Wagyu Pastrami w\Hard Cider Cabbage & Potatoes

[civilsmoker]

My wife and son saw this at Costco and it followed them home! So it is going to be tomorrow nights dinner!

It was rinsed and trimmed of fat and silver skin and then covered with cold water.

It will have a good nights rest in the refrigerator!

My taste buds are yearning!

 

[motolife313]

Have fun with that. What’s it go for a pound?

 

[SmokinAl]

That should be good!!
Al

 

[Bearcarver]

I'll be watching this getting Awesome!!
I got a 4.2 pounder soaking---It's a cheap---Cost me $1.67 a pound.
That was about $7, instead of the regular price of Over $22.

Be back for more looks,

Bear

 

[civilsmoker]

Have fun with that. What’s it go for a pound?

Oh it was 7.8/lb. less than tri-tip in these parts, but my son couldn’t resist!

That should be good!!
Al

Al, it just smells yummy!

I'll be watching this getting Awesome!!
I got a 4.2 pounder soaking---It's a cheap---Cost me $1.67 a pound.
That was about $7, instead of the regular price of Over $22.

Be back for more looks,

Bear

Nice price, the regular cheeps ones here are about 4-5/lb so have to do it at least once, this is a 5lber.

I’ll warm up your taste buds later today so you know what you have to look forward to!

 

[civilsmoker]

Ready for action after a good nights rest in the water bed...

Rubbed down!
3Tbs cracked pepper
1Tbs each smoked paprika, onion, garlic, coriander, brown sugar
1Tsp ground mustard

On the Memphis Grill @ 225 with lil’ devil pellets.

Aiming for a IT of 203 & no wrapping. Want bark! Holy smokes it smells soooo good! SRF has something right in their brine!

 

[disco]

Watching!

 

[civilsmoker]

Thanks disco,

Here it is at 156 all crusted up and on track for din din!

 

[motolife313]

Looks good. Why not on the stick burner?

 

[civilsmoker]

Looks good. Why not on the stick burner?

Had lots of tasks to do & so needed easy for the long cook, was also working on the X-Fire grill

 

[civilsmoker]

Ok here is the cabbage

One head of cabbage with:
1c hard cider
1/4c malt
1/4c water
2Tsp salt
1Tsp pepper
1Tsp sugar

Cook covered @ a light boil till soft the liquid should be gone at that point.

Making the dressing, about a 2/3 thousand 1/3 stone ground.

Ok here it IS

OH MY

Oh baby!

These slices are joined with toasted rye & melted baby swiss & roasted fingerlings (my sons)

Mine has the rye applied with dressing, & topped with cabbage and melted baby swiss.

This is my sons Sami crossed sectioned!

Key lime to finish!

All I can say is that was a very bad idea! The SRF is the real deal! Tender and tasty! My son was loving it!

 

[pineywoods]

Wow and here I thought we were friends now I've got to make a Costco run and see if mine has them

That looks awesome not sure about the cabbage but that corned beef has turned into something that looks awesome and I really need to try

 

[civilsmoker]

PW it is all SRF fault! I really enjoy a good Ruben and this was just yum! I thought the thicker slices might be a little chewy but nope just tender! I’ve come to believe that any thing that says wagyu on it means yummu!

The cabbage is a cheat for Sauerkraut. It is a modified recipe I got from a restaurant from northern Idaho. You like it or you don’t.....me I ate a bowl of it by its self!

But no worries it still makes a good Sami without it!

 

[SmokinAl]

What a great looking sammie!
Nicely done!
Al

 

[Bearcarver]

Fantastic!!
Hope my Sammies look even close to that good.
Nice Job!!
Like.
Mine won't be done until tomorrow (SV).

Bear

 

[crazymoon]

CS, You hit that one out of the park! Nice job and excellent looking plate!

 

[civilsmoker]

meatallica thanks for the like

What a great looking sammie!
Nicely done!
Al

Thanks Al!

FYI, you have been making me jelly with all your talk about your new Santa Maria attachment, although it’s a motivator to get the x-fire done!

Fantastic!!
Hope my Sammies look even close to that good.
Nice Job!!
Like.
Mine won't be done until tomorrow (SV).

Bear

Thanks Bear, I’m sure yours will be tasty! I was thinkin about yours as a tribute, just think when I make seconds it will be like we are having a virtual dinner together.....hey can you please pass to pepper

CS, You hit that one out of the park! Nice job and excellent looking plate!

Thanks crazymoon it’s cool cause my son is getting into making a nice plate to! “Crazy” for a 16 year old!

 

[DanMcG]

That came out looking great, and I bet the sammies were delicious.
interesting that the label say's all natural ingredients, and lists nitrite. I don't think I've seen it listed as a natural ingredient, even though it is.

 

[civilsmoker]

Thanks danmcg! I very rarely eat cured meat (bacon being the exception) so honestly I didn’t even notice that. It is a natural substance that when discovered changed the world!

 

[civilsmoker]

Well round 2!

Re-Seared up the taters in an iron pan, warmed the cabbage with a little butter and quick braised the slices in beef broth and a diced bark slice to infuse the flavor.

Only thing I changed was I put the dressing on the meat under the cabbage, it made it hot and the rye stayed toasted.

Also added a side of cabbage, just love that stuff!

I’ve come to realize that this stuff is a special occasion thing like pork belly. It’s just to adddictive to have it as a steady diet....