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drbbq

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Everything posted by drbbq

  1. I saw an old Trader Vic recipe that called for bananas and yams, but it needed something so I added a little habanero and made it savory. I don't generally use habs, but the sweet bananas and yams needed something to beat them down. My recipe calls for finishing in the BBQ pit, well, because that's just who I am, but it's fine in the oven. Yams, Bananas and Habs This idea comes from an old island recipe. I added the habanero, because the taste was just a little flat without it. There’s no such thing as a flat dish with habanero. Be very careful when handling habaneros. I wear rubber gloves. 4 medium yams, peeled and quartered 2 tablespoons olive oil 1 medium onion, chopped 2 cloves garlic, crushed 1 habanero chile, seeded, deveined and minced (you may want to use only 1/2 of the habanero because they are very hot) 4 large bananas, peeled and sliced 4 tablespoons butter, cut in to small pieces 1 tablespoon salt 1 teaspoon coarsely ground black pepper Prepare the cooker indirect at 325, using apple wood for flavor. In a kettle of boiling salted water, cook the yams until tender, about 15 minutes. Drain and reserve. In a big skillet over medium heat, add the oil. When it’s hot, add the onion and sauté for about 5 minutes, or until soft. Add the garlic and the habanero, cook for 2 minutes. Add the bananas, cook for 3 minutes. Add the yams, butter, salt and pepper. Toss everything well to coat. Cook for another 5 minutes, mashing the yams and bananas and mixing everything together. Transfer to a foil pan. Place in the cooker for one hour. Remove and serve. Yield: 6 to 8 servings
  2. It's amazing to me that they would want so little input in what they eat. I guess that means you're doing a good job.
  3. Lotta sub par chefs working in restaurants too. Doesn't have much to do with this thread. Thanks so much for sharing. I think it sounds like a great job. Can you estimate what percentage of your dishes are brand new and what percent are requested favorites? Do they give you immediate feedback on the new dishes?
  4. Hi all, I'm new. I've done years of research on BBQ, and I'm just getting started. I don't think the early pitmasters, restauraneurs or the sign makers put very much thought in to these things. I think the sign painter spelled it the way he thought it was supposed to be spelled and that was that. Different sign painter, different spelling. It's really interesting how we all revere the old pitmasters now, and their time honored traditions of techniques and ingredients, but when you talk to these guys, they really didn't put that much thought in to it. They cooked hogs over hickory in Carolina because that's what they had. Beef in Texas over mesquite for the same reason. I bet you could find a big old mutton farm near Owensboro, Kentucky too. I recently met an old pitmaster that told me he could tell when his briskets were done by the smell. WOW! Maybe it's like a zen thing and I'm just not at his level yet.
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