Continued from Page 1
There is a select, savory section of pork, noted for its normal use of accompanying black-eyed peas in a traditional New Year's Day meal. Called the jowl, it comes from the frontal portion of the porcine carcass - the cheek, so to speak. Select a choice cut and chill it so that it can be sliced thinly. Then slice it into strips 2 to 3 inches wide, 6 to 8 inches long and about 1/8th inch thick. Warm the strips to room temperature so they will become supple.
Stucco the beef tongue with a mixture of dijon mustard and fresh horseradish mixed with the juice of one lemon. Cloak it comfortably and seductively in a chemise of the slices of jowl secured with toothpicks. Sprinkle the covering generously and caress it warmly with a mixture of:
Cook this creation on the grill at barbecue temperatures (190-220 degrees) in the soft, smoky medley of the coals of your favorite woods. As the creation cooks, the jowl will reduce to a lacy golden crust. Remove after 1-1 ½ hours and allow to cool 10 minutes.
- One-half teaspoon each of garlic powder, onion powder,
rubbed sage and ground thyme.
- One-fourth teaspoon each of ground bay leaf, celery seed,
black pepper, cayenne pepper
Slice thinly across. Serve warm or chilled on thinly sliced french bread rounds with fresh ground horse radish and course ground mustard. Formidable!
A magnificent hors d'oeuvre! Only my inherent modesty has allowed me to resist the clamor to christen this startling creation "Tongue Smoky." I merely call it "Tongue in Cheek."
© 1997 by Smoky Hale
C. Clark Hale
8168 Hwy 98 E.
McComb, MS 39648
Smoky's 5th basic position for really great barbecue'n.
'According to Smoky' is © by C. Clark Hale
who is solely responsible for its content. Comments
should be addresses to email@example.com