FeChef

You are going to want to buy new seal rings on amazon for your Instant Pot. They cost like $10 for two new ring seals. Reason i mention this is because when you steam smoked meats in the instant pot, the seal ring never gets that smell not matter how many times you run it in the dishwasher.

I bought this almost a year ago frozen, i had it in my deep freezer for almost a year. Did a fast ice water thaw and used my go to chicken wing breading. These were very similar to frog legs, but more tender and juicy.

In my opinion, its #1 smoked. #2 rub consist of coriander, mustard seed, black pepper, and variations of onion, and garlic powder. I leave out paprika because i find it too bitter, especially with long cooks.

I am even more confused then i started. Thought it was some serious medical condition like M.S., but its good to know you're just blind as a bat.

@rotuts M.R. ?

I use the instant packages. I still need to work on the broth, but i think ive nailed the tooth feel with the dried noodles. I just cant come up with a good doctored up broth. I like a really spicy ramen, and my go to is shrimp ramen and chili ramen mixed together, with a 1/2 tsp of cayenne powder, and a 1/2 tsp or korean red pepper flake. The heat is good, but i need some more flavor and body, while keeping it cheap and quick. Suggestions? I am using 3 cups of water to flash boil the dried noodles, which i remove with a strainer and set aside then use the same water to make the broth. I like to fry a egg in some butter in a small pan that i add before serving, ad also add some frozen peas/carrots and some small raw peeled shrimp after i remove the noodles. Still, needs something. Just dont know what.

I did a Corned Beef at 155F for 24 hours and it pretty much shredded with no effort. I am not sure if that is what you were shooting for, but i imagine 175F for 16 hours would have a similar end result.

I couldn't let the rest of the Pastrami and head of cabbage go to waste. Wife wanted Haluski, so i obliged.

Damn @rotuts. This is your thread and you haven't even posted any of your cooks. Surly you cooked at least one of those six hunks of Corned beef?

The point of the IP is so that you can do a fast smoke, set the bark, wrap, then steam in the PC to tenderize. Its exactly what the NY deli's like Katz does. They use a commercial pressurized steamer for their pastrami.

I usually do 30 min in the PC for flats. But i didn't take into consideration how much thicker the point i used was. I had to go 60 in the PC, and if i had to do it over i would have even went 90. Thanksfor the mention, i am glad it worked out well for you.

If you have a PC, next time try finishing it off in the PC with a steam rack for 60-90 min. I wrap mine in paper after the bark sets in the smoker and once it reaches 175F IT. Let it rest in the paper overnight in the fridge. Finish it in the PC in the paper. No loss of bark.

Steak fries 7 minutes in a deep fryer, with a side of brown gravy. There is nothing better. Comfort food at its finest.

Finished that Pastrami today. Don't mind the paper plates. I like to believe the food speaks for itself.

While not an Irish dish, I sometimes serve Halushki (sauteed cabbage and noodles). My wife likes to pull the Corned beef and mix it in. I am not a fan of all-in-one meals so i keep mine seperate and also roast potatoes, carrots, and celery.

Pulled it at 160F. Its wrapped and resting 30 min before its going into the fridge till tomorrow. Bark is set, not real dark yet, but it will be when it comes out of the PC. Smells amazing. I had to fend off the vultures from eating it tonight.

4lb point just went into the smoker about an hour ago. Using Oak wood chunks. Freshly ground coarse black pepper, coriander, and mustard seed, brown sugar, garlic powder, and onion powder. Gradually bringing the smoker up to 350F and will take it out at IT of 175F, then wrapped in paper and into the fridge overnight to set the bark for a quick 30 minute steam in the PC tommrow.

@rotuts I literally bought the same brand/cut, same amount at GIANT last night. They were $1.67/lb. I even thought of you when i was filling my shopping cart. My wife wants me to make pastrami out of 5 of them and leave one for CB & cabbage for St. pattys.

I would use cornstarch since it doesn't change color too much. But like others have said, you need to add while cold, then bring to a simmer to thicken. Its best to prepare your sauce ahead of time and determine how much cornstarch you need to get the thickness you want. Then right before serving, heat the sauce and add the exact amount of cornstarch.

I think you just haven't had good fried food. If you crisp fried food and let it rest long enough, a good thick sauce will not sog it up. I swear by breaded fried flounder w/gravy and mashed potatoes. Its amazing. If done right, the breaded fish stays nice and crisp. I am sorry you cant achieve these results, its to die for. Comfort food at its finest.

Season before breading. This is key. Let the seasoning have time to draw moisture out of the meat. This is also key. The salt in the seasoning will act as a binding agent, so do NOT rinse. Dredge the meat in your choice of coating. Let the coated meat rest at room temp for at least 15-30 minutes before frying. This is key.

I am serving some sauteed crow to any Patriots fans that are hungry.

Tempura looks good. Smoking is bad for your health. Tufu seems pointless.

Whats wrong with the carrot core?

Alcohol will do that, well for me at least. All my kitchen battle scars tend to occur after 2 or 8 beers.