Separate names with a comma.
Discussion in 'Beef' started by disco, Oct 25, 2013.
Har! I know what you mean. My body usually rejects anything that is good for it.
Be sure and mail samples to everyone Can't wait to see finished product.
I was going to Gary but, on checking with Canada Post, smoked meat never makes it through the delivery system for some reason.
Just my luck, anyway looks great
Funny.......same thing happens when I try to send goodies to my friends in Germany.......
Watching this one.....
Brad, maybe it is a one way thing. Try sending some goodies to Canada, just to check.
Disco.........I'm on it. I will be doing some habanero maple snack sticks the end of the week. Keep your eyes peeled for a box.........
Oh Disco, this looks WON-DER-FUL!
And while Montreal flight news is not fantastic today (scary stuff) it is still my favorite city, and the food and MEAT is really lovely!
Great photos! Always a pleasure to see what you're making! Cheers and happy Tuesday! - Leah
Thanks, Leah. I love Montreal too. French fries cooked in duck fat, the fromageries at Atwater and Jean Talon markets, bringing your own bottle of wine to a good restaurant, and there are some excellent charcuteries just outside of town in the townships. I have never made it to a sugar shack in winter but someday!
Now look what you've done. I 'm hungry!
Ah, you are my hero!
All one has to do is say the very word, "Poutine" to any foodie who has lived near Montreal, and off one goes conjuring up renditions with sweet potato fries, or purple Peruvian potatoes, and duck fat or duck bacon, and so it goes!
Your meals always look like a holiday and I love that! Cheers! - Leah
Oh, and good steak tartare! I used to drive north to Canada for this, though still would like to try the horse meat varietal, which I cannot come across here yet. OK then, enough editorial sentiment from me, and about Montreal food!
Do you SEE how you planted the seed of suggestion though? OK, happy all! Cheers! - Leah
Thanks for the compliment. Since I retired last year, I am eating so much great food that I feel like I have been on a year long holiday. She Who Must Be Obeyed is a great cook and has been spoiling me rotten. Add to that, I've lost 40 pounds while eating all I want. I used to be on the road a lot and grabbed a quick meal between meetings. Crappy, unhealthy food to great homemade food. So, let the holiday continue!
And while I do PROMISE not to clog up this thread with ten zillion replies from ME, I must simply give credit where credit is due, and then I'll shut up, as DISCO, this losing 40 pounds of yours? That is amazing!!! Why that's a whole Justin Beber isn't it? Fantastic for you!
She Who Must Be Obeyed (I crack up via the title) is doing something RIGHT! Eat on!!!!
Retirement agrees with you, and that is not the case with many, and so you two have a fantastic thing going on, as shown in the food, and it's terrific!
OK, off my soap box I go!
But WON-DER-FUL!!!! Really! Cheers! - Leah
Is it in the smoker yet?
Yes. I am cold smoking it for 6 hours and then poaching it for 2 1/2 hours in a 200 F bath. I am only 2 hours into the smoke.
Sigh. She Who Must Be Obeyed has figured out it doesn't need constant attention so I can't spend the day "watching" the smoke.
Looks great so far, cant wait to see finished product
Thanks, driedstick. I am getting antsy. It will come out of the smoker in an hour and I will post more Qview. I am trying a method an old guy here uses. He makes killer pastrami. He won't give me his cure recipe but he did tell me how he smokes. He gives it six hours of cold smoke and then poaches it the next day. As a smoker, I have to learn more patience.
I got up this morning and pulled the beef out of the fridge. It was nice and dry on the surface.
I did 2 rows of maple/cherry/hickory blend pellets in the A-MAZE-N Pellet Smoker. I was going to use pecan dust but it is so cold around here today, I thought I would need the heat of the pellets. I think I was right. It stayed about 60 F in the smoker throughout.
After 6 hours of smoke, it came out of the smoker. I will leave it on the counter for an hour and then wrap it in cellophane and refrigerate. To be poached tomorrow. More Qview then.