Lowcountry Cuisine Winter Spring 2018-19

LC 61 www.LCCmag.com | www.LCcuisineMag.com | www.LowcountryCuisineMag.com LOWCOUNTRY CUISINE RAPPAHANNOCK OYSTER BAR Smoked Jalapeño Butter Ingredients: • ¾ quart hickory wood chips • 1 pound of jalapeños (approximately 18) • 2 pounds unsalted butter, room temperature • salt to taste Special Equipment : • metal smoke box Directions : • Soak wood chips in water for 30 minutes. • While wood chips are soaking, prepare the jalapeños. Remove stems, then cut peppers in half and scrape out seeds. Set aside. • Remove wood chips from water and arrange in smoke box. Place the smoke box beneath the grill grate, directly on the charcoal, and light charcoal grill. When the wood chips start smoking, place jalapeños on grill grate, cover and hot smoke for 20 minutes, or until jalapeños are fully cooked (they should be soft and charred). • When cool enough to handle, place cooked jalapeños in a food processor and pulse until coarsely pureed. • Place jalapeños in skillet and cook over medium heat, stirring occasionally until all liquid has evaporated. • Add jalapeño mixture to your room-temperature butter and blend with either whisk or hand blender. (This is when having your butter at room temperature really matters!) • Season with salt to taste. • Place butter in desired mold and refrigerate or freeze (ramekins work well, or, if freezing, a small loaf pan lined with parchment paper). SWIG& SWINE Pitmaster Anthony DiBernardo’s 10 TIPS TO SMOKING A TURKEY 1. Fresh, not frozen : Hit up your local butcher and splurge a little. If you start with the best quality, you end with the best quality. Plus you won’t have to worry about defrosting. 2. Handle safely : This is raw poultry, so handle accordingly. 3. Don’t stuff your bird : You’ll want the smoke to penetrate the cavity, too. 4. Put a drip pan under your bird : This will catch the drippings to use later for gravy, which is a staple of Thanksgiving and should not be skipped over! 5. Use a digital thermometer : Fast and accurate readings mean less time spent with your smoker open and a reliable temperature reading. 6. Don’t always check it : If you’re looking, you’re not cooking! 7. The elements : If you’re experiencing cold temperatures, try using an old blanket to help insulate your cooker. 8. Let it rest : It’s best to let your turkey sit for about 30 minutes after cooking. This way, when carving, the juices stay in the meat and not all over the table. 9. Some pink is okay : Don’t worry if your bird is a little bit pink on the inside; it’s a natural process of cooking. As long as it temps at 165 degrees. 10. Have fun : We smoke meats because we love it, take pride in it and, ultimately, because it tastes great. This isn’t a competition; it’s Thanksgiving! Have a beer, spend time with family, laugh it up and enjoy the holiday. It’s OK if everything is not perfect.