Love eggs and hot sauce now preferably LDHS Orange label. Here's a weird one PB&J with Pure Evil its yummy I tell ya!!!!!
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food What was the last spicy meal you cooked?
- Thread starter The Hot Pepper
- Start date
Smoked BBQ Corned Beef Brisket and Cabbage
Fist time trying my hand at smoking....first time making a corned beef brisket too.
I waited 3 weeks to make this delicious meal. 3 weeks on a raw vegan diet, 1 night in heaven.
In trying to get my apple wood to smoke well, I over smoked the meat just by a bit, which in turn dried it out a little. I wasn't quite going for pastrami but just to add a little camp fire to it and then low and slow it, putting on a nice and spicy bark.
Look at that beautiful hunk of meat lol
gotta have the veggies and some fresh garlic
45 mins on simmer with spices
then took the brisket out and tossed in the veggies (set aside for a few hours)
put a nice dry rub on before it went onto the smoker (crushed basil, coriander, powdered mustard, seasalt and garlic and three color peppercorn)
finished product. (bark was made with Lea&Perrin's Worcester thick style, stone ground mustard from local rock Island Illinois, brown sugar, All good 7's 7 pot powder and Smoked Bhut powder)
Plating
Close up, with burnt ends
Aftermath......I had to hold myself back from eating the whole thing!
Fist time trying my hand at smoking....first time making a corned beef brisket too.
I waited 3 weeks to make this delicious meal. 3 weeks on a raw vegan diet, 1 night in heaven.
In trying to get my apple wood to smoke well, I over smoked the meat just by a bit, which in turn dried it out a little. I wasn't quite going for pastrami but just to add a little camp fire to it and then low and slow it, putting on a nice and spicy bark.
Look at that beautiful hunk of meat lol
gotta have the veggies and some fresh garlic
45 mins on simmer with spices
then took the brisket out and tossed in the veggies (set aside for a few hours)
put a nice dry rub on before it went onto the smoker (crushed basil, coriander, powdered mustard, seasalt and garlic and three color peppercorn)
finished product. (bark was made with Lea&Perrin's Worcester thick style, stone ground mustard from local rock Island Illinois, brown sugar, All good 7's 7 pot powder and Smoked Bhut powder)
Plating
Close up, with burnt ends
Aftermath......I had to hold myself back from eating the whole thing!
"Smoked Corned Beef Brisket"
It's called pastrami
And nice job! Bring on the fresh baked rolls and mustard!
It's called pastrami
And nice job! Bring on the fresh baked rolls and mustard!
"Smoked Corned Beef Brisket"
It's called pastrami
And nice job! Bring on the fresh baked rolls and mustard!
Oh I had the stone ground mustard on hand, I think I used 85% of the bottle on that one meal...lol
I thought it was called pastrami if you smoke the whole thing for 9 hours. Mine was simmered in a pot for 45mins, smoked for 1.5 hrs and then bbq'd the rest of the way for another 2.5 hrs.
In any case thank you and it was awesome! Note: Next time I need to ask the butcher for a piece of fat. This brisket was only the Flat, and didn't have any protection from drying out the bottom and my smoker isn't capable of indirect heat.
Coming soon to a THP thread near you: Home made Marble Rye pizza dough, home made sauerkraut, home made rueben sauce, another attempt at corned beef brisket (maybe w/o the smoking...but still on the grill) topped with three different swiss cheese's. YUM
Thanks Mr. Mojo!
king - thats a great meal ya made there!
Took some boneless skinless thighs and soaked in organic milk, salt and sugar for about 5 hours. Dredged those lovelies in a little ap flour and bathed them in buttermilk, white pepper, salt, and smoked 7pot powder. Fried 'em in some veg oil and when they'd drip dried, treated them to my homemade Boston Massacre BBQ sauce, which marries the smoked 7pot powder, real maple syrup, fresh wildflower honey (courtesy of Pex), whole berry cranberry sauce and other goodies. It was a life-affirming, orgasmic, slap-your-granny good time!
Dadgum right those look guuuud! I'll bring the tore tillah's.
Best be lickin' them cans SD. That's beer osmosis comin' through the aluminumumum not condensation.
3/5King, I find myself hypersalivating and now must go put on a dry shirt...
Last night we made a steak burrito with sirloin steak rubbed with habanero
powder, salt and pepper, briefly seared and sliced. This was placed atop a
mixture of thin-sliced romaine lettuce, halved grape tomatoes, blue cheese,
chopped bacon and creamy caesar dressing and wrapped in a flour tortilla.
CaJohn's Killer Cayenne added a slight bit of additional heat.
Last night we made a steak burrito with sirloin steak rubbed with habanero
powder, salt and pepper, briefly seared and sliced. This was placed atop a
mixture of thin-sliced romaine lettuce, halved grape tomatoes, blue cheese,
chopped bacon and creamy caesar dressing and wrapped in a flour tortilla.
CaJohn's Killer Cayenne added a slight bit of additional heat.
Flamecycle
eXtreme
I almost put this in the pizza thread, but I don't want to sully the magic cheffery that is going on over there.
Mexican pizza... poor college kid style:
2 tortillas, refried beans between them, habanero salsa as pizza sauce, jalapenos and cheese as toppings, sprinkled with crushed tepins.
Mexican pizza... poor college kid style:
2 tortillas, refried beans between them, habanero salsa as pizza sauce, jalapenos and cheese as toppings, sprinkled with crushed tepins.
Bwahahaha Chewi. We welcome your post as it is apparent you spared no expense on that meal.
Bwahaha. Too lazy to even put the slices on the sammy.