What's for dinner tonight? Dinner ideas?

[davwhite]

Pastrami didn't work out exactly right for me.
Just a reminder what I did.
Into a brine mixture for 5 days in the fridge. Then I cover it with black pepper, ground coriander @ smoked paprika.
Into the Traeger until an internal 150F. Next into the oven in a baking dish with 3 cups of water in the base.
Here was my first problem, I got stuck on 180F internal going for 200F. I sat there for nearly 90 mins when I decided I would get it out.
The thicker part of the pastrami was just like brisket, the thinner part looked like pastrami without the taste.
The original recipe called for the brisket to be steamed in the oven so perhaps the smoking part through it out. Nice to eat anyway

 

[Slimpicker]

WOW, so it needed to brine more???

 

[davwhite]

One of the problem could be the brine. The solution has to be just right and if you read the pastrami recipe from Tori Avey it does make sense that the problem could be there, how do you know? I don't. Even the deli owners said that if the meat was not right it would go back in for another day. That is where experience plays a big part and I am not experienced in curing.
I will do pastrami again and i have bought a corned beef silverside (we call it in Oz) and will try that method soon.

 

[RemE]

Ya, it's all about developing a "meat sense", I now keep careful notes on what works.

My next cook, Snake River Farms Kurobuta baby backs are thawing in the fridge.

 

[magoo40]

One of the problem could be the brine. The solution has to be just right and if you read the pastrami recipe from Tori Avey it does make sense that the problem could be there, how do you know? I don't. Even the deli owners said that if the meat was not right it would go back in for another day. That is were experience plays a big part and I am not experienced in curing.
I will do pastrami again and i have bought a corned beef silverside (we call it in Oz) and will try that method soon.

So Dave, did it reach 200 or did you stop the cook at 180, I have a Silverside that is going on tonight , im following Meatheads recipe and doing the whole cook in the smoker, I will post some results tomorrow

 

[davwhite]

I pulled it out early at 180 and it was the right thing to do. It was very dry, but it tasted ok so not a full loss.

 

[davwhite]

So Dave, did it reach 200 or did you stop the cook at 180, I have a Silverside that is going on tonight , im following Meatheads recipe and doing the whole cook in the smoker, I will post some results tomorrow

I would be very interested how it worked out. I have the silverside ready to go so I will wait to see how you went.

 

[Blip]

Ya, it's all about developing a "meat sense", I now keep careful notes on what works.

My next cook, Snake River Farms Kurobuta baby backs are thawing in the fridge.

I smoked Kurobuta ribs a few weeks ago and took them off at 170 degrees, which was perfect for my taste, which is a bit of fight to the meat as opposed to falling off the bone. Kurobuta pork cooks quicker and has a different texture than "the other white meat." When I've done Costco ribs I could use the tried and true method of pulling at a rib to see if it's done. This technique doesn't work imho with Kurobuta. They would've been way overcooked for my taste if I waited for that jiggle. I cooked at 225 super smoke about 3 1/2 hours. The taste (and expense) is far superior and I doubt I will go back to regular ribs. I didn't even use a sauce as the meat had so much flavor. If you've cooked these before you probably have your own tried and true method.

 

[RemE]

I smoked Kurobuta ribs a few weeks ago and took them off at 170 degrees, which was perfect for my taste, which is a bit of fight to the meat as opposed to falling off the bone. Kurobuta pork cooks quicker and has a different texture than "the other white meat." When I've done Costco ribs I could use the tried and true method of pulling at a rib to see if it's done. This technique doesn't work imho with Kurobuta. They would've been way overcooked for my taste if I waited for that jiggle. I cooked at 225 super smoke about 3 1/2 hours. The taste (and expense) is far superior and I doubt I will go back to regular ribs. I didn't even use a sauce as the meat had so much flavor. If you've cooked these before you probably have your own tried and true method.

Thanks for the tips, I'm pretty new to ribs and am just getting the regular baby backs down, so you just saved me I think. You don't even wrap yours?

I would appreciate it if you could lay out your whole process, I don't want to screw these babies up!

 

[Blip]

Thanks for the tips, I'm pretty new to ribs and am just getting the regular baby backs down, so you just saved me I think. You don't even wrap yours?

I would appreciate it if you could lay out your whole process, I don't want to screw these babies up!

When you wrap you are steaming the meat. That makes meat jello. Just an opinion.

I wash the ribs in water then wash again with white vinegar. Apply a liberal coating of yellow mustard and then your favorite seasoning. Cook meat side down at 225 super smoke 2 hours. Spritz with your favorite mop (I use 2/3 cranberry juice 1/3 olive oil and some rub) and flip to bone side down till finished, mopping every 1/2 hour. I inserted a MEATER probe after the flip so I could have the right temperature. It only needed about 3 1/2 hours. KISS. These babies are too expensive to overcook. Good luck. Please report back.

 

[RemE]

Awesome, I'll report back, thanks for sharing!

 

[Blip]

Threw a couple branzinos on the grill using the Weber fish basket. Olive oil, salt, and pepper. Very simple. Cooked at 500 degrees 7 minutes per side. I added the foil after cooking.

 

[traeger860]

Bacon wrapped filets tonight

 

[magoo40]

First attempt at a Pastrami, i started with a store brought Corned silverside (Australian version of cornbeef), and followed Meatheads recipe, the whole cook was in the smoker not wrapped. Trimmed all fat off and soaked in water over night to leach out some salt, (then it sat in the fridge covered out of the water) as it was a thick piece of meat I started it before I went to bed on a low temp (my theory was cook the same as a weekday brisket). Tasted great but was a bit dry. Next time i will crank the temp in the morning as it took a long time to get to final temp.

 

[davwhite]

I have started my second pastrami. I bought a large corned beef and cut in half. Soaked overnight in water and today I put the rub on. This is going to stay in the fridge uncovered for two days. Then I am going to do two versions. One piece will be steamed and the other will be smoked.
Magoo40, did you pull yours out around 95 internal?