St Patrick's-Time for Corned Beef & Pastrami

[macbillybob]

While I was bored smoking the Pastrami I whipped up a batch of my Poblano sausage. I know this is the Beef forum, don't kick me off.

I don't stuff this sausage. I use it to make meatballs sometimes and with eggs for breakfast tacos. Bueno.

 

[SmokinAl]

I like that smokehouse!

 

[porked]

I love the smokehouse too, very cool. Nice lookin' stuff so far, you definitely got my attention Sir.

 

[Bearcarver]

LOL---I had a big smile on my face the first time MacBB showed that little smoker house---Very cool!   

I vote we don't kick him off the Beef forum for packin' Pork!   

Bear

 

[jakerz66]

I vote to let him stay but only if he gives up the recipe.....

 

[macbillybob]

I will post the recipe when I get a chance. I am sitting back resting after a long day of smoking.....Very physically demanding :) Did have to split a few pecan logs.

It is from Michael Ruhlmann's book. Sometimes I add a few of jalepenos when roasting the poblanos. Gives a little kick to it.

 

[realtorterry]

I'll be checking on the outcome of both the pastrami & the sausage recipe:sausage:

 

[Bearcarver]

I vote to let him stay but only if he gives up the recipe.....

LOL----You Pennsylvania guys are tough!  

 

[macbillybob]

Steamed half of the pastrami today. I do this on the gas grill with one of those smoker thingies. If you do this in the house you will have the smokey pastrami smell for a week.

 

[the dude abides]

Beautiful man.  Brings a tear to my eye.  Just beautiful.

 

[macbillybob]

This will not only bring a tear to your eye but you should salivate. This might be the best I have ever done. Tender, salty and fatty. How healthy can you get?

 

[SmokinAl]

EXCELLENT!!!

 

[Bearcarver]

OMG---That looks Perfect!!!!

Thanks for showing, Billy!

Bear