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What's For Dinner?

Discussion in 'Drink, Smoke, and Fine Dining' started by agup48, Apr 7, 2010.

  1. max930

    max930 F1 Rookie
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  2. I.T. Guy

    I.T. Guy F1 Veteran
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    No in progress pics - you are lucky I just went to snap a picture of the leftover slab, but my wife literally just chopped it up to make corned beef hash.

    I didn’t brine my own brisket, I bought it already “corned beef brisket” uncooked.

    Soak it in water about an hour (or more) to pull out excessive salt.

    Rub and smoke like a regular brisket. I did chunk oak 225 to 160 internal, wrap in foil, take to 190, pull off and rest in cooler. Only difference is after looong rest put in fridge for 8 hours. Slice thin against the grain - best darn pastrami I ever had!

    Cubed pic for the fake (because pastrami) corned beef hash:

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  3. tomc

    tomc F1 World Champ

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    ^ OK. Thanks. So, pastrami is usually heavily peppered on the outside. Did you add some extra pepper or just go with whatever seasoning left on after the soak?
    Looks great.
    T
     
  4. I.T. Guy

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  5. I.T. Guy

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  6. I.T. Guy

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  7. I.T. Guy

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    I failed - thinking ahead I should have had a pepper coriander kinda rub but alas I did not and was committed to git-r-done.


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  8. Streetsurfer

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    I’m sorry Tom, I missed your questions.

    Lisa asked for the fire, then I suggested s’mores, but it didn't pan out. Neither of us can have graham crackers and I’m guessing we didn’t have a suitable substitute around.

    The small fry pan is from a Calphalon set. 8” anodized alloy w/o the teflon non-stick coating, circa ‘98. We quit using Calphalon for the most part when some of the anodizing began wearing off of the most oft used ones. I saved this one (seldom used) for grilling, and we still use the pasta pot.
     
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  9. tomc

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    Egg drop soup. Onion, garlic, celery, cucuzza, tomato, spices. Sweat the veg, then add chicken stock. Simmer until celery is tender. At the end, bring up to a vigorous boil, swirl the soup around to create a whirlpool (), then pour in two beaten eggs. Stir and boil for a min or so more. Then, twiddle your thumbs waiting for it to cool down from being hotter 'n heck!
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    T
     
  10. I.T. Guy

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  11. I.T. Guy

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  12. tomc

    tomc F1 World Champ

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  13. tomc

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  14. tomc

    tomc F1 World Champ

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  15. NbyNW

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  16. tomc

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  17. NbyNW

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    It was a chicken sausage cooked up on the stove first. Awesome.
     
  18. I.T. Guy

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  19. arizonaitalian

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  20. tomc

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    Perrier Jouet, good stuff. I think we did their tour many years ago when we visited the Champagne region.

    Another good summer salad IMO, tomato and cucumber.

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    Tomatoes and cucumber are from the garden, ours and a friend's, respectively, feta cheese, S&P, apple cider vinegar, olive oil. Mixy mix. Let stand in the fridge for an hour or so...T
     
  21. NbyNW

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    Love summer salads.
     
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  22. tomc

    tomc F1 World Champ

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    ^Agree.

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    The smoker's a smokin'. Brisket - high temp start, finish off low in the oven.

    Just got back from Starbucks, and the whole neighborhood smells like a bbq joint. Man, my neighbors are so lucky!

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    About an hour in; planning on 2 hours of heavy smoke, mostly oak with a little pecan. Smoking some jalapeños & roasting garlic as well.

    Later on, I'll chuck a flat on as a peace offering to the neighbors.

    T
     
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  23. I.T. Guy

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  24. NbyNW

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  25. BubblesQuah

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