To create a true smoked flavor to your barbecue, use the ‘indirect cooking’ method and a ‘smoke pouch’. To build a smoke pouch, place 2 cups of hickory, mesquite or apple wood chips into water and soak for 1 hour. Drain the excess water from the wood chips and place in the center of a large double piece of foil. Add 1 cup of dry wood chips and mix. Close the foil around the chips sealing the package. Using a fork, poke holes in both sides of the package.

To prepare the barbecue for smoking, preheat the grill with all burners on high. When the grill reaches 400˚F, turn off burners that are directly below the food. Place smoke pouch underneath the grill, directly over the high heat source of the grill. Close the lid and wait for smoke. Wait until the barbecue cavity is full of smoke. Place ribs on the side of grill with burners turned off. Turn the heat down to medium low (220-275˚F) and smoke ribs for about 3 hours, after 1½ hours, put in a new smoke pouch.

Besides smoking, this is known as ‘indirect cooking’. The key to indirect cooking is placing food away from the direct heat of the fire. The food is slow roasted rather than seared. Any grill will work, as long as it has a cover. The closed cover is integral to this method, as it traps the heat of the fire (and smoke if used) and circulates it around the food. Preheat grill to 400˚F turn off the burners that are directly below the food. Burners on both sides of the food should be adjusted to equal amounts of heat (medium or low) as indicated in the recipe. The heat circulates inside the grill, so turning the food is not necessary. The only time the lid should be lifted is to check meat and baste with sauce if needed.
Bon Appetit!

FROM THE DENMAN ISLAND FLAGSTONE

“RIB TICKLERS” – JUNE 2006

Anyone who lives alone will agree that sometimes it's just too much trouble to put together a proper meal for only one. There are many things that make cooking for one (or two, for that matter) easier and eating more enjoyable. Your fridge and freezer can be a great help when planning meals. When cooking rice, potatoes or pasta, cook extra and store it for soup, salad or to re- steam or fry for another day. Like meatballs? My freezer usually has a zip lock freezer bag of already cooked, individually frozen meatballs. I make a sauce and throw in as many pre-cooked, frozen meatballs needed, simmer and when they are hot through, serve with steamed rice and vegetables. For a ready-made meal, make a large batch in gravy and freeze them in small plastic cartons in one-serving portions.

If you live alone, you can make a big pot of soup and freeze it for future use. I always have a variety of soups in single serving containers in my freezer ready for a quick meal or unexpected guests.

And what to do with a whole bunch of parsley? Use what you need, chop the rest and freeze it in an ice cube tray then store in a freezer bag, add a 'cube' to any cooked dish.

Dining alone does have its benefits. You can cook what you like and not worry whether anyone else will eat it... you can serve just as much as you want, when you want it. and you always eat in good company. However, finding nutritious recipes that work well for just one is not an easy matter. The recipes for one and two servings included in my cookbook, "Gourmet by Sally Rae", are a collection I have saved, shared and used over the years. Proof that cooking for one (or two) can be fabulous!!

Bon Appetit!

FROM DENMAN ISLAND FLAGSTONE:

"SINGLING OUT GOOD FOOD" - APRIL 2004

"A FEW OF MY FAVOURITES" - FEBRUARY 2007

A cheeseboard works well for cocktail parties, casual get togethers or as an appetizer. Sampling a single cheese for the first time can be illuminating, but tasting three to five in a social setting can be educational and fun. A larger number of cheeses are appropriate; their different shapes, sizes and colours add the board's visual appeal. Include assorted textures; ripened, unripened, blue, hard, semi-soft and soft. Include various flavour intensities; strong, gentle, sharp. Toss in one unusual cheese for added interest. Place cheeses on a large wooden board or slab of marble or granite.

Accompaniments such as breads, crackers, fruit, nuts and vegetables are arranged on or near the cheeseboard along with serving implements. You may want to make attractive labels or 'flags' naming the cheese and its country of origin as a guide for your guests. When you are sampling cheese, begin with the mild and progress to the stronger ones. Always cleanse the palate with water or fruit (grapes work well) between tasting. Cool temperatures mute flavours, so allow every cheese to rest for an hour or so at room temperature before serving; this gives the cheese its optimum flavour profile. Keep them wrapped until ready to serve. Larger ones should be cut just before serving to keep them from drying out. Allow about 1 ounce per person per type of cheese. In other words, by counting all the cheeses offered, around 4-5 ounces per guest. However, if the cheeseboard constitutes the main course, allow 2 ounces per person per type of cheese, or about 8-10 ounces of cheese per guest.

As an accompaniment, a rule of thumb for bread is; the more delicate the cheese, the whiter and less salted the bread, the more flavourful the bread, the stronger the cheese. Flavoured or hearty-textured crackers tend to take away from the texture of the cheese therefore a very plain 'water-style' cracker is best. Fresh fruit is always a favourite with cheese, especially apples, pears, and figs in season. Dried figs, prunes, dried cranberries and raisins are delicious with all styles of cheese. Savoury tidbits like olives and nuts are also great accompaniments. As with wines, foods from the same geographical area tend to harmonize best.

FROM THE DENMAN ISLAND FLAGSTONE

"SAY CHEESE!"- APRIL 2007

Start by chopping the chocolate very finely. Throughout the tempering process, be careful that no moisture gets into or condenses on the chocolate or it will become impossible to work with.

Place the chopped chocolate in the top of a dry double boiler over hot, but not simmering water. (NEVER use a microwave for this.) Stir as it melts. A chopstick is my favorite tool for this task. Heat the chocolate to 104°F. Remove from the bottom of the double boiler. Cover the bottom so the escaping steam does not condense on the chocolate. Cool to 80°F stirring occasionally. Return the top of the double boiler with chocolate to the bottom and bring the chocolate back up to 89°F. The chocolate is now tempered and ready to use for glazing, drizzling or dipping.

FROM THE DENMAN ISLAND FLAGSTONE

"CHOCOLATE-FOOD OF THE GODS" -MARCH 2000

*Always thaw frozen ground meat in the refrigerator or microwave. Cook microwave-thawed meat immediately.

*Use a thermometer to know when the patties are done. Patties can look done (ie. no longer pink inside) BEFORE being fully cooked. Your burger is done at 160°F/ 71°C

*NEVER EAT BURGERS RARE!!

*Check each patty for doneness since grills have hot and cold spots and patties can vary in size. Wash the thermometer stem after testing a partially done burger.

For the best burgers:

*Mix ingredients just until combined and shape lightly into patties; over-handing will make the burger tough.

*Shape patties into a flat, even thickness for faster more uniform cooking.

*Chill patties for at least an hour before cooking, they will hold their shape better.

*To keep burgers juicy, turn only once, don’t press down while cooking, and do not overcook.

*To maximize juiciness in lower fat burgers, add ¼ cup minced fresh mushrooms to 1 lb. of lean or extra lean ground meat.

FROM THE DENMAN ISLAND FLAGSTONE
"BURGER BONANZA" -APRIL 2005