- Joined
- Oct 19, 2009
- Name or Nickame
- Bill
Bluey, what a Smorgaboard! I know why you chose this as a TD now!
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BBQ Brethren "Home Cured and Smoked" Throwdown
- Thread starter SmokeJumper
- Start date
Kevin
Quintessential Chatty Farker
- Joined
- Feb 6, 2005
- Location
- Southern Minnesota
Outstanding entry's, everyone of them. That cappicola certainly has my interest.
bigabyte
somebody shut me the fark up.
- Joined
- May 10, 2006
- Location
- Overland Fark, KS
Holy Carp!:shock: Salivary overload! I can't think right now, too much good looking food.
MadCityJim
Knows what a fatty is.
- Joined
- May 4, 2010
- Location
- Madison WI
tang: you sure had a busy week! What's the recipe on the cappicola? That's on my to make list too.
caliking
is Blowin Smoke!
- Joined
- Jan 13, 2010
- Location
- Houston, TX
My new idol. That looks awesome!
BigButzBBQ
is Blowin Smoke!
- Joined
- Mar 16, 2010
- Location
- Northwestern Wisconsin
Drunken Pseudo-Strami
When it comes to curing meats aside from smoking, I have little to no experience but, I wanted to give it a go being that's one of the most recent Throwdowns. Now, the limited experience I've had before has involved making pastrami from corned beef that you can get at the store. Being that this was going to be something I did from raw meat to slicing up the finished product, I decided that pastrami would be a good way for me to go. One problem, I normally suffer from a major brisket availability deficit in my area and this time was no exception to that. I headed to the local stores and searched high and low but, the only thing I was able to come across that was of good size and cheap enough to experiment with was a cut of meat I had never heard of, Beef Arm Roast. I picked up two and figured I'd have one just cooked normal in case I managed to scare the family with my newest creation. Now to add a bit of a twist to it, I happened to have just bottled up some wine...
We started off by gathering all of our ingredients for our brine together.
Then came the brine!
There it be within the briney depths!
After a 2 and a half days, the meat was removed from the brine and found to have taken on an almost purple color.
As you can tell, the brined one looks very different from the normal one.
Then the rub down!
Onto the smoker they went cruising at 250. To cook all afternoon.
when it hit an internal of 160, I took a slice off of each and finding both to be pretty tender, I pulled them. I then let them rest for about 2 hours before slicing them up.
It was deciding that after tasting the experimental one, we would donate the normal one and horde it all for ourselves. :becky: (throwdown pic please)
We decided to do up some grilled cheese type sandwiches with them for dinner.
I decided to dub this creation.
Drunken Pseudo-Strami!
The only things I would change with this creation would be to leave it in the brine for at least one more day longer and the water solution for half a day more for sure. The flavor was awesome but, I wanted more of it! And as far as the tenderness factor goes, it was awesome and in fact, I think it could have even been pulled at a slightly lower temp.
Thanks for looking!
When it comes to curing meats aside from smoking, I have little to no experience but, I wanted to give it a go being that's one of the most recent Throwdowns. Now, the limited experience I've had before has involved making pastrami from corned beef that you can get at the store. Being that this was going to be something I did from raw meat to slicing up the finished product, I decided that pastrami would be a good way for me to go. One problem, I normally suffer from a major brisket availability deficit in my area and this time was no exception to that. I headed to the local stores and searched high and low but, the only thing I was able to come across that was of good size and cheap enough to experiment with was a cut of meat I had never heard of, Beef Arm Roast. I picked up two and figured I'd have one just cooked normal in case I managed to scare the family with my newest creation. Now to add a bit of a twist to it, I happened to have just bottled up some wine...
We started off by gathering all of our ingredients for our brine together.
Then came the brine!
There it be within the briney depths!
After a 2 and a half days, the meat was removed from the brine and found to have taken on an almost purple color.
As you can tell, the brined one looks very different from the normal one.
Then the rub down!
Onto the smoker they went cruising at 250. To cook all afternoon.
when it hit an internal of 160, I took a slice off of each and finding both to be pretty tender, I pulled them. I then let them rest for about 2 hours before slicing them up.
It was deciding that after tasting the experimental one, we would donate the normal one and horde it all for ourselves. :becky: (throwdown pic please)
We decided to do up some grilled cheese type sandwiches with them for dinner.
I decided to dub this creation.
Drunken Pseudo-Strami!
The only things I would change with this creation would be to leave it in the brine for at least one more day longer and the water solution for half a day more for sure. The flavor was awesome but, I wanted more of it! And as far as the tenderness factor goes, it was awesome and in fact, I think it could have even been pulled at a slightly lower temp.
Thanks for looking!
MadCityJim
Knows what a fatty is.
- Joined
- May 4, 2010
- Location
- Madison WI
Holy Cow, BigButz, you don't play fair! Please send me one of those!
- Joined
- Oct 19, 2009
- Name or Nickame
- Bill
Fark... EVERYTHING he did is on my list!:shocked:
C
chillcoolcold
Guest
What? NO ANDOUILLE!
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