We did a couple of pork butts for neighbor get together and used my new CyberQ WIFI with Ceramic Adapter. This product work really well and allows you to monitor three different food temps as well as smoker temp.
Monday, August 17, 2015
Saturday, February 2, 2013
Pastrami for Superbowl
I decided about two weeks ago that I was going to attempt to make
some pastrami from scratch. I started with a fresh brisket from a local
organic farm near Atlanta, Georgia called Riverview Farms
http://www.grassfedcow.com. I have gotten fresh produce and meats from
them before and have been very pleased.
I started by doing my research on pastrami recipes and realized this was a very long process. We need to first make corned beef. Corned beef is made by curing the meat either with a brine or dry rub. I decided to use a brine. My wife was not pleased that I was taking up a whole shelf in the refrigerator for over a week to let is soak in the brine. She also thinks we may die from food poisoning. She is not much on history of food processing before we had refrigerators.
Recipe for Brine
Ingredients
About 8 pounds of beef brisket
1 gallon water
1 cup dark brown sugar
1 Cup of Morton's Canning or Pickling Salt
1 Packet of Dill Pickling Spice
3 Whole Garlic Cloves Crushed
1 Tbls Peppercorns
After seven days in the refrigerator I removed and rinsed it with cold water and then refilled the container with fresh cold water and I sliced a potatoe to include in the water to draw out the salt. You do not want your meat too salty before cooking.
After two days more of soaking and changing my water three (3) times I was ready to start the cooking process.
I then rinsed a final time and patted dry with paper towels. I then applied a light coat of cooking oil on the outside. I then applied the rub in a thick layer over the entire corned beef.
Recipe for Rub
Ingredients
4 tablespoons fresh coarsely ground black pepper
2 tablespoons coriander powder
1 teaspoon mustard powder
1 tablespoon brown sugar
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder
I then smoked it with mesquite wood chips until it reach the temperature of 190F.
We then wrapped it in aluminum foil to let it cool. We will refrigerate until tomorrow for Superbowl Sunday
I started by doing my research on pastrami recipes and realized this was a very long process. We need to first make corned beef. Corned beef is made by curing the meat either with a brine or dry rub. I decided to use a brine. My wife was not pleased that I was taking up a whole shelf in the refrigerator for over a week to let is soak in the brine. She also thinks we may die from food poisoning. She is not much on history of food processing before we had refrigerators.
Recipe for Brine
Ingredients
About 8 pounds of beef brisket
1 gallon water
1 cup dark brown sugar
1 Cup of Morton's Canning or Pickling Salt
1 Packet of Dill Pickling Spice
3 Whole Garlic Cloves Crushed
1 Tbls Peppercorns
After seven days in the refrigerator I removed and rinsed it with cold water and then refilled the container with fresh cold water and I sliced a potatoe to include in the water to draw out the salt. You do not want your meat too salty before cooking.
After two days more of soaking and changing my water three (3) times I was ready to start the cooking process.
I then rinsed a final time and patted dry with paper towels. I then applied a light coat of cooking oil on the outside. I then applied the rub in a thick layer over the entire corned beef.
Recipe for Rub
Ingredients
4 tablespoons fresh coarsely ground black pepper
2 tablespoons coriander powder
1 teaspoon mustard powder
1 tablespoon brown sugar
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder
I then smoked it with mesquite wood chips until it reach the temperature of 190F.
We then wrapped it in aluminum foil to let it cool. We will refrigerate until tomorrow for Superbowl Sunday
Thursday, September 27, 2012
Pork Rub Recipe
This rub can be used for pork, brisket, chicken and just about anything:
3/4 Cup Paprika
1/4 Cup Freshly Ground Black Pepper
1/4 Cup of Sea Salt
1/4 Cup of Turbinado (raw) Sugar
2 Tablespoons Chili powder
2 Tablespoons Garlic Powder
2 Tablespoons of Onion Powder
2 Teaspoons of Cayenne Pepper
Makes about 2 Cups of Rub. I store this in mason jar and use as needed.
3/4 Cup Paprika
1/4 Cup Freshly Ground Black Pepper
1/4 Cup of Sea Salt
1/4 Cup of Turbinado (raw) Sugar
2 Tablespoons Chili powder
2 Tablespoons Garlic Powder
2 Tablespoons of Onion Powder
2 Teaspoons of Cayenne Pepper
Makes about 2 Cups of Rub. I store this in mason jar and use as needed.
Tuesday, September 11, 2012
Hans' Brisket Mop Recipe
12 Ounces of Your Favorite Beer
1/2 Cup of Cider Vinegar
1/2 Cup Water
1/4 Cup of Canola Oil
1/2 Medium Onion Finely Chopped
2 Garlic Cloves, Minced
3 Tablespoons of Worcestershire Sauce (Lea & Perrins)
1 Tablespoon of Hans' Brisket Rub
Hans' Brisket Rub Recipe
1/4 Cup of Raw Sugar (Turbinado)
1/4 Cup of Sea Salt
1/4 Cup of Freshly Ground Pepper
3/4 Cup of Hungarian Paprika
2 Tablespoon Granulated Garlic Powder
2 Tablespoon Onion Powder
1 Tablespoon of Chili Powder
2 Teaspoon of Cayenne Pepper
Wednesday, June 27, 2012
Bershire Whole Pork Shoulder
Berkshire pigs or Kurobuta (meaning Kagoshima black pig) pork is known for its
marbling and flavor. I purchased my
whole pork shoulder from Snake River Farms.
The ordered the pork shoulder at the same time that I got my
Wagyu Briskett to reduce the shipping costs per item. I put the pork shoulder in freezer and stored
it for about a month. I decided to cook
it for my birthday.
I used my standard pork rub (insert link to recipe) and
mustard and let it sit overnight in the refrigerator.
The next day starting around 7:00 AM I setup my BGE for
indirect grilling with lump charcoal and applewood chunks. I used two drip pans due to size and my
remote temperature gauges to monitor meat and smoker temperatures.
I then smoked it at between 220-260 degree for nine (9)
hours.
I took the meat off at 180 internal meat temperature and
wrapped it in Aluminum foil and a towel and placed it inside a cooler for two
hours to let it rest. I then pulled all
the meat apart.
My happy two-year old with the Bone.
Friday, April 27, 2012
Easter Brisket for Family and Friends
The marbling was amazing |
Mustard
Brisket Beef Rub (See Link for Recipe)
Beef Rub with Beer Mop (See Link for Recipe)
Cooler
Towel
I applied mustard to the entire brisket and then I applied a generous portion of my homemade rub and let rest overnight in the refrigerator. The next morning at around 5:00 AM Friday morning I setup the Green Egg for smoking. I prepared some hickory chucks by soaking them in water and fired up the BGE.
I waited until the temperature got up to 250F and I setup the BGE for indirect cooking. The plate setter with the legs up, two aluminum drip pans.
XL Size Green Egg Setup with Maverick Wireless Temperature controls |
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