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http://www.jewishworldreview.com --
BARBECUE IS A CREATIVE ART and Jim Tabb, a retired TWA airline pilot is a passionate
promoter and educator on this ancient cooking method. Often hauling his
cooker, "Oklahoma Joe," Mr. Tabb travels cross country and overseas to search
out barbecue techniques so that he has become a recognised and sought after,
authority. In fact, he and his wife, organised this year's Blue Ridge Barbecue Festival in Tyron, North Carolina. The event attracted nearly 80 cookers (contestants) from 18 states competing for
more than $20,000 in prize money and drew more than 25,000 visitors.
My physician husband Walter, who also happens to be a certified barbecue
judge -- and on his way to a Master's -- had been invited to be on the panel
of judges in Tyron, which is why I found myself steeped in this culinary Americana;
wide open spaces without billboards, or smog and where old-fashioned courtesy
prevails. The perfect opportunity for a food writer to get the scoop on real
barbecue.
Barbecue, insists Mr. Tabb, ".....it's not slapping a couple of steaks on the grill. the meat can be brisket, duck, chicken or anything else you fancy"
but " and he's emphatic about this " it must be cooked real slow...it should
attain a melt-in-the-mouth consistency."
One quick barbecue
tip: Do not start grilling until coals are at least 80% ashed over. If a fire
is too cool, knock off some of the ashes and add charcoal round the edge.
Carolyn's Honey Dijon Barbecued Chicken
Serves 4
Place chicken in a plastic bag set in a large bowl. For marinade, combine
oil, wine, honey, mustard, garlic, pepper and salt. Pour most of the marinade
over the chicken, reserving a couple tablespoons. Close the bag and refrigerate for 2 to 4 hours, turning the bag occasionally.
Drain chicken. In a grill with a cover, arrange medium-hot coals around a
drip pan. Place the chicken, bone sides down, on grill rack over the drip
pan. Cover and grill for 45 to 55 minutes or until chicken is tender and no
longer pink, brushing with reserved marinade after 30 minutes.
Lamb Chops Jalapeno
Serves 4
Trim any fat from lamb chops. Combine salt, pepper and cinnamon. Rub the
mixture into both sides of lamb. Set aside. For the glaze, in a saucepan,
combine undrained pineapple, jalapeno jelly, lemon juice and mustard. Bring
to boiling and reduce heat. Simmer, uncovered for 10 minutes. Stir
occasionally. Grill lamb on the grill rack of uncovered grill directly over
medium coals to desired doneness, turning once. (allow 10-14 minutes for
medium rare; 14 - 16 minutes for medium) Set aside 1 cup of the glaze. Brush
with remaining glaze during last 5 minutes of grilling. Serve with reserved
glaze to pour over.
Basic Moppin' Sauce
Makes 2 cups (Ardie Davis, a sauce aficionado, says this may be used for marinating,
basting or both.)
In a medium saucepan, combine all ingredients. Bring to a boil, stirring
occasionally. Reduce heat to low. Simmer sauce, uncovered, for 30 minutes,
stirring frequently. Use as desired. Store unused sauce in refrigerator.
Mason Steinberg's Twice Baked Apple Pie
Serves 8-10
Preheat oven to 400F. Butter a 3 quart baking dish. Place apples in a large
bowl and set aside. In a small bowl, combine the sugars,cornstarch, salt,
cinnamon and nutmeg. Add to the apples along with the melted butter-like substitute and lemon
juice. Toss to coat. Spoon into prepared dish. Cover tightly with aluminum
foil. Cut 3 or 4 large vents in foil. Bake in preheated oven for 35 minutes.
Remove foil, stir gently and cool to room temperature.
Spoon the apple mixture into a pastry lined, 9-inch deep-dish pie plate. Roll
out remaining pastry and drape over the filling. Trim to a 3/4 inch
overhang.Turn under and crimp. Brush with egg mixture. Cut two vents in top
crust. Cover edges with strips of aluminum foil to prevent burning. Bake for
40 - 50 minutes or until crust is golden. Remove foil after 20 minutes. Cool
at least 45 minutes before
By Ethel G. Hofman
JWR contributor Ethel G. Hofman is the former president of the International Association of Culinary Professionals, whose members include the likes of Julia Child. She is the author, most recently, of Everyday Cooking for the Jewish Home: More Than 350 Delectable Recipes.
