Sunday, June 26, 2005

At the crews request is the first recipe for the sea brisket

First ye needs a suitable cut of flesh, me hearties.
I did brisket because it was pretty cheap. Slice what ever cut of manatee you can secure into about 1/4" or so thick slices, there are several ways to do this, and none involve the cutlass--arrrr.

Steal from the galley the following:
  • 1/2 c. Soy Sauce
  • 1/2 c. Teriyaki Sauce (the thick stuff)
  • 1/2 -1 c. Brown sugar
  • 3 Tbs Worcestershire Sauce
  • 2 Tbs Liquid Smoke
  • about 1/4 c. McCormick' grill-mates "Montreal Steak" mix seasoning
  • water as needed

Adjust ingredients as preferred. Grab the cat-o-nine-tails and whisk well.

Keelhaul the meat slices through the mix and place in a flatish trenchard, pour the remaining boogroo over the flesh and marinate in cold storrrrrage over the next 4 watches.

Prepare the rendering ovens. Remove the top grating and cover the bottom with the whalers huge turkey pan ( or line the bottom with ALOT o aluminum foil)

In the galley washrack, get the bamboo skeewers ready, and the grating over the sink. Start skeewering the slices of flesh untill there are enough to go through every slot in the rack, do this untill you run out of room or meat. The Manetee flakes should be skeewered through one end, and be hanging down.

Set the whaling oven to about 175-200 then run the grating intothe top rack space of the kiln for about 6 hours, or so- depending on how long you plan to be asea (the longer it's in, the lower the heat should be). The drying time depends on how dry you want the grub, and how badly your crew has suffered Scurrrrvy.

No comments:

Post a Comment