What have you smoked lately? Q-view...
Sunday during all the football I burned up roughly 30lbs. of charcoal.
- Smoked 3 whole pheasants for this Friday's session of "World Problem Solving" at my buddy''s place for opening weekend. Some will be saved for Tuesday through Sunday at my place
- Smoked 6 lbs of goose sausage to be used in the same manner as the pheasants.
- 2 Racks of baby-backs for dinner.
All turned out great as usual!!
Isn’t pastrami just meat that is smoked after it has been corned/pickled, as opposed to cooking it another way?
There are many good and easy Corning recipes. Tiddies posted a good one a couple of years back. I have used it and it worked great. Super easy.
Yesterday my wife asked me to smoke some fresh pasta for a dish she tried at a Brooklyn restaurant a few weeks ago.
Although her rendition of what she ordered was not particularly good, smoking the pasta certainly was interesting for pasta noodles. I did 2 hours at 220F with cherry wood in a Masterbuilt. I smoked the fresh pasta prior to boiling. Smoking dries it out a bit to the consistency of dried, boxed pasta, but once you boil it, it seemed normal.
I might try it again with spaghetti to add an interesting smoked flavor to the dish with marinara.
Got veni pastrami going now. Best thing I've found for any big chunks of game. Gaurunteed even the most finicky eater won't know what it is. Did veni and good last year and the lady mixed it together when slicing. Couldn't tell what was what and could not tell any was wild game