Thinking about steaming or sous videing mine this time. When you use the sous vide, what temp are you running?
When I search for pastrami and sous vide, it seems most of them are cooking it in the water bath first and then smoking it, but mine are already in the smoker now.
Last edited by BigWayne; 03-19-2021 at 07:29 PM.
I did the sous vide after smoking. Apparently I didn't write it down...I think I used Serious Eat's recommendation of overnight at 155F for a brisket, going for the fall-apart tenderness, though I've seen most recipes using 132-137F. I found the steaming to be superior for serving immediately, like a flank steak (a low carb sandwich, haha). For sliced pastrami for a sandwich (hot or cold, with delicious, high carb bread), the unattended babysitting of sous vide is pretty much identical to steaming.
Ok I'm going for broke. I just saw a recipe for smoked watermelon ham.
You basically take a watermelon brine score and smoke it like a ham .
Either it will be sweet smokey goodness or garbage can.
Today I got myself a new project to work on over the next few weeks. Has lots of rust, a few holes, but overall the foundation is there and it's sturdy. And it made it the 30 mile highway trip home without falling into pieces.
Smoker.jpg
Smoker2.jpg
I did promise my girlfriend that once it is functional, I'll sell one of my other grills. (Grumble, grumble, grumble)
Q "Why do you like Duke, you didn't even go there." A "Because my art school didn't have a basketball team."
Can’t have too many grills, smokers, and the like!
-jk
That's what I say! GF however disagrees. The one that I'm going to sell is one that I like, but I won't really miss. It's not quite big enough for a whole pig, and it's propane. I've used it to cook our entire Thanksgiving dinner before, and a few other parties, but I'm just not a fan of gas grills. Not enough cave man action.
Q "Why do you like Duke, you didn't even go there." A "Because my art school didn't have a basketball team."
always good to remember that if you want your grilled meat to arrive in a warm state, you can wrap it in foil and put it on top of your car engine! Smells very nice, too...
There ya go! SO many valuable tips out there (I remember seeing the recipe for dishwasher bluefish, just wrap it in foil, press the button.)
I know it's not smoked meat per se, but today we kick off our 2021 smoking season, going with a warm smoked salmon, with chef's special maple syrup/tarragon glaze...must decide on type of wood chips, alder, apple or hickory...
Salmon season starts Saturday the 3rd, but I rarely have any that lasts long enough to make it to the smoker. It's going to be a crazy day because only my local area will have an open season until the end of June. We will have a lot of people coming in from other areas that wouldn't usually.