JWD Cookbook - Info wanted - SIMON and others (page 3)

WildHorses

Lady, I just sent you mine(finally). It should be there shortly if the addy you posted is correct.

Elsewhere

Slow Smoked Beef Back Ribs (or Chicken parts or Pork Ribs - Hell, any critter worth eatin' )

The night before cooking:
Create a marinade mix of Worcestershire sauce, Soy Sauce, ground black pepper, salt, mustard (or mustard powder), rosemary, thym, chopped garlic, chopped onion (not garlic powder or onion powder ) and some chopped peppers (something like Charleston Hot peppers), and some olive oil. How much of each you ask? Hell, that's up to you! Just mix them all together until it seems about right. Feel free to add any other spices you might want.

Allow your defrosted (better if never frozen) meat to marinade in the mixture overnight in the refrigerator. I like to place the meat in large zip-lock bags to do this.

Now the fun part! Smoking! This is not grilling... you always cook over a bowl of water, never put the meat directly over the heat source and you always use real wood to produce the smoke. Remember, you don't want to sear the meat, you want to slow smoke it for several hours (at least three hours) over a medium to low heat. You can do this with a water smoker. While cooking there is no need to use BBQ sauce. Just let the meat slowly cook and absorb the smoke. The water and low temperature will prevent the meat from drying out. You put the BBQ sauce on just before you are finished cooking.

Regarding the details of how to handle the smoker, that is up to the directions that come with each smoker.

Yes, this takes at least a day's worth of planning and many hours of preparation and cooking... but the result is some of the most tender, juicy and mouthwatering BBQ you have ever had.

Here are a few tips to prevent you from getting a mouth-full of nasty chemicals:

Allow plenty of time for the lighter fluid (if used) to burn off. Don't put any meat in the smoker until the smoker is hot and the coals are powder white and glowing.
Never cook in a new smoker. Before cooking (maybe a few days before) set the smoker up and burn some charcoal in it for a few hours. This will burn off any paint chemicals that may be present.

Lady Lee

Thank you Elsewhere.

It has been added

Bendrr

Recipes? Would y'all PLEASE post them for ALL to see?!

Here's one for you:

Bratkraut

One pack of bratwurst sausages (5 or 6)

One can saurkraut, shredded.

Drain the saurkraut and pour into a glass baking dish, spreading evenly about 1/2 - 1" deep.

Place the bratwurst over the saurkraut, spacing evenly.

Cover with aluminum foil and bake at 350-400 degrees for 30-45 minutes or until the sausages are cooked.

You can also substitute pork chops for the bratwurst.

Lady Lee

Thank you Bendrr

Does anyone have any fish recipes? We have 1. It would be nice to have more than 1 in the section on Fish and Seafood

Lady Lee

Introduction

JWD Collected Recipes is a compliation of recipes from around the world submitted by the participants of the JW Discussion forum. Many of the contributors are ex-Jehovah’s Witnesses who are not permitted to associate with family because they have either left or been expelled from the religion. When leaving the religious community, most understand that their opportunity to sit with family and friends over a table and share food will be seriously limited or non-existent. Few realized how painful this lack of connection would be.

For many the JWD community has become the source of friendships and family. When possible small groups have met in their local areas to enjoy the friendship, support and understanding from others who fully understand their losses. And one important activity is the sharing of food, sometimes in a local restaurant and sometimes at someone’s home.

This cookbook is another way to share this meeting together and formation of community. We have come together to share our recipes and in doing so free ourselves from the rules placed upon us to "not dine with unbelievers."

We have worked on this project with a couple of goals: to share fine food and friendship and to help support the discussion board where we meet from all over the world. Therefore all proceeds of this book will go to help support and maintain the moderator of JWD and to help defray expenses and keep the board active and growing.

Thank you to Simon for this community of JWs and ex-JWs; a place to feel connected at a time when we were set adrift.

http://www.jehovahs-witness.com/terms.ashx

Please offer constructive suggestions or changes. You won't hurt my feelings.

JWD Cookbook - Info wanted - SIMON and others

Share this