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**Bob K** · October 29, 2022, 06:43 PM

While snagging a whole usda prime rib loin from Creekstone’s sale a few weeks ago, I noticed they had CAB choice brisket points 2 for $58 so I grabbed those too. Decided to pastrami the points. Always follow Meathead’s pastrami brine and rub recipes to a T because I can’t improve on them (have tried).

Except this time we ended up out of town for 6 days and the points ended up brining about 8 days, which was about double the recommended time in the recipe (each point about 2" thick & 4.5#). Happy to report no ill effects. Smoked them up to tender, used the foil boat once they hit the stall. Maybe one of my favorite pastrami cooks ever.

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**DaveD** · October 29, 2022, 06:50 PM

Results of another comparison experiment, two Kurobuta SLC racks with one on the SnS kettle (B&B charcoal + hickory chunks) and the other on the Pit Boss vertical pellet smoker (Cookin' Pellets 100% hickory pellets). Probably the best pork ribs I've made, both of 'em. Pellet smoked ribs absolutely hold their own with the kettle-smoked version provided one uses the low-temp "smoke" setting, which I do for an hour. Otherwise they both ran at 250F/120C and were done in about five hours.

Kettle rack on top, pellet rack below.

Pellet rack on left, kettle on right in the last two shots.

**HotSun** · October 29, 2022, 07:21 PM

I didn't expect to post tonight, but I had time to take pics. Dinner tonight, the Brazilian linguica I made this past summer, with Cool Cucumber Salad I made earlier today. I cooked inside because everyone had a late lunch and the sun went down before I could grill. Here goes, cooked on medium-high:

Turned once, cooked to 165F internal temp:
My DW said this pic is not too appetizing, but it was good for me. Served with farofa:

I did not add salt to the salad, but I thought it could have used some. The DW said it was fine (and she loves salty foods), so I just left it as is. The linguica is a beef/pork combo and was very good, though as noted in an earlier post it needs more fat next time. However, when compared to Gaspar's Portuguese style linguica, it was pretty comparable.

(Original post on the linguica I made: https://pitmaster.amazingribs.com/fo...97#post1274697)

**Grillin Dad** · October 29, 2022, 08:14 PM

Nothing like home-cured ham, fresh off the smoker

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**theroc** · October 29, 2022, 09:38 PM

Carne guisada made with a Click chuck roast. Served with cilantro lime rice.

**Towering Inferno** · October 30, 2022, 08:02 AM

Oh no, not another pizza! Well, seems to be the only thing on my mind these days. Need to get out of the rut. Have to say, this cooked in 8 minutes. Crispy crust, well charred and browned and now, gone. ;-)

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**ssandy_561** · October 30, 2022, 09:23 AM

Cinnamon swirl French Toast with Apple Cider syrup.

**Richard Chrz** · October 30, 2022, 12:30 PM

Pardon the horrible plating and photo.

Fired up my Weber 22 kettle, used my plancha.

Sourdough French toast, one topped with butter and maple syrup,the 2nd slice with homemade lemon curd, and the last one with homemade mascarpone and berries. Eggs sunny side up on the plancha as well.

**frailinryan** · October 30, 2022, 02:46 PM

Home made smoked sausage from last month. I used brisket trimmings and pork butt. Not bad for my first try.

**58limited** · October 30, 2022, 04:31 PM

Pork pies, Melton Mowbray style. I made these a couple of years ago and decided to make them again today. I was a little short of the pork meat stuffing so one pie is small.