timothy
TVWBB 1-Star Olympian
Well at least for me
Wanted to do a homemade corned beef and I thought I pulled an Eye of Round out of the deep freeze. Defrosted it for a week and made up my brine last week. Cut it in half because it was long and weighed 8#. Dropped it in the brine and started cleaning up and suddenly noticed that the label did not say Eye of round, but Bnls Ribeye, yikes.
I thought about pulling it , rinsing it off and proceed to another plan, but I said WTH lets try this.
Cured for 5 days, then drained and rinsed and soaked in clean water for two days, ( changed the water once)
I wanted to do a pastrami roast so I sous vide it for 6 hrs at 160.
Cooled the bags in icewater while making a quick rub. Black pepper ground corriander, gran garlic and onion.
On the OTG @ 300 for 2 hrs with White oak and ash.
First half
The other half.
This turned out phenomenal! I thought I really screwed up but no.
Taters where also the star, sous vide @ 194 for 50 mins with some homemade garlic oil with fresh herbs.
Tim
Wanted to do a homemade corned beef and I thought I pulled an Eye of Round out of the deep freeze. Defrosted it for a week and made up my brine last week. Cut it in half because it was long and weighed 8#. Dropped it in the brine and started cleaning up and suddenly noticed that the label did not say Eye of round, but Bnls Ribeye, yikes.
I thought about pulling it , rinsing it off and proceed to another plan, but I said WTH lets try this.
Cured for 5 days, then drained and rinsed and soaked in clean water for two days, ( changed the water once)
I wanted to do a pastrami roast so I sous vide it for 6 hrs at 160.
Cooled the bags in icewater while making a quick rub. Black pepper ground corriander, gran garlic and onion.
On the OTG @ 300 for 2 hrs with White oak and ash.
First half
The other half.
This turned out phenomenal! I thought I really screwed up but no.
Taters where also the star, sous vide @ 194 for 50 mins with some homemade garlic oil with fresh herbs.
Tim
but we eat them anyways. I have to say Tim if that was a mistake it certainty was a classic mistake worth repeating.
