What's on the grill or smoker?

Just like eating the hotel breakfast bar eggs

 

i thought they were gonna be a big disappointment,but they were pretty good!

 

Some home made sausage and steak cut bacon,its (bacon)about 1/2" thick...first batch was too salty so second batch I rinsed in cold water and soaked for about an hour....dredged in brown sugar and hot pepper,bacon is store bought

 

ham and cheese toasted slammers,only @ the compound©

 

First O ring of the day...

 

What's your recipe for the onion batter?

 

Well...I change it up all the time,but that batch was.....slice onion, dredge in corn starch,dip in milk,dredge in flour, garlic powder,pepper, msg, then back in milk,then back in dredge,then back in milk,then in panko.......sounds like alot of work but it's not...I put 3 rings in the fryer at a time,just to make sure they come out perfect...it only takes about 45 seconds or so to cook.
corn starch in the dry dredge too,I usually dump my corn starch from my first dusting into my dry mix..

 

Proper oil temp too,and the O rings won't separate from the batter....you know what I'm talking about....like when you bite into one and it's hollow

 

What kind of probe thermometer do you use?

 

Smak....I tried thermpro and it sucked,not saying they don't make good stuff,I have some other thermpro units,but their instant read sucks unless they came out with a new one.

 

Strami i made out of a 4lb chuckie I did a 2.2% brine for 8 days

 

got my bark on....one wrap of twine around to keep it in shape

 

Mmmmmm. I thought about trying to make pastrami. How involved/difficult is it? Can you give details / recipe when you get a chance?

 

It is not hard. Cure , smother with black pepper and coriander. Smoke. It is way better than anything you buy in the store.
It takes some time to cure but worth the wait. Trust me!