colonel00
03-03-2012, 03:24 PM
I was out today, hit the farmer's market, Restraunt Depot, and my local grocery store. At RD, I grabbed a whole, corned brisket, 10lbs of kettle fried turkey and some muenster and provolone. Not to shabby for $80. The local Price Chopper grocery store has rump roast on sale for $2.49/lb so I grabbed all they had left of that too. I guess I will be putting the slicer though a workout as I see some deli meats and cheeses in my future.
For the rump roast, I was going to make up some of the fantastic Italian Beef using Dr BBQ's fantastic recipe (http://www.bbq-brethren.com/forum/showpost.php?p=785965&postcount=10). If you haven't tried it, I highly suggest you do. I will do my best to chronicle all of the cook.
For the brisket, I am still deciding exactly what to do. Obviously I will make some corned beef and pastrami. I am just debating which parts of the brisket to use for each. Usually I just get the corned flats from the grocery store but now i have a point to deal with as well. Any suggestions? I was thinking that corned beef might come out better from the flat and pastrami would be fine from the point. Also, anything else to try with the corned brisket aside for standard corned beef and pastrami?
Oh, one other thing, I thought for sure that RD would have them but they didn't so I ask the brethren. I am looking for those twine nets that people use to hold meat like when you make sausage and such. Basically, I would like to catch turkey when it is on sale, debone it myself and then I could season and cook as I wanted. I just need those net things to hold it all together. Any suggestions on where to find them?
http://i1119.photobucket.com/albums/k631/colonel00/IMAG0901.jpg
http://i1119.photobucket.com/albums/k631/colonel00/IMAG0902.jpg
For the rump roast, I was going to make up some of the fantastic Italian Beef using Dr BBQ's fantastic recipe (http://www.bbq-brethren.com/forum/showpost.php?p=785965&postcount=10). If you haven't tried it, I highly suggest you do. I will do my best to chronicle all of the cook.
For the brisket, I am still deciding exactly what to do. Obviously I will make some corned beef and pastrami. I am just debating which parts of the brisket to use for each. Usually I just get the corned flats from the grocery store but now i have a point to deal with as well. Any suggestions? I was thinking that corned beef might come out better from the flat and pastrami would be fine from the point. Also, anything else to try with the corned brisket aside for standard corned beef and pastrami?
Oh, one other thing, I thought for sure that RD would have them but they didn't so I ask the brethren. I am looking for those twine nets that people use to hold meat like when you make sausage and such. Basically, I would like to catch turkey when it is on sale, debone it myself and then I could season and cook as I wanted. I just need those net things to hold it all together. Any suggestions on where to find them?
http://i1119.photobucket.com/albums/k631/colonel00/IMAG0901.jpg
http://i1119.photobucket.com/albums/k631/colonel00/IMAG0902.jpg