Oct 09 2015
When I bought the ground chuck for my in out burgers I
bought 1.5 pounds and a pound of pork sausage. I had about a pound left from
the ground chuck and I thought I would make meatballs. Then I remembered
Africanmeat’s kabob post and was hungry for some.
I found a recipe on Serious Eats for some Turkish Adana
style kabobs that sounded good. They had sumac berries, and cumin in them. I
had some sumac berries on hand. I didn’t use the traditional ground lamb but
used a mix of half ground chuck and half ground sausage.
After I sliced some beef and got it in the Crockpot this
noon I decided to do the kabobs but didn’t want to mess with the skewers so I
formed them into mini loaves. I had two pounds of meat so added to it.
4 scant teaspoons kosher salt, I think 2 would have been
enough
2 teaspoons cumin
4 teaspoons sumac berries
About 2 tablespoons ground pepper
2 tablespoons ice water
I just assumed the urfa pepper called for was black pepper
but I was wrong it is a ground Turkish pepper but it turned out tasting
good. It was a little too salty so I
think 2 even teaspoons would have done it.
I did them on my Traeger for an hour on smoke 180 deg. I
then eased the temp up to about 310 deg. grill level and they were done in a
total of 1 ½ hours. I took them to 158 deg. IT. When they cooled a little I had
to have one for a late afternoon snack. It was good; I am not a big cumin fan
but it and the sumac worked well together. I will definitely do these again and
use my wide skewers; I will also cut back the salt and get some urfa pepper to
try. The little bit of heat from the black pepper was good though.
Mini loaves made
An hour of smoke
All done
Resting
Great flavor
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