Meat and potatoes, LOL!
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Meatballs
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Did something a little different today. Smoking pastrami, using cherry, which I have never used before. Figured since I had the WSM fired up, I might as well do some ribs, too, as I've wanted to try ribs with cherry I stead of my standby Apple chips. I also did not use a crutch, for about the first time. RIBS ARE GREAT! Good moisture, too! I'll fix the pics when I getto a real puter.Attached FilesComment
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Meatballs
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And, we have pastrami! Came out well, esp for a first try. Again, I'll have better pics from a real puter.Comment
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Good job man... Mines still on the smoke!
Sitting at 190°.Last edited by Jon Solberg; March 22, 2015, 06:36 PM.Comment
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I'll be streaming this thing up this afternoon. Looking forward to sandwiches tonight.
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I may steam mine tonight, too. Did you try it when it came off? BTW, you were either up early, or very late! -
I didnt try it. I took it off at 10. It was 200°. I'll steam it in the electric roaster today. I was just up for a bit. Let the dog out. Checked in.
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Cooked a delicious 16 lb prime rib yesterday in -10 c
The cook took around 3 hours at 225 degrees.Comment
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Welcome G7! Nice looking PR you got there.
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OK, this is just to post the pics of my Sunday festivities properly. Alls was good, except the corned beef was again a bit dry tasting. Gotta figure that one out.
Pastrami right of the WSM
Had to have a LITTLE sample
Ribs, cooked with cherry, no crutch (for the first time)
Nice and juicy
Last edited by richinlbrg; March 23, 2015, 07:57 AM.Comment
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Looks good Rich!
Me? I'm getting my steam on right now:
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The pastrami is the bomb, right? I had to take some shortcuts, and it still knocked me out. I've got another corned beef in the freezer that I'll probably bust out next week. Also, I made Russian dressing by mixing some mayo with some Apple City Barbecue sauce I had left over from the previous week's ribs. I haven't been to Katz's in 25 years, but mine was at least as good as Victor's in L.A. Happy Eating!Comment
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Weeknight dinner: Caprese - tomatoes cut into rounds, a small drizzle of good olive oil, cracked pepper, a small drizzle of good Basalmic vinegar and topped with some crumbled feta (didn't have any fresh basil to throw on top tonight).
I failed by choosing a red plate - the tomatoes blend.
For the main course we had brats and roasted red skin potatoes. I cut the potatoes into chunks, lightly tossed them with olive oil, salt and pepper, put them on a small tin and cooked them indirect in the kettle. I cooked the brats indirect as well until they hit 165 internal and then briefly reverse seared them with the lid off so whatever flames resulted from dripping fat wouldn't adhere to them or the potatoes. When the food went in I threw in a hickory chunk that was in-between golf-ball and tennis ball sized, but closer in size to the latter. I baby-sat the cook to make sure that the smoke stayed in the sweet range (it stayed blue and when I sniffed it I was amazed at how sweet it smelled). The results? The food was VERY good. I could definitely taste the smoke on the potatoes. It was somewhat subtle (which is what I was hoping for) but was also noticeable. I normally like sour cream on my potatoes, but for these I went with just a little ketchup - the smoke and the other flavors absorbed during the process carried the starch. As for the brats...once I put my brat in a bun and hit it with hot sauce and a lot of mustard the smoke was barely detectable, and that's OK. I put them in the kettle right out of the 'fridge but did not spritz them which probably would have caused more smoke adhesion. I am very happy with the results and the wife and kids concur, which is nice.
After the reverse sear I moved the brats off the coals and took this picture:
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JeffJ: It is nice when the wife concurs, isn't it? I'm mean, I'm married to an Italian, so I wouldn't really know. But I've heard.Comment
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