Originally posted by Moodog
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That looks great! Would you mind sharing the recipe? I just put together a cold smoking setup for my BGE (it’s a temporary setup till I build my bbq station) and would love to take a shot at pastrami.
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I recently scored a 22" Weber at a garage sale for $7; a $15 lower louver kit and $30 hinged grate later, it's a nice step up from my old 18". Got it primed and ready for an 8.5lb costco brisket I'll be smoking tomorrow. The "snake" method has been the best of the 4 I've tried, thus far. Looking forward to the results of a smaller brisket, on a larger grill. And I'm using my buddy's secret prep method for his literally world class brisket, so I'll see how it comes out.
Wrapped it in foil at the 10 hour mark (a bit early, only 160F, but I'm on a schedule), and probably digging in at 13 hours!Last edited by flyweightnate; 07-05-2021, 07:06 PM.Feedback
www.PhrameworkDesigns.com < Nelspot sears and triggers back in stock! Also Sterling feeds, Empire feedneck adapters, and some upcoming projects.Comment
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Finally, I decided and ordered a new grill Cuisinart CPG-4000 with a smoking function. Pastrami is already smoked in the grill. I really hope that it will turn out cool, I will share my impressions later, if I don’t forget to take a photo to celebrate. If someone is looking for a similar device, here is a description of my grill and others with the same functionality. Maybe it will be useful.Comment
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12# pork shoulder salvaged from clearance bin (cost a whole $4.84) and smoked for 14 hours. Fed about 25 people on a paintball outing last Saturday.
Just a basic meatloaf cooked at 350 for almost two hours.
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Yes.
good looking briskets.Comment
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A thread about chili made me get off my butt and make some. Here’s some pics of how I roasted peppers and tomatoes for it. Everything but the beans were cooked on the grill. I cooked the beans in a pressure cooker so they’re soft. I used ribeye steak and was rendering the fat trimmings in the lower pan.
Last edited by Knuckle Dragger; 11-06-2021, 09:22 PM.Comment
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I made ribs and faux burnt ends tonight.
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From the weekend:
NY Strip from a local butcher shop. Cooked low to an internal temp of 125F, then seared at 600F.
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Tell me more about the burnt ends, got a recipe/process?Originally posted by BLachance75 View PostI made ribs and faux burnt ends tonight.
3 forum survivor.
MCB 3.0, the salmon and blue shall rise again!Comment
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I cubed a chuck roast to roughly 1 1/2” pieces. I cut out the vein of solid fat that runs through it because I wasn’t sure if it would fully render. I added rub then put them on the smoker.Originally posted by Tugboater203 View Post
They smoked in cube form for about 2.5 hours at 225°. They were 160° when I probed them. Then I wrapped them in foil with some more rub and beef stock so they could braise. They went about 2 hours. They were probe tender, 200-25°. I opened the foil, poured off the majority of the liquid and added bbq sauce and let them sit on the smoker open for about 30 min so the sauce could get tacky.
They aren’t true burnt ends but they are close enough. It also easier to get a 3lbs chuck roast than it is just a brisket point.Comment
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so, got a new grill,
definitely have love for charcoal, but don't want to put up with the hassle, and i have no gas line, and an intense dislike of IOT cooking appliances (i already have one of those for my traeger, and thats enough) and i wanted something nice.. that can also let me have a flat top.
i went the spendy route, but this checked all the boxes plus a few extra
enjoy viewing my overspend, that i sullied with cheap hot dogs.. (while seasoning the flat top)
this is a hot grill (as in a huge BTU upgrade from my old one), and im gonna have to learn how to not overcook stuff on itComment
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Couple basic flatbreads on the grill.
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Basic but tasty
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Did some wings last weekend. There were no survivorsWe meet Death with crimson grins.Comment
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