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My Pastrami Obsession
true. i've spent more $$$ on dumber shit i suppose -
My Pastrami Obsession
thats a fair statement. having a hard time justifying $40 a pound though. -
My Pastrami Obsession
man, i can't believe i didn't find this thread until today. i made some pretty bangin' pastrami from eye of round (35 lbs that time around), but that is pretty lean so i only cooked it to maybe 135f. this time it'll be brisket. i've never been to nyc, so i really don't have a comparison... -
winter pastrami
yeah, last batch i made i didn't move around at all... like, half of every roast i had in there turned out like roast beef instead of corned beef. still delicious. -
winter pastrami
ok ... so, i love me some pastrami. so, i took those 2 briskets that came off that cow i bought. stay tuned for updates ... again, thanks pops for the recipe. RIP pops. they came from the butcher looking like this: after trimming, they looked like this: like, thinnest briskets ever... -
chuck roast mishap
i will have to try it this way if i decide to smoke another one. i could put a baking rack over the braising pan. thanks for the advice! -
chuck roast mishap
so... last thursday i wandered down to the freezer to find something to smoke for saturday, and found a couple chuck roasts that were maybe 4 lbs each... i thought "hey these'll be a pretty fast cook, i can be lazy and still they'll be great as sammiches or just sliced". got up at 4 and... -
Is my bacon curing properly?
this is how i did mine, and it came out great. i used a vac bag and sealed it but didnt vac it - the zipper bags always leak on me, and then i have to clean the fridge. i didn't get a lot of liquid released... but then ... i'm not really sure how to qualify a lot... it wasn't swimming. don't... -
Meat grinder recommendations.
LEM big bite #12. if i could afford the mixer at the same time i'd have it - that last batch of italian sausage about froze my hands mixing it. be a month or two before i pick up the mixer.- netspyder
- Post #52
- Forum: Slicers, Grinders, Tools, Equipment
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Meat grinder recommendations.
speaking of my old starter grinder... anybody want this? it's in good shape - like i said the aluminum has turned grey but other than that it's pretty pristine. giving it away, just ask for shipping.- netspyder
- Post #49
- Forum: Slicers, Grinders, Tools, Equipment
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Meat grinder recommendations.
went with the #12 - caught a deal on amazon right around turkey day for $450, so pulled the trigger on that. got a chance to use it yesterday and the thing (compared to my starter grinder) is super silent. cranked through some chicken i had laying around in no time through the coarse die...- netspyder
- Post #48
- Forum: Slicers, Grinders, Tools, Equipment
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Smoker/Brisket
it started out at 22lbs but i trimmed almost 8 lbs off of it. here's a tip - don't buy the bulk case from sam's club. i think i pulled it off the grill at like 4am and we ate around noon. previously i've dropped it in a cooler to rest and left it there for 4-6 hours and it comes out still... -
Smoker/Brisket
well... you're going to get a bunch of advice on here. my $0.02 is wait for the fat on the outside to get squishy before wrapping, boating, or whatever you plan on doing. plan to be at it until midnight or 1, and after that let it rest down a little on the counter then put it in the oven on... -
too chilly for ribs?
man, that hit the spot. one rack got the rib candy, the other got jalapeno jelly thinned with vinegar. both were delicious, but the favorite was definitely the rib candy. i think we were all hoping for a little more heat from it, though. -
too chilly for ribs?
well, one of the birds came off and was delicious - the skin didn't crisp up, but i expected that at 250*, and i guess i could've slathered some butter on it to help that out but didn't. it was kinda an afterthought anyway - tide me over until the real food is ready. all wrapped up. now the... -
too chilly for ribs?
chickens are on, and the ribs look to be getting some nice color. getting crowded in my lil' offset. -
too chilly for ribs?
hoo-whee it's brisk out there this morning. 36 degrees too cold to smoke meat? i think not! smoking meats is a year round activity in this house! i stopped by a local bbq store and picked up some glaze... and wanted to try it out... so, fire up the pit! on we go with some ribs. i think... -
From the other side of the World....
welcome from the middle of the US. year round smoking happens here too... -
About to blow my Pit Boss up... it sucks
right on! let us know how it works out for you -- guy at work was having feed troubles with his pellet grill, but i'm not sure where he's at with that. say - he's also a steve... you're not him are you- netspyder
- Post #27
- Forum: Blowing Smoke Around the Smoker.
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Meat grinder recommendations.
so ... here's my take. i know it's kinda an old thread, but i don't see that you've posted anything that you've made a decision on this. some years ago, i picked up a 575w grinder at rural king for under $100 on sale. most of it is cast aluminum, except the blade and the plate... which is...- netspyder
- Post #39
- Forum: Slicers, Grinders, Tools, Equipment
