Recent content by seearekern

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  1. seearekern

    Pastrami.

    BTW,  for those who live in or visit So. Cal. , I have to say that this is the ULTIMATE pastrami sandwich. Johnnie's Pastrami RestaurantJohnnie's Pastrami Restaurant Place page 4017 Sepulveda Boulevard Culver City, CA 90230-4609 (310) 397-6654 Bus: Venice / Sepulveda Get directions  - Is...
  2. seearekern

    Pastrami.

    I have a pastrami on the grill as I type this.  I soaked mine for 6 hours (2 hours / pound) with 4 water changes.  I really believe that the water changes are more important than the length of time.  It doesn't do any  good to soak it if the water is salty.  I ground black peppercorns and...
  3. seearekern

    Salmon ***** vs stud

    Figured that the title would get your attention. Now, here's the deal. Some years back, I bought a nice Salmon fillet to smoke. After about 2 hours I went to take it out of the smoker and found what appeared to be a pile of oatmeal. That was what remained of the Salmon. I asked a guy who...
  4. seearekern

    First Brisket (Attempt to upload photo)

    Uh, don't mean to sound dumb, even if I am, but what is with this reporting stuff? First it was "Reported it" and now it's "All KLMN posts reported". Will someone please edumacate this poor Iwegian? Thanx, looking forward to getting smarter. Chuck aka seearekern
  5. seearekern

    First Brisket (Attempt to upload photo)

    I give up...... What does "Reported it" mean?
  6. seearekern

    First Brisket (Attempt to upload photo)

    I'm convinced that searing holds the juices. When I made the first cut the juice poured out.
  7. seearekern

    First Brisket (Attempt to upload photo)

    Awesome... Juicy and great flavor. Almost 11 pounds (before cooking) gone in 45 minutes. Next time I will either marinate it or use a rub. Didn't have time for this one.
  8. seearekern

    First Brisket (Attempt to upload photo)

    Hopefully you will be able to see this photo. Only got a chance to take one before they grabbed the brisket to dive in. Chuck
  9. seearekern

    First Brisket (Update)

    First of all, thanx to those of you who responded to my question about charcoal vs hickory. My ultimate decision, hmmm, let me see. Do I stay up all night by myself to make sure that the temp stays where it should ...or should I pop the covered pan into the oven at 200 degrees and go pick on...
  10. seearekern

    First Brisket

    I am in the process of trying my first brisket. I have seared it as Oakie described, and have moved it to the smoker. I have turned it once and am just about ready to turn it again and cover it with foil. Question is: since it is covered, is there any reason to use hickory to maintain the...
  11. seearekern

    New smoker in the house.

    Sorry all, I didn't mean to ruffle any feathers by not coming to the Roll Call first. I had a specific question and in the interest of expediting an answer, went directly to the forum. My apologies to all. Now, on with the details. The name is Chuck. I'm a born and raised Iweigan (Iowa), who...
  12. seearekern

    Has anyone ever heard of or tried smoking with

    Hawthorne Berry wood? I had a guy give me some. He said he used it to smoke some salmon and loved it. Thot I'd check before I ruin a good piece of meat with some nasty smoke. All comments welcome. Thanx
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