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Here's the pics. This was my best one yet. Tried a couple of variations. Technique was from one book, spice rub from another. Instead of 3 day brine went 5 1/2 days, big brisket and instead of rinsing, I submerged it in fresh water for 24 hours. then 36 hours in fridge for pellicle formation.

My two faves... Balvenie Double Wood & Lagavulin 16 year

thanks for the feedback, never had Katz pastrami. Hell, never been to New York. My baseline is Carnegie brand from Central Market in Plano TX. Guess traditional is tried and true!!

Revisiting Pastrami from scratch. got to wondering about internal temp. Per my two books on Charcuterie, both say smoke to 150. But how would treating it like BBQ and going to 190 work. Smoking to 150 then further braising or steaming to fall apart stage seems to be the preferred method aka Katz...

Cooking that to the temp you're suggesting, it's going to be tough. If it was me I'd spend a little more and get a whole top or bottom sirloin. Our local Sams has CAB Choice cryovac sirloin roasts. Mighty tasty. Either way, slice 'em really thin.

Yep, this gives meaning to the grocer term, "loss leader"!!

Shoulda posted this last week, but for all in the DFW area (perhaps beyond), Kroger is offering CAB, USDA Choice bone-in Rib-Eye for the insane price of $4.77/lb. Sale ends Tuesday. Bought a 3 rib for my neighbor and the whole rib for myself @ 22+ lbs. Will make 3 standing rib roasts out of it...

you sly dog...LOL I did buy the cart and love it. Has two fold-out shelves. You will really enjoy the 1400. I (almost) feel guilty about not tending a fire for 8 to 14 or more hours. Though I will probably buy another stick burner b4 I go to the eternal pit in the sky.1400 makes tremendous...

Bear, would you reveal your rub for your beast's? Thanks!!

good lookin' PR's!! Here is one I did, posted it here sometime ago but here it is again. I brush mine with EVOO, then a heavy coating of: Kosher Salt, Lawry's Season Salt, Cracked Black Pepper, touch of Garlic Powder, lots of Herbs de Provence and a touch of Cayenne Pepper, then in to the...

Think I've found someone who relishes prime rib as much as I. I remember the very first time I ate it as a young boy (Cattleman's Steak House, Preston Center, Dallas TX) and I've been enjoying and perfecting my own ever since!

I'm gettin' an Alto-shaam when I win the lottery, in the mean time I'll keep my Smokin'Tex 1400

Beautiful.. and I luv your Nordic Ware serving plate! I assume it's Nordic Ware....

I'd be up for that!! Thanks

Cranky, I just noticed you're in Richardson. Hell, I graduated RHS in '74... small world!

I just did an 8 lb bone-in @ 225. Took ~4 hours to 118 internal. And I would cut it in half. Our well worn Doubleday Cookbook says at 300, figure 18 to 22 minutes per pound for rare (125) and brought to room temp before cooking

Just an FYI

A short write up re: beef grades by the famous (or infamous) food writer and historian. Issue was about best burgers but the info still applies to all beef... http://www.houstoniamag.com/articles/2013/4/29/whats-your-beef-april-2013

Great points. As regards the slicer, it is just stating that the design and/or cleaning guidelines do not conform to NSF standards as relates to commercial kitchens. And the manufacturer and retailer have not submitted said appliance to NSF as it's being sold for home use. That's my take...

Sorry to hear about the bummer rib roast. Although at $5.99/lb i bet it was USDA Select or No Roll. Reminds me of a rib-eye steak I purchased from a really small meat market in Denton Tx. The ones in the case weren't thick enough for me so I asked him to cut one. He had to open a cryo-vac'd...