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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-04-2013, 10:37 PM | #1 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Corned Pork Pastrami and Canadian Peameal Bacon
Used some 5lb slabs of a Hampshire hind leg to make this. I usually use back loin for the Canadian bacon but wanted to try this hunk of pork for a change.
peameal bacon... http://www.bbq-brethren.com/forum/sh...=peameal+bacon The cure for the corned pork is the same one I use for beef and venison pastrami... http://www.bbq-brethren.com/forum/sh...nison+pastrami Cured both slabs of pork leg for 8 days... first the corned pork Used a pickle cure for the Canadian bacon... After curing I rinsed the corned pork and seasoned with the cooking seasonings. Smoked it in the drum... added tatoes... I let the pork steam in beef stock... made a hot bacon dressing. ( I love this stuff, could eat it with a spoon!) The corned pork pastrami, smoked tatoes with hot bacon dressing... Made a batch of biscuits the next day... The Canadian peameal bacon, dredged in cornmeal (didn't have peameal), fried in butter.. Kind of a "north meets south" breakfast. Canadian Peameal bacon, fried egg, grits and a biscuit with corncob jelly. :) Made a sammich the next day with the biscuits and fried peameal bacon. It was kinda tasty! I've made both of these before, I really like them. The corned pork tastes like a mix of pastrami, ham and corned beef. Thanks for looking!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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12-04-2013, 10:40 PM | #2 |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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Awesome cook, Jeanie!
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12-04-2013, 10:49 PM | #3 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Well, at least I knew what grits are without googling. Great looking breakfast!
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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12-04-2013, 10:54 PM | #4 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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You have blown my mind Jeanie! You had me at pork pastrami and took it way beyond that! I have yet to try pickle curing but I am definitely looking forward to it - curing meats has been getting to be more of a regular thang for me and I love it.
Nice job on the fried egg btw. I am impressed and my dad would most definitely approve - he does not fark around when it comes to frying an egg. Grits have kind of gone out of my life since I started watching what I eat more closely, but the holidays are near and we'll be having a house full, so.... I'm fixing to hit the hay and I think I'll be dreaming about that pork pastrami plate very soon.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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12-04-2013, 11:08 PM | #5 | |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Thank you Peeps!
Jim, thank you! Hope you give this stuff a try sometime. Quote:
Thanks about the egg too, I'm glad to hear that you and your dad would approve! I'm heading to bed too. Gonna dream about APL's beef ribs! Thanks again....
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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12-05-2013, 12:38 AM | #6 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Wow, never heard of peameal bacon, that looks terrific. I need to try this, nice cook as always Jeanie.
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12-05-2013, 02:16 AM | #7 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Phark...that big plate with the broccoli looks out of this world good!
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12-05-2013, 06:14 AM | #8 |
Full Fledged Farker
Join Date: 04-16-12
Location: New Albany, IN
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I started dreaming at hot bacon dressing.
I see that topping some taters or rice in my future. Thanks for sharing that great cook.
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12-05-2013, 06:46 AM | #9 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Mighty fine!
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12-05-2013, 06:55 AM | #11 |
somebody shut me the fark up.
Join Date: 07-19-11
Location: In the Marsh
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Holy Fark!
You done gone and did it AGAIN! Absolutely farking amazing, Jeanie!
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"You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590 |
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12-05-2013, 07:16 AM | #13 |
is Blowin Smoke!
Join Date: 10-08-13
Location: North East Georgia.
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Those are fantastic looking plates of food, very inviting.
I really like the personalized grill great.
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12-05-2013, 07:29 AM | #14 |
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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Never cease to amaze!! Had me at the bacon dressing too!!
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