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  1. pastafazool

    Pastrami-first attempt

    Today I began the process of making a 4# flat into pastrami. I used Pop's brine/cure recipe. It is now in the fridge. Target date to place in the smoker is around August 31st. Looking forward to seeing and tasting the end result.
  2. pastafazool

    Beef Tenderloin 1st time

    Thanks
  3. Beef Tenderloin 1st time

    Beef Tenderloin 1st time

  4. pastafazool

    Beef Tenderloin 1st time

    Inspiration for doing the tenderloin in the smoker courtesy of Bearcarver. Weight: 4lbs Rub: Texas Took four hours at a cooking temperature of 200. Pulled at an IT of 138. Let sit covered for an hour then sliced. Everyone loved it.
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    IMG_1294.JPG

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  7. pastafazool

    Bears’ 48th Anniversary (Beef Tenderloin Dinner—AKA Fillet Mignon)

    Best Yet Market
  8. pastafazool

    Bears’ 48th Anniversary (Beef Tenderloin Dinner—AKA Fillet Mignon)

    Just came across this thread. My wife picked up two tenderloins at $5.99/lb at Beat Yet markets. Going to give Bear's recipe a go tomorrow.
  9. pastafazool

    A-MAZE-N products

    Wow, even better than a Gordie Howe hat trick. Guess they did not know the true value, nonsmokers I would say. 128077
  10. pastafazool

    Boneless Turkey Breast

    Plated and ready to dig in.
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  12. Boneless Turkey Breast

    Boneless Turkey Breast

  13. pastafazool

    Boneless Turkey Breast

    Smoked a turkey breast for dinner served with mashed potatoes and corn on the cob. Delicious! Brine consisted of buttermilk, water, salt and Jeff's Original rub. Brined for 24 hours. Dried with a paper towel and placed in the frig for 5 hours. Injected with honey, lemon juice, water and rub...
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    IMG_1287.JPG

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  15. pastafazool

    First Stuffed Pork Loin

    Coming from you Bear that is a nice compliment. Fazool
  16. pastafazool

    First Stuffed Pork Loin

    The internal temp when I pulled it from the smoker was 145.
  17. pastafazool

    First Stuffed Pork Loin

    Before slicing.
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  19. First Stuffed Pork Loin

    First Stuffed Pork Loin

  20. pastafazool

    First Stuffed Pork Loin

    Today I made a pork Loin stuffed with apple Pie filling, spinach and pineapple wrapped in bacon. I was smoked for approximately 5 hours. I started at 225. After 2 1/2 hours I reduce the temperature to 215 because I felt it was cooking to fast. I had company schedules for 5 PM. If I did not...
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