Virtual Banquet Thread

t-dub

t-dub

Vapor Sloth
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! :)

pastrami_1.jpg

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pastrami_2.jpg
 
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sundrk

sundrk

Well-Known Member
grokit said:
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...
Click to expand...


damn that would sound good in a home made pesto
 
sundrk,
MinnBobber

MinnBobber

Well-Known Member
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
 
arf777

arf777

No longer dogless
t-dub said:
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! :)

pastrami_1.jpg

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pastrami_2.jpg
Click to expand...


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.
 
t-dub

t-dub

Vapor Sloth
» 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 . . . :)

vaporizerbeer.jpg
 
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Buildozer

Buildozer

Baked & Fried
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...

95uckm.jpg


Bad Pic, but it's just garlic bread covered in grilled shrimp and cheese..
eug67p.jpg


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..
 
SD_haze

SD_haze

Well-Known Member
arf777 said:
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.

Click to expand...
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
carne-asada-fries-high.jpg

http://www.simplecomfortfood.com/2014/03/31/carne-asada-fries/
 
arf777

arf777

No longer dogless
SD_haze said:
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
carne-asada-fries-high.jpg

http://www.simplecomfortfood.com/2014/03/31/carne-asada-fries/
Click to expand...


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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