Buster has placed a total of 20 MasterCook recipes in this file: About Collagen Breakdown In Meat About Marinades And Rubs Aging Beef I Aging Beef Ii Dave Lineback's Barbeque Basics Deboning A Chicken Dip Showmanship Discussion On Marinating Meat How To Roast Peppers How To Smoke Citrus Kurt Lucas's Roux Lazy Roux Mexican Bbq Feast Story Non-Carcinogen Grilling Paul Prudhomme's Roux Red Hot Roux Roux Directions Seasoning Combinations Trout Tips Usa Standard Weights & Measurments ----------------------------------------------------------- * Exported from MasterCook Buster * About Collagen Breakdown In Meat Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***See Directions*** John Isenhouer asked for a thesis on collagen. It won't take a thesis to discuss the process as it relates to BBQ. Meats are made of muscle, connective tissue, fat and bone. Muscle contains proteins and glycogen. As the temperature of the meat increases, glycogen, a long chain sugar, is reduced to simple sugars. This caramelizes and is responsible for one of the flavor components. Proteins (flavorless) are denatured to amino acids which not only have flavors themselves, but undergo Maillard browning reactions which adds another flavor component. While bone adds no flavor itself, the marrow is rich in methyglobulin and other proteins. This reacts with smoke nitrites to give us the smoke ring. You may have heard that "the sweetest meat is next to the bone". The proteins are reduced to amino acids. Nutrasweet is an amino acid. Fat is very simple cells which breakdown to sugars, fatty acids, and triglycerides at low temperatures. Collagen is proteins that have lots of side chain bonds. This makes them elastic. It takes more energy to denature them than the simpler proteins of muscle tissue. Energy in the form of heat will denature these proteins into the flavorful amino acids. If the temperature is too high, the water in the muscle cells and the fat is rendered out before the collagen melts. This results in dry, tough meat. Too low and you risk bacterial activity. Tough cuts of meat like brisket and pork butts benefit from low temperature cooking as the collagen adds flavor to the meat. Less tough, more expensive cuts do not need this phase and can be cooked at high temperatures for shorter periods. That is why ribs take only a few hours and briskets take 20. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * About Marinades And Rubs Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- See Directions A marinade is a highly seasoned liquid used to impart flavor and in some Cased, tenderize tougher meats. A rub is a highly concentrated blend of Herbs and spices that flavors the exterior of the meat as it grills. Marinades consist of liquid ingredients such as fruit or vegetable juices, Wine or water and oil in combination with seasoning for several hours or As long as overnight to impart flavor and/or tenderize. To tenderize a Marinade must contain an acidic ingredient such as lemon juice, wine, Vinegar, or yogurt, the acid penetrates meat fibers to help tenderize them. Rubs are applied to the exterior surface of the meat just before Grilling; they need no standing time. However for convenience rubs may be Applied several hrs. in advance. The coated meat should be refrigerated Until grilling time. Flavors become more pronounced the longer the rub is on the meat. Create your own blend or seasonings for rubs or use a commercial blend. Tips for marinade always marinate in the refrigerator; never at room temp Allow 1/4-1/2 cup of marinade for each 1-2 lbs. meat marinades may be Cooked or uncooked. Cooked marinades should be completely cooled before use. A heavy duty plastic food bag is convenient for marinating. Select dishes In which the meat will fit snugly but lie flat turn meat occasionally During marinating so all sides are exposed to the marinade for Tenderization to take place most meat cuts must be marinated for at least 6 hrs, or as long as overnight. For flavor marinate 15 min or as long as 2 hrs. Marinades may also be brushed on during grilling. Discard used marinades never reuse them. Posted to the BBQ List by Larry A. Willrath Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Aging Beef I Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***See Directions*** Buy a whole Sub-Primal rib eye or strip loin when they are on sale (I think these things weigh 10 - 20 pounds, so take your piggy-bank to the store with you :-)). You probably won't find Prime, but make sure you get no less than Choice. Take it out of the plastic wrap that it comes in and rinse it off with cold water. Let it drain and pat dry with paper towels. Wrap the meat in a large plain white cotton dish towel and put it on the bottom shelf of the refrigerator. The bottom shelf is the coldest place in the refrigerator and is out of the way. It might be a good idea to check the temperature with a freezer thermometer to be sure it is not too far outside the 34 - 38 F range. Adjust the refrigerator temperature if necessary. This could be a very expensive mistake if the refrigerator is too warm :-). The next day, change the towel. The first towel will be soiled by the moisture that has seeped from the meat. Continue to change towels as needed, from 10 days to 2 weeks. Now you can start to enjoy good steaks. Cut steaks as needed from each end. Rewrap the unused portion and continue to replace the towels while the remainder ages. If you have not finished the entire piece after aging for 21 days, remove the remainder from the refrigerator and cut into individual steaks. Wrap each one in heavy-duty plastic freezer wrap and freeze. They will keep for months in the freezer. To clean the soiled cotton towels for re-use, soak them in cold water overnight. Next, soak them in cold salt water for 2 - 3 hours to remove any blood stains. Then launder as usual. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Aging Beef Ii Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***See Directions*** The general principles of aging are: 1) Temperature: Warmer ages faster with more mold growth and trimming but more flavor. Carcass needs to be chilled as soon after slaughter as possible. Over 38F. meat can get slick and off flavors then spoils. Commercially, meat is aged close to 33 for 10 days and has no aged flavor. 2) Humidity: Higher humidity encourages mold growth which enhances flavor to a point and increases trim losses. 3) Carcass Quality: The higher the quality (fatter, more marbling, not too old - preferably 2 years) the better beef ages and the better the flavor and the longer it should be aged. Lean breeds (dairy crosses, etc.) and grass fed animals should only be aged 2 to 3 weeks. Prime hindquarters can easily go for 4 to 6 weeks (This is truly "melt in your mouth" meat and is pure ecstasy!). Breeding is of lesser importance as long as there is a sufficient standard beef breeding (Hereford, Angus, Shorthorn, Devon, etc.) to have the quality. 4) Time. Depends upon temperature and quality. Ten days minimum, 6 weeks maximum. Forequarters don't age as well as hinds and should come out about a week earlier. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dave Lineback's Barbeque Basics Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***See Directions*** Making barbecue is one of the most simple forms of cooking. It has been going on since prehistoric times. Here's how you do it: 1. Burn some hardwood down to coals. 2. Place a tough cut of meat over the coals and cook until tender. 3. Pull out a hunk of meat, add a little finishing sauce if you like, and enjoy! When you burn a hardwood like hickory or oak down to coals, the "bitter" components of the smoke are burned off in the flames. What remains is a thin, sweet smoke coming from the coals that is almost invisible to the eye. This is the smoke that produces the characteristic pink aurora in the surface of the meat that gives barbecue its distinctive flavor. I do not believe it is possible to get too much of this smoke in the meat. Without it, the meat is nothing more than a roast. That's why every barbecue joint worth its salt has a separate hearth for making the coals that are subsequently picked up in a shovel and placed under the meat in the pits. While you might see a ton of white smoke coming from the hearth chimney, you will seldom see anything coming from the chimneys above the pits. But you sure can smell it! Some much for the one and only really important thing about barbecue. All the rest is window dressing. The question of how long to cook is primarily a question of time and temperature. Temperature is a function primarily of distance from the coals and air circulation. (The word barbecue itself derives from the name of the wooden structure the West Indians used to suspend meat over coals for cooking.) Tough cuts of meat like beef brisket take a very long time for the connective tissues to break down. Therefore, very low temperatures are in order. Pork takes less time. I am amused by the protracted daily discussions on this List about thermometers. Barbecue is an art, not a science. Pitmasters may argue a lifetime over whether the racks should be 16 or 18 inches above the coals, but I have never visited a pit in which a thermometer was used! Most of them have no idea what the temperature is. Oh, they might touch a door with the palm of their hand. More likely they are going to be studying the wood, the outside temperature, the humidity, etc. Like my golfing buddy sez about my collection of putters, "It ain't the fiddle, its the fiddler!" Some truly great barbecue can be made on an old set of bed springs held over a bed of coals by cinder blocks at the corners. Most folks like to push their barbecue in a particular direction with a little finishing sauce. That's okay so long as it does not mask the barbecue flavor. Of course, if the meat was roasted in a gas grill or some other such "oven on wheels" that produces no wood smoke at all, a strong finishing sauce will be necessary to emulate a barbecue "taste". That stuff might be good to eat, but, folks, please don't call barbecue! Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Deboning A Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dip Showmanship Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- No Ingredients To dress up dips in holiday style, serve them with festive flair. Leave your serving bowls on the shelf and try one of these fresh ideas. PARTY-PERFECT PEPPER POTS: Start with a large red, yellow or green pepper. Place the pepper on its side and cut a large slice from the top, forming an opening that's large enough to dip into easily. Remove the seeds and membranes and fill the pepper with your favorite dip. COLORFUL CABBAGE CUPS: Cut a thin slice off the stem end of a red or green cabbage so it will be upright. Using a small, sharp knife, cut a "bowl" in the top of the cabbage and tuck in a small glass bowl. Fill the bowl with your favorite. Save the cabbage you've removed for coleslaw, or toss it into a salad. BEAUTIFUL BREAD BOWL: Cut a thick slice off the top of a small round loaf of bread and hollow out the bread, leaving a 1/2-1" thick shell. Fill the bread bowl with your favorite dip. Cut the top slice and the bread you've removed from the inside into bite-size cubes to use as dippers. Works great with classic Pace Con Queso Dip. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Discussion On Marinating Meat Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***See Directions*** Some time back there was a discussion of marinades on RFC newsgroup. I found this interesting and printed below is the message and reply: It is sent here with his permission. Sheldon has considerable formal training in food handling and has done a lot of cooking, both professionally and for his own enjoyment. I will not use a marinade for poultry as a sauce base. The probability of salmonella contamination (washed from the chicken, turkey, etc. while it marinated) is a bit higher than I care to risk. Joe, Not necessarily true. If the marinade is used at the same time the meat is cooked, then it should have no more contamination then was present in the meat while the meat was marinating in it, and, depending upon the ingredients used in the marinade, maybe even less. The original purpose of a marinade was to aid in preserving meat ( note corned beef, and sauerbraten ). A 'proper' marinade is of high acid, and salt content, the acid to break down the fibers, and to tenderize, the salt to draw out the water, along with what ever organisms are suspended in it, and both to act as antiseptics. The addition of any alcohol, naturally increases the antiseptic nature of the marinade, but with alcohol, caution should be exercised, as it tends to inhibit the marinating process by sealing the outer portion of the meat. So consider this the next time you waste a whole bottle of good wine by soaking meat in it over night. Wine should be used for maceration only, short term, and then it would be a sin to not use it for a sauce. Also, a marinade is meant to be drawn into the meat, primarily to alter the environment into a more hostile one for organisms. The flavoring that consequently takes place is merely a secondary benefit, which one tends to forget. Proper marinating requires the meat to be totally submerged at all times. If any portion of the meat is exposed, then this is called macerating, and is not meant to be done for long periods of time, and this is where the trouble lies. When part of the meat is exposed to the atmosphere, then the exchange of fluids will be incomplete, and air will be drawn into the meat, along with oxygen, creating an environment even more favorable for organism growth then would have been present if the meat were left in it's original state. Inexperienced cooks tend to mix up a relatively small amount of flavorful solution, with little regard to the fact that the acid, and salt are in the wrong proportions, and then merely coat the meat, or partially submerge it. This is fine if it is only allowed to stay in this state for a very short time, no more then a couple of hours in the refrigerator, NOT over night. To leave meat, especially fowl at room temperature, this way, should be forbidden for more then half an hour. Simply put, if what you are doing is a maceration, and properly, of only a few minutes duration, then there is no more risk in using the flavoring liquid as a food product, then there is in eating the cooked meat. When doing a proper marinade, i.e. long term curing, then if the solution did it's work, and the exchange has taken place, there is an excellent probability that what ever organisms were in the meat, are now in the solution, some proportion dead, some alive. Aside from that, the solution, by this time, is spent, and will contain mainly salt, and weakened acid, and the meat will have absorbed most of the flavor, so why would you want to eat it anyway? Unfortunately, there is not a lot of information written down, that is readily available, about the proper proportions for a true marinade solution. This information has been generally, a closely guarded family secret, passed down through the generations, within the meat processing industry, but mostly, this has more to do with the flavoring ingredients. There is information available, however, concerning the chemistry, if you will, that can be found quite readily. Write to the Dept. of Consumer affairs, Pueblo, Colorado, and ask for the appropriate government bulletins. You may find the information enlightening. Sheldon Martin PS There is a tremendously significant movement going on right now within the regulating government bodies concerning revamping the entire meat inspection process in the U.S., where there have been little or no, changes in how meat is inspected since the late 1800s. More modern techniques have been available for a long time, but have been strongly resisted by the food industry. Unscrupulous practices, and payoffs have run rampant long enough, in this very wealthy, and lucrative industry, cause we all gotta eat. Big changes are coming, and it's about time. The days of the sniff test, and buying the inspector's nose are at an end. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * How To Roast Peppers Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***See Directions*** Method 1 wash and dry bell peppers leaving them whole. Place them on rack Of broiler pan or on foil covered jelly roll pan. Broil under preheated Broiler 1-1 to 2" from heat, until skin scorches and blackens. Turning every 5 min or so until the skin is blistered and charred. Method 2 roast peppers on foil covered jelly roll ban at 450F Until charred and blistered. Turn often do this for 25 minutes. Method 3 hold peppers with long handled fork aver open flame turning 2-3 Min or until skins are blackened. This is a good way to do one or two Peppers as it gives a firmer product. Posted to the BBQ List by Larry A. Willrath Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * How To Smoke Citrus Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- See Directions 1. Using a large knife, cut fresh grapefruit and oranges into sixths. And pineapple into long pieces, or spears. 2. Place hickory chips in the bottom of one utility pan 3. Put broccoli, carrots and other stalk vegetables on top of hickory Chips, using just enough to keep the fruit app 1-2" above the chips. 4. Place fruits on vegetables skin side down. 5. Cover pan with another utility pan creating a sealed chamber. Place on very low heat for 3-5 min( if smoke is visible reduce heat.) 6. The finished citrus should have a very light-brown tint, but not be Too dark. The smoky taste can be modified by the time spent over the Heat, so taste testing is recommended before adding the citrus to a Recipe. Discard veggies. Posted to the BBQ List by Larry A. Willrath Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Kurt Lucas's Roux Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***See Directions*** I've been making roux on a daily basis for the last 3 or 4 years (part of the job). Roux can be made with any type of fat. Gravies are generally made with the fat rendered from whatever you're serving it with, i.e.: turkey, chicken, beef etc. When making a cream soup, I prefer to use unsalted butter and make a light roux. Roux is classified in three basic categories-1*White 2*blonde 3*brown. Paul Prudhomme has come up with a black roux but I've never had the need or desire to even try this. The darker the roux the less thickening power it has. For instance, suppose a white roux has 100 percent thickening power. A brown roux only has 30-50 percent thickening power in comparison. Once the roux is added to whatever liquid you are thickening and it comes to a boil, the thickening process is done. It will not get any thicker so adjust now if too thick or too thin. I prefer the fast way of making roux, starting with HOT fat and wisking in the flour until I get the consistency of wet sand. This is approx. 50:50, I don't need to waste time measuring. With this high heat way of making roux, a brown roux only takes about 10-15 minutes (I don't wisk constantly, maybe every minute or two, but you do have to keep a close eye on it. Roux can be made in the pan with the onions, bell pepper, fat, etc. and the liquid added later or you can make your liquid and let it simmer and make the roux in a separate pan and add it to the liquid at the end. It all depends on what you are making which method you should use. I don't have any other recipes because roux is roux. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lazy Roux Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup oil 2/3 cup flour 2 cups onion -- chopped 1 cup celery -- chopped 1/2 cup green bell pepper -- chopped 4 centiliters garlic -- minced 1/4 cup parsley -- chopped 1/4 cup green onion tops -- chopped 1/4 cup hot water -- approximately Mix oil and flour together in a 4 cup measure. Microwave uncovered on high (100%) 6-7 minutes. Stir at 6 minutes - roux will be a light brown at this time and will need to cook 30 seconds to 1 minute longer to reach the dark brown color so important in making Louisiana gumbos and stews. The Roux will be very hot, but usually the handle on your glass measuring cup will stay cool enough to touch. Add onion, celery and bell pepper to Roux in measuring cup. Stir and return to microwave. Saut‚ on high (100%) 3 minutes. Add garlic, parsley and green onion to Roux, stir and return to microwave. Saut‚ on high (100%) 2 minutes. You should have about 3 3/4 cups of Roux now. If any oil has risen to the top, pour this off. Slowly add enough hot tap water to bring Roux to the 4-cup mark. Stir and you will have a smooth dark Roux in only 12 minutes. Roux freezes very well and you are ready at any time to put together a delicious gumbo or stew. NOTES : NOTES : From: Tout de Suite a la Microwave I... The microwave will brown my roux and even do the gaspergou. Now if you like to stir a lot, just cook yours in a black iron pot. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mexican Bbq Feast Story Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***See Directions*** By some miraculous feat, I have survived my trip to CA and Mexico. Barely, but I lived to tell about it. I ended up getting a seemingly life threatening case of the Mexican El Gotcha Gringo Flu! It makes for an interesting plane ride, but I wouldn't recommend it as a hobby. 8^) While I was down there I mistakenly got on the wrong bus that took me up in to the hills instead of back to the marina. While on this fifteen cent tour of the local jungle roads, a truly bumpy, death defying experience, I was treated to an amazing culinary delight. While trying desperately to find someone on the bus who spoke English to tell the driver that I didn't want to die out here, and wanted to go back to town, my nose caught a wisp of familiarity in the air. I had detected the faint, delightful aroma of pork mixed with what I thought was the smoke from mesquite. The locals on the bus thought that that I was "loco" by the child-like grin that came across my face, and the way that I kept sniffing the air trying to find where that delightful smell was coming from. My attempts to try and get back to town had now turned into "Where's that smell coming from, and can you get me there?" For some reason, they understood that part. As the bus made it's way through the jungle the aroma got stronger. By the time that I saw the actual smoke rising above the trees, I must have looked pretty crazed to the locals. I guess that my size, 6'4" 400 lbs., gave them the impression that if I didn't get to that pig soon, their lives may be in danger! A few of them had begun what I assumed to be cheering on the driver to get there, "pronto!" When the bus rounded the corner to where the smoke was rising, I got my first glimpse of what was going on. The bus driver started saying something to me as he stopped the bus and opened the doors for me to get off. Which for reasons still unclear to me, I did. Along with two of the other passengers. The bus driver slammed the doors and took off up the road, laughing as he drove off. Not a good feeling to say the least. The two folks who got off with me, said something to me and motioned for me to go with them over to where the cooking was going on. At this point it dawned on me that I'm miles up in the mountains where no one knows where I am, following people I don't know, to for what all I know is some sort of ritualistic sacrificial tourist feast! All I'm thinking is, "I wonder if they have a dipping sauce?" This area where they were cooking this pig in a pit was some sort of communal eating area. This pig that was being cooked was to celebrate the release of one of the local men from prison. Apparently he had been falsely accused by a tourist for a crime that he really didn't commit, and spent two years locked up for it. I can't tell you how proud I was to be a tourist in there land at that point. Even so, I was graciously welcomed into their party, even when I tried to bow out of it, and started to walk back to town. They insisted that I stay and eat with them. I had never experienced anything quite like that before. When they brought that pig up out of the ground, I darned near cried. My nose and taste buds were just having a field day! When they served me up a plate of that pig along with some of the veggies that they had cooked with it, I was ready to move in permanently! I have never tasted anything so good in my life! It was just fantastic! From what I could gather, they had prepared the pig by rubbing it down with a mixture of mangos, an assortment of peppers, salt, and stuffed it with sugar cane, and veggies. All of this plus a rather healthy dowsing of tequila. They said that the tequila was more for the pigs pleasure than anything else. The pig had been cooking for about a day and a half. Did fortune smile upon me, or what? I got there about 45 minutes before they dug that pig up. Oh, BTW. As if the pig wasn't enough to send me into hog heaven, I was treated to another local delicacy. Iguana. Yep! One of them lizard like things. I guess that up in the hills it is considered as much a staple as chicken. I must admit that I had trouble getting it down once they told me what it was that I was smacking my lips on. But all in all, it tasted pretty darn good! They joked about one day having a Kentucky Fried Iguana stand! I'm not sure if the colonel is ready for that. In case you're wondering how I got back to town, about two hours later the same bus came back by on his way back to town and stopped to pick me up. The bus driver just laughed at me as I waddled back on to the bus, rubbing my belly and smiling from ear to ear. My family didn't even notice how long I had been gone when I got back. When I told them of my great adventure, they just smiled and said, "yeah. Right!" I think that I'm the only one who truly enjoyed our stay, and can't wait to go back again. It was even worth the El Gotcha Gringo Flu! Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Non-Carcinogen Grilling Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup brown sugar 3 centiliters crushed garlic 1 1/2 teaspoons salt 3 tablespoons mustard 1/4 cup cider vinegar 3 tablespoons lemon juice 6 tablespoons olive oil I read an article in the Boston Herald (daily newspaper) about a newly discovered marinade recipe that greatly diminishes the cancer-causing compounds on grilled food. It's the combination of these ingredients that make it work, so you can adjust them a bit to taste--just don't leave any out. The laboratory report was in a magazine called New Choices. The lab is Lawrence Livermore National Laboratory. Posted to the BBQ List on June 3, 1998 by Jeff Lipsitt Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Paul Prudhomme's Roux Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***See Directions*** Roux From: Paul Prudhomme's Louisiana Kitchen ISBN 0-688-02487-0 A roux is a mixture of flour and oil. The cooking of flour and fat together to make a roux is a process that seems to go back as far as my ancestors of four hundred years ago. Traditionally, the fat used was animal fat, though today various oils are used, and the roux was, and often still is, made by very slow cooking. For example, when I was a boy, my mother used to start with a paste of animal fat and flour and cook it for several hours. Over the years I've developed a way to cook roux so it can be made in a matter of minutes, over very high heat, and with very few exceptions this is the method used in this book's recipes. The basic reason for making a roux is for the distinctive taste and texture it, lends to food, This roux taste and texture is characteristic of many dishes that Louisiana Cajuns make. The first few times, making a roux may seem difficult, and, certainly, using oil heated to over 500F has an element of danger to it. However, once you've made roux several times and become more accustomed to handling the high temperature, you will find it to be extremely rewarding because of the uniqueness of the finished product-and, as lagniappe, you're sure to get praise from everyone who tastes your cooking. How to Make a Roux A few overall points may be helpful: The usual proportion of oil to flour is fifty-fifty. Roux can be made in advance, cooled and then stored in an air tight jar for several days, in the refrigerator or at room temperature. If roux is made ahead, pour off excess oil from the surface and reheat (preferred), or let it return to room temperature before using. In general, light and medium-brown roux are used in sauces or, gravies for dark, heavy meats such as beef, with game such as elk and venison, and with dark-meat fowl such as duck, geese and blackbirds. They give a wonderful, toasted nutty flavor-just the right enhancement-to these sauces and gravies. Dark red-brown and black roux are used in sauces and gravies for sweet, light, white meats such as pork, rabbit, veal, and all kinds of freshwater and saltwater fish and shellfish. In addition, black roux are best to use in gumbos because the darkest roux result in the thinnest, best-tasting gumbos of all; but it takes practice to make black roux without burning them, and dark red-brown roux are certainly acceptable for any gumbo. You'll notice that I make exceptions to these general guidelines in some recipes. These Conceptions simply reflect my preference for the flavor of a particular roux with the combined flavors of the other ingredients in certain dishes. (For example, I prefer the flavor of a medium-brown roux in Grillades and Grits-a veal dish-and in Sticky Chicken, rather than a darker roux.) My approach to roux derives from the tradition of Cajun cooks, who view roux as being essentially of two types-medium brown and black; and who also classify meats as basically of two types-heavy, dark, somewhat bitter ones, and light, white, sweet ones. Traditionally, Cajun cooks use light roux with dark meats and dark roux with light meats. This is because they know intuitively, whether they can verbalize it or not, that these particular combinations lead to wonderful-tasting food. Working within this tradition, I've developed variations and given you in this book the roux-meat combinations which I think are best. You'll find that as you gain more experience and skill in making roux, you'll want to experiment with the, endless combinations of roux colors and the flavors of other ingredients you're using-especially meats-to find those combinations that excite your taste buds the most! Several words of advice are essential: 1) Cooked roux is called Cajun napalm in my restaurant's kitchen because it is extremely hot and sticks to your skin; so be very careful to avoid splashing it on you; it's best to use a long-handled metal whisk or wooden spoon. 2) Always begin with a very clean skillet or pot-preferably one that is heavy, such as cast iron (and never a non-stick type). If possible, use a skillet with flared sides because this makes stirring easier and thus makes it less likely the roux will burn. In addition, use a large enough skillet so that the oil does not fill it by more than one-fourth of its capacity. 3) The oil should be smoking hot before the flour is added. 4) Once the oil is heated, stir in the flour gradually (about a third at a time) and stir or whisk quickly and constantly to avoid burning the mixture. (Flour has moisture in it, and adding it to hot oil often creates steam-another good reason for using long-handled whisks or spoons.) 5) If black specks appear in the roux as it cooks, it has burned; discard it (place it in a heat-proof container to cool before discarding), then start the roux over again--c'est la vie! 6) As soon as the roux reaches the desired color, remove it from the heat; stir in the vegetables, which stop the burning process and enhance the taste of the finished dish, and continue stirring until the roux stops getting darker (at least 3 to 5 minutes). 7) While cooking roux (bringing it to the desired color), if you feel it is darkening too fast, immediately remove it from the heat and continue whisking constantly until you have control of it. 8) Care and concentration are essential for you to be successful with this fast method of making roux. Especially the first few times you make a roux, be certain that any possible distractions including children-are under control. In addition, have all cooking utensils and required vegetables or seasoning mixtures prepared ahead of time and near at hand before you start cooking. NOTES : I scanned Prudhomme's instructions for making roux. I had a heck of a time getting the OCR software to recognize the text. I don't know if it doesn't like the particular font or what. Anyway, here is his technique for making a fast roux. The reference to adding vegetables assumes you are making a typical Cajun dish which almost always has chopped celery, onions, and/or bell peppers. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Red Hot Roux Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cu flour 2 Cu peanut oil 3 habanero peppers -- finely minced Use a 10 inch or larger frying pan (I have a cast iron pan for this) Put the flour into the pan over moderate heat. Stir constantly until the flour gets to be a nice dark brown. This can be a little tricky but the idea is to toast the flour not burn it! Add the oil and heat, again mixing constantly. Add the peppers. Cook and stir until the mixture forms a paste and the color you wish is achieved. Roux's can vary from a light brown to almost black. I like a reddish color. At this point you may add vegetables etc. if you wish to continue with another recipe or remove the roux from the heat and let cool for latter use. I will sometimes spread the almost cool mixture on wax paper and then freeze portions for use later NOTES : Use roux's as a thickener for sauces or as a base for many Cajun dishes Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Roux Directions Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***See Directions*** The fat in Roux, coats the molecules of flour. That keeps the flour from absorbing liquid and the molecules take up a lot of "space" in the pot. This is the thickening action. The important thing to know is that the more you cook the Roux, the less time that you have between adding it to food and cooking that food, if you don't want the Roux to loose it's thickening properties. Flour just don't hold up for long. Also. If you DON'T cook the Roux enough (either on it's own or in the pot), then you will make the food that you are cooking taste like flour. Catastrophe. You just gotta get it right. This will help. Think of roux as being one of 4 types. BLOND BLANC D'OR BRUN. Blond roux is useful to thicken a soup or sauce that you want to keep white. You have to cook that sauce until the flour taste is gone. Then kill the heat and serve. Blond roux is also good for soup or sauce, and you can add it last minute. D'Ore (gold) roux is useful to thicken a stew. It's darker and will give you time to get it stirred in and served, before it starts to give out. It doesn't have to be cooked with the stew to get the flour taste out. Brun is a last minute roux. It won't hold up, but you do get a great dark color, and a nutty flavor from the well cooked flour. To cook the roux. Melt butter in a pan and then add an equal quantity of flour as you stir. The final roux, will be crumbly when hot, and a hard ball when cold. Cook the flour until a patena or a "finish" comes to the roux. It looks like a powdery finish. This is BLOND. If you cook it a little longer the patina vanishes, it becomes a BLANC. When it starts to change color, it is useless for a white sauce as it changes color to gold. This is D'ORE. With a little more cooking it'll turn brown. This is BRUN. Always remove roux from the pan and let it cool a moment. Then add it to the food in the pot. A little goes a long way. You can store it in a ball tightly wrapped in plastic wrap. This is a good time to mention that cooking is not a science. It's alchemy. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Seasoning Combinations Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *** NONE *** POULTRY: Rosemary and thyme Tarragon, marjoram, and onion and garlic powders Cumin, bay leaf, and saffron or turmeric Ginger, cinnamon, and allspice Curry powder, thyme, and onion powder BEEF: Thyme, bay leaf, and instant minced onion Ginger, dry mustard, and garlic powder Dill, nutmeg, and allspice Black pepper, bay leaf, and cloves Chili powder, cinnamon, and oregano PORK: Caraway seed, red pepper, and paprika Thyme, dry mustard, and sage Oregano and bay leaf Anise, ginger, and sesame seed Tarragon, bay leaf, and instant minced garlic FISH and SEAFOOD: Cumin and oregano Tarragon, thyme, parsley flakes, and garlic powder Thyme, fennel, saffron, and red pepper Ginger, sesame seed, and white pepper Coriander (cilantro), parsley flakes, cumin, and garlic powder POTATOES: Dill, onion powder, and parsley flakes Caraway seed and onion powder Nutmeg and chives RICE: Chili powder and cumin Curry powder, ginger, and coriander (cilantro) Cinnamon, cardamom, and cloves PASTA: Basil, rosemary, and parsley flakes Cumin, turmeric, and red pepper Oregano and thyme VEGETABLES: Green Beans: marjoram and rosemary; caraway seed and dry mustard Broccoli: ginger and garlic powder; sesame seed and nutmeg Cabbage: celery seed and dill; curry powder and nutmeg Carrots: cinnamon and nutmeg; ginger and onion powder Corn: chili powder and cumin; dill and onion powder Peas: anise and onion powder; rosemary and marjoram Spinach: curry powder and ginger; nutmeg and garlic powder Summer Squash: mint and parsley flakes, tarragon and garlic powder Winter Squash: cinnamon and nutmeg; allspice and red pepper Tomatoes: basil and rosemary; cinnamon and ginger Posted to the BBQ List by LizaCooks on May 7, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Trout Tips Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- See Directions 1) Place fish on porcelain veggie grate sprayed with Pam. Don't remove the heads! 2) Use a marinade and fridge the fish for 1 hour, max. Fresh squeezed lemon or lime (very different taste) mixed with vegetable. oil works well. 3) Get good smoke goin' before putting the fish in. Trout can take quite a bit, and oak, alder, mesquite are decent choices. 4) Brush the inside cavity with a mixture of Dijon mustard and Miracle Whip, with a few squeezes of lemon. 5) Brush the skin with oil and crank some pepper inside and out. 6) Spray baste fish after the first half hour. No need to turn them. 7) Fish should be done in and hour or less (at 225F grill temperature). 8) You ought to be able to pull out the entire skeleton as one piece, w/o even one bone left. 9) Serve with a few tablespoons of sauce (Dijon, Miracle Whip, lemon juice) next to it. You can use all of the above, or improvise with various spices/herbs. Fresh thyme or rosemary, cilantro and lime juice, and even chipotles in adobo sauce if you want to kick it up a notch! I sometimes use chipotle powder in melted margarine with some lemon juice. Posted to the BBQ List on July 23, 1998 by Jeff Lipsitt Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Usa Standard Weights & Measurments Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Text File LIQUID CAPACITY: 1 gill = 7.219 cu.in. = 0.1183 liter 4 gills = 1 pt 28.875 cu.in. = 0.4732 liter 2 pts. = 1 qt = 57.750 cu.in. = 0.9463 liter 4 qts. = 1 gl =231.000 cu.in. = 3.7853 liter 31.5 gals. = 1 brl liquid = 119.24 liter 42 gals. = 1 brl petroleum = = 158.98 liter COMMON KITCHEN CONVERSIONS DRY CAPACITY: 1 pt = 33.6 cu.in. = 0.5506 liter 2 pt = 1 qt = 67.2 cu.in. 1.1012 liter 8 qts = 1 peck = 537.6 cu.in. = 8.8096 liter 4 pk = 1 bush 2150.4 cu.in. = 35.2383 liter 1 barrel = 7056 cu.in. = 115.62 liter COUNTING 1 dozen = 12 units 12 dozen = 1 gross = 144 units 12 gr. = 1 great gross = 1728 units CAPACITY(household) 1 teaspoon = 1/3 tablespoon = 1/6 fl.oz. 3 teaspoons 1 tablespoon = 1/2 fl.oz. 16 tablespoons = 1 cup = 8 fl.oz. 2 cups = 1 pint = 16 fl.oz. 2 pints = 1 quart = 32 fl.oz. 4 quarts = 1 gallon = 128 fl.oz. AVOIRDUPOIS WEIGHT 1 grain = = 0.0648 gm. 27.343 grains = 1 dram = 1.7718 gm. 16 dr. = 1 ounce = 28.3495 gm. 16 oz. = 1 pound = 453.5924 gm. 100 lbs. = 1 hundredweight = 45.3592 kg. 2,000 lb. = 1 short ton = 907.18 kg. SOUP - SAUCE: LADLES ICE CREAM SCOOPS Size Equivalent Scoop Scoops Size Equivalent per Gallon 1 oz. 1/8 cup No.6 2/3 cup 16 2 oz. 1/4 cup No.8 1/2 cup 22 4 oz. 1/2 cup No.10 3/8 cup 24 6 oz. 3/4 cup No.12 1/3 cup 26 8 oz. 1 cup No.16 1/4 cup 35 No.20 3 cups + 1TBSP. 42 No.24 2 cups +2/3 TBSP. 51 No.30 2 cups + 1TBSP. 62 No.40 1 1/2 TBSP. 70 CONTENTS OF STANDARD CANS: Can Number Weight Volume 1 10-11oz. 1 1/4 cups 300 15 oz. 1 3/4 cups 303 1 lb. 2 cups 1 Tall 1 lb. 2 cups 2 1 lb. 3 fl.oz. 2 1/2 cups 2 1/2 1 lb. 13 fl.oz. 3 1/2 cups 3 1 qt. 13 fl.oz. 3 1/2 cups 5 3 lbs. 5 3/4 cups 10 6 lbs 8 fl.oz. 13 cups BASIC LIQUID EQUIVALENTS: dash = 1/8 teaspoon 3 teaspoons = 1 tablespoon 4 tablespoons = 1/4 cup 5 1/3 tablespoons = 1/3 cup 8 tablespoons = 1/2 cup 10 2/3 tablespoons = 2/3 cup 12 tablespoons = 3/4 cup 14 tablespoons = 7/8 cup 16 tablespoons = 1 cup 1 cup = 1/2 pint(8fl oz) 2 cups = 1 pint(16fl oz) 2 pints = 1 qt (32fl oz) 4 qt = 1 gallon(128 fl oz) 16 oz = 1 pound (dry weight) Contributed to the BBQ mailing list by Jim Anderson on Sep 19, 1998, converted by MC_Buster. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - -