I can report that my luggage isn't packed yet.
report, however, that cooking for the Saturday event is already underway. The reason being that some things just take too much time to do on the premises.
I smoked some pastrami-cured short ribs today. They've got some good "Heartland" bona fides. The farm
that raised the beef is within walking distance of my home. The pastrami cure recipe is from Michael Ruhlman (Ohio) and Brian Polcyn (Michigan). The peppercorns and coriander seeds were not Heatrland grown, I'm sorry to say.
I can't do this entirely in KC due to the time required to cure the beef. I realize that bringing beef to KC is a bit of a coals-to-Newcastle thing.
I also want to stress that I AM NOT SETTING MYSELF UP FOR A COMPARISON TO RONNIE'S PASTRAMI!
. Sorry for shouting.
I just wanted to make it clear that this isn't a competition (I would lose
This is grass-fed beef, which means that it has very little marbling (unlike the totally luxurious Wagyu beef Ron used for his pastrami). Also, I don't have a "real" smoker, just one of those gas-fired things with a cast iron box to hold the wood chips.
Nevertheless, I'm happy to offer this up as something to taste early in the evening. This is NOT the "meat course" - that will also be (hopefully) beef ribs, but an entirely different preparation.
Also, I will not be wearing fish pants.