Big SB bash today and a buddy and I are going way out of our comfort zone lol.
First up is our first ever pastrami. Brined for a week, rinsed and rubbed with POG, ground mustard and coriander.
On the OKJ for 10.5 hours, to an IT of 190*. Rested and cooled in the fridge, waiting for the slicer.
Double smoked ham, also in the fridge awaiting the slicer.
Next up is two 4.5# pork loins, filetted and stuffed with cream cheese, baby shrimp, crab, spinach and arugula.
Onto the smoker. They actually cooked faster than I thought, 2.5 hours to get to 150*. Getting to room temp, then to the warming box.
There’s a boneless turkey breast in the smoker right now and a turkey loin to go. The plan is to hand slice the pork and turkey and fire up the griddle to make ham and pastrami sammies. It’s supposed to rain until about 7:00 so we’ll have to work around that but hopefully, more pics to come.
First up is our first ever pastrami. Brined for a week, rinsed and rubbed with POG, ground mustard and coriander.
On the OKJ for 10.5 hours, to an IT of 190*. Rested and cooled in the fridge, waiting for the slicer.
Double smoked ham, also in the fridge awaiting the slicer.
Next up is two 4.5# pork loins, filetted and stuffed with cream cheese, baby shrimp, crab, spinach and arugula.
Onto the smoker. They actually cooked faster than I thought, 2.5 hours to get to 150*. Getting to room temp, then to the warming box.
There’s a boneless turkey breast in the smoker right now and a turkey loin to go. The plan is to hand slice the pork and turkey and fire up the griddle to make ham and pastrami sammies. It’s supposed to rain until about 7:00 so we’ll have to work around that but hopefully, more pics to come.
