Wednesday Night's Q: NY Strip, 2 Mini Rib Eyes, Yukon Gold, French Onion and Roasted Broccoli.....All on SnS except the French Onion..Everyone was happy!!
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2:00 am steak. 'Tis my Friday and I won't be sleeping too soon so my "lunch" was as follows-
1lb Angus ribeye. Trimmed well and dry brined 3hrs. Front seared over well lit charcoal and one chunk of well lit peach wood. Only fresh cracked pepper added after that.
1 bottle of 2009 Right-bank French Bordeaux.
Oh, an 4 pieces of New York brand garlic toast (the best ever).
No veggies, sorry mom.
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Interesting that the wine is more than a bit blurry ... I've had more than a few fine meals where that happened, too ...Originally posted by Huskee View Post
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Pulled pork. Rubbed with MeatHead's Memphis Dust (salt included version) and dry-brined for about 14 hours, re-dusted on the top, then smoked at 225F for just shy of 10 hours to an IT of 203F. I allowed for a 12 hour cook so it sat in the faux cambro for 2.5 hours. Nice bark and very juicy.
Just off the Rec Tec and ready to go in the faux cambro:
And served:
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My parents are hosting their annual gourmet meat party tomorrow night, so I've cured a pastrami as well as two legs of lamb to make lamb ham. Smoke starts at 5 am tomorrow, I'll post pics of the finished product and let you know how the lamb ham turns out.
I'm extra excited for this pastrami as I saw a monster sized perfectly marbled packer and successfully got them to cut off part of it as I didn't need one so big. I instructed them where to cut, and so I ended up with a brisket that's probably 75% point!Comment
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Pastrami 5 hrs in just before I flipped it. Lamb ham going on in about 3 hrs.Comment
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Lamb hams tied, just went on the kettle, the pastrami is now firmly in stall and barking beautifully.Attached FilesComment
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Lamb has been on for an hour in this pic, right before I wrapped the pastrami.
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Lamb at 126 IT at time of this pic. The cherry wood is done so now as soon as it hits 150 it comes off for a rest before serving.Comment
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Ooh! Aah!
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Getting a jump on the turkey.
We always travel out of town to be with family on Thanksgiving, so we never get leftovers. So we're smoking our own turkey early.
10.6# free-range turkey from Whole Foods. By-the-book AR Ultimate Smoked Turkey. Hard to go wrong! Dry brined, then rubbed
with Simon and Garfunkel rub. Short stock catching the drippings. Cooking on a smoke vault with apple wood. Can't wait!
Wonderful color and crispy skin on the finished bird.
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Pulled at 150 IT and into the fridge to stop the cooking process. They will be served in about 2 1/2 hours. Pastrami is at 201, I'll snap some finished sliced pics at the party for my fellow Q nerds.Comment
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Jerod Broussard so true, it just disappeared at the party, best recipe on the site IMHO.
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I didn't get any pics because the crowd was hungry, but this may have been my best pastrami yet, it really was an extraordinarily marbled brisket.
The lamb ham was not my best work. I cured it for 6 days but there were still parts of the inside that were uncured, the colour difference was hilarious. Next time I would let it soak for at least 10 days. The flavour was just ok, I'd add more herbs and I think I desalinated it for too long (8 hrs) as it was a little bland. It was still pretty tasty and people enjoyed it, but it didn't blow me away like good Q should. I think it will make nice sangers with some mayo and mustard this week.Comment
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A nice big ribeye, cooked SV at 125F then dusted with Magic Browning Powder and torch-seared. Served with baked potato (45 minutes in the air fryer), salad and too many glasses of red.
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