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  • Re: Any suggestions for this piece of corned beef?

    you want to soak it in water overnight. about 180 internal low and slow works well. pressure cooker finish makes it even better.

    this one was smoked chilled and sliced

    this one was smoked and sliced hot

    this one was smoked to 180, chilled, then pressure cooked, better

    Image result for pastrami fishlessman

    this one was cured with salt only, rolled and tied, the ones with pink salt and the pressure cooked finish make the best pastrami for ruebens, this ones better with just mustard


    this is my preferred brand and cut

  • Re: OT-SmoBot Kickstarter coming March 8th!

    Photo Egg said:
    My big issue with a devise like this is that it can not help stoke a fire that's fading out. It relies 100% on draft.
    originally bbg pit masters were top vent controlled with just a simple radiator spring opening and closing the top vent. never had a fire go out with mine and i have a setting as low as 175 degree dome. i just use it setup as 235 dome now. its just come full circle with the electronics and wifi and digitals, and cell phones, etc ;) meanwhile i just cook with this stone age gadget wondering why i cant hook it up to my flip phone
  • Re: sousvided a point,

    Did you get permission to use sous vide as a verb?
    Burnt ends look awesome, the H2 not so much and you didn't post any pics of your eye socket to toe - trust all is OK.....
      all's ok, i did not break the counter, the bed rail,or the cement floor ;)
  • Re: Lamb Shank / Forequarter

    braised lamb shank is one of my favorite things to cook
  • sousvided a point,

     followed jic's link. probably cut the times back a little as it was getting potroasty but that could be because it was a small point and not a flat. the sliced pic is out of focus but you can see it was really moist. burnt ends were outrageous


    what to do with xmas lights and bottles of crown the rest of the year =)

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