[CH] smoking marinade
Alex Silbajoris (72163.1353@compuserve.com)
Sun, 23 May 1999 08:17:07 -0400
Pods,
I always used to smoke meats (including fish) without any wet preparation
at all. These days I'm trying different marinades for different smoke/meat
combinations. The best one I've found so far is an aromatic brine for
smoking salmon over sassafrass or hickory. (I used this at the Madison
hotluck.) Make a salt water brine, then add freshly (perhaps coarsely)
ground coriander and black pepper. Of course you can add in any ground
pepper you like, and I haven't experimented around yet. It could be nice
to have a hab-infused brine, or maybe something subtle and darker like
ancho.
Something else you might try is an orange-hab combination for brushing
while grilling. I made a hab sauce from some Savinas that James the Elder
gave me, and part of that batch was changed into a sweet Asian-style sauce.
You could imitate it pretty easily if you combine equal parts of a
full-strength red hab sauce and some orange marmelade, then add some
garlic. The marmelade melts when you heat it moderately, and the texture
becomes more easily workable. You get a sugary glazing sauce whose
chunkiness depends on the kind of marmelade you used.
Too stormy last night for grilling, so I was in the kitchen getting red
spots on my shirt. I made a batch of chili starting with one entire
package of dried California peppers. I simmered them and ran them through
the processor, and I got an amazingly rich dark red sauce.
Alex Silbajoris 72163.1353@compuserve.com
Rainy Day, Dream Away