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Virtual Banquet Thread

Discussion in 'The Vapor Lounge' started by t-dub, Feb 14, 2013.

  1. t-dub

    t-dub Vapor Sloth

    Messages:
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    Location:
    Oregon
    So corned beef went on sale after St Patty's day, $1.98/lb, so I thought I would try my hand at making pastrami. I had to soak the corned beef in water, changing every 2 hours, to leech the cure out. If you don't do this the smoker will render that down and your meat will come out too salty. After this use a good pastrami rub, lots of pepper and coriander seed etc and toss in the smoker with a little apple wood. You don't want to use too much wood on pastrami and use a fruit wood (apple/cherry/grape) with a sweeter taste as opposed to hickory or other stronger woods. I set the internal probe temp to 185*F and the smoker temp to 215*F. This is a colder smoke and it took about 12 hours IIRC. Anyways, enough gab, on to the pics, it came out great for a 1st attempt but next time, more rub! :)

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    Last edited: Mar 30, 2014
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  2. Vicki

    Vicki The Bionic Woman

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    5,398
    Stuffed green peppers we had for dinner tonight. :)

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  3. sundrk

    sundrk Well-Known Member

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    63
    [​IMG]
    mahi mahi with whole grain pita, avocado, asparagus, and greens


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    sesame crusted seared ahi with brown rice
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  4. grokit

    grokit power cosmic

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    Just some ravioli but the special part is that I grew the basil hydroponically indoors :tup:

    I wish all herbs (and weeds!) were this easy to grow but I'm on my way...
    SSVUN~YAH, Seren, arf777 and 5 others like this.
  5. sundrk

    sundrk Well-Known Member

    Messages:
    63

    damn that would sound good in a home made pesto
  6. MinnBobber

    MinnBobber Well-Known Member

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    207
    momofthegoons, nice creme brulee.
    Did you torch the top, it looks so perfect? I don't have a butane torch (yet) so have to do it
    under the oven broiler.
    Thnanks
    momofthegoons likes this.
  7. arf777

    arf777 No longer dogless

    Messages:
    552
    Location:
    In the Shadow of the Beast

    Close, but not quite.

    Nothing else you could have done, but this is the wrong cut of brisket - almost all pastrami outside of NY and Chicago are made with the wrong cut these days. It should be the incredibly densely marbled "tail" of the brisket, which yields pastrami with a fat content comparable to belly bacon. Health conscious attitudes have almost eliminated the real deal (which, given the latest research on animal fat and heart attacks - little to no actual correlation - is extremely annoying). I still haven't found a butcher I can get the brisket tail from in DC - it's usually treated as scrap now.

    But your technique is perfect, very much how we made pastrami in my uncle's delis when I was a youth. Brined, soaked in plain water, peppered, then smoked. Nicely done.
    SD_haze, grokit, t-dub and 1 other person like this.
  8. momofthegoons

    momofthegoons vapor accessory addict Staff Member

    Messages:
    5,804
    After a good rub down....

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    Baby Back Ribs with roasted fingerling potatoes, asparagus, and tossed salad with Gorgonzola dressing.

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  9. arf777

    arf777 No longer dogless

    Messages:
    552
    Location:
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    Restaurant cheat for this if you have no torch - use brown sugar instead of white, comes out of a broiler looking perfect.
  10. grokit

    grokit power cosmic

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    :razz: Is it cinco de mayo yet?

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    I'm calling this one nachomole salad :nod:
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  11. t-dub

    t-dub Vapor Sloth

    Messages:
    4,305
    Location:
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    » The VAPORIZER « Dry Hopped Pale Ale
    THE VAPORIZER is a golden-hued Pale Ale that features a beautifully hoppy aroma and flavor. The malt is 100% Gambrinus Pilsner, our sweet and supple house malt from Gambrinus Malting in British Columbia. The hops are primarily of the Challenger variety, grown on a single farm in the Yakima Valley. We dry-hop THE VAPORIZER to pump up the hoppy goodness. It's an appetizingly dry, clean and pure-tasting take on a hoppy Pale Ale. Brewed with Gambrinus Pilsner malt and Challenger hops. 6% ABV, 55 BU.

    So light . . . so crisp . . . on draft . . . :)

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    Last edited: Apr 5, 2014
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  12. Quetzalcoatl

    Quetzalcoatl i i i

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    SDCA, 3rd Planet
    I'd love to drop some BHO tincture into that stuff :drool:
  13. SD_haze

    SD_haze MMJ Vaporist

    Messages:
    3,157
    Location:
    San Diego, CA
    This custard has a piece of caramel that looks like some nice BHO shatter!

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  14. Quetzalcoatl

    Quetzalcoatl i i i

    Messages:
    4,187
    Location:
    SDCA, 3rd Planet
    Fuck it, I'll dab it. I already vaped crushed pepper...
  15. Stu

    Stu Maconheiro Staff Member

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    5,299
    Location:
    Southeast of Disorder
    Can confirm. :nod: Crazy fuck. :disgust:

    :peace:
  16. Quetzalcoatl

    Quetzalcoatl i i i

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    Pfft, as if you didn't hand me the whip :goon:
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  17. arf777

    arf777 No longer dogless

    Messages:
    552
    Location:
    In the Shadow of the Beast
    A variant on chicken dijon, in sherry instead of white wine and with a porcini infusion. Sorry for the paper plate- my puppy broke more of my real plates.

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  18. grokit

    grokit power cosmic

    Messages:
    4,284
    Location:
    the north
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    Baked sockeye salmon, with roasted/sauteed potatoes and fresh dill from the hydro garden.
    SSVUN~YAH, Seren, MinnBobber and 8 others like this.
  19. t-dub

    t-dub Vapor Sloth

    Messages:
    4,305
    Location:
    Oregon
    Next round of t-dub's "fauxstrami" is on the way . . . :) Step #1 clean & soak . . .

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    SSVUN~YAH, Seren, SD_haze and 2 others like this.
  20. t-dub

    t-dub Vapor Sloth

    Messages:
    4,305
    Location:
    Oregon
    Step #2 rub & smoke . . . :)

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  21. SD_haze

    SD_haze MMJ Vaporist

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    San Diego, CA
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  22. Buildozer

    Buildozer Well-Known Member

    Messages:
    1,166
    Location:
    S. California
    Check out this dank ass paper plate food!! :smug:
    Filet Mignon, Crab shell stuffed w/ crab, grilled shrimp, grilled asparagus, and mashed potatoes and :mmmm: Gravy... Oh yeah, and some garlic bread...

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    Bad Pic, but it's just garlic bread covered in grilled shrimp and cheese..
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    OMFG that was some good dinner.. I'm not used to eating like that.. My sister in-law came through on a mission to prove she could cook.. I think she did ok :rockon:... I wish I pulled out the good plates before she found the paper ones and served it up..
    SSVUN~YAH, t-dub, arf777 and 6 others like this.
  23. arf777

    arf777 No longer dogless

    Messages:
    552
    Location:
    In the Shadow of the Beast
    Another French classic - thick-cut pork chop in an armagnac and black pepper cream. Other ingredients include garlic, shallots, Coleman's mustard, dijon, and sage.

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    SSVUN~YAH, Seren, t-dub and 3 others like this.
  24. SD_haze

    SD_haze MMJ Vaporist

    Messages:
    3,157
    Location:
    San Diego, CA
    Ooh, I'd love to know how you would cook a thick-cut pork chop? Any specific timings/temps?
    I can always cook a thin-cut pork chop perfectly, but I feel so inconsistent when they're thick. Of course, the thicker ones are tastiest.


    Here's a home-cooked version of a San Diego fast food favorite. Never thought of making my own!
    Carne Asada Fries
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    http://www.simplecomfortfood.com/2014/03/31/carne-asada-fries/
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  25. arf777

    arf777 No longer dogless

    Messages:
    552
    Location:
    In the Shadow of the Beast

    Sear it at high temp on both sides (in a high-temp oil, like canola). Then deglaze, cover the pan, then in the oven at 350F. For one thick cut chop, 10-15 minutes in the oven; for two, about 25 minutes. The combo of searing and braising keeps it incredibly moist and tender, even if it stays in the oven too long.

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