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  1. mnola917

    I Need Great Recipes For Smoking Meat!

    just wanted to say congrats, and I think I speak for everyone when I say that we're all looking forward to it.
  2. mnola917

    Long Island, NY - First Time Smoker

    If you dont mind me asking, what part of long island? I live in East Meadow, its not very often you hear about people on the island using a smoker, the guy two doors down ironically built a smokehouse though. Im jealous.
  3. mnola917

    Rain Rain Go Away....

    this rain is killing me, every morning I wake up and its raining.
  4. mnola917

    current smoke: first pastrami

    Thanks guys, it actually tastes pretty darn good if I can pat myself on the shoulder for a second. For your Strami tomorrow, make sure you start early, have plenty of time because it will take almost 8 hours depending on size and the time it takes to stall to pass. Also, make sure you stay...
  5. mnola917

    current smoke: first pastrami

    Well, I took the pastrami out of the fridge this morning and it seems that the flavors have balanced a little, and it is no longer too salty. I sliced it on my mandolin slicer (great idea, thanks to my mom) and it worked great. Here it is and Thanks for all the Help and Thanks for Looking!!
  6. mnola917

    Home Brewing

    I didnt realize so many people were homebrewers! I guess we are all those kind of "do-it-yourself" people. All the people around me here on long island have no interest in brewing their own beer, or smoking their own meats, or doing any of the things I do. I am still making Extract brews, but...
  7. mnola917

    current smoke: first pastrami

    The added salt was definitely the problem. I even soaked the corned beef for about 8 hours, changing the water a few times before I put the rub on. It makes sense though that they expect a lot of the salt to come out if you are preparing it as it should be. I want to try this again in a week...
  8. mnola917

    current smoke: first pastrami

    well its finished, rested and i took a few slices before I'm going to bed. Qview in the morning. Its very, very, very, very salty. Now, I may be a bad judge because I dislike salt so much that I eat unsalted potato chips, but I think the recipe that I used (from the BBQ Bible) was wayyyy too...
  9. mnola917

    current smoke: first pastrami

    Thanks for your help today Mr. Lebowski! I gotta head out to work (famous daves, kinda ironic if you think about it) Smoke On!
  10. mnola917

    current smoke: first pastrami

    Just hit 165, i took it out of the smoker foiled it, and put it in the oven at 235 (same thing, except im saving charcoal)
  11. mnola917

    current smoke: first pastrami

    Its acutally just going to be for slicing, for lunch and stuff throughout the week. I also wanted to know if you guys ever turn the meat over? I know ribs dont have to be turned, but I'd imagine it would help even out the cooking. I havent flipped the strami over yet, and Im wondering if I...
  12. mnola917

    current smoke: first pastrami

    I didnt take pictures of anything prior to it being in the smoker, but ill definitely get a few of the final product. I went the easy route and bought a 3lb flat cut corned beef brisket, soaked it in water overnight to get out the saltiness. I Rubbed it down with: 5 Tbsp freshly crushed...
  13. mnola917

    current smoke: first pastrami

    So my pastrami has been in the smoker at 225-250* since 9:00am. Its been hovering at 134 degrees now for a long, long time. I hate this point. No matter how early I start, I always manage to cut it close with time, because I have to leave my house at 5, its 2:30 in ny right now.
  14. mnola917

    Pastrami Questions

    I apologize if this has been posted, but I couldnt find much in the search. I want to make my first pastrami, I just am not 100% sure where to start. Im assuming I should use a corned beef, then use a spice rub/cure. How long does it have to cure for? Should i coat the meat in pepper...
  15. mnola917

    Famous Dave's Devils Spit

    yea, the devils spit really isnt spicy if you eat a lot of spicy food. I've made something similar once and took a whole habanero, cut it in half and seeded it and threw it into the BBQ sauce while it was boiling, then took it out. Gave it a real devilish spice.
  16. mnola917

    Famous Dave's Devils Spit

    I work at Famous Daves as a bartender in Westbury, NY....haha. I can get the ingredient sheet for you people, it doesnt say the quantity, but it gives a thorough list of everything in there.
  17. mnola917

    What kind of beef to use?

    i use pretty much the same recipe, except i have cut out the tenderquick cuz after testing it, its way too salty and overpowers everything. Also, I added a tablespoon of brown sugar and smoke it for about 45 minutes, dry them for an additional 5 or 6 hours, until done. I run at 135 the whole time.
  18. mnola917

    Minimum temp. with no cure

    I use a recipe with no cure in it, and it comes out great and i've never had a health problem with it.
  19. mnola917

    Jerky part 3 tomorrow

    well, alton brown (host of a scientific food network cooking show) says it can last up to 3 months in a zip loc bag. And I do appreciate your input everyone, I have just used this recipe once before and it was a big hit. Maybe I'll try adding some tenderquick next time and see what it does.
  20. mnola917

    Jerky part 3 tomorrow

    its a recipe from alton brown. I think he knows what hes doing.
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