Hi everybody, I am John Piper and new to the Pit Forum. Love to Barbecue, and have been doing it all my adult years.
Having just had to bury my last grill I have moved on! I am now the proud owner of a new Camp Chef DLX pellet smoker that is all tricked out with the sear box. Looking forward to the first major cook. It is all assembled and tested. Burn in is complete.
To christen the smoker we will be doing Meathead's Katz's Pastrami using a whole brisket, flat and point separated, and the point cut into two pieces. Looking for a prime brisket and then we will start the brining process.
To complement that we will be making an authentic Jewish Pumpernickel rye bread using a sour dough starter. Recipie courtsey of King Arthur flour and their blog.
Stay tuned.
Having just had to bury my last grill I have moved on! I am now the proud owner of a new Camp Chef DLX pellet smoker that is all tricked out with the sear box. Looking forward to the first major cook. It is all assembled and tested. Burn in is complete.
To christen the smoker we will be doing Meathead's Katz's Pastrami using a whole brisket, flat and point separated, and the point cut into two pieces. Looking for a prime brisket and then we will start the brining process.
To complement that we will be making an authentic Jewish Pumpernickel rye bread using a sour dough starter. Recipie courtsey of King Arthur flour and their blog.
Stay tuned.
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