Mark F. Sohn
F. Sohn's Barbecue Equipment Advice
meats are the result of slow cooking. However, favorable flavors
and crisp textures follow from high heat. Even your grill
can use an occasional boost.
SALAMANDER OR TORCH: To caramelize that sweet barbecue sauce
consider using a handy electric salamander or plumber's torch.
Both work quickly and both will gain attention from onlookers.
The electric salamander is a heavy round cast-iron disc that
gets red hot. Move it across items on your grill and they
will brown in a moment.
If you don't have a salamander, try a torch. Go to your shop
or garage and dust off the old plumber's torch or hand-held
butane torch. Torches with flame spreaders are best. Check
the canister for gas and light it. That beautiful blue flame
will quickly toast bread, singe vegetables, caramelize sauces
or crisp edges.
Grilling requires courage and skill, and I challenge you to
demonstrate yours with salamanders or torches.
Recommendations from Mark F. Sohn
Poche's Meat Market is recommended for its variety and quality.
Floyd Poche is an excellent homestyle producer.
3015-A Main Highway
Breaux Bridge, LA 70517
Phone: 318-332-2108; 800-3POCHES
Poche's Meat Market and Restaurant makes and sells pork cracklings,
white pork sausage called boudin, and churice, an unsmoked
marinated pork sausage. They also make andouille, tasso, crawfish
boudin, chaudin and stuffed beef tongue. When the store opened
in 1962, boudin and cracklin' were the only items served.
Poche's cracklin' is what we call fried pork rinds, because
it includes fat fibers, skin and meat. I use them like other
cracklings. Floyd Poche supplements his sixteen-item price
list with a booklet of recipes, a history of Poche's and descriptions
of many of the products. Poche's does not accept COD orders
and has a ten-pound minimum order.
THE SMITHFIELD COMPANIES
P.O. Box 487
Smithfield, VA 23430
Phone: 800-628-2242, 804-357-2121
This company, formed in 1925, prepares and sells Amber Brand
Genuine Smithfield Hams (aged 12 months) and Joyner's Red-Eye
Country Style Hams (aged 70 to 90 days). Both styles are dry-cured,
but Joyner's is less salty and less dry. Order a whole ham
or as little as two pounds. The company boasts a beautiful
thirty-two page color catalog and accepts major credit cards.