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**Jim White** · October 12, 2022, 05:46 PM

Yesterday (scroll up to post #259 on the previous page), I was all upset that my first attempt at pastrami had no bark and was very tough. As I described there, after my first sample sandwich, I put the meat into the oven for an hour and fifteen minutes at 225 in foil with the juices that accumulated during the Texas crutch. I then allowed an hour on the counter for the juices to get absorbed and some steaming to continue, followed by covering the foil in cling wrap and putting the whole thing into the fridge.

As I feared, the meat was still incredibly tightened up, but I decided to slice as thinly as possible. I finally found that with my electric knife, I could do this better than with a slicer knife. (Maybe I'm just getting weak in my old age?) I then microwaved to warm it up along with some beef broth for a steam effect.

By golly, with it sliced that thin, a much higher pile could be bitten through! And the flavor is still great. So I guess this is redemption. My wife enjoyed her sandwich, too. Served with some sweet potato crinkle fries from the grocery frozen section and heated (too far, some charring) in the air fryer.

Not pictured, but dessert was some yummy persimmon pudding made from some of the persimmons stripped from the trees ahead of Hurricane Ian and allowed to ripen inside.

**CHNeal** · October 12, 2022, 06:22 PM

My girls cooked me dinner tonight!

pulled pork and brisket nachos!

refried black beans
onion
black olives
jalapeño
rotello diced tomato’s w/ chilis
Taco style cheese
pulled pork
pulles brisket
corn tortilla chips

one of the main reasons I keep pulled pork and brisket in the freezer! We usuallly build these as a family. It was always fun with 5 of us all tossing ingredients in at the same time. Turned into a food fight more then once!

**ofelles** · October 12, 2022, 07:00 PM

Real simple tonight Pasta Baked w/ Hamburger/Sausage & Mushrooms in White Sauce

â€‹

**SheilaAnn** · October 12, 2022, 10:32 PM

It ain’t purty, but it’s been a while since I posted…. Repeat Thai style chicken with a peanut, sweet chili, Bachan sauce. Chicken was seasoned with turmeric, coriander, garlic powder blend. grilled ver regular charcoal. I’ve done this before and Spinaker took it up a notch and grilled the sauce as well. We loved the sauce with just the rice! Oh yeah, steam rice and sautéed spinach with a splash of fish sauce.

**JuergenQ** · October 13, 2022, 05:13 AM

One pot dish. Goulash, beef & pork mixed, onions, tomatoes, bell peppers and fresh mushrooms, salt and grounded back pepper and genuine hungarian red pepper paste.

Attached Files

**HotSun** · October 13, 2022, 06:56 AM

I had two more chucks to cook, so this time I just made roast by way of pressure cooker (yesterday afternoon). I'm posting here because there is a tie-in with smoking.

This is the second roast of the afternoon's cook. This is a 4# chuck roast pre-seasoned with my all-purpose beef rub. It rested in the fridge while the first roast was under pressure, about 90 minutes. Seared, then sauteed Spanish onion, then some garlic, deglazed the pot with a small amount of vegetable stock. Added one bottle of Guinness stout ale, garlic, bay leaves, carrot, Spanish onion, 3 pulverized dried shitake mushrooms (so my kids can't tell they are in there), and some salt. 65 minutes under high pressure, natural release. Done:

Lots of liquid at the end, but the stock will go to good use.

The first chuck was bigger, maybe about 5#. Seared and rested, sauteed Spanish onion, then garlic towards the end. I deglazed the pan with beef broth leftover from my smoking session on Tuesday, to add just a little smoke flavor. Vegetable stock, celery, carrot, and 2 tbsp of my all-purpose beef rub. 65 minutes high pressure, natural release. I transferred to this pan to get the second one rolling. This was dinner last night.

(Side note: the nylon ladle in the foreground is stained yellow from turmeric, as I use this in canning my pickled cauliflower. I love it, really.)

The chuck with the smokey broth was really good, with just a kiss of smoke flavor and without having that intense smoked flavor of the pulled beef from Tuesday.

They were both very good, but different. I generally don't drink beer, I mostly cook with it. I made a roast for Christmas eve dinner about 6 years ago, that called for stout, so I figured I would use this as my braising liquid for the 2nd chuck since I had some lying around for other cooking exercises.

I have done so many of these that I never follow a recipe, just cooking by method, instinct, and whatever ingredients I have around. I love how these turn out, and now I can freeze some of this for future meals.

**Richard Chrz** · October 13, 2022, 11:45 AM

I had some slack dough that was getting to the point of make a decision, fairly low hydration. Decided it would make a fitting lunch after this mornings bakes.

Sourdough flatbread with mozz, purple onion, lemons, sage, oregano,and pistachios.

**Henrik** · October 13, 2022, 11:57 AM

Decided to treat myself so I went to my #1 butcher and got my hands on a big bad T-Bone steak from Snake River Farms. Weighing in at 1.2 kilos, this was just perfect.

Smoked it in my offset smoker using oak wood. The cook took less than one hour, I cooked it at 120° C / 250° F. Once I was 8-10 degrees from my target temp (55°C ) I seared it over high heat. Turned out amazing.

I served it on a sharing tray with bearnaise sauce and some lettuce. I ate 2/3s of it, saved some for tomorrow. Sometimes it's nice to endulge!

**Elton's BBQ** · October 13, 2022, 12:37 PM

Well... some have it.. Henrik some don't..

**hoovarmin** · October 13, 2022, 03:21 PM

Charley Langer I know you have to be eating so how bout sharing some more epic pics with us?

**SammyJ** · October 13, 2022, 03:48 PM

broke out two bags of pulled pork.

**SammyJ** · October 13, 2022, 03:58 PM

I have not been posing a lot, why, sometime we order popeyes, but did not cook it, see what I mean?

**FireMan** · October 13, 2022, 04:20 PM

Headin to deer camp tomorrow. We have some major repairin of things since there was a storm that knocked down a fair amount of trees, which meant most of the stands. Mine was ok, but there will be a lot of lumberin goin on. I volunteered meself to be camp cook. Cooked a big pot of chili yesterday, today I did a pork butt, first one in awhile, since I’m not usually cookin one fer my one & only self. Put it on the set it & ferget it mochine, the SnS grey beauty. My dinner this evening consisted of one thing and one thing only, good healthy chunks of that boulder of hog meat. I used a bit of Clint’s collaboration with Tuffy with a twist or three of years truly. Dang, it was good eatin.

**ItsAllGoneToTheDogs** · October 13, 2022, 05:12 PM

Test turkey done. Rubbed with meatheads poultey seasoning, 30 minutes at 225, most of the way at 325, 340 for the last 30 min. 6 hours total. 25lb bird 3 weeks past the freezer use by date. Pulled at 160 and Rested about 20 min until it was 165. The carcass and drippings are in the instant pot to make gravy tomorrow since leftovers dry up a bit. Also likely gonna try to make jerky with some of the breast meat.

Luckily not mealy or anything like some old turkey can be, but the skin is perfect and everything bit the mings was moist as can be.

**CHNeal** · October 13, 2022, 06:00 PM

Did a bit of Salmon tonight. Not pleased with the results.
I did these like I never have before on a whim. I was prepping a couple more cooks for this week and for no good reason other then " let’s see how this goes" I marinated / brined them. I will not do that again. I used about 1/2 the seasoning I would for chicken or chips but it was still MUCH too salty.
Oh well live and learn.
Pics of the carnage…..
the night wasn’t a total waste however as we ate my daughters chocolate class exam…

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Show Us What You're Cooking! (SUWYC) - Volume 27, Fall / Autumn 2022

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