Turned out great, used the Cimarron for this cook. Garlic and coarse black pepper on the beef. I like to core the cabbage and wrap it 2/3s in foil, then in the core hole put black pepper, granulated onion and garlic along with some chicken soup base granules. Then pack it with butter and poor about a 1/3 cup of beer in it. I use a foil ring as a base to keep it upright and place it nearest the fire box.
For the salt potatoes it's simple, dissolve 1 cup of fine salt in to 6 cups of water in the instant pot. Add up to 3 pounds of baby potatoes, any variety works, these were yellow. 2 minutes high pressure, wait 15 minutes and release the pressure. Drain in a colander and let them dry. When the water dries away it leaves a salty crust behind on the bite size potatoes. Perfect for snacking, dipping in melted garlic butter!
Also. Wife made an artisan loaf to go with dinner.
Chopped up a bunch of the beef with the cabbage, turned out fantastic. Kept some in thin slices for sammies this week.
The cabbage is even better the next day.
Cooked using Kingsford with big chunks of pecan. Pulled when the beef reach an internal temp of 195°f. I wanted to make sure I could get good thin slices out of it.
Cheers!
For the salt potatoes it's simple, dissolve 1 cup of fine salt in to 6 cups of water in the instant pot. Add up to 3 pounds of baby potatoes, any variety works, these were yellow. 2 minutes high pressure, wait 15 minutes and release the pressure. Drain in a colander and let them dry. When the water dries away it leaves a salty crust behind on the bite size potatoes. Perfect for snacking, dipping in melted garlic butter!
Also. Wife made an artisan loaf to go with dinner.
Chopped up a bunch of the beef with the cabbage, turned out fantastic. Kept some in thin slices for sammies this week.
The cabbage is even better the next day.
Cooked using Kingsford with big chunks of pecan. Pulled when the beef reach an internal temp of 195°f. I wanted to make sure I could get good thin slices out of it.
Cheers!
