Smokey D's has received national attention, both at contests and on TV, for its BBQ. The space is large and bustling. The menu has a wide range of BBQ mains and sides plus a few more unusual entries.
I went for the two meat plate with brisket and burnt ends. The meat was juicy and tender but I didn't pick up a real smoke flavor. The burnt ends weren't coated with much of the cooked sauce that I associate with this treat. I was a little disappointed that the brisket was so thinly sliced---thin slices help to provide that carnivorous experience that is central to BBQ.
I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b...


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