What's for dinner tonight? Dinner ideas?

[Cabbage Head]

Meat Church honey bbq on chicken breast and some seasoned taters tonight

 

[davwhite]

Amazing ribs have a calculator https://amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/curing-meats-safely

It is most critical that your curing salt is accurate

And forgot to mention that where it says Misty Gully Pastrami rub I used Katz's Pastrami rub from Amazing Ribs site

 

[magoo40]

Amazing ribs have a calculator https://amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/curing-meats-safely

It is most critical that your curing salt is accurate

And forgot to mention that where it says Misty Gully Pastrami rub I used Katz's Pastrami rub from Amazing Ribs site

So did you follow the recipe for the curing salt or use the calculator?

 

[davwhite]

So did you follow the recipe for the curing salt or use the calculator?

I used the calculator because my brisket was heavier than the recipe so instead of 5g I used 7.5g

 

[Maverick]

I have a 6.5lb Brisket in the brine mixture at the moment. In for 5 days and after a good wash the Katz's Pastrami rub is on and we cook on Sunday.

I’ve done the Katz process end to end probably 7 years ago and it was outstanding. I am going to give it another go for St. Patrick’s Day coming up soon. I read your last post and it looks like it turned out good. Any feedback or input based off your last experience?

 

[Maverick]

Re reading the amazing ribs pastrami rub recipe...am I reading it right that it states to use both whole peppercorns and fresh pepper and the same for the coriander?

Ingredients​

2 tablespoons whole black peppercorns

2 tablespoons fresh coarsely ground black pepper

1 tablespoon whole coriander seeds

1 tablespoon coriander powder

1 tablespoon brown sugar

1 tablespoon paprika

2 teaspoons garlic powder

2 teaspoons onion powder

1/2 teaspoon whole mustard seeds

1/2 teaspoon mustard powder

 

[davwhite]

That is correct and you will have peppercorns rolling around all over the place

 

[davwhite]

I’ve done the Katz process end to end probably 7 years ago and it was outstanding. I am going to give it another go for St. Patrick’s Day coming up soon. I read your last post and it looks like it turned out good. Any feedback or input based off your last experience?

To be honest I think it was the Russian sauce, sauerkraut, swiss cheese all on rye that made the difference. Slimpicker posted the brisket method and where it says Misty Gully pastrami seasoning is where you put Katz's on. The most mouth watering cook I have ever done.

 

[Murf]

So sad. The ribs look so lonely!

Rack of St Louis Spare Ribs using Meat Church recipe. IW885 very consistent temp thru the cook. 3hr unwrapped w/ss, 2 hrs @ 225 wrapped, 15 min unwrapped @ 225. BBQ sauce served on the side. A hit with the guests.

 

[GrillMeister]

So sad. The ribs look so lonely!

That's why I always smoke two racks at a time.

 

[SmokinAL]

Well, like I said I'm a huge fan of those higher end temps on Butts, and with Traeger's convection that 'skins' over all meats it cooks, Butts should have no problem staying real moist yet a deep burned in BARK!!! Yours looked amazing!!!
I'm a fan of FAT UP tho... no biggie, I just never did like those grill marks and soft bottom, and I think the FAT bastes.

Next ones I'll cook fat side up, for shiggles.... Just to see the difference... Once its pulled those grill marks are invisible... lol

 

[Slimpicker]

Another throne chicken

 

[RustyJake]

of

 

[GrillMeister]

Chunk O' Pork Loin tonight with some raspberry chipotle sauce for dippin! Good to be grillin again! Cooked to 145 F internal.

 

[Sodaking27]

Boneless Ham with a dusting of Meat Church Honey Hog.