Have a favorite recipe that's always a hit with family and friends? Share it with us!
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#1 |
Tomatovillian™
Join Date: Jan 2014
Location: Tomato Cornhole
Posts: 2,550
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Here's a reminder to get it started even if you've never made it. It's super easy and so much better than anything from a store.
Here's a few recipes to get you started, last year I made this one. https://www.traegergrills.com/recipe...-beef-pastrami You can boil it for corned beef or smoke it for pastrami, either way it's delicious. You even have time to make your own kraut. ![]() ![]() ![]() ![]() ![]() Here's a recipe using chuck roast that I'm gonna try this year. https://girlscangrill.com/recipe/hom...strami-recipe/
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Rob Last edited by Rajun Gardener; March 10, 2019 at 07:28 PM. |
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#2 |
Tomatovillian™
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,836
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Aldis had a bait and switch....two types of corned beef....all the cheap advertised corned beef was sold but hey had plenty of the $4.99/lb stuff full of water... I choose not to participate...
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#3 |
Tomatovillian™
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,836
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Rajun! I'll trade some Cajun for some Yankee!
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#4 |
Tomatovillian™
Join Date: Jan 2014
Location: Tomato Cornhole
Posts: 2,550
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I'm good with that but it might ruin you. Just a warning LOL!!!
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Rob |
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#5 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Soon after I learned how to do it I got burned out on it.
But I will try the chuck roast thing too. |
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#6 |
Tomatovillian™
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,836
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Chuck roast pastrami looks tasty!
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#7 |
Tomatovillian™
Join Date: Feb 2006
Location: MA
Posts: 4,966
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There's also pastrami bacon.
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#8 |
Tomatovillian™
Join Date: Jan 2014
Location: Tomato Cornhole
Posts: 2,550
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Happy St Patrick's Day!!!
I pulled a brisket flat and some trimmings from a brisket I smoked a while back and made a brine last Sunday. ![]() ![]() I pulled it out and rinsed it off last night to sit and get happy in the fridge overnight. ![]() I'm glad I left that fat on, it should good for flavor ![]() I used my BBQ rub and added black pepper, coriander, ground mustard, garlic powder, allspice and brown sugar then coated it heavy. It went in the smoker at 9 this morning. ![]() I took the trimmings and fired up the 6 qt pressure cooker for 7 minutes under pressure and 7 minutes releasing. ![]() This came out perfect and it's amazing when it's not saturated with salt that you can actually taste the brisket flavor. ![]() I added an onion to this gang and in the PC they went for another 5 minutes then a natural release ![]() ![]() I had to eat two of these test bowls to make it was as good as I thought it was!!! ![]() ![]() Knowing I would have cabbage left over I pulled a pack of my sausage out of the freezer earlier and started on stuffed cabbage. ![]() Pulled cans to make a sauce and mixed some with cooked rice and the sausage meat. ![]() ![]() Started rolling ![]() add gravy and into the oven for a while wrapped in foil ![]() This is gonna be my go to recipe, it's spicy and juicy. ![]() Perfect moisture too ![]() My sister lives next door and already planned on cooking lunch so I brought over these two dishes to eat with oven bbq ribs, homemade Mac-n-Cheese and onion, bell pepper stuffed french bread. The brisket/pastrami is done and resting. Since I'm full it's gonna be served later after a chill period so I can slice it as thin as possible. ![]() May the luck of the Irish be with you all year!!
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Rob |
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#9 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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So St Patrick's day is today, I totally missed out on it.
![]() By the way it looks good. |
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#10 |
Tomatovillian™
Join Date: Oct 2009
Location: Virginia Bch, VA (7b)
Posts: 1,337
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That sandwich looks darn delicious!!!
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