We have 14 day brined beef brisket, now dry rubbed sitting in the fridge to be placed on smoker for a few hours then vacuum sealed sous vide another 48 hours to make more pastrami.
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Chicken breast wife thinned down before marinading in Italian dressing for an hour. Then I fired up the grill with a few beers as I cooked.
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I can't wait to see that Pastram!!!
I don't really think it matters how it's prepared, when it's right, brisket is fucking incredible and makes the best beef sandwiches without a shadow of a doubt. The only thing that I've had that comes close is prime rib sammisies. Not gonna lie, those are pretty radical....but, it's a prime rib sammis. You know what it is before you eat it. Now brisket on the other hand can go 6 different ways, so you don't know where it's going except that it's probably going to be spectacular.
You guys should make a round of Sammiches with your strapami lardo legabonza when it's done getting smoked out.
I don't really think it matters how it's prepared, when it's right, brisket is fucking incredible and makes the best beef sandwiches without a shadow of a doubt. The only thing that I've had that comes close is prime rib sammisies. Not gonna lie, those are pretty radical....but, it's a prime rib sammis. You know what it is before you eat it. Now brisket on the other hand can go 6 different ways, so you don't know where it's going except that it's probably going to be spectacular.
You guys should make a round of Sammiches with your strapami lardo legabonza when it's done getting smoked out.
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Italian sausage sammies, fried Cauliflower.
It makes a world of difference getting garden fresh Cauliflower from the farm market today. Ms. MOG threw some Tandori Spices we had with some olive oil and fried the Cauliflower Steaks.
The Johnsonville Mild Italian sausage is a very good blend and makes a primo sanny.
It makes a world of difference getting garden fresh Cauliflower from the farm market today. Ms. MOG threw some Tandori Spices we had with some olive oil and fried the Cauliflower Steaks.
The Johnsonville Mild Italian sausage is a very good blend and makes a primo sanny.
I ran out of the BBQ dry rub I made so had to whip up another batch. Seasoned the racks of ribs and let them sit while I got the smoker up to temp 225f. Then placed ribs and brisket on. The ribs got a 2 1/2hr smoke before pulling them off. Those got sliced into individual ribs. I placed them in vacuum seal bags with little bit of sauce to sit overnight in the souse vide. For dinner I’ll glaze and get little char on them for dinner. The brisket stayed on the smoker till internal temp reached 150f, cooked down and vacuum sealed to run in the other sous vide for 48hrs. Then we can slice hot pastrami or wait another day and cut thin slices on the meat slicer. My pics are in a messed up order but you’ll have meat overload.
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Taco's beans and enchilada's Taco bell is an hour away
Pastrami was finished and chilled before we sliced and made sandwiches last night but I was to hungry to take pics
Made sous vide New York strip steaks and finished char marks on grill for Valentines dinner.
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