CardsFan
Thinks s/he gets paid by the post
The pastrami pic.
Cured in brine for 3 days.
Dried in fridg for 1 day.
Smoked for 4 hours.
Braised in oven for 4 hours.
Drooling!
The pastrami pic.
Cured in brine for 3 days.
Dried in fridg for 1 day.
Smoked for 4 hours.
Braised in oven for 4 hours.
Mmmm! (Homemade) Bacon!
I've made lots of bacon, but never tried to coat it with anything. Does the smoking somehow help the pepper to adhere instead of falling off? Or?
The pastrami pic.
Cured in brine for 3 days.
Dried in fridg for 1 day.
Smoked for 4 hours.
Braised in oven for 4 hours.
Wow, yum!
Braising - I guess that was the steaming. Did you have it in a covered pot with some liquid?
If you have a full packer you might want to separate the flat and the point, then use the point for your burnt ends. There is at least one recent thread on separating the two muscles on http://www.bbq-brethren.com.... So, when I get to it, I guess the plan is 1/3 corned beef and smoke the rest. then 1/3 into burnt ends. ...
Instant Pot works well for finishing corned beef or pastrami. IIRC DW cooks it for 45 minutes.
Well if you make corned beef with the entire flat, half of that could go on to pastrami.OK. Now I have a problem. I have a 12.5lb whole brisket in the freezer.
The plan was to smoke it.
Then I saw the post about corned beef.
Then I saw the post about pastrami and I went to the link.
Then they had a super recipe for burnt ends ( see number 8 in this link https://amazingribs.com/tested-recipes/beef-and-bison-recipes/smoked-brisket-texas-style .
So, when I get to it, I guess the plan is 1/3 corned beef and smoke the rest. then 1/3 into burnt ends.
Pastrami will have to wait until next time.
DW likes bacon but not the smell/mess of cooking it inside the house. My solution, which I posted previously, is to use an old cookie sheet on the gas grill to fry up a package at a time. We freeze what we don't eat and zap in in the microwave for a few seconds when we need it.
Great tip! I wondered about precisely that. For pastrami, do you have the meat on a rack above the liquid? Use steam setting?
Yup. A little water in the bottom per standard IP protocol, then on a rack. DW says it isn't as instant as I remembered: 70-90 minutes depending on how big the piece is.Great tip! I wondered about precisely that. For pastrami, do you have the meat on a rack above the liquid? Use steam setting?
Sadly, I can't eat fresh tomatoes without gagging (used to be able to as a young kid), so BLT is bacon, lettuce, and turkey.
I don't care for lettuce on sandwiches. So I make BCTs. Bacon, cucumber and tomato sandwiches. Turkey bacon sandwiches are also good though.
I'm actually making BLTs / BCTs for dinner tomorrow along with a nice tuna salad.
Our road trip food is bacon and peanut butter rolled into a tortilla. Rolled indiv into alum foil and then slid inside a gallon ziplock bag. One ilof those and chip or fruit and lunch is served.
That may be my new backpacking lunch. Yum!
I’ve always done crushed up cheez-its and peanut butter in a tortilla for my backpacking lunches. But bacon and peanut butter might just be a better idea!
Yep, PB and Bacon - two of the five major food groups!
Just to make sure I don't mess up my diet with the wrong things, what are the other three?
Diet Pepsi, ice cream, burgers (though you can substitute fried chicken with few health issues.) YMMV
I’ve always done crushed up cheez-its and peanut butter in a tortilla for my backpacking lunches. But bacon and peanut butter might just be a better idea!