Smoked Meat Sunday
You saw the pastrami prep last post, here are the rubbed up ribs and pastrami getting about set to go on the Big Steel Keg:
I used some apple wood for smoke and got the Keg to hold 250 degrees for about 4 hours. Here are the items almost done:
I sauced the ribs over direct heat (took out the diffuser) and on one slab I used Sweet Baby Ray's sauce and on the other I used KC Masterpiece:
The pastrami was perfect on the salt content, the last one I made was too salty I think. The taste was very good, but I think this particular brisket came from a really fat cow because all the fat lines running across the meat took away from the texture I think. Still, it was very good. Here it is all sliced up:
Nice.
I was way too optimistic with the dinner plate and I only ate about half of this:
We had corn on the cob as well but no picture for that. It was fun to get outside and cook. I also cut the front and back lawns, it never ends.
I am tired! I still need to do market homework and see what's up for next week so I will update this post later on.
Added:
Thanks to the some what down market, I have over 50 stocks to review!!! Ouch.
Showtime has had "Lord of the Rings" films on all day. Who can not be moved almost to tears by the beautiful Adagio D Minor piece Gandalf Falls:
Same tune with the movie, so rough:
Film Clip
Have a good night.
12 comments:
I may have ate too much.
That last pic with the mustard is orgasmic. Have not gotten an egg yet. The weather here has been horrible this spring and it's been too windy up on my patio (21st floor) to BBQ yet.
21st floor?? You best get a structural report before you put an Egg on the balcony!
Thanks for stopping in, some charts I was looking at say platinum is looking for a move higher, metals have been resilient so far.
Look at all that food! I'm drooling...
Well dont make a mess JH! I could do book opening BBQ party, yeah!
Mmmm, mmm good! Pics like these, makes me wonder how ANYONE could ever be a vegetarian. And I can only imagine how divine the smells must have been.
Damn, I already ate and yet I'm hungry now! :)
And, btw . . . no shit??? I use the same BBQ sauces as well! Mostly I use KC Masterpiece, but recently I've switched over to Sweet Baby Ray's which I discovered has a really nice and smooth taste that I like.
Good choice, my friend. And that pastrami is to die for! And this coming from a guy in NYC, where I think we just might know a thing or two about pastrami. LOL!
David,
It is not Katz pastrami but it is good! My trick is a little cinnamon with the rib rub, smells unreal and only a little hint when eating....
Nice to see the pastrami turned out better this time. Also nice to see that you still don't know what a vegetable is... ;)
Bon Appétit
Yeah Zydecopaws, I think veggies are a myth!
Thanks small business.
I would love to eat that, I'm hungry & by the way "You're welcome".
Bon Appétit
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