They were quite good considering it was my first try at it. The one thing I would do differently is to make the cubes a bit bigger. The recipe said 1 1/2 inch cubes and many of mine were smaller going in for some reason. These didnt taste like bacon but more like a candied meat.
Pepper stout beef for tonight and enough for leftovers! Getting the smoker up to temp in 14 degrees is taking a bit.
Been making pulled beef like this for several years now. Almost never make pulled pork since trying this and when I ask if they want pork or beef, its always beef
I haven't fired up the smoker in a few months. I'm sous vide'ing a rack of lamb for dinner this evening.
Desalinated a point cut corned beef I got. It’s in the sous vide now for 36 hours. After that I’ll put it in a ice bath and then smoke it. Should be a good pastrami! Keep you posted. Also this cooler is working out nicely. The hole for the cooker allows the lid to stay on so it’s probably more efficient but most important there is no condensation escaping to wreak havoc with the electronics.
So the pastrami came out a little soft for my taste. 36 hours was definitely too long. Maybe go 24 next time. Plus the corned beef was a pretty cheap Aldi one with not much flavor. This is what I grilled up tonight. Chicken breasts grilled over oak, pesto spread, cotto ham, fresh mozzarella and roasted peppers. Boy was that good. Took the inspiration from a deli I used to eat at in Stormville NY in Dutchess county.
Great looking sandwich. Stormville has that great flea market that may no longer be happening. Rumor is the property is being sold.
I was only at the flea market once. Mostly just tried to avoid the traffic from it on my way to work. It’s a beautiful area down there just so expensive. Wasn’t the flea market on the airport property?
Yes it was on the airport property. I know what you mean about traffic. Some times the line of cars to get in would take almost an hour to get through. It was a good flea market though.
Happy St. Patrick’s day everyone! Getting ready for a long day of drinking starts with a hearty breakfast. Beautiful sunshine for parade day and Pastrami hash to fill the belly.
Traditional Irish fare for this Mick. Chicken thighs, mixed veggies (in the foil) and potatoes (on the coals)
Chicken thighs over charcoal are one of my all time favorite meats. Marinated in either a teriyaki type sauce I make or walkerswood jerk sauce. Looks great!
