It's SPRING! Yay! Time for a new SUWYC! 
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Boom! First cook of spring! I ceremoniously took the covers off the grills and let ‘er rip! Happy spring to everyone!
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Made this pastrami overnight Thur night, but made this pastrami panini this morning for an early lunch before hitting the sack for work.
Toasted rye, buttered. Obscene amount of pastrami. Melted havarti cheese. Spicy brown mustard, sliced dill pickle. Pile it together and then hit the panini press until it looks right. It squishes down in the press of course, but this is one fine (and dense) sandwich!
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Huskee and I are on the same wavelength right now. I corned a brisket, thought I was going to do corned beef and cabbage for St. Patrick’s .... but then my wife and daughter suggested pastrami instead. So I desalinated that guy and put on a pastrami rub and here I am on Saturday, the first day of spring, smoking the pastrami :-)
It’s almost 5 lbs, good sized brisket flat
Spices for the rub
Just put the rub on Friday morning
This is 24 hours later on Saturday morning. Interesting how much darker it is over that period.
And on the WSM ..... today is rainy and cold, about 45F .... running the WSM about 250F, smoke is from applewood chunks
Edit: Added pictures from the final outcome. Good pastrami. Served with cheesy potato casserole and green salad.
Last edited by ecowper; March 21, 2021, 09:48 AM.Comment
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This is leftovers from St. Paddy's day. Go check out my leftovers thread and post your own before and after!
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MeatFairy’s Smoked Barbacoa (Beef Cheeks / Cachete de Res):
- 2 - 4 lbs trimmed beef cheeks (check your local carniceria)- - Dry brine overnight
- - Rub with a handful of ground pepper and ground comino
- - Smoke about 3-4 hours over blend of oak/mesquite
- Let cool
- Handful ground comino
- Handful kosher salt
- Cover with beef broth
- Serve with fresh warm flour tortillas, fresh chopped cilantro leaves (cut or rip off the stems), chopped white onion, kosher salt, lime wedges, and ICE COLD Big Red.
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A little surf and turf tonight.Attached FilesComment
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Beautiful day here. Did a quick grill up of some pork steaks on the kettle. Picked them up at a local butcher pre marinated in some sort of Korean stuff. Can’t pronounce it but it was a miso something or other. Topped with a little Korean bbq sauce I had. Very yummy. Sprouts on the side were just some microwave junk to fill the plate.
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While at the butcher to get the pork steaks shown above, I saw this enormous grass fed porterhouse steak. 3.2 pounds and 3â€+ thick at the bone. I hit it with salt just after taking these pics. Dinner tomorrow is going to be great!
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Pork streaks from the picnic. It was my first time don't them and they didn't come out great. For one thing, the sauce​​​​​ got overly charred on one of them. Also, they were a bit dry in places. I tried smoking them low and slow. I think it would have been better to grill them hot and fast, or to wrap them like Malcom Reed does. Anyway, I smoked them on my just completed "mini WSM" mod on my Smokey Joe. The cooker worked great. I used my FireBoard controlled fan to maintain temperature and it worked great.
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Lamb and Beef Kofta, garlic yogurt sauce, pickled radish, on pita. Grilled asparagus. Chopped salad w/ cukes, feta, tomato, pepper, radish, parsley, red onion, lemon, evoo, sumac, S&P:
Coarsely ground the "trim" of the boneless leg of lamb I separated last weekend. Added a pound of chopped beef and ground again at medium to get this:
Kofta MeP:
Ground meat, toasted nuts, spices, grated onion, chopped parsley and garlic, hamburger bun onion liquid panade:
On skewers:
Done:
Asparagus:
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I love kofta. Nice job.Comment
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Udon with pork and cabbage.
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Did a 16 hour brisket session yesterday. Was happy with the results and learn a lot each time.
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