Ribeye and grilled veggies
Breakfast tacos this morning
Grilled salmon, steamed broccoli and sauteed mushrooms this evening
Carne Asada w/ grilled peppers, onions, feta, avocado, pico, salsa, cilantro and lime on grilled corn tortillas.
Those all look good.
I just realized I never posted finished pics of my pastrami the other day:
It was good... a tiny bit saltier than I would have liked, I should have soaked it a BIT more. You learn as you go. It was great on sandwiches, a little salty by itself. Being a flat, it wasn't 'dry' just wasn't exactly juicy. It was VERY tender and flavorful.
I have the point soaking now, I'll change the water tonight, pull it out tomorrow morning and rub it and let it dry for 24h or so before I throw it on the smoker and then sous vide it. The point, being much fattier, should be just about PERFECT, I think.
I'm getting close to perfecting the pastrami, I think. Plain ol' brisket is still a bit of a tossup, but the pastrami I just about have down.
And here's some St. Louis ribs I did with the pastrami:
Left the 'flap' or "chef's bonus" meat on the bottom, I don't think I'll do that again. I didn't even try the ribs, so I don't know how they were, but everyone seemed to love it all, so, whatever.
I just realized I never posted finished pics of my pastrami the other day:
It was good... a tiny bit saltier than I would have liked, I should have soaked it a BIT more. You learn as you go. It was great on sandwiches, a little salty by itself. Being a flat, it wasn't 'dry' just wasn't exactly juicy. It was VERY tender and flavorful.
I have the point soaking now, I'll change the water tonight, pull it out tomorrow morning and rub it and let it dry for 24h or so before I throw it on the smoker and then sous vide it. The point, being much fattier, should be just about PERFECT, I think.
I'm getting close to perfecting the pastrami, I think. Plain ol' brisket is still a bit of a tossup, but the pastrami I just about have down.
And here's some St. Louis ribs I did with the pastrami:
Left the 'flap' or "chef's bonus" meat on the bottom, I don't think I'll do that again. I didn't even try the ribs, so I don't know how they were, but everyone seemed to love it all, so, whatever.
Not really cooking but food related.
Anyway bought some spicy maple bourbon pickles a couple months ago. They are all gone now but I had an idea since I like the firecracker pickled sausages from time to time. Add a little vinegar to the pickle juice and cut some beef sticks in half and threw a bunch in the jar. Maple bourbon spicy sausages.
Anyway bought some spicy maple bourbon pickles a couple months ago. They are all gone now but I had an idea since I like the firecracker pickled sausages from time to time. Add a little vinegar to the pickle juice and cut some beef sticks in half and threw a bunch in the jar. Maple bourbon spicy sausages.
Those all look good.
I just realized I never posted finished pics of my pastrami the other day:
It was good... a tiny bit saltier than I would have liked, I should have soaked it a BIT more. You learn as you go. It was great on sandwiches, a little salty by itself. Being a flat, it wasn't 'dry' just wasn't exactly juicy. It was VERY tender and flavorful.
I have the point soaking now, I'll change the water tonight, pull it out tomorrow morning and rub it and let it dry for 24h or so before I throw it on the smoker and then sous vide it. The point, being much fattier, should be just about PERFECT, I think.
I'm getting close to perfecting the pastrami, I think. Plain ol' brisket is still a bit of a tossup, but the pastrami I just about have down.
And here's some St. Louis ribs I did with the pastrami:
Left the 'flap' or "chef's bonus" meat on the bottom, I don't think I'll do that again. I didn't even try the ribs, so I don't know how they were, but everyone seemed to love it all, so, whatever.
Looks WONDERFUL!
Got my pastrami point on about an hour ago... UGH. Getting up at 3AM to put on a brisket is the epitome of sacrifice for others, ya know???
All because they want to eat at 2PM. Sheesh! Earlier or later, we'd be fine, I coulda done it last night, or early this AM, but nooooooo.... to get it ready for 2PM meal, I gotta get up literally in the middle of the freaking night! H00MANS....
All because they want to eat at 2PM. Sheesh! Earlier or later, we'd be fine, I coulda done it last night, or early this AM, but nooooooo.... to get it ready for 2PM meal, I gotta get up literally in the middle of the freaking night! H00MANS....
Got the Turkey in the smoker at 8:00AM....figure she'll be good in about 6 hours.
Gonna throw on some ribs & sausages about noon.
My family told me that we'd be eating at 4:00PM.
Did I mention that I'm doing the cooking?
Gonna throw on some ribs & sausages about noon.
My family told me that we'd be eating at 4:00PM.
Did I mention that I'm doing the cooking?
