It may not be Sunday but this is definitely getting done at my house in the very neer future! That sounds amaizing!Chris, I actually never tried with a London broil before so it will be my first time. My thinking was it would be like an eye of round or even a brisket flat for pastrami since they’re both pretty lean.
I figured it would be the same, just thinner...and it’s going to get sliced and chopped into the mixture. I’m thinking smoking at a real low temp to get more smoke on it before bagging it up for a SV bath. If I were to smoke it at 200-225F, it would probably hit 140IT in an hour.
As for the reuben loaf, I get a pound of corned beef or pastrami (your choice) and chop it up. Mix with 1 cup well drained sauerkraut, 1 cup shredded Swiss cheese, 3T thousand island dressing and 1T brown mustard. Mix everything well. Get a tube of crescent rolls and lay them out flat keeping them connected.
Spoon the mixture onto the dough and close. Make a few slices on top to vent. Egg wash and add caraway seeds if desired. Bake at 375-400 until golden brown, about 20-25 minutes.
The mixture gives me enough for 2 packages of crescent rolls.
But this year I’m going the extra mile with the meat.
I have 10 lbs of riblets and some party wings. Kids are coming over (I think or at least some of them)
Warren
I have a pack of Wings yes I broke down and bought 2 packages.So the kettle with the vortex wins.
Richie
Teddy my wife is making Lumpia to bring to a SBPJust me and "What's her name" so decided to do finger foods for all day snaking.
She is doing ham/cheese oven sliders, cheese ball and lumpia.
I'll do wings and slice up some of my summer sausage and smoked cheese.
Teddy
Wow I only have 2 rubs now, Jeff's Texas and original...I need some dedicated rib rubs.Wasn't planning on doing anything, but had a guy offer me a bunch of rubs and seasonings the other day. He was thinning their herd as he called it, they are a competition team. I said sure. He also threw in a rack of ribs that they use in competition. So ended up with fourty some assorted rubs and seasoning, some sauces, and nicer ribs than I've ever purchased. So the wife informed me I'm making ribs, sounds fine to me. Now to decide what profile to go with.
I will be firing up the Yoder Saturday evening to start a ~14ish lbs brisket and an 8lbs flat. I also have a couple of racks of baby backs that are going to go on. I am pretty jealous of the price some other members are getting. I paid closer to double that per lbs here in WI. there are also some wings that may make their way onto the grates as well.
i have some brisket vac sealed in the freezer, so I think I will make some chili to go along with some vortex wings, smoked cheese and pepperoni.
Doing a couple of pork tenderloins with the cherry bourbon compote for the main course, and fresh potato salad, asparagus with smoked shredded asiago cheese, and cornbread. My in-laws will be over and they are from the bay area, so just to mess with them I am supporting the chiefs. GO CHIEFS!! John
Babybacks are on sale for $1.19/lb so a couple racks will go on Sunday...maybe some ABT's as well
Having chicken enchiladas, hamburger cheese dip, Jeff's bacon wrapped smoked onion rings, and stuffed sweet peppers. Gotta make the stuffed peppers, our friends 10 year old son just loves them
Ryan
Wasn't planning on doing anything, but had a guy offer me a bunch of rubs and seasonings the other day. He was thinning their herd as he called it, they are a competition team. I said sure. He also threw in a rack of ribs that they use in competition. So ended up with fourty some assorted rubs and seasoning, some sauces, and nicer ribs than I've ever purchased. So the wife informed me I'm making ribs, sounds fine to me. Now to decide what profile to go with.
Vortex wings here for me. And probably some sort of cheese dip along with pizzas on the kettle