The apex, at least in some quarters, of Southern cooking is smoked meat. Here’s my intrusion into the manly world of barbeque.
I use a simple dry rub, applied the evening before to the meat (in this case a tenderloin).
1 tablespoon ground red (hot) pepper
1 tablespoon Oregano
1 tablespoon ground cumin
1 teaspoon salt.
Rub the mixture on the meat and let it sit in the refrigerator overnight. Then smoke. I use “natural” charcoal rather than briquets.
I make a vinegar based hot sauce that is not for the faint of heart.
In 1/4 cup cider vinegar, put 4-5 dry cayenne peppers. (the little red ones). Crumple them up and heat for about 30 seconds in a microwave (or until boiling). Let cool.
Hint: remember to wash your hands after handling the peppers.
I am reminded, since this blog is sometimes about regency things of the Red Dwarf episode where Lister, Cat and Kachinski introduce curry to Jane Austen World. Be forewarned.
