scubadoo97

This is my first time corning a brisket flat. I'm using an 8 lb brisket flat cut in two. Used Rulman's recipe and am curing for 10 days, dry for a day and then coat in pastrami spices for a day and smoke it to make pastrami. Have a couple of people from Chowhound coming over next Sunday for pastrami sandwiches. I'll smoke it next Saturday and then cool, slice and steam it the following day. Hope it works well. Usually just use prepared corned beefs but didn't see them in the grocery store and had a large brisket flat in the fridge wet aging in cryo for 30+ days so figured it was a good time to try doing it from scratch. Wish me luck. I had considered SV but thought this wasn't a good time to further the experiment

They still are. After a big storm they litter the beach. I also were told they were not good eating. May have to bring a few home. That's a nice chunk of white meat in there

The majority of my drinking involves whiskey neat. Tonight I had a Willett Family Estate Barrel 811. Brown Forman distillate that is down right delicious

Made Caldo Verde with some organic kale I recently picked up

I made two batches. One in a basic light rum and the other in bourbon. When fully extracted I have a hard time telling them apart. The vanilla pretty much over powers any spirit qualities

Good reason to use a back up power supply just in case

Nice upgrade to the Anova. It seems like such an important function. I never understood why so many left it out. Well for now I'll keep using my UPS which should give me a 4 hr window if we lose power

Good advice. I'm a Four Roses fan but after recently sampling the basic Yellow Label in a blind tasting of 24 Four Roses offereings I found it dull and uninteresting compared to the other samples. Been awhile since I've sipped an 80 proof spirit. Like water. Their off the shelf singble barrel or small batch are quite good and worth a try Other bourbons that I find good and interesting are from Beam, the Old Grand Dad selections. Love the 114 best and the BIB/Bottled in Bond 100 pf is next in line. These are some of the few Beam whiskeys I really like. From Kentucky Bourbon Distillers, their Rowan's Creek I find interesting and tasty. It's a small batch bourbon so can vary depending on batch. I find some similarites to some of my Willett Family Estate bourbons and who know where the distillate from those came from but most all have been stellar. My favorite off the shelf wheated bourbon is Old Weller Antique.

Wow, that's a meaty belly. Great find Shelby

Funny. Maybe soon I can resale my Anova for 5X what I paid for it.

Beautiful dishes Decarch. Smoked salmon looks great. Your cold smoke apparatus is pretty cool too

Mahi and roasted brussel sprouts

Ginger and rye sounds good

Just saw this and wanted to pass it on http://www.zdnet.com/kickstarter-hacked-change-your-password-now-7000026388/

Beautiful crust

My first and only at temp at pork belly. Bought frozen from a local ethnic market. Not the meatiest as many bellies I see posted here. My wife won't touch it so this was made when she was away The belly was portioned and cooked SV 82C/12 hr, pressed and cooled overnight. Cut and seared before serving

Great dishes everyone Tonight I made a chicken ballottine with artichoke, spinach and Comte cheese

Ann that looks fantastic. Beautiful bagels. Did you make your smoke salmon as well?

I hear ya mgaretz. I do the same even though I can get a large brisket flat for $3-4/lb. As long as I soak the prepared ones enough to tame the salt it works great. Recently I've been smoking most of the way and steam finishing

Mgaretz, did you corn your own brisket or used a prepared corned beef? It all looks delicious and makes me want to fire up the smoker.

Had a leftover lamb shank and some green plantains, so...... Lamb mofongo

I'm not too germ phobic but would have walked out after that behavior

Nice!

Yellow Eye Bean soup, salad and bruschetta