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Show Us What You're Cooking! (SUWYC) - Volume 23, Fall 2021

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  • grantgallagher
    commented on 's reply
    Good lord! If that doesnt make the next hot from the pit im boycotting.

  • painter
    commented on 's reply
    Perfect--congrats!

  • Henrik
    commented on 's reply
    Holy cow!

  • Draznnl
    commented on 's reply
    That looks remarkable. Is your pastrami recipe ready to share?

  • Panhead John
    commented on 's reply
    I hate you!

  • CaptainMike
    commented on 's reply
    Beautiful!

  • CaptainMike
    commented on 's reply
    Thanks, Steve. And that's Northern Cali-boy, waaaay Northern!

  • Spinaker
    commented on 's reply
    WOW!!!!

  • Troutman
    replied
    This is a follow-up to what I did with my Akaushi brisket. I conventionally smoked the point half to jiggle-jiggle doneness and did brisket burritos with that bad boy. The flat sat in the brine for corn beef for 7 days and was rinsed for another 24 hours with several water changes. I then sous vided it at 150*F for 24 hours. I smoked to pastrami with a little oak wood using a new pastrami seasoning I'm experimenting with. Here's the result sitting on my cutting board straight from the pit, ready for sandwiches. Completely rendered and tender, I can't make it any better.

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  • tamidw
    commented on 's reply
    Thanks all! I appreciate it.
    DaveD my husband had to try one of the eggs before leaving. He wanted them left for him. I am making more this week since he only got the one he had at home. 😀

  • Troutman
    commented on 's reply
    A bowl of deliciousness right there !! Not bad for a Cali-boy !!!

  • Troutman
    commented on 's reply
    Booya !!!

  • Troutman
    commented on 's reply
    I like that, love cordon bleu

  • CaptainMike
    commented on 's reply
    I shared this on the Recipes>Beef channel with some edits.

  • Dr. Pepper
    commented on 's reply
    Thanks, CaptainMike Duly copied and pasted into my recipe Notes. I expect to use this Sunday or Monday!

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