Show us what you're cooking - 3/13/2015 through 9/9/2015

[jmott7]

Nice, jragle. I haven't had time to get my act together to plan a proper pastrami, so I was just researching the recipe and weighing the cost of shortcuts. I'll get a corned beef that I'll desalinate tonight. I'll rub it in the morning and let it sit 8 hours instead of two days. I have a PBC, so I'm guessing I could get a small corned beef in there by 3:00 (after work), and have it done in 3-4 hours. Obviously, it won't make it into the fridge. What do I stand to lose there? If I'm lucky, it might see a half hour in the steamer. Doesn't sound like yours suffered from going right to the smoker into people's mouths. Any thoughts?

[jragle]

jmott7. Mine went for 6 hours until it reached temp. Ours was nice and tender. Make sure you slice against the grain. Unless it's obvious by shape, I'll mark the HOM before adding the rub. When it comes out you'll have a reference for slicing. I wish it'd sat for a day and then steamed, probably would have been melt-in-your-mouth tender. But as it was, sliced in-law thin, it was very tender.

Huskee. I didn't mention it. But I was able to let it rest and held back the hordes for about a half hour before they went around me. Like I said somewhere; would have rather stuck my hand in a dog fight.

[jmott7]

Thanks, guys. Since, the PBC works fast, I'm hoping to have the chance to give the meat at least some rest time.

[jmott7]

OK. My corned beef was just under three pounds. It got to temp in 4 hours (wrapped the last 45 minutes). I held it in a 170 degree oven for 15 minutes before steaming the bejeezus out of it for a half an hour. And while it wasn't twist-a-fork-in-it soft, sliced thin and against the grain, it was tender. It was a home run with the family. Next time, I'll plan better, and it will be a home run with the bases loaded.

[Pit-for-Brains]

I can only imagine how good it would be doing it properly. I do know this, I was very impressed how good this one turned out! I'm the only one who though it was a tad too salty. I went out and bought 3 more lol. It took 11-11.5 hours. 7.5 on the smoker and I put it in the crutch @ 225° in the oven till I got 198° internal. I had to go to bed. My son stayed up gaming so I left him in charge.

[Ernest]

Chikin N Pasta

[richinlbrg]

jragle was this from a store purchased corned beef, or did you corn a brisket? Looks GREAT!!

It is obvious that the talent really came out this weekend! Guess we've all been couped up too long! Great work to all! The pics are amazing! Downright "Ernest"

[jragle]

Yep. Thursday I decided I wanted some pastrami. No way could I have it brined in time for the weekend. So I bought a brined corned beef at the grocery. Let it desalinate (soak in water) for 8 hours. I tossed the enclosed spice packet and used Meathead's rub. Again it sat overnight and smoked with apple wood. Came out so good I would have rather stuck my hand in a dog fight then try and stop the family from digging in. My wife bought two more brined briskets the following day. It really came out nice.

[Ernest]

Hahahaha!!
I'm mentally working on a Funnel cake bacon cheese burger.

[Karon Adams]

MEEEEEAAAAT PIES!!!! Getchyer Meat pies here!!!!

OK, Hot Water Pastry Shells formed over Tuna cans and set to dry overnight. filled today and baked off, then, a bit of the pork trotter gelatin. I used about 2/3 of the pastry for shells and held the rest in a ziplock to keep it moist, for the lids. They came out really nicely, I think. HWMO brought home a bottle of HP brown sauce and all is good. Cold, they are nice. reheated in a toaster oven or microwave, they are some kind of yummy./ not quite Cameron's but, in all honesty, I think they are better. I'll roll the pastry thinner, next time. I think I let it be too thick but that is just a simple adjustment. Take a look and see what you all think.

[Karon Adams]

Let me try the others again.

[Pit-for-Brains]

That cut pie looks delicious. Makes me hungry looking at it lol

[Karon Adams]

Well, my dear, that was the idea! Most of my food pics used to look really bad, lonely and so on. But I have to say, I really like what happened, at first, by accident, with the White chocolate Cherry bread and the Cherry pie filling. There was a lot of stuff on the counter so I thought I'd crop it. until I saw how it looked. I like having stuff around my main shot, it makes it look more inviting. the under counter light makes a huge difference because the light comes form a different direction.

One thing I learned specifically from these pies, be sure to have gelatin and use it. these can dry out in a trice and they'll be hard. but, if you put some gelatin in either while the emat is still hot or by heating the gelatin first, the meat will taste FAR better.

[richinlbrg]

Thank you, jragle. I'll see how my home brined turns out, but will try your method if it does not turn out so well. But I'm not done trying Corning my own brisket. And corned beef will be on sale by Wednesday, if not Tuesday night!

[jragle]

I've done the home brined before using Meathead's recipe and it was quite good. I did this to scratch my 'pastrami itch' cause no pre-planning was done. Good luck and be sure to post.

[richinlbrg]

Not happy with the corned beef. Have to try that again. Thought I may have de-salinated too much, but a local chef thinks I may have trimmed too much fat.

[JeffJ]

Pork loin and carrots on the Performer with a small apple chunk, indirect heat with a reverse sear after applying some KC sauce and a salad.

[The Burn]

Did my favorite Costco buy tonight - smoked a boneless leg of lamb at $4.99/lb. First time with the Vortex - previous times were either the Smokenator or on my GOSM. Trying to get a little more of the rub internally and thought about doing it butterflied and flat, but it was just too uneven. So I untied/unrolled it and made my rub into an oil paste and rubbed it on both sides and re-rolled/re-tied it.

I don't always tie them pretty, but the goal is to keep it together not look pretty



And it looked pretty after being smoked for about 3 hours with some cherry chunks to 150



And even better after being sliced.

[PaulstheRibList]

that looks so tasty! Good work

[JeffJ]

That looks SO good! Unfortunately my wife strongly dislikes lamb. I've only cooked it once, for a large gathering and I thoroughly enjoyed it.

[Pit-for-Brains]

Man I bet that was delicious! LookS GRRRRREEAAT!

[Huskee]

Once in a while I eat on the healthy side of things.

Tonight is a salad using my leftover smoked chicken, boiled eggs, romano cheese, and Olive Garden's addictive dressing.

[Ernest]

You want weird, I'll give you weird and it was FANTASTIC!!!

[Pit-for-Brains]

IMA give ya 9.9 outa sheer creativity alone...nice!!!!

[Huskee]

That does look incredible, but I'm thinking for this camper a grilled patty with a kiss of smoke on it would take it to 11.

[Ernest]

Maybe next year Huskee , maybe next year.

[Ernest]

Thank you Pit-for-Brains

[jmott7]

Another not-so-great shot of a pretty great meal. Due to bad planning, I had to rush this pastrami. Still, wow. Even my fickle six-year-old asked for leftovers in her lunchbox!