Recent content by Monty House

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I've been using Chris' Faux Pastrami results for years with pretty good results. Until last night. Had frozen two small--what I thought were brisket flats--from a Kroger's post-St. Patty Day corned beef sale. Upon removal from the cryopak, they looked like chuck or round. I thought "Oh...

I pulled at 165 and 3 hours was just on the verge of too long. Am doing another early next week and will cut back to 2.5 hrs in steam bath.

I'm pretty sure that sausages are the perfect food. Including....especially....THESE!

I've made the faux pastrami a few times over the years, but it's just not the same as doing from scratch. Plus, it seems to be getting harder & harder to find flats.....everything post-St. Patty's Day is points. I finally gave up on cruising the stores in the hope of finding a corned flat at a...

Really well. I tried to talk my wife into using the prune recipe but failed. Lots of cooked down yellow onions, though, and enough au jus to use for a nice gravy. Made for great leftovers.

Raw

I tried to talk my wife into letting us make the one with prunes but no play.

Hi TVWBB'ers. Happy New Year. Bought two USDA Select (<<GASP>>!!!!) packers and separate the flats from the points. Used one flat for a braised Jewish brisket on Christmas Day and the other went into the Michael Ruhlman's pastrami cure out of his book "Charcuterie." 1 Tbsp coriander powder +...

Even though I let the WSM to get up, say, past 200 when I'm using the Minion Method, I think KK's right: It will normalize at some temperture seemingly regardless of what you do. Example was the my overnight brisket packer this last Thursday. Loaded the 17 lb. (pre-trim) brisket when it was...

KK said it, but the longer I barbeque, the less wood I use.

I need to get off this site. I'm starving.

Looks delicious. And a sincere thank you for not adding cilantro. ;)

Gosh, I'm salivating

wowzer salivating