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  1. macbillybob

    St Patrick's-Time for Corned Beef & Pastrami

    While I was bored smoking the Pastrami I whipped up a batch of my Poblano sausage. I know this is the Beef forum, don't kick me off. I don't stuff this sausage. I use it to make meatballs sometimes and with eggs for breakfast tacos. Bueno.
  2. Poblano Sausage.jpg

    Poblano Sausage.jpg

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  3. macbillybob

    St Patrick's-Time for Corned Beef & Pastrami

    That's what I did today. Smoker temp currently around 150 with pecan. I will jack it up later in order to get the 150 IT. Might try the apple juice thingy. Sounds like a bit of added flavor.
  4. in the smoker.jpg

    in the smoker.jpg

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  5. smoker.jpg

    smoker.jpg

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  6. macbillybob

    St Patrick's-Time for Corned Beef & Pastrami

    Question for you Pastrami Smokers.....Do you hang it like bacon or just put it on a rack? I have always put it on a rack but thought I would ask. Probably doesn't make much diff
  7. Corned Beef & Pastrami out of Brine.jpg

    Corned Beef & Pastrami out of Brine.jpg

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  8. macbillybob

    St Patrick's-Time for Corned Beef & Pastrami

    Corned Beef and Pastrami have come out of the brine today. I think I will smoke the Pastrami today. It is a beautiful day here in S Texas. 40's this morning but sun is out and it should be a nice 70 this afternoon. Perfect smoking weather. Pastrami is covered with toasted and cracked Coriander...
  9. macbillybob

    St Patrick's-Time for Corned Beef & Pastrami

    As in my picture, I prefer a Spring Ale from Shiner, Texas.
  10. macbillybob

    St Patrick's-Time for Corned Beef & Pastrami

    No kidding. The price of the brisket was close to double what I usually get them for down here. I buy the large and untrimmed brisket and usually you can find them for $1-1.20/lb. This one was almost $2/lb. The trimed ones were almost $4. Hey, it's cheaper than eating out.....and better too.
  11. macbillybob

    St Patrick's-Time for Corned Beef & Pastrami

    Put a brisket into the brine this weekend for some corned beef and pastrami. I cut the full brisket in half and will smoke the flat with pepper and coriander for Pastrami. Big end will go into a pot with cabbage and other veggies. HELLO CORNED BEEF. How about a green beer to go with it or at...
  12. Corned Beef Pastrami Brining.jpg

    Corned Beef Pastrami Brining.jpg

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  13. macbillybob

    I can make Andouille too!

    Made a pot of red beans last night. Wow. Worth all the work. Who cares about the economy. I can live on beans and rice as long as it has andouille in it.
  14. macbillybob

    I can make Andouille too!

    Done. I hear Mr. Gumbo and Ms Jambalaya calling. Maybe even my buddy Red Beans wanting a taste.
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    PICT0088.JPG

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    PICT0086.JPG

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  17. macbillybob

    Another load of andouille with small changes.. with Q-View. Money shot finally.

    I tried some soy protein in half of my batch this time. (better that the milk supposedly) The links with the soy seemed to be "plumper", less shrinkage. I used 1/3 c for the 5 lbs. Did 5 lbs without.
  18. macbillybob

    Where do you buy your pork fat??

    I went to a local shop that makes some great sausage and ask to buy some fat back and they gave me all I wanted free. Here is S Texas we have lots of meat markets, all the Germans and Mexicans love their meat.
  19. macbillybob

    I can make Andouille too!

    I use mostly pecan. My neighbor had a very large pecan tree cut down and I have a ton of wood. Might have had a couple of pieces of oak in the bucket too. I started out low 120-140 but it is warm here today (75-80) and the temp got up to 160+ for a while. I usually raise the temp slowly anyway...
  20. macbillybob

    I can make Andouille too!

    It does seem like the best color I have gotten with Andouille. Don't know that I did anything different. One of these days I am going to learn how to make pretty links. They still taste good and when they are cut up in Gumbo noone knows what they looked like.
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