Summer's in full swing. If you don't cook tons of ourdoor meals, you'll surely have regrets in a few short months. Decide now what you will be cookin' and get on with it!
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:
- 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
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.
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
Smoky
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 cchale@bellsouth.net
|
