Smoky will be offering his talents, techniques and secrets discovered over the last 150 years, or so. He will be to the point, pull no punches and if you suffer through the process, you will become a much better outdoor cook, turning out masterpiece meals for friends and family alike.
In this column, Smoky doesn't waste any time getting into the meat of the matter. Obviously the lowly [however tasty] pig is the subject of the day . . . . . take notes!
So, with no further adieu, we turn the mike to Smoky. You're on Smoky . . . . .
OUTDOOR COOKING WITH SMOKY HALE
"There's a whole lot of fish in the ocean.."
By Smoky Hale
One reason for the immense popularity of Blackened Redfish, no doubt, is
that it lends some legitimacy to all those other dishes that have been
blackened by mistake in the past. The real reasons for its fantastic flavor
are the herbs and spices whose instant cremation permeates the fish with
their essence before the fish is overcooked.
There are many other excellent recipes in Chef Paul Prudhomme's
repertoire and many other tasty fish in the sea. Their sudden notoriety has
redfish now suffering severely from over-fishing. Do yourself and the
redfish a favor by substituting one of the many other species that will
taste as good and cost less.
Redfish is a member of the drum family whose characteristics include firm
flesh and mild flavor. Some common species that are delicious broiled,
blackened or bronzed are: bass, billfish, cod, drum, grouper, halibut,
ling, mullett, permit, pompano, salmon, snapper, spadefish, triggerfish,
trout and turbot. Pond raised Mississippi catfish are a special treat.
Fish, like beginning vaudeville players, are known by different names in
different towns. Check out the names in your locale with a good reference
- a book or a fish market manager. (Check out the manager too!)
The tastes generated by blackening and bronzing can be created on the
grill as well as in the pan. Grilling fish allows almost infinite
temperature variations. Low temperatures allow cooking with minimal change
in the appearance or texture of the exterior and very high temperatures can
form a crusty bronzed or blackened finish.
Continued on Page 2
Smoky's 5th basic position for really great barbecue'n.
'According to Smoky' is © by C. Clark Hale
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