The Shaving Cadre
Welcome to The Shaving Cadre, a forum dedicated to gentlemanly discourse about wet shaving and other topics of common interests. Membership is always free so register today and join in the fun
BBQ/Grill/Smoker/etc. Cooks
- Thread starter JWS VII
- Start date
I've heard the rumors, but I had no idea that these phrases could be used in the same sentencing structure but alas here we are.
John's at it again, Looks fantastic
global_dev
Shave Enthusiast
i've been debating all morning if i need another temp probe. this is s great stocking stuffer too for this price. much easier on the wallet than the time i gave a couple folks thermapens a couple years ago.
Yep, I agree. I just grabbed one for myself, but if you have family or buddies that bbq/grill/smoke this would be a great gift.
global_dev
Shave Enthusiast
Last couple of days i’ve wanted to do a cook, but maybe too lazy and/or busy. And not ready to a couple hours tending.
Finally today, got the lump and apple wood out and got the smoker to temp and let it go with 2 pork loin roasts for a couple of hours. Rubbed with al pastor seasoning and sprayed with some diluted ACV a couple times. I think I pulled it out of the grill a hint too late, but still really good. A bit juicy, soft, a nice smoke ring and everyone enjoyed it.
Finally today, got the lump and apple wood out and got the smoker to temp and let it go with 2 pork loin roasts for a couple of hours. Rubbed with al pastor seasoning and sprayed with some diluted ACV a couple times. I think I pulled it out of the grill a hint too late, but still really good. A bit juicy, soft, a nice smoke ring and everyone enjoyed it.
global_dev
Shave Enthusiast
As an aside, Really enjoy using the thermoworks smoke and app graphing and connectivity. I actually had to leave from around hours 4 to 6 of the cook and monitored it through the phone/cloud. I added just enough lump to make it through this cook but not enough to fill the fire box appropriately.
The meat temp stall lasted almost that entire time and only with 30 mins to get home, the internal temp popped up.
The meat temp stall lasted almost that entire time and only with 30 mins to get home, the internal temp popped up.
global_dev
Shave Enthusiast
Finally got a chance to do some homemade pastrami. The impetus was two fold. Prett crappy pastrami from the supermarket and already corned beef on sale at the local Lidl.
Grabbed 2 3lb corned beef brisket flats, seasoned them up, smoked at 250F until 150F then steamed at 275F until the pastrami hit 203F. Wow!! Hot juicy pastrami dipped in spicy mustard. Merry forking Christmas to me!
Think i may go back for 3 more to freeze for another time. All i need now is some rye.
The only thing i might change would be soak the briskets in water overnight. These weren’t overly salty for me, but apparently thats a common thing for folks to do with precured.
Grabbed 2 3lb corned beef brisket flats, seasoned them up, smoked at 250F until 150F then steamed at 275F until the pastrami hit 203F. Wow!! Hot juicy pastrami dipped in spicy mustard. Merry forking Christmas to me!
Think i may go back for 3 more to freeze for another time. All i need now is some rye.
The only thing i might change would be soak the briskets in water overnight. These weren’t overly salty for me, but apparently thats a common thing for folks to do with precured.
Wait a minute. What exactly is pastrami? I like it, but only know it as something I buy slices of from the deli.
global_dev
Shave Enthusiast
pastrami is typically brisket that is cured then a rub applied and smoked (and then steamed). corned beef is brisket that is cured then simmered.
So I have been wanting to try my hand at prime rib but the prices are crazy! Especially this year. However at the local grocery store I saw a 4 pound one on clearance. So snagged it up! Gonna give it a go today for dinner. Pics to follow. I hope it turns out.
The wife and I usually have Prime rib for Christmas Eve dinner. This year with prices so high we considered skipping it and doing a turkey. Then our work gave out gift cards for Smith's grocery so we combined them together and our 20 lb prime rib roast only cost us $22!!! Its a Christmas Miracle!!!
