Well not to rip off a title of a book, but to introduce some information from a truly great author and a KCBS (Kansas City Barbeque Society) Judge. I have had the opportunity to talk to the author of "Marinades, Rubs, Brines, Cures & Glazes", Jim Tarantino. He has been quite gracious to me over the last few weeks and has exchanged a few emails. I was given his book for Christmas a couple of years ago and have enjoyed the wealth of knowledge and inspiration from that book as well as others. I believe Jim will be joining us here on the forum in a week or so and hope you all will benefit from his wisdom and experience as well.
Here are a couple of introductory answers Jim gave me on a recent email:
What is your favorite recipe in the book?
Jim:
Any of the glazes especially the Maple Bourbon.
Shaslick (pg 268)
Shaslick is a Morroccan Lamb kabob
What is your favorite for smoking recipe in the book if it is not your favorite overall?
Jim:
Maple Turkey Jerky. It has a cult following.
That recipe is on page 117 with references to other pages for the various other components.
Jim does not own a Bradley, but does like to do his share of smoking. Here is a link to one of his modified toys:
http://forums.egullet.org/index.php?showtopic=82302&view=findpost&p=1420723 (http://forums.egullet.org/index.php?showtopic=82302&view=findpost&p=1420723)
My son-in-law was the first to whip up one of Jim's recipes. It was the Cajun rub and he asked me to use it on some some back ribs. Yummy.
I have used it on several other dishes as well including recently on a Tri-Tip but I added some celery salt and Worcestershire powder as well.
Thanks for sharing.
I'm glad you posted that link. I was planning on getting the Caldera Del Fuego , because I thought the The Caldera Tall Boy only broke down into two parts. After viewing the link, now I have to make a few more decisions.
QuoteMaple Turkey Jerky
Now that sound good! :)
That is awesome, Giz! Thanks for steering him in our direction! I know there's a ton of stuff still yet to learn on the subjects of rubs, marinades, etc!
Marc
Thanks Giz! I'll have to have a look for his book.
Jim would be a very welcome member of the forum.
Mike
I've enjoyed using the recipes from one of his book for years. Some of the recipes I've posted and Olds has put on his recipe site are Jim's (I did give him credit on my original post)--the Plum Cassis marinade for pork loin is one that comes to mind. It will be VERY cool to have him as a member. WTG Giz!
T2
Quote from: Mr Walleye on January 04, 2009, 08:14:05 AM
Thanks Giz! I'll have to have a look for his book.
Jim would be a very welcome member of the forum.
Mike
You can get the book at Amazon for just $13.57
I am sure Jim would be happy to autograph one for you and send it to you. I had him sign a few books and send them to me, the book price is $19.95 and he must get a great deal on shipping as the 5 cost me around $5, which was great.
Quote from: Gizmo on January 04, 2009, 09:34:24 PM
Quote from: Mr Walleye on January 04, 2009, 08:14:05 AM
Thanks Giz! I'll have to have a look for his book.
Jim would be a very welcome member of the forum.
Mike
You can get the book at Amazon for just $13.57
I am sure Jim would be happy to autograph one for you and send it to you. I had him sign a few books and send them to me, the book price is $19.95 and he must get a great deal on shipping as the 5 cost me around $5, which was great.
Looks like another book to put in the stables.
This book is really good.
nepas
Hi Gang,
Thanks for the nice words and thank you Rick for the inaugural posting. Happy to hang with y'all. Truly a cool site. A lot of what you folks are playing with transcends individual rigs and applies across the boards or should I say grates. Some of the stuff I'm still messing with is using "smoke" as a condiment. When I want some smoke on the plate but not necessarily on the protein I add some Smoked Pepper Powder (smoked red bell pepper, dried in a dehydrator and ground) to some citrus zest for a savory dust. I distinguish dust from a rub because I use it after some things been cooked as opposed to prior. BTW, it's the same principal of adding chipotle powder or pimeton'. I use it when I want to add the flavor of smoke but not necessarily the process.
Are any of y'all doing other types of condiment enhancements?
Jim
Hey Jim,
I proudly display an autographed copy of your book in my kitchen (courtesy of my good friend, Gizmo). I really like the book. Some absolutely amazing things in there. I too will do what you do with the peppers (been doing it with salt for some time now). There's a couple of guys/gals on here that do the spice thing. I recently did a run with smoked jalapenos (chipotle) and habaneros. Hard to notice the smoke flavoring with all of the heat accompanied with those, but a discerning palate can pick it up, IMO. I'll probably start doing it with peppercorns here soon as well.
I've been working on an apple rub lately (having a hard time getting the apple ground down; think it's my burr grinder) and toyed with trying to smoke some apples to use as a condiment to introduce a sweet/smoky flavor to either a poultry or pork or even vegetable dish.
I'd really like to hear your thoughts on doing more of the condiment enhancements.
Marc
Hi Jim and welcome to the forum.
I have your book on order and it should be arriving any day now. I'm really looking forward to reading it and also following your contributions to this wonderful forum.
Thanks again for joining us! 8)
Mike
Quote from: Smoking Duck on January 28, 2009, 07:33:40 AM
Hey Jim,
I proudly display an autographed copy of your book in my kitchen (courtesy of my good friend, Gizmo). I really like the book. Some absolutely amazing things in there. I too will do what you do with the peppers (been doing it with salt for some time now). There's a couple of guys/gals on here that do the spice thing. I recently did a run with smoked jalapenos (chipotle) and habaneros. Hard to notice the smoke flavoring with all of the heat accompanied with those, but a discerning palate can pick it up, IMO. I'll probably start doing it with peppercorns here soon as well.
I've been working on an apple rub lately (having a hard time getting the apple ground down; think it's my burr grinder) and toyed with trying to smoke some apples to use as a condiment to introduce a sweet/smoky flavor to either a poultry or pork or even vegetable dish.
I'd really like to hear your thoughts on doing more of the condiment enhancements.
Marc
Hi Marc,
Try messing with this (new, not in the book). I've use the Rem on Po'Boys. Pure sandwich enhancement. Now you can also mess with a smoked aioli substituting smoked garlic for half the garlic portion. You do need to add fresh garlic to maintain it's balence and bite. Added some grated lemon or orange zest for smoke balence.I had a conversation with Diane Kennedy and she told me that chipolte is both a smoking and drying (dehyrating) process and they're smoked for 3-5 days over oak. Same with Pimenton'. It's a long slow smoke. Unless the chiles are in your cookers for a few days it's tough to get that same effect or get them that brittle. When I'm smoking and dehydrating red bell peppers they have a dry licourice consistancy. Then there's my grinder.
The grinder I'm using is a Girmi mincer/chopper/grinders which has an 8-oz capacity and is 550 watts.
http://www.ikitchen.com/gitrch.html (http://www.ikitchen.com/gitrch.html)
This beast can take a beating. It really does the job. I may go at the apples to do a smoked apple dust. Would be killah on pork.
Smoked Red Pepper Romulade
Makes 2 cups
1 cup mayonnaise
2 tablespoons whole grain mustard
2 tablespoons ketchup
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
1/4 cup finely chopped scallions
1/4 cup finely chopped fresh flat leaf parsley
1/2 cup smoked red bell pepper or roasted red pepper, diced
2 cloves garlic, minced
1/4 teaspoon fresh ground black pepper
Combine the mayonnaise, mustard, ketchup, lemon juice, Worcestershire sauce, scallions, parsley, red bell pepper, garlic, pepper in a food processor and process until all the ingredients are blended. Stored in a clean airtight jar, this will keep in the refrigerator for 1 week.
Jim,
Thanks for the recipe. It's now in my super top secret recipes (If my wife figures out how to do this stuff, there's no real need for her to keep me around ;D).
I usually will smoke in the Bradley for 3-5 hours and then throw the peppers or apples in a dehydrator to finish off the job. I've got about 30 heads of garlic and going to do the same with them soon. I'll probably smoke with hickory for 3-5 hours in the bradley (in a cold smoke at about 40F). I'll then throw in the dehydrator for what will probably take 2-3 days to dry out and then grind into smoked garlic granules. I'm looking forward to seeing how it comes out. There are some things I'd like to learn how to dehydrate (such as red wine) to use in a dusting technique like you do. If you try the apples, let me know how they come out. I'd be interested in hearing how they worked for you. I can get the apples to little chunk stage but have a real hard time getting it into a granule size like I'd like. Perhaps it's a matter of slicing thinner at the beginning. I use a mandolin slicer at 1/8" but have the capabilities of doing it at 1/16" and maybe that's the key. Also, I only use apples that are recommended for cooking, otherwise, I find the sugar breaks down too quickly and the apples loose too much flavor along the way.
Thanks for the link on the grinder. I'll have to talk the wife into it.
Marc
http://www.ecookbooks.com/search.aspx?searchterm=Marinades%2C+Rubs%2C+Brines%2C+Cures+%26+Glazes%22%2C+Jim+Tarantino&x=5&y=9 (http://www.ecookbooks.com/search.aspx?searchterm=Marinades%2C+Rubs%2C+Brines%2C+Cures+%26+Glazes%22%2C+Jim+Tarantino&x=5&y=9)
$11.97
Hope this helps :)
Quote from: Smoking Duck on January 28, 2009, 10:59:26 AM
Thanks for the link on the grinder. I'll have to talk the wife into it.Marc
Hey Marc,
Know that expression it's better to ask for forgiveness than permission.... I just googled the Girmi TR30 Chopper and these things are becoming insanely hard to find. Could be the dollar vs the lira, if you see one grab it. Tell your wife it was all my fault.
Jim (who will deny it all if confronted by Marc's wife). :-X
Quote from: marinade on January 28, 2009, 02:24:05 PM
Quote from: Smoking Duck on January 28, 2009, 10:59:26 AM
Thanks for the link on the grinder. I'll have to talk the wife into it.Marc
Hey Marc,
Know that expression it's better to ask for forgiveness than permission.... I just googled the Girmi TR30 Chopper and these things are becoming insanely hard to find. Could be the dollar vs the lira, if you see one grab it. Tell your wife it was all my fault.
Jim (who will deny it all if confronted by Marc's wife). :-X
Wow, you may be a newbie here, but you catch on quick ;D If confronted by my wife, it is best to curl up in a fetal position and feign dead :D Allright, I'm gonna google it and see what I come up with.
Marc
Ooohhh, I like that book! Used to use a smoked jalapeno powder (not chipotle) as a condiment. I picked it up in San Antonio quite a few years back and have long since ran out of it and my parents say they can't find it any more. As soon as I source some jalapeno powder, I am going to try to smoke some. In the back of my mind for a few years is to smoke cheese powder and powdered lemon. The cheese powder to be used on popcorn among other possibilities. The powdered lemon probably in a lemon pepper mix to be used mainly on fowl and fish when you just can't smoke or grill. Smoked figs and pears intrigue me! Recently ran into some absolutely wonderful and very crispy dried okra. Bought a bag, ate it up in a day or so - went back in and they were out and haven't been able to get any more. Wonder what uses one could come up with by smoking the okra and grinding? A smoky thickening agent.
Shakespeare
The Bard of Hot Aire
Threadkiller Extraordinaire'
Quote from: marinade on January 28, 2009, 02:24:05 PM
Quote from: Smoking Duck on January 28, 2009, 10:59:26 AM
Thanks for the link on the grinder. I'll have to talk the wife into it.Marc
Hey Marc,
Know that expression it's better to ask for forgiveness than permission.... I just googled the Girmi TR30 Chopper and these things are becoming insanely hard to find. Could be the dollar vs the lira, if you see one grab it. Tell your wife it was all my fault.
Jim (who will deny it all if confronted by Marc's wife). :-X
Jim
Welcome to the forum.
I really am enjoying your book. Giz was kind to give me a copy. I think we are almost neighbors huh. Your by Philly.
nepas
Hi Jim,
Welcome to the Bradley Forum. Enjoyed your post on smoked condiments. Will be giving that peppers smoke, dry and grind a go for sure.
Have some Maple Burbon Brine chilling right now with a few pounds of turkey breast all sliced up. Doing the Maple Turkey Jerky.
Look forward to many more of your posts and a lot of ed-u-me-cation. ;D
Hey Jim,
Do you think the use of silicon dioxide would help reduce the "stickiness" of the apple in an apple rub? Just curious if it might help as it's an anti-caking ingredient.
I'm having one heck of a time trying to find that chopper. About the only place that I can seem to find that has it is ikitchen.com and from the reviews I've read about them, I'd be real leery sending them any money. I wonder if there might be another chopper that would work? Do you think a handheld blender would do the job adequately?
Thanks!
Marc
Quote from: Smoking Duck on January 29, 2009, 09:10:23 AM
Hey Jim,
Do you think the use of silicon dioxide would help reduce the "stickiness" of the apple in an apple rub? Just curious if it might help as it's an anti-caking ingredient.
I'm having one heck of a time trying to find that chopper. About the only place that I can seem to find that has it is ikitchen.com and from the reviews I've read about them, I'd be real leery sending them any money. I wonder if there might be another chopper that would work? Do you think a handheld blender would do the job adequately?
Thanks!
Marc
Marc, have you tried this site out?
http://www.salad-recipe.net/girmitr30chopper-p-4491.html
I haven't used them before but it appears they might have your chopper.
Stephen
Thanks, Stephen. I'll check them out.
Marc
Quote from: Smoking Duck on January 29, 2009, 09:10:23 AM
Hey Jim,
Do you think the use of silicon dioxide would help reduce the "stickiness" of the apple in an apple rub? Just curious if it might help as it's an anti-caking ingredient.
I'm having one heck of a time trying to find that chopper. About the only place that I can seem to find that has it is ikitchen.com and from the reviews I've read about them, I'd be real leery sending them any money. I wonder if there might be another chopper that would work? Do you think a handheld blender would do the job adequately?
Thanks!
Marc
Marc,
I've never used silicon dioxide so I can't speak with any authority about it or make something up that will sound convincing. Here's what I think is going on with apple slices. Since they have a high concentrate of fructose when dried, the heat/friction can make anything that's sweet - sticky. Maybe freezing first is the answer.
There are a lot of high end burr grinders on coffee/espresso web sites that would work. The trick is to check the wattage. The lower the watts, the higher the burn-out. Oster (and I'm sure other blender mfgs have them too) has small mini-jars that would work. They come in 1-cup sizes. The hand held that I had my eye on is the Bamix.http://www.everythingkitchens.com/bamix.html (http://www.everythingkitchens.com/bamix.html) Notice the torque, you could mount it on the back of an outboard. Come to think of it, a small hp outboard motor would make a great immersion blender for large quantities. Another grinder that has been on the radar and is imported through Canada is the Sumeet http://www.hotdishes.com/sumeet.htm (http://www.hotdishes.com/sumeet.htm). I've seen them in Indian restaurants. Be prepared for loosing some counter-top real estate along with a low SAF (Spouse Approval Factor).
Jim
Hey Jim,
Your idea about freezing the dehydrated apple slices worked perfectly. I set them in the freezer overnight and then pulled them out this morning. Using my burr grinder:
(http://i322.photobucket.com/albums/nn436/msovik/cuisinartgrinder.jpg)
I set the level at the coarsest setting. This still produced pretty much a powder effect but perfect for what I would call a dusting agent. After the grinding, the powder is still very sticky, so I placed the powder back into the freezer. After a couple of hours, I'm going to add silicon dioxide (2% by weight of apple powder) to try and cut down on some of the stickiness, much like companies do with tricalcium phosphate in table salt, and promote some "free-flowing" in the powder.
I suspect that this may be one of those ingredients that will just work better if refrigerated over its shelf life rather than being kept in a pantry. The flavor of the apple is still there in the powder and would work wonderfully on pork, poultry and fish. However, I am far from a culinary expert so take my thoughts for what they're worth.
I'll post a pic of the powder when completed.
Here's what the powder looked like. It has the same lumping characteristics as brown sugar, however, it is not as moist as brown sugar. The lumps break up rather easily with a little amount of pressure. I haven't used the silicon dioxide yet as I'm waiting for some shaker jars to be delivered. Will give that a try when they arrive.
(http://i322.photobucket.com/albums/nn436/msovik/IMG_0007.jpg)
SD
Where did you get the silicon dioxide from?
Mike
Hey Mike,
Here's where I got it. I like dealing with this company. They're about 90 minutes east of me and anything I order, I get next day. If they won't ship to Canada, let me know and I'll order and send it to you myself.Take a look at all their spices.....they have a pretty good array of stuff. Get my horseradish powder, wasabi powder and worcestershire powder there as well.
Marc
Silicon Dioxide (http://www.americanspice.com/catalog/sausages/SV.html?_ssess_=354357a83c1a1221747bed2f560ee97d)
Thanks SD
I just checked their site and they indicate they don't ship to Canada. I will check my usual sources here to see if it's available. Thanks for the offer but let me check to see if I can get it here first and I'll let you know.
Thanks again
Mike
No problem at all.......if you need me, don't hesitate to ask. I love my Canucklehead friends ;D
OMG, I received this book today. I have only had time to thumb through it but it has many stickies sticking out of it already. I can't wait to try some of the recipes.
Awesome Deb,
If you want a good start, and I believe I remember reading in another thread you don't have a dehydrator but you do have a big easy, Use Jim's Turkey Jerky recipe only use the Big Easy in place of the dehydrator. You will have a few more OMGs.
Giz,
Thanks.
I don't have a dehydrator but my oven will go low enough so I'm good for jerky. I just want to get the dehydrator to free up the oven space. I'm kicking myself for not taking the time when we bought this house to put a double oven in.
The recipe that caught my eye second after the jerky was grilled beef tenderloins with ancho chile sauce. The tenderloins are marinated in a orange-chipotle marinade.
I have been to the liquor store & now have bourbon so I'm good to go on the jerky today. Just have to figure out the timing.
Deb
Hey Gang, thanks again for the blushes. Back to Marc and the apple powder. Where I would use this is part of a cure for smoked salmon by replacing the sugar or sweet element. If you're using it as part of a rub, don't be surprised if it's lost in the shuffle. I play around with a Mape Bourbon Sugar (cooled caramel broken up in a spice mill) and the flavor is there when it doesn't have a lot of company (ingredients) around it. Don't over do it. It's a sugar and it will carmelize. I'd combine it with a Pate Spice Rub and nail some brined pork chops with it.
Quote from: deb415611 on January 31, 2009, 04:25:57 AM
Giz,
Thanks.
I don't have a dehydrator but my oven will go low enough so I'm good for jerky. I just want to get the dehydrator to free up the oven space. I'm kicking myself for not taking the time when we bought this house to put a double oven in.
The recipe that caught my eye second after the jerky was grilled beef tenderloins with ancho chile sauce. The tenderloins are marinated in a orange-chipotle marinade.
I have been to the liquor store & now have bourbon so I'm good to go on the jerky today. Just have to figure out the timing.
Deb
Jim
Deb, here's a trick for the turkey. I freeze it for an hour or two and turn it out on a slicer. There's an Amish butcher at Reading Terminal Farmer's Market that does these flat brisket cuts with turkey breasts. I stole a couple ideas from him. Take the two breast halves and slice them laterally. You want them as thick as slab bacon. The Amish butcher is a good friend of mind. Once when I bought about 20 pounds of wings on a busy Saturday for a testing binge. He asked me if I need anything else, I said "Yeah Les, could you bone them?" The look he gave me could chill a beer cooler. I told him I was just kidding, he answered, "Don't laugh, some days it gets like that."
Sounds good Jim. I'm contemplating something with apple, ginger, maybe a light mustard and some pepper. You're right about it getting lost......maybe adding some other citurs zest (maybe lemon) would help along the way.Maybe even some tarragon. It would definitely be a rub on the sweeter side that could be complemented with a glaze. Just not sure where to go with it yet........but I'll work on it. I know that apple and horseradish work pretty well together as well. Maybe some apple as the primary spice, some kosher salt, a little black pepper, dry mustard, ginger. That's all of the fun in working with spices, IMO........the experimentation.
Quote from: marinade on January 31, 2009, 10:02:04 AM
Deb, here's a trick for the turkey. I freeze it for an hour or two and turn it out on a slicer. There's an Amish butcher at Reading Terminal Farmer's Market that does these flat brisket cuts with turkey breasts. I stole a couple ideas from him. Take the two breast halves and slice them laterally. You want them as thick as slab bacon. The Amish butcher is a good friend of mind. Once when I bought about 20 pounds of wings on a busy Saturday for a testing binge. He asked me if I need anything else, I said "Yeah Les, could you bone them?" The look he gave me could chill a beer cooler. I told him I was just kidding, he answered, "Don't laugh, some days it gets like that."
Thanks Jim. I actually can purchase thin sliced turkey breast in the grocery store that I shop at. I had some in the freezer and I'm just waiting for it to unthaw enough to slice it in half. It's just a little thicker than I want it to be so slicing in 1/2 will be perfect.
If any of the jerky makes it past the weekend I"m going to try the yellow split pea soup.