Random picture thread

[Charles Cook]

 

[sam dupont]

 

[Charles Cook]

 

[Charles Cook]

 

[SlingLow]

Smoked a 12lb pastrami using NY Katz deli recipe.

View attachment 1791768View attachment 1791769

@FitzyB5 I'm getting ready to smoke 2 pastramis for Stuporbowl Sunday. I use a recipe from Chef Guga where the brisket is brined for 7 days. I looked up Katz Deli's recipe and found several different versions, most not specific on brine or ingredients. Would you share more detail with us on your process? That looks delicious and I can smell it from here. Nice work!

 

[Charles Cook]

Before and after a bath.

 

[Charles Cook]

I give up.

 

[FitzyB5]

@FitzyB5 I'm getting ready to smoke 2 pastramis for Stuporbowl Sunday. I use a recipe from Chef Guga where the brisket is brined for 7 days. I looked up Katz Deli's recipe and found several different versions, most not specific on brine or ingredients. Would you share more detail with us on your process? That looks delicious and I can smell it from here. Nice work!

For the brine.
1 gallon of water
1 cup kosher salt
1/2 cup sugar
1/4 cup pickling spice
5-6 smashed cloves of garlic
2 teaspoons of Pink curing salt #1
Let soak in brine a minimum of 5 days. I did 7.

Pastrami seasoning
1/2 cup coarse ground black pepper
1/4 cup raw sugar
2 tablespoons granulated garlic
2 tablespoons ground coriander
1 tablespoon ground mustard
1 tablespoon granulated onion

Pat dry before applying spices. Smoke at 275 until 165 degrees.
Then wrap in butcher paper and continue to smoke (and I know this seems specific) to 202-204 degrees. That’s what the recipe called for.
When up to temp keep wrapped and place in a cooler to rest for at least 2 hours.
Good luck.

 

[Hey-O]

View attachment 1791831

You got to do, what you got to do. I've used tree stumps, aka, firewood.

 

[Hey-O]

View attachment 1791859

That's a very beautiful car and the color makes it a big hit as far as I'm concerned.!!!!

 

[Charles Cook]

That's a very beautiful car and the color makes it a big hit as far as I'm concerned.!!!!

Thanks

 

[Hey-O]

View attachment 1791865

That looks nothing like the kit RC's putting together!

 

[DeltaV]

 

[Hey-O]

1958.

 

[SlingLow]

For the brine.
1 gallon of water
1 cup kosher salt
1/2 cup sugar
1/4 cup pickling spice
5-6 smashed cloves of garlic
2 teaspoons of Pink curing salt #1
Let soak in brine a minimum of 5 days. I did 7.

Pastrami seasoning
1/2 cup coarse ground black pepper
1/4 cup raw sugar
2 tablespoons granulated garlic
2 tablespoons ground coriander
1 tablespoon ground mustard
1 tablespoon granulated onion

Pat dry before applying spices. Smoke at 275 until 165 degrees.
Then wrap in butcher paper and continue to smoke (and I know this seems specific) to 202-204 degrees. That’s what the recipe called for.
When up to temp keep wrapped and place in a cooler to rest for at least 2 hours.
Good luck.

Thank you sir! That is very close to what I do. One thing Chef Guga recommends is to thoroughly rinse the brisket after brining to prevent it from being too salty. I also coat with mustard to hold the moisture in and rub on. I use lump charcoal, and I use direct heat early on to char the outside, then go to indirect. Final temp = 203 degrees so yeah, that is specific. The rest is as important as the cook. Shoot, now I'm hungry!

 

[Hey-O]

 

[Hey-O]

 

[DeltaV]

Pump house in Ben Hill County, Georgia
Circa 2008

Destroyed by Hurricane Helene in 2024.

 

[polywideblock]

twin-turbo 1970 ford capri gt 3000

 

[polywideblock]

1971 Mercury Comet GT