Pork butt smoked overnight for pulled pork, baked beans, broccoli.
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I followed Meatheads close to Katz pastrami recipe over the weekend. I used a SRF Wagyu corned beef I picked up at Costco. My LSG did great, I was fighting against 15-20 mph winds but I think the temps held out fairly well! My partner in crime helped demonstrate the nice bendability even with a thin slice of the pastrami. Definitely will be doing this again. Reuben sandwiches are on the menu for dinner tonight!
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That’s a winner there! Oh the pastrami looks goo too.
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Had a brisket weekend.
Separated a 15lb prime Costco packer. The flat became chili con carne. The point became burnt ends. The burnt ends became sandwiches and French bread pizza.
Chili con carne served with brown butter cornbread.
Burnt ends French bread pizza with bbq sauce, Gouda, onion, pickled jalapeño.
I will cube the flat smaller next time for chili. The burnt ends got a little more "burnt" than intended, but they were very tender and delicious.
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Santamarina, I actually did not smoke the flat first. I was planning on smoking it until ~140IT, then cutting up into cubes, then searing the cut edges. My wife made the argument that chili is all about stacking layers of flavor in the pot. By smoking instead of searing, you don't get the same browned good stuff on the bottom of the pan. So, for this time, I cubed and seared the flat from raw. I will try the smoked then seared method next time.
Thanks for the kind comments, everyone.
Cheers!
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Last edited by Richard Chrz; March 1, 2021, 01:42 PM.Comment
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I had a leftover flatbread from the other day. It just felt like a great bed for some scrambled eggs​​​​​​​
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Simple Chicken Breasts on the WSCG seasoned with Malcolm's AP Rub
Nice and Crispy
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Odd combination night after weekend delays in cooking things in the fridge, shredded beef tacos and Texas hot guts. I’ve never done raw sausage like this. Southside Market fresh. I smoked it per directions and it had good flavor but a very weird chew and no snap. It was 225 for two hours, none of them cracked, but temped 174.Attached FilesComment
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I give you hard boiled eggs, dusted with salt and ground chipotle peppers. Also.....and get ready for this......this is the first time in my life (and I'm in my mid-40s) I have ever cooked a hard boiled egg. No, really. Never did it until tonight. (Even had to watch a YouTube video.)
I'm probably one of the only people on the planet who have smoked a brisket before cooking a hard boiled egg.
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ItsAllGoneToTheDogs we have smoked eggs on the smoker, they are pretty tasty! -
Panhead John didn't get many likes for his chili or chowder, did he?
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Chicken salad. It’s been a minute.
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Egg Rolls! South East Asian sausage, shaved brussels (cuz I have too many), carrots, scallions.
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FireMan would say, twee wacks of wibs. I forgot to post Saturday night. Wife’s friend has some ailments, likes my ribs, so took her a rack. Found the three sausages in the rooting around in the fridge. Anyway, PBJ did a great job as usual.
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Fajitas done in the Ooni Koda 16 pizza oven... soooo good - I'll be doing this again!
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HouseHomey just one pan full fed both my wife and I two nice size fajitas each. Just the right amount! We used one rib-eye steak, one white onion, one red bell pepper, and four medium/large cremini mushrooms. Seasoned with a packet of "Simply Organic" brand "Southwest Taco" mixed with a little beef broth and canola oil. -
Ribeye too. Wow. Man that sounds awesome! I like that "Simply O" brand. They have some decent offerings.
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This was the first time I tried front searing a reverse sear steak. Or maybe I just cooked a couple of steaks and there is no fancy name for how it got done. Either way, I think I have seen the light. For me, it was much easier to do a quick sear on the flat top, then into the pooper running 225° with a tube full of hickory chips, then it is to do the reverse sear. I don't remember who posted recently that they were done with reverse sear, but I think my name is going on the list that agrees, it's just easier the other way around.
Plated them up with baked taters, and asparagus. If you haven't tried Hank's Beef rub yet, I highly recommend it.
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Last edited by willxfmr; March 1, 2021, 10:41 PM.Comment
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This pastrami might be the best thing I’ve made in a long time. Reuben with quick krauet, thousand island, home smoked pastrami, thousand island and Swiss cheese. Wow.
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I agree with Spinaker. The pastrami is the best recipe here. I really like pastrami, used to buy it by the ton at the deli counters. I haven't bought any deli pastrami since I found this. And I still haven't cured my own. Hey, I have a brisket in the freezer...
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