THE "NOM NOM NOM" THREAD

tRidiot

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Making your own pastrami is totally underappreciated by the masses. No comparison to the storebought crap.
 
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Skimafia

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Jan 25, 2013
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How long do you brine it? 4-5 days also, can you use pickling salt in place of the praque powder? I do when I make pastrami. Oh and how long at at what temp do you smoke it?
I did the brine for 5 days. I smoked it at about 250 for around 3 hours. Once the internal temp hit 150 I pulled it
 
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SCRAM2013

Chief Steponlog
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I do have an idea for that dry rub though.

I would love to try that on some pink shrimp, bay scallops in a #10 with butter and a light shower of fresh lime. Light brown each side. Remove from heat.

Let it sit as long as you could stand it...about 30 seconds. Dig in.

E

Edit: no lid
 

P-Squared

Humble Servant ******
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Jan 31, 2012
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Anyone have a solid Beef rib recipe?

E
Yup, sous vide for 48 hours at 132. Take them out, pat them dry, put on a sauce if you want, sear them on the grill just long enough to get the char sear. Be sure and wear a bib because you are going to be drooling all over yourself while you're eating them
 
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MtnCreek

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uh, um,,,, for those of us who've never seen this,,,, what's going on? I see liquid there and possibly a 'double-boiler' so you ain't "roasting" them.

Nor 'dry-roasting'.....

And no, I've never seen a peanut tree/plant/bush/machine this far up North, either.
Y'all don't have peanut trees up there?
 

SCRAM2013

Chief Steponlog
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One rack with the salt, pepper and garlic.
View attachment 7334850
And one rack with a rub I make
View attachment 7334852
220 degrees for three hours with apple wood and then wrap them up for an hour. Slap some sauce on them and a couple minutes on the grill.
Brother,

Most excellent.

You've done this before. If a man can't follow your instructions and turn out perfect pork ribs, he should stay away from the pit.

Care to share your dry rub?

E
 

SCRAM2013

Chief Steponlog
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Oct 28, 2019
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uh, um,,,, for those of us who've never seen this,,,, what's going on? I see liquid there and possibly a 'double-boiler' so you ain't "roasting" them.

Nor 'dry-roasting'.....

And no, I've never seen a peanut tree/plant/bush/machine this far up North, either.
Green peanuts, 80 qrt pot with basket, two bottles of seasoning, 1/4 cup cayenne pepper, 1/2 cup of salt. Boil 3 hours. Cut off gas. Rest 1 hour. Bag and put in refrigerator immediately.

I have eaten so many today I'm in the hurt locker.

E

EDIT: sorry men. That is for 4 gallon bags of peanuts
 
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Sixfivesavage

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Yeah...not good. WTF happened right there?

E
Took the lid off and went inside to get a pan.....came back and the whole barrel was on fire. Tried to get the grate out and was burning my arm hair and melting my gloves. When the Thermoprobe from the smoke temp station exploded I figured it was a lost cause and put the lid back on and closed the vent to smother it out. Pissed is an understatement.
 

DarnYankeeUSMC

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Mar 18, 2012
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Care to share your dry rub?

E
One tablespoon of everything. If you don't like the heat cut the cayenne pepper in half.

I don't know why I put a line through the black pepper. Maybe it's to remind me that pepper doesn't come in a can? I use fresh ground.
MVIMG_20200525_132644.jpg
Yeah I don't know what that 862925 thing is either. Freaking alztimers?
 

DarnYankeeUSMC

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The woman threw a wrench in the rib plan yesterday. She said that she didn't want to make tater salad until this morning. So we had venison burgers with pulled pork and smoked cheddar cheese with tater tots.
So the ribs are ready for a slather of sauce and the grill.
Pictures to follow.
Stop drooling!
 

SCRAM2013

Chief Steponlog
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Oct 28, 2019
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The woman threw a wrench in the rib plan yesterday. She said that she didn't want to make tater salad until this morning. So we had venison burgers with pulled pork and smoked cheddar cheese with tater tots.
So the ribs are ready for a slather of sauce and the grill.
Pictures to follow.
Stop drooling!

Mr. DarnYankeeUSMC,

Here is my rub. This is for pork and dark chicken.

I might have posted this already.

I shall not stop drooling, Sir. That sounds like a FINE dinner.

E

IMG_20200525_141447392.jpg
 
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Spicerack

Misanthropic Ginger
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Dec 6, 2013
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Share what your prep for smoker and your target "remove from smoker" temp if you would.

E
No problem... shoulders get a thin coat of dijon mustard then kosher salt and fresh ground pepper, then my dry rub. Let sit for 24 hours in the fridge. Smoker fire box gets a head start with lump charcoal and some oak sticks that are about 2"x2"x8" and I'll add a handfull at a time of whatever chips or wood I have around. This time was pecan, but my two favorites are pear and peach. Target smoker box temp is 250. Meat goes in, fat cap side up, until it hits the 'stall' which is usually around 165 degrees internal temp. Wrap shoulders individually in foil with a shot of apple cider vinegar. Return to 250 degree heat (smoker, gas grill, or oven; doesn't matter since it is wrapped in foil now). Internal finish temp is 205 degrees. Remove from heat and let rest still wrapped tight for an hour or so, or until you can't stand waiting any more. Unwrap and shred, the blade bone should pull out easy and meat will be super tender. I shred with two big salad serving forks. I like mine on a soft roll with a touch of Famous Dave's Devil Spit and some slaw. Or with fresh onion and dill pickle. Or carnitas style on a toasted corn tortilla with red onion, sliced radish, and cilantro with a squeeze of lime. Or in mac n cheese. Or straight out of the container from the fridge.

Semper Fidelis,
Aaron
 

SCRAM2013

Chief Steponlog
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Minuteman
Oct 28, 2019
548
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Golden Corner - SC
No problem... shoulders get a thin coat of dijon mustard then kosher salt and fresh ground pepper, then my dry rub. Let sit for 24 hours in the fridge. Smoker fire box gets a head start with lump charcoal and some oak sticks that are about 2"x2"x8" and I'll add a handfull at a time of whatever chips or wood I have around. This time was pecan, but my two favorites are pear and peach. Target smoker box temp is 250. Meat goes in, fat cap side up, until it hits the 'stall' which is usually around 165 degrees internal temp. Wrap shoulders individually in foil with a shot of apple cider vinegar. Return to 250 degree heat (smoker, gas grill, or oven; doesn't matter since it is wrapped in foil now). Internal finish temp is 205 degrees. Remove from heat and let rest still wrapped tight for an hour or so, or until you can't stand waiting any more. Unwrap and shred, the blade bone should pull out easy and meat will be super tender. I shred with two big salad serving forks. I like mine on a soft roll with a touch of Famous Dave's Devil Spit and some slaw. Or with fresh onion and dill pickle. Or carnitas style on a toasted corn tortilla with red onion, sliced radish, and cilantro with a squeeze of lime. Or in mac n cheese. Or straight out of the container from the fridge.

Semper Fidelis,
Aaron
Thank you, Sir.

Hickory, apple, white oak, red oak, wild cherry and soft maple are what I work with. Don't have others readily available here.

I agree on stall temp. Takes awhile to break 170.

I cook through the stall. If cooking on the Weber, I wrap in foil at 192, remove, put in cooler wrapped in towels for 2 hours. If I'm using the pit, no wrap. The rest is done letting the pit temp coast down.

Gonna do your method next cook.
Thanks again,
E
 
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