1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Multi meat smoke

Discussion in 'General Discussion' started by eman, Oct 21, 2010.

  1. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Since i was finally able to find some corned beef flats at sams, I decided to do some pastrami. Painted one w/ yellow mustard, and a lil liquid crab boil.The other w/ just worcesterchire. rubbed both w/ Fresh ground corriander seed and black pepper corns.

     

     [​IMG]

    I didn't want the other racks on the MES to feel lonley so i seasoned up some chicken breast and 4 lbs of nice gulf shrimp .[​IMG]

    [​IMG]

    Smoked everything at 230 - 240 w/ pecan and just a touch of apple. Threw some cut up mandas on just for snacks and sammies. Heres a few pics of the finished products

    [​IMG][​IMG]

    [​IMG] Hope you enjoyed looking as much as we did eating!!!
     
    Bearcarver likes this.
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    Man that looks like a wonderful feast!!
     
  3. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Man... those shrimp look awesome! Nice qview!
     
  4. rbranstner

    rbranstner Smoking Guru OTBS Member

    What kind of try do you have your corned beef on? Is it just a broiler pan?
     
  5. beer-b-q

    beer-b-q Epic Pitmaster OTBS Member

    Looks great, I'll take a Large Order To Go...[​IMG]
     
  6. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    that is the broiler pan i use to steam it.

    I pulled it off the smoker and put it in the fridge overnight.

     The picture you see is just after i opened the foil after a 3 hr steam.

    That's what the white stuff is in the picture. ,steam. Here is the sliced pic.

    [​IMG]
     
    Bearcarver likes this.
  7. thunderdome

    thunderdome Master of the Pit

    I"d love to see some more pics of that pastrami. Everything looks nailed
     
  8. thunderdome

    thunderdome Master of the Pit

    haha, you beat me to it
     
  9. pineywoods

    pineywoods SMF Hall of Fame Pitmaster Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    It all looks awesome [​IMG]
     
  10. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    Eman, Wowzer, what a fabulous spread. 1 Question, what is a manda? Looks like you are handy cutting slices too[​IMG]
     
  11. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    [​IMG]

    Mandas is a local commercial sausage that is fantastic!

    The dark color stuff got tossed in the trash. was some stuff my wife bought that the second ingrediant in the list was cereal.
     
    Last edited: Oct 21, 2010
  12. sqwib

    sqwib Smoking Guru OTBS Member

    Wow that is awesome, I am really curious about how the shrimp turned out.Were they tender and did they acquire much of the smoke flavor?

    Nice slicing job
     
  13. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Nice looking stuff Eman.  Makes me want to throw some briskeys in the brine.  What did you toss on the tails?
     
  14. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    The slicing comes from fileting so many fish that the electric knife becomes part of your hand.



     
    The shrimp did come out great . They do aquire a smokey flavor and i would recomend peeling them as soon as you can touch them as after they got cold the shells stuck just a bit.


     
    Melted a stick of butter in the pan, tossed the shrimp in a mixture of yoshidas, worstershire And LCB. Put them in the pan and tossed them in the butter.

    Coated w/ Mrs Dash, CBP, onion powder and garlic pawder. Smoked till they looked done on the top rack of my MES40.
     
  15. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    To many acronyms  LCB?   CBP  cracked black pepper
     
  16. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Ok, never mind  LCB   liquid crab boil
     
  17. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member

    [​IMG]

    Now Bob we have to talk. I have seen it before and there's agood change I asked you and Al how come and what for. The shrimp you smoked in the shells WHY. I have seen almost all cajuns frying, grilling, bbqing, now smoking. I have heard that it helps the shrimp to hold onto the flavors of the cooking. Now I have also seen folks of the southern Lousina fry and boil shrimp woth the heads on and I have asked that stupid question many times and is it because of the flavors that you get from the head like in crawfish. Now all your othewr food does look absulutely fabulous and I wish I could have ate some of it with you. Now I have resently received some corned beef and pastrami from Katz in New York City from my cousin. I have made my own corned beefs many times and I think that the recipe we have here taste better but the pastrami that they have is much better then the ones that I have made. I still working on mine thou. They have been the same since 1888.

    PS. Al Bob put LCB in his eggs in the mourning.
     
    Last edited: Oct 22, 2010
  18. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Oh My God, Eman!

    That all looks just freakin' AWESOME !!!

    Needs a "Thumbs up" something awful!

    That skinny guy aint got a chance!

    Bear
     
    Last edited: Oct 22, 2010
  19. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Mark . The reason you smoke, grill, bbq, Pan sautee Shrimp w/ the shells on is it keeps them from drying out . Yes it adds flavor  but imho not enough to

    worry about. I'd rather take my shrimp heads and shells and make a stock w/ them. The only thing i do w/ head on is boil

     When i fry i never leave the shells on. Anything in a sauce has peeled shrimp ( to messy to peel)Shrimp are like humans , mostly water.
     
  20. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    BTW,

     I am having fried eggs , cat head biscuts , cheese grits and some smoked  mandas sausage for supper.

     The eggs will have some lcb on them.