chingador
is Blowin Smoke!
Really looks great
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High Plains Blazin' Sunday Shenanigans - Pastrami 2-ways & Stuff
- Thread starter ShadowDriver
- Start date
Thingfish
is Blowin Smoke!
ShadowDriver
somebody shut me the fark up.
Dang Marc, looks like a mighty fine day.
You're living right, sir! All of that looks fantastic - everything nailed up one side and down the other. Thanks for posting! :hungry:
ShadowDriver
somebody shut me the fark up.
We went for the healthy option of some fancy tots to go with the ribs. :roll:
Wicken Yanks Original Ribs - 10:00 - 06:00 on the plate.
- Old tried & true. Tender meat with complex hit of rub flavors. Could use a touch more salt.
Pastramied Ribs - 10:00 - 02:00 on the plate.
- Brine effect is light, but provided a good savoury and garlicy undertone.
- Dry rub ties it all together. Coriander and black pepper hits with interesting Pastrami flavors (never had 'em on ribs before)! Not spicy enough to keep the munchkin from devouring her own rib.
Thanks to Jason TQ for the idea and inspiration. I'd do this again, for sure... and I think I'll stick with the shorter brine time for now.
Appreciate the interest. Y'all have a great evening.
Back to the salt mines tomorrow.
Wicken Yanks Original Ribs - 10:00 - 06:00 on the plate.
- Old tried & true. Tender meat with complex hit of rub flavors. Could use a touch more salt.
Pastramied Ribs - 10:00 - 02:00 on the plate.
- Brine effect is light, but provided a good savoury and garlicy undertone.
- Dry rub ties it all together. Coriander and black pepper hits with interesting Pastrami flavors (never had 'em on ribs before)! Not spicy enough to keep the munchkin from devouring her own rib.
Thanks to Jason TQ for the idea and inspiration. I'd do this again, for sure... and I think I'll stick with the shorter brine time for now.
Appreciate the interest. Y'all have a great evening.
Back to the salt mines tomorrow.
Outstanding Marc - I am drooling all over!
Titch
somebody shut me the fark up.
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Looks stunning,i,m saving this for our toungue thats pickling right now.
ShadowDriver
somebody shut me the fark up.
I recall someone making beef tongue pastrami some time in the last couple of years... I'll bet it's ridiculously rich!
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It all looks great, Marc, but the pastrami is stand out gorgeous. :-D
I have a cheap slicer that works OK, but I would kill for a decent deli slicer.
I have a cheap slicer that works OK, but I would kill for a decent deli slicer.
tom b
somebody shut me the fark up.
Some serious cookin Mark :thumb:
ShadowDriver
somebody shut me the fark up.
Epilogue:
Some dark rye bread, mustard, swiss cheese, Russian Dressing, and kraut added to the homemade pastrami.... made for one heck of a good Ruben!
Have a great week!
Some dark rye bread, mustard, swiss cheese, Russian Dressing, and kraut added to the homemade pastrami.... made for one heck of a good Ruben!
Have a great week!
Oh Man! Just seeing this. Mighty Fine Sir!
sudsandswine
Quintessential Chatty Farker
Nice idea on the instant pot steam session, now I'm gonna have to make some :thumb:
