NunyaBzness
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Tonight, it’s a simple smoked pork loin...
What's for dinner tonight? Dinner ideas?
- Thread starter primeone
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I kinda didn't mean i was gonna do a huge one... I never have really. I guess I was asking if the turkey roaster was a good way to steam, whether big or not.
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Not dinner tonight, but the process for Montreal Smoked Meat has started.
8 days in the cure in the fridge now. Hopefully this turns out
8 days in the cure in the fridge now. Hopefully this turns out
magoo40
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Looks interesting, what's the recipe?
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montreal smoked meat - glebe kitchen
Montreal smoked meat on rye is the king of sandwiches. If you have a smoker and want to taste something truly wonderful you can make this at home.
glebekitchen.com
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Meals for a couple days this week.
Makes weeknight meals a bit quicker
Full house on the grill. Some bacon wrapped italian meatballs, couple of chops and. Couple of chicken breasts
Makes weeknight meals a bit quicker
Full house on the grill. Some bacon wrapped italian meatballs, couple of chops and. Couple of chicken breasts
Last edited:
davwhite
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Tonight was a 16 lb brisket, 3 racks of ribs a whole young beer can chicken and a 8 lb Boston butt.
Geeezzzzz Jimmy... I say prove it with pics at least
Cant.. supper was 4 hrs ago, and i aint got many left overs. Boy was is good!
Next time ill get pics for sure.
Next time ill get pics for sure.
magoo40
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Interested in seeing the results
davwhite
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Finally finished the smoker version. I had to up the temp after 15hours just so i could go to bed 
At 225F it is a very slow cook and that tricked me. The result was so different to the steamed piece. It was a little drier, not so much color but did the bark have a party! It did taste so much better.
Final conclusion: I would go with the steamer next time and when temp is reached pop it into a hot oven for 5 mins to fix the softness of the bark.
Perhaps I am being a bit hard on myself and to be honest the pastrami, in both cases, tasted great.
Made a sauce that went well with it;
1/4 cup Mayonnaise
1/4 cup Ketchup
1/4 tsp Kosher salt
1/8 tsp Garlic powder
At 225F it is a very slow cook and that tricked me. The result was so different to the steamed piece. It was a little drier, not so much color but did the bark have a party! It did taste so much better.Final conclusion: I would go with the steamer next time and when temp is reached pop it into a hot oven for 5 mins to fix the softness of the bark.
Perhaps I am being a bit hard on myself and to be honest the pastrami, in both cases, tasted great.
Made a sauce that went well with it;
1/4 cup Mayonnaise
1/4 cup Ketchup
1/4 tsp Kosher salt
1/8 tsp Garlic powder
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You might be cuz that looks great, you put a lot of time and energy into it, and was teaching us all along the way.
My question is simple... why not wrap in butcher paper like a regular brisket that comes out with good bark and moist...
When this freaking STL heat comes to an end I'm gonna try the "smoke the store bought corned beef" and I'm gonna wrap it at 170 and crank up the heat...
Your sauce sounds great!!!
Traeger Photos
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