove the foil, and return  the pan to  the
   oven for about 10 minutes. Serve on soft buns, and provide plenty of
   napkins and cold drinks.
    

How did I miss that note!  That's it, that's a southern barbeque!!!!!!!!!!!!!!
If you've never had southern barbeque -- you don't know what it's like to die
and go to heaven.  

Was down in Brimingham visiting some friends this fall, comes time for Saturday
night dinner out on the town -- well, I refused to go unless we went for 
barbeque -- keep your fancy dinners, I didn't go all this way to go home w/o
barbeque!!

Now, if I can only find a pig-pickin' for the next visit!!!!!!


dana\

From Consumer reports... I tried it and it's great!  Their taste panel liked it 
as good (better) than any of the prepared sauces they tested.

Yield 2 cups... cost 16 cents per two-tablespoon serving. 30 minute prep time.

1 tsp. crushed garlic (2-3 cloves)	1/2 tsp black pepper
3/4 cup white vinigar			1/2 tsp ginger
1 6oz can tomato paste			1/2 tsp grnd mustard
1/4 cup dark molasses			1/4 tsp allspice
1/4 cup light  "			1/4 tsp celery seed
1/4 cup water				1/4 tsp dried thyme leaves
2 tblsp. orange marmalade		1/8 cayenne pepper
1 1/2 tsp salt				1 sml by leaf
			1 tblspn liquid somke

Combine all but liquid smoke in saucepan and boil... reduce heat and simmer 20
min. stir occasionally.  Remove form heat add liquid smoke.

While at it I made a double batch... keeps well.